Shanghai Cuisine, also named as “Shanghai school of cuisine”, is one of the most famous schools of Chinese cuisine. Shanghai cuisine consists of six parts, namely, Shanghai school of local flavor south of Yangtze River, Shanghai School of Beijing, Sichuan, Guangdong flavor, Shanghai school of Western-style meal and Gongdelin vegetarian dish. These dishes keep the cream of the former school cuisines, while embodying differences comparing to the local dishes with rich Shanghai local flavor.
Shanghai Cuisine is famous for cooking of freshwater food, seafood, poultry and beasts, and vegetables in season. In cooking techniques, the proportion of dishes by braising, simmering and stewing which need long time heating is reduced gradually, while quick-frying, stir-frying and quick-boiling which need shorter time are widely used, and the traditional braising in soy sauce and steaming in clear soup are still in good usage. The flavor of Shanghai cuisine is mainly light while stress on characters. There are hot, sour, strong and many kinds of mixed flavors, but the taste is still gentle and the material is clear. Famous Shanghai dishes are as follows: Black Sea Cucumber with Shrimps Roe, Fried Crab Ovum, Covered Three Shreds of Mushrooms, Bamboo Shoots and turnips, Braised Black Carp’s Hind Parts, Stir-Fried Bamboo Shoots, Guifei (Imperial Concubine) Chicken, Pine Nut Kernel and Mandarin Fish Granules, Saute Eggplant in Soy Sauce, Smoked Pomfret and Fried Vegetable “Crab Meat”, etc.