Shanghai is also a biggest and mordenest city in china, but there is not long cuisine history like beijing.Its cuisine style is similar its surrounding provinces such as Zhejiang and Jiangsu. And the assimilation of the art in other styles of cuisine, Shanghai chefs have also created a style of cuisine peculiar to the region. Shanghai dishes are usually characterized by the use of heavy and highly flavored sauce.
In my opinion,the use of sugar is another uniquness found in Shanghainese cuisine and, especially when used with soy sauce, the taste created is not so much sweet but rather savory.
Some tasty Shanghai Food:
Xiao Long Bao (Little Dragon Bun)
The little dragon bun is one of my favourite dish. Unlike the buns in northern China , these buns are very small and easy to swallow. The buns are usually steamed in containers made of banboo. The skin of the buns are very thin and the bun is very juicy. The dish is now popularized and consumed widely throughout China as a Dim Sum.
Chou Dou Fu (Smelly Tofu)
When first smelled, one would naturally hold their nose, not to mention give it a try and swallow a piece. The smelly tofu is a popular local food mainly found on Shanghai streets. The tofu is cooked with many ingredients before fried. Dispite their odour, most foreigners love it after tasting it. It is dirt cheap too!
Da Zha Xie (Hairy Crab)
Da Zha Xie is a special typ of crab found in rivers, and is normally consumed in the winter. The crabs are tied with ropes or strings, placed in bamboo containers, steamed and served. i think that there is little artificial ingredient added to the dish yet, it tastes fantastically good. Da Zha Xie is usually consumed with vinegar. Locals are also quite fussy about when to consume male crabs and when to consume female crabs.
Pi Dan (Preserved Eggs)
Preserved duck eggs are a traditional Shanghainese delicacy, and although known as "1000-year-old eggs" they are rarely more than 100 days old. It is done using a traditional method. Pidan is now very common in China , and is sometimes consumed with congee.
