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La Cocina de Shanghai: Shanghai dishes and food

The city of Shanghai became important during the Han Dynasty, developed thanks to its fisheries, its salt industry and has become an important center for the cotton industry. Already in the nineteenth century, Shanghai was known and was listed as the main and most important industrial and commercial center in China. This was because the city lies in a strategic location that facilitates trade with the West .
A Shanghai is known as the "Paris of the Orient" and as the gastronomic center of China. It is one of the most important commercial and East, after Hong Kong. It is the ideal place to develop and enjoy the variety of dishes and tastes exquisite oriental cuisine.
The weather in Shanghai is very humid all year and has four very distinct seasons, reaching temperatures 40 ° C in summer and freezing temperatures in winter. The region has very fertile lands, which were cultivated for 2,000 years or so, and has large areas producing rice, wheat, rye, barley, cotton, jute, peanuts, sweet potatoes, soybeans, vegetables, tea and snuff, which material contributed to much of traditional Chinese cuisine. Large rivers and lakes near the city, including the Yangtze River, provide lotus leaves, fish and crustaceans in large quantity and variety.

The cuisine of Shanghai, called hu cai is a very popular cuisine, as it contains all the features of the varied traditional cuisine China, with a high degree of refinement of all of them.
In the cuisine of this area highlights the sweet and sour dishes with honey, sugar and vinegar Chinkiang dark, famous for being the best vinegar in China. It is very common for dishes containing pork, but beef. The dishes are mainly chicken, duck, freshwater fish, shrimps and crabs. Shellfish in Shanghai are very abundant, while using shrimp and crab roe as a condiment. Dishes with meat and vegetables have a style of cooking called "red cooking" is a tradition of the cuisine of Shanghai. Red cooking is a process by which the meat is simmered in soy sauce, which leaves a reddish color.
The most widely used and popular vegetable in the region is Chinese cabbage, or pe-tsai, which can be cooked in soups, braces or poached. It is also found as salt preserves, sugar or vinegar, called syut choi in Cantonese and Mandarin Chinese hsueh tsai.
Wheat and rice are major crops in the city. All rice-based products exist in great abundance, especially rice wine, which is widely used when preparing a dish. Another natural product of the ponds, rivers and lakes used in the dishes of Shanghai are the lotus leaves, which are used to cook food by steaming, to provide an aromatic flavor to foods. Another Secret typical regional cuisine is the method of sautéed, beer-called red or hung-shao, which is slowly cooking all ingredients in a rich sauce flavored with soy sauce and rice wine.
most popular dishes in the city of Shanghai are: Gu lou yuk, consisting of a delicious sweet and sour beef, garnished with apples, grapefruit and oranges, drunken prawns, which are cooked alive in a herb broth and Chinese liquor, ancient eggs, a dish made with duck eggs or chicken soaked in an alkaline solution for 30 days and the beggar's chicken, a legendary dish served with lotus leaves and cooked oven.
But the most famous dish of the city of Shanghai is the Soy Duck. It is a dish difficult and takes a preparation of days. The secret of this famous dish is just preparation. First on the inside and outside of duck rubbed sea salt, then press the duck and allowed three days at low temperature dipped in soy sauce. Finally, steamed for two hours getting a reddish color. We can say that
and Shanghai cuisine is very elaborate and tasty, sweet but not too spicy, and widely varied vegetables, meats and seafood. Many believe it is similar to Beijing cuisine, but much more refined and smooth.

Source: The Epoch Times