Travel Reference
In-Depth Information
SHÀNGHǍI
Generally sweeter and oilier than China's other cooking styles, Shànghǎi cuisine features
plenty of fish and seafood, especially cod, river eel and shrimp. Fish is usually qīngzhēng
(steamed) but can be stir-fried, pan-fried or grilled. Crab-roe dumplings (xièròu jiǎozi) are
another Shanghainese luxury. Dàzháxiè ( hairy crabs) are a Shànghǎi speciality between
October and December. They are eaten with soy, ginger and vinegar and downed with
warm Shàoxīng rice wine. They are delicious but can be fiddly to eat. The body opens via
a little tab on the underside (don't eat the gills or the stomach).
Several restaurants specialise in cold salty chicken, while drunken chicken gets its
name from being marinated in Shàoxīng rice wine. Bāo (clay pot) dishes are braised for a
long time in their own casserole dish. Shànghǎi's most famous snack is xiǎolóngbāo ,
small dumplings containing a meaty interior bathed in a scalding juice.
Vegetarian dishes include dòufu; cabbage in cream sauce; mèn (braised) dòufu; and
various types of mushrooms, including xiānggū báicài (mushrooms surrounded by baby
bok choy). Tiger-skin chillies are a delicious dish of stir-fried green peppers seared in a
wok and served in a sweet chilli sauce. Fried pine nuts and sweet corn (sōngzǐ chǎo yùmǐ)
is another common Shanghainese dish.
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