Travel Reference
In-Depth Information
Steaming dumplings in a bamboo steamer
GREG ELMS/GETTY IMAGES ©
Generally oilier and sweeter than other Chinese schools, the eastern school
revels in fish and seafood, in reflection of its watery geography. Fish is usually
qingzheng
( steamed) but can be stirfried, panfried or grilled. Hairy crabs (
dazhaxie
) are a Shanghai speciality between October and December. Eaten
with soy, ginger and vinegar, and downed with warm Shaoxing wine, the best
crabs come from Yangcheng Lake.
As with Cantonese food, freshness is paramount and sauces and season-
ings are only introduced to augment essential flavours. Stirfrying and steaming
are also used, the latter with Shanghai's famous
xiaolongbao
, steamer buns
filled with nuggets of pork or crab swimming in a scalding meat broth.
