The cuisine of Shanghai is the youngest of the ten major cuisines in China, but with a history of more than 400 years. Traditionally known Benbang kitchen, built in the Ming and Qing dynasties (1368-1840). Shanghai courts usually bright red because it is often marinated in wine and the kitchen are baking, braising, teaming, frying, etc. In the late 19th century, Shanghai will become an important national and international commercial port, Benbang dishes learned some important changes by adopting certain merits of other cuisines. It formed a complex flavor structure, cooking style and technical standards. He insisted on using spices and retain the original flavor of raw materials and properties is fresh, sweet and crunchy. The Shanghai dishes are designed to mitigate the beauty and taste in decoration.
The raw materials of Shanghai dishes are well cut and color harmoniously arranged. Now, special attention to low blood sugar salaries and low-fat diet, a good amount of vegetables and nutritional values. In general, Shanghai cuisine is more mature and slightly sweet flavor. Sour-sweet flavor is typical of Shanghai. Another feature is the use of a variety of fish and seafood rice served mainly pasta and other wheat products.
