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      Shanghai, China
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      China Travel Guide
      Shanghai Food
       

      Being a relatively new city in China, Shanghai does not really have a cuisine of its own, but successfully refines all the work of the surrounding provinces such as Zhejiang and Jiangsu. Through years of culinary practice 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.

      The use of sugar is another uniquness found in Shanghainese cuisine and, especially when used proportiaonally with soy sauce, the taste created is not so much sweet but rather savory. My chef friend told me that this is mainly due to the fact that sugar neutralized the sourness found in soy source. Household in Shanghai would consume as much soy source as sugar. Visitors are often surprised when the "secret ingredient" was revealed by local Shanghainese.

       
      Shanghai Xiao Long Bao (Little Dragon Bun)

      Xiao Long Bao (Little Dragon Bun):
      -- the most famous food in Shanghai

      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.

         
      Shanghai Chou Dou Fu (Smelly Tofu)

      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 fermanted with many ingredients before fried. Old ladies usually serve them on their liltte trolley. Dispite their odour, most foreigners love it after tasting it. It is dirt cheap too!

         
      Shanghai Da Zha Xie (Hairy Crab)

      Da Zha Xie (Hairy Crab):
      It is a special type 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 & served. 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.

       

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