Flavors of China

Flavors of China > Guangdong cuisine > Shanghai cuisine

Shanghai is unique, for as a major port on the Huangpu, it was connected to the outside world, benefiting from an international contact unknown to other parts of China until fairly recently. The trading posts here first saw the British come by in 1845, the French in 1849, and the Americans in 1854. Even today it is still said that in Shanghai you can find a little of everything. This is a fertile region: rice, wheat, pork, fish, seafood from the Yellow Sea and freshwater hairy crab are staples of this rich cuisine, that is both sweet and spicy. The region also produces corn, barley, peanuts and sweet potatoes, though the most common vegetable is white cabbage, often called Chinese cabbage, which is used in soups, braised or fried.

The central cooking method of the region is called hung-shao, a slow-cooked process in which ingredients are simmered in rice wine, covered and left to steam. Anyone passing the region of Soochow-wuhsi should never pass up a chance to try the pork with rock sugar, prepared by this long-cooked method. The city of Hang-chou is renowned for its fried rice, and Chin-hua for its delicious ham. Black vinegar from Zhejiang and rice wine from Shaoxing are often added to flavor the typical regional sauce based on soya and sugar.