上海菜做法大全 - 中华美食系列之沪菜做法步骤详解 3.9.4

The cuisine of Shanghai, commonly known as Benbang cuisine, is one of China's prominent regional flavors and an important branch of Jiangnan culinary tradition. The term "Benbang" refers to local styles, characterized by rich oil and red sauce, well-balanced seasoning, preservation of original flavors, and a rich, fresh taste. Traditional cooking methods emphasize red braising, stewing, and the use of sugar. Over time, to cater to the local palate for lighter, more refreshing dishes, many recipes have shifted from heavily oily and intensely flavored preparations to more subtle and delicate tastes. Benbang cuisine is particularly noted for its skillful use of sugar, which imparts a distinctive Jiangnan flavor.

Modern Shanghai cuisine is distinguished by its emphasis on fresh ingredients of superior quality, meticulous knife work, carefully controlled cooking techniques, and elegant presentation. It offers a balanced combination of lightness and richness, with diverse flavors that suit a wide audience and possess unique regional characteristics. Key dishes include "Yellow Croaker Head in Water," "Yellow Croaker Liver," "Salted Red-Braised Pork," "Stir-Fried Grass Head," "Poached Chicken," "Chicken Bone Sauce," "Fermented Curd Head," "Shrimp with Large Sea Cucumber," "Songjiang Perch," and "Fengjing Dinti," among others—totaling over a hundred varieties.

Product features:

• Rich content with carefully selected dishes, offering endless variety.
• Fully accessible and free to enjoy.
• Simplified interface designed for ease of use.