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Shanghai cuisine, also known as Hu cuisine, is popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine (, lit. "local cuisine") which originated in Shanghai; in a broad sense,it refers to complex and developed styles of cooking under profound influence of those of the surrounding provinces – Jiangsu and Zhejiang –. It takes "color, aroma and taste" as its elements like other Chinese regional cuisines, and emphasizes in particular the use of seasonings，the quality of raw materials and original flavors. ==Characteristics== Shanghai dishes usually look red and shiny, for they are often pickled in wine and their cooking methods include baking, stewing, braising, steaming, deep-frying, etc. Fish, crab, chicken are "drunken" with spirits and are briskly cooked, steamed, or served raw. Salted meats and preserved vegetables are also commonly used to enhance the dish. Sugar is an important ingredient in Shanghai cuisine, especially when used in combination with soy sauce. Another characteristic is the use of a great variety of seafood. Rice is dominantly served over noodle or other wheat products. Shanghai cuisine stresses on using condiments and keeping the original flavors of the materials and has features of being fresh, smooth and crispy. It aims at lightness in flavor, and beautifulness in decoration. The raw materials of Shanghai dishes are well cut, and the colors harmoniously arranged. Now, special attention is being paid to low-sugar and low-fat food, a good quantity of vegetables and nutritional values. Generally Shanghai cuisine is mellower and slightly sweet in taste. Sweet and sour is a typical Shanghai taste. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Shanghai cuisine」の詳細全文を読む スポンサード リンク
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