Shanghai boasts one of Chinas best and most distinctive cuisines. Influenced by its position just south of the Yangtze and at the mouth of the Huangpu, the region abounds in a selection of freshwater fish and shellfish. Dishes from this area are lightly and delicately seasoned. Shanghais people have a ‘sweet tooth, and more sugar is used in Shanghai than in any other part of China. Shanghais neighbors also contribute to the diversity of the areas cuisine: Hangzhou, known for its West Lake carp; Zhenjiang to the west, for its vinegar; and Shaoxing, for its warmed rice wine.
Some Tasty Shanghai Food:
Xiao Long Bao (Little Steamed Buns):
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.
Da Zha Xie (Hairy Crab):
Da Zha Xie 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 and 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.
Pi Dan (Preserved Eggs):
Preserved duck eggs are a traditional Shanghainese delicacy, and although known as "1000-year-old eggs" they are rarely more than 100 days old. It is done using a traditional method. Pidan is now very common in China, and is sometimes consumed with congee.