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Located in the
temperate basin of Yangtse River dotted by rivers and lakes,
Shanghai abounds in local produce. Shanghai food features
vegetable and sea food dishes with stew-in-brown-soy-bean
and stir-fry-in-vegetable-oil as the main cooking method.
The earliest Shanghai food used to be distinguished by its
thick stock, heavy sauce, moderate taste and natural flavor.
In recent years, through exchange of skills among various
cuisine restaurants, and the setting up of a "technical center"
designed to improve the colour, smell, |
flavor, and appearance of Shanghai food so as to better cater
to the palate of the people in Shanghai and from other parts
of the country as well as overeas visitors. The present Shanghai-style
food has taken form. What is now known as the Shanghai cuisine
actually combines the characteristics of all kinds of local
cuisine in the areas south of the Yangtse River.
The Old Town Restaurant in the city's God Temple area serves
practically all the major traditional Shanghai dishes, but
mainly specializes in cooking sea food dishes, ranging from
fish, shrimp, crab to eel, as well as vegetables in season.
The restaurant is where the famous eight-jewery stuffed duck
first started. Other famous dishes include pig's viscera braised
in brewer's rice, stewed catfish in brown sauce, eight-delicacy
chili paste, spiced salt chop, etc. Stewed sea cucumber with
shrimp's roe served by the Dexing House is considered to be
another delicacy.
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