Shanghai is a city growing fast with its huge number of buildings in progress. It is a thriving city of over 20 million inhabitants making it multi-ethnic and sophisticated. Nevertheless, the cosmopolitan cooking of this area is still authentic Chinese food, and it is certainly varied with different sauces, local wines and regional specialities.
Shanghai may be a modern city but it has traditions which date back hundreds of years, hence the existence of a snack called One Thousand Year Old Eggs, which are preserved in lime and ginger for three months.
Being a coastal city, Shanghai cuisine contains a lot of seafood. Crabs and oysters are either cooked or eaten raw with seaweed and eel, stewed with shiitake mushrooms, rice wine and garlic is a local delicacy.
Xiao Long Bao is the Shanghai version of dim sum which is a variety of bun steamed in a bamboo steamer and dipped in black vinegar.
Sugar is used in many dishes and is often mixed with large quantities of soy sauce, making a delicious balance of flavour. Even meat and chicken dishes benefit from this mixture, Beggars Chicken being a prime example. The chicken is marinaded in the soy sauce and sugar, wrapped in lotus leaves then baked in the oven.
Shaoxing rice wine, produced locally, is widely exported and is used in Shanghai cuisine as a flavouring. In fact, alcohol features quite widely in this style of cookery, including drunken prawns (cooked in scotch whisky, ginger wine, garlic and shallots).
A Shanghai menu can not only include Drunken Prawns, but Lion's Head meatballs (a slightly misleading name as these are large pork meatballs braised with cabbage), but whatever is offered you can be sure that it's a fine example of authentic Chinese food.
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Liz Canham is a writer and a lover of Asian food. To learn more about authentic Chinese food< a href="http://www.asian-food.lizebiz.com">click here and visit Asian Food and Cookery.
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Published 19-05-2010
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