| Shanghai cuisine has attracted the world's attention in recent years, as has the city's rapid growth and development. This book contains recipes for twenty typical Shanghai dishes in five categories: vegetarian, seafood,meat, soup, and snacks. In a departure from typical cookbooks, this book also provides for each dish its traditions and classical allusions, its nutritional value, and its ideal cooking method. |
| Vegetarian Dishes Very Typical Shanghai Cuisine: Simmered Spongy Gluten A Popular Herb Dish: Sauteed Alfalfa Sprouts with Sorghum Liquor Once a Temple Dish and Now Popular in All Restaurants: Arhat Vegetarian Dish "Green and White Jade": Sauteed Winter Bamboo Shoot and Shanghai Cabbage (Seasonal) River Food and Seafood The Delicacy of the New Year's Eve Dinner: Fried Tapertail Anchovy Bony yet Delicious: Braised Crucian Carp with Scallions Peculiar Taste: Sauteed Shelled Shrimp Tasty Fish Tail: Braised Grass Carp Tail with Soy Sauce "Yellow Gold and White Jade": Crab Meat with Tofu Meat Dishes Chicken Makes Life Good: Boiled Tender Chicken with Sauce The Improved Shanghai Cuisine: Pork Ball Stew Pleasant Memory of Childhood: Simmer Meat Soup The First Soup of Shanghai: Yan Du Xian (Pork and Bamboo Shoots Soup) Special Delicious Taste: Pig's Feet and Soybean Soup Winter and Summer Special: Salted Meat, Preserved Bamboo Shoot and White Gourd Souo Snacks Delicious Taste Wrapped in Reed Leaves: Shanghai Zongzi Another Bowl Please: Shanghai Vegetable Rice The Special Refreshments Served at the Wedding: Boiled Glutinous Rice Balls in Fermented Glutinous Rice with Egg Summer Special: Shanghai Chilled Noodles Shanghai Granny's Family Treasure: Wonton with Shepherd's Purse and Minced Pork Filling |
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