Shanghai cuisine

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Beijing and the vicinity
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Overseas cuisine
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Ingredients and types of food
Preparation and cooking
See also
Shanghai cuisine
Chinese上海菜
Transcriptions
Standard Mandarin
Hanyu PinyinShànghǎi cài
Wu
Romanizationzaon⁶ he⁵ tshe⁵
Hu cuisine
Simplified Chinese沪菜
Traditional Chinese滬菜
Transcriptions
Standard Mandarin
Hanyu PinyinHù cài
Wu
Romanizationwu⁶ tshe⁵
Skewered quail is a common street food in Qibao Town, Shanghai.

Shanghai cuisine (Chinese: 上海菜; pinyin: Shànghǎi cài; Shanghainese: zaon⁶ he⁵ tshe¹; IPA: [zɑ̃¹¹ he⁴⁴ tsʰᴇ¹¹]), also known as Hu cuisine (simplified Chinese: 沪菜; traditional Chinese: 滬菜; pinyin: Hù cài; Shanghainese: wu⁶ tshe¹; IPA: [ɦu¹¹ tsʰᴇ⁴⁴]), is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine (本帮菜; 本幫菜; Běnbāng cài; pen⁵ paon¹ tshe⁵; 'local cuisine') which originated in Shanghai. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces.

The dishes within the cuisine need to master the three elements of "color, aroma, and taste" (色香味).[clarification needed] Like other cuisines within China, Shanghai cuisine emphasizes the use of seasonings, the quality of raw ingredients, and preserving the original flavors of ingredients. The adoption of Western influence in Shanghai cuisine resulted in a unique cooking style known as Haipai cuisine (海派菜).