An Epicurean’s Delight – Shanghai Cuisine in Pictures

The more time I spend in this city, the more deeply I fall in love with it. Shanghai has an energy and a buzz that rivals London, Paris, New York and Tokyo. As a foodie, Shanghai appeals to me on multiple levels, fresh tasty ingredients, diverse cuisine, hospitable people who are proud of their food and excited to introduce a mere tourist to the culinary delights that Shanghai has to offer.

Shanghai Cuisine is the youngest of ten major cuisines in China, with a history dating back over 400 years. It originates from the Ming and Qing dynasties (1368-1840). One of things I loved about Shanghai cuisine is that the cooking methods preserve the natural flavors of the food. Texture, freshness, smoothness, lightness and sweetness are all characteristics of Shanghai’s gastronomy.

This evening, my gracious hosts, all locals from Shanghai took me to a fabulous restaurant, called Shanghai Spring, a huge, airy, modern eatery with traditional Chinese decor features. As we all know, a picture paints a thousand words so I will let the pictures speak for themselves. All I can tell you is that every single dish was mouth wateringly delicious or Hao Chi as they say in mandarin!

Upscale restaurants in Shanghai, set each place with two pairs of chopsticks. One pair for taking food from the communal platters and the other pair for eating with. The meal is served with fragrant black tea.

Mandarin Fish. Sweet and sour, red and glossy are all typical of Shanghai cuisine and this dish epitomizes all of the above. The fish is very fresh, deep fried, crispy on the outside soft on the inside. Its a delicious dish of contradictions

Sauteed freshwater shrimp. I've never tasted shrimp like this, delicate flavor and incredible texture

Braised pork knuckle. Falling off the bone, melting in your mouth, meat so tender you don't need to chew. Braised with bok choi and Chinese mushrooms

Thin rolls of tofu wrapped around a green vegetable, deliciously fresh and clean tasting.

Incredible, unlike any pork buns I've ever tasted before, fried on the bottom, steamed on the top, the best of both worlds... The pork filling is juicy and flavorful with very delicate spicing.

Yangcheng Lake hairy crabs with green shells and white bottoms, rich in fat, rich in flavour and rich in texture. The meat is tender and delicious and delightfully more-ish.

The scene where the gastronomic therapy occurred - Shanghai Spring

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