Compare to other provinces in China, Shanghai’s traditional dishes distinguish itself by the delicate and time intensive process of food preparation. Often times the cooking begins early afternoon for dinner. Here’s what I got to try at my aunt’s house:
Notice how many of the ingredients are thinly sliced?
The stew pot holds a magical combination of pork and preserved fish. Sounds odd yet each retained its own flavor that married happily through pork fat.
Shark fin soup
Live river shrimps ceviche. They were all jumping and popping when first served, hence the need for the saran wrap. PETA will not approve….
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