page_title: Shanghai cuisine
hierarchical_section_title: Shanghai cuisine
caption_attribution_description: Deutsch: Gebratene Vögel am Stiel; Street food in Qibao Town, Shanghai English: Skewered quail, street food in Qibao Town, Shanghai Français&#160;: Brochettes d'oiseaux, nourriture de rue («&#160;streetfood&#160;») à Qibao, Shanghai Polski: Ptaki na patyku, uliczne jedzenie w Qibao, w Szanghaju
context_page_description: Shanghai cuisine, also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine which originated in Shanghai; in a broad sense, it refers to complex and developed styles of cooking under profound influence of those of the surrounding provinces, Jiangsu and Zhejiang. It takes "colour, aroma and taste" as its elements, like other Chinese regional cuisines, and emphasises in particular the use of seasonings, the quality of raw ingredients and original flavours. Shanghai was formerly a part of Jiangsu province; as such Shanghai cuisine is most similar to Jiangsu cuisine and may still be classified as a part of Jiangsu cuisine. Although it has come into more contact with Zhejiang cuisine and foreign influences as an international city. The adoption of Western influence in Shanghai cuisine developed a unique cooking style known as Haipai cuisine.
context_section_description: Shanghai cuisine (Chinese: 上海菜; pinyin: Shànghǎi cài), also known as Hu cuisine (simplified Chinese: 沪菜; traditional Chinese: 滬菜; pinyin: Hù cài), 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; 'local cuisine') which originated in Shanghai; in a broad sense, it refers to complex and developed styles of cooking under profound influence of those of the surrounding provinces, Jiangsu and Zhejiang. It takes "colour, aroma and taste" as its elements, like other Chinese regional cuisines, and emphasises in particular the use of seasonings, the quality of raw ingredients and original flavours. Shanghai was formerly a part of Jiangsu province; as such Shanghai cuisine is most similar to Jiangsu cuisine and may still be classified as a part of Jiangsu cuisine. Although it has come into more contact with Zhejiang cuisine and foreign influences as an international city. The adoption of Western influence in Shanghai cuisine developed a unique cooking style known as Haipai cuisine.
caption: Skewered quail is common street food in Qibao Town, Shanghai.
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