Shanghai cuisine is the youngest among the ten major cuisines in China though with a history of more than 400 years. Traditionallycalled Benbang cuisine, it originated in the Ming and Qing Dynasties (1368-1840). Shanghai dishes usually look red and shiny, for they are often pickled in wine and their cooking methods include baking, stewing, teaming, deep-frying, etc. In the later part of 19th century after Shanghai became a major domestic and international trading port, Benbang dishes underwent some substantial changes by adopting certain merits of other cuisines. It formed a complex flavor structure, cooking style and technique norms. It stresses on using condiments and keeping the original flavors of the materials and has features of being fresh, smooth and crispy. Shanghai Dishes aim at lightness in flavor, and beautifulness in decoration.

The raw materials of Shanghai dishes are well cut, and the colors harmoniously arranged. Now, special attention is being paid to low-sugar and low-fat food, a good quantity of vegetables and nutritional values. Generally Shanghai cuisine is mellower and slightly sweet in taste. Sweet and sour is a typical Shanghai taste. Another characteristic is the use of a great variety of seafood. Rice is dominantly served over noodle or other wheat products.

To meet the appetites of people at different levels, Shanghai style offers a wide range of homey selections as well as gourmet-show pieces. Some famous local dishes are:

1. Steamed crab           

Late autumn is the best time for eating crabs in Shanghai. During that time, the best-quality Yangcheng Lake hairy crabs with green shells and white bottoms, rich in fat and ovary, are shipped to restaurants. When the crabs are properly cooked, the fragrance appeals to diners' palate. There are such famous dishes like the crab meat bean curd, lily fruit in crab fat, rice cake in crab meat, delicacies much appreciated by diners. The most popular one is the steamed crab which maintains the original flavor of the crab. It focuses on bringing out the natural crab flavor. The meat is tender, juicy and delicious.

2. Shrimp with colorful vegetables      

This is a stir-fried shrimp dish. The shrimps are peeled and then stir-fried with Chinese bean sauce. The dish looks beautiful and tastes tender. There will be no grease remaining on the plate when finished.

3. Squirrel-shaped mandarin fish

This dish uses very fresh mandarin fish. The fish is deep-fried and has a crispy exterior and soft interior. Yellow and red in color, it is displayed in the shape of a squirrel on the plate. Hot broth is poured over it. It sounds like a squirrel crying when the broth is poured. Sour and sweet flavors are harmonized quite well in this dish.