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Topic: Shanghainese cuisine

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	Shanghai cuisine - Wikipedia, the free encyclopedia
		Shanghai cuisine (上海菜), also known as Hu cai (滬菜, pinyin: hù cài) is a style of Chinese cuisine, and is a popular and celebrated cuisine among the Chinese in China.
		The use of sugar is common in Shanghainese cuisine and, especially when used in combination with soy sauce, effuses foods and sauces with a taste that is not so much sweet but rather savory.
		In Shanghainese cuisine, cí fàn tuán (糍饭团) is sometimes consumed together with soy milk as breakfast.
	en.wikipedia.org /wiki/Shanghai_cuisine (478 words)

	Encyclopedia :: encyclopedia : Shanghai (Site not responding. Last check: 2007-10-24)
		Shanghainese people have often been stereotyped by other Chinese (both urban and rural) as being pretentious, arrogant, and xenophobic; and at the same time, however, they are admired for their meticulous attention to detail, faithfulness in contract, and professionalism.
		Nearly all registered Shanghainese residents are descendants of immigrants from the two small adjacent provinces of Jiangsu and Zhejiang, regions that generally speak the same family of dialects as the Shanghainese, that is Wu Chinese.
		Much of the Shanghainese culture (Shanghainese Pops) were transferred to Hong Kong by the millions of Shanghainese emigrants and refugees after the Communist Revolution.
	www.hallencyclopedia.com /Shanghai (3868 words)

	Focus on Travel News
		Cuisine deriving from northern Vietnam, much of which is relatively inhospitable to agriculture, exhibits fewer herbs and vegetables, with beef by far the most popular meat.
		Highly spiced curries, often diluted with coconut milk, are a mainstay of Indonesian cuisine, and are served with vegetables and bite-size pieces of meat or fish.
		The cuisine of the Singaporean-Chinese fusion tend to be extremely rich, with spices and peanuts often flavoring the dishes.
	www.ftnnews.com /other36.htm (1988 words)

	Hong Kong: Chinese Cuisines
		Of all China's regional cuisines, that of Canton (Guangdong) province is generally recognized to be the finest and has been considered so for centuries.
		Whereas Shanghainese restaurants are generally informal, purist Beijing (or Peking) eating places tend to fit the stereotype of the Westerner's idea of a "Chinese" restaurant: red brocade, tasseled lanterns and a more formal, more "imperial" style.
		When they meet Szechuan cuisine, they see other similarities - with the spicy cuisines of Thailand, India and the Malay peoples; the food of China's western school, named after the province of Szechuan is a chili-clad hot experience.
	www.globalgourmet.com /destinations/hongkong/hkcuisine.html (2033 words)

	Singapore : Local Cuisine (Site not responding. Last check: 2007-10-24)
		Other Teochew contributions to local cuisine are the Teochew fish ball, a springy ball made from pounded fish served in a noodle soup, and the traditional Singaporean breakfast dish congee (or moi), which is rice porridge served with fried fish, salted vegetables, and sometimes boiled egg.
		Two dishes that have made it as local cuisine favorites are the oyster omelet, flavored with garlic and soy, and Hokkien mee, which is thick wheat noodles with seafood, meat, and vegetables in a heavy sauce.
		Some Singaporean variations on Indian cuisine are mee goreng, fried noodles with chili and curry gravy, and fish head curry, a giant fish head simmered in a broth of coconut curry, chilies, and fragrant seasonings.
	www.frommers.com /destinations/print-narrative.cfm?destID=77&catID=0077024034 (1798 words)

	Chinese Cuisine
		The most familiar Chinese dishes come from Cantonese cuisine, and Hong Kong is the world capital for this style of cooking since most residents trace their roots to Guangdong (Canton) Province.
		The cuisine is noted for fast cooking at high temperatures, such as steaming and stir-frying, which seal in flavours and leave vegetables crunchy and delicious.
		Seafood is the highlight of Chiu Chow cuisine from the coastal region of Guangdong.
	members.tripod.com /cityoflife/chicuisine.html (705 words)

	Chinese Cuisine Introduction
		Mandarin cuisine is the food of the northern imperial courts of old Peking, known today as Beijing.
		Mandarin cuisine, an elaborate style arising from the imperial days, is often intricately decorated with vegetables carved into flowers, animals, and designs.
		Generally considered the cuisine of China is southeastern region of Zhejiang Province, the sauces tend to be rich due to slow cooking techniques and reduction of sauces.
	www.chinatownconnection.com /chinese_cuisine.htm (636 words)

	Dining, Hongkong, Regent Tour China
		Cantonese Cuisine: Of all China's regional cuisines, that of Canton (Guangdong) province is generally recognized to be the finest.
		Shanghainese Cuisine: The three East China Sea provinces of Jiangsu, Zhejiang, and Fujian, together with their two adjacent inland provinces, make up what is called the Eastern School of Chinese cuisine.
		Beijing Cuisine: Whereas Shanghainese restaurants are generally informal, purist Beijing eating places tend to fit the stereotype of a Westerner's idea of a Chinese restaurant: red brocade, tasseled lanterns, and a more formal or imperial style.
	www.regenttour.com /chinaplanner/hkg/hk-food-dining.htm (652 words)

	Slowfood.com (Site not responding. Last check: 2007-10-24)
		A truly indigenous local cuisine does not exist but what is considered Shanghainese fare is a variation and adaptation of the foods from the surrounding provinces.
		Shanghainese specialities not to miss would be the appetizer-like cold dishes such as Stuffed Lotus Root, Braised Gluten (Hongshao Kaofu)- the texture and flavour are addictive - as well as Smoked Fish.
		In addition to Shanghainese fare, Shanghai diners want to be wowed by the best and the newest on offer so the choice and quality of food is unknown elsewhere in China.
	www.slowfood.com /eng/sf_sloweb/sf_sloweb_dettaglio.lasso?passaswe=SW_01142 (574 words)

	Les dossiers du CIVA
		The most famous Shanghainese dish is the delicious hairy crab which is served steamed with an accompanying vinegar sauce to which sugar and ginger are added.
		The main characteristics of Cantonese cuisine are its subtlety and finesse, its fineness and delicacy of flavour and its balance of textures.
		Curry paste is the other pillar of Thai cuisine — there are two basic types, red and green curry paste, the colour being contributed by the colour of the chillies used.
	perso.orange.fr /civa2/chin_gb1.html (1201 words)

	China Tourist Attractions :: Eating in Shanghai
		Through years of culinary practice and the assimilation of the art and skills in other styles of cuisine, Shanghai chefs have also created a style of cuisine peculiar to the region.
		Beyond the various cuisine of the world, Shanghai is a center for the culinary culture of China.
		Shanghainese cuisine too can be very delicious and 1221 is a beautiful place to sample the city's unique dishes.
	www.chinatravel.com /cgi-bin/moxiebin/bm_tools.cgi?print=104;s=5_2;site=2 (894 words)

	Travel To China - Shanghai Cuisine
		The use of sugar is very unique to Shanghainese cuisine and, especially when used in combination with soy sauce, effuses foods and sauces with a taste that is not so much sweet but rather savory.
		Shanghainese people are known to eat very little (an often target of mockery from other Chinese), and hence the servings are usually quite small.
		The Xiao Long Bao (Shanghainese: shoh lonpotzi, or sanji) in a miniature bamboo steamer is now popularized throughout China as a Dim Sum.
	www.goingtochina.com /food/Shanghai_Cuisine.htm (397 words)

	Hong Kong - Chinese Cuisine
		Chiu Chow cuisine, also known as Swatow food, originated from the city of Swatow in the coastal region of Guangdong.
		If one is lucky enough, chefs at Peking restaurants display a 'noodle show' where they exhibit their expertise in tossing lumps of dough into the air until it turns into strands of noodles to be cooked.
		It is not necessary for all the dishes of this cuisine to be hot and spicy.
	www.marimari.com /content/hong_kong/food/chinese_cuisine/main.html (934 words)

	Boston Dragon Boat Festival
		Authentic Indian Cuisine, Café of India doors open to hustle of Harvard Square.
		Shanghainese cuisine, specializing in Shanghai dim sum, appetizer and gourmet dishes prepared in delicate Shanghai style.
		Authentic Cantonese cuisine specializing in seafood (live products in holding tanks) and fresh vegetables.
	www.bostondragonboat.org /fes_food.html (177 words)

	Regional Chinese Cuisine
		After the Ming Dynasty was overthrown many of its officers moved to this area and brought with them their chefs that were trained in the classical Peking style.These chefs took advantage of the abundance and variety of indiginious ingredients of this region.
		The cuisine reached such heights that along with the French, the Cantonese believe that they "live to eat".
		Besides these regional cuisines the minorities in China with their unique customs and habits have their own cuisines.
	www.ethnicfoodsco.com /China/RegionalChineseCuisine.htm (1085 words)

	Chapter 3: Ex 5 (Site not responding. Last check: 2007-10-24)
		The local cuisine is another incentive for tourists to visit Jiangsu.
		'Huaiyang' in style, it is similar to Shanghainese cuisine and makes liberal use of soy, ginger, sugar and Shaoxing wine.
		Dazha crab?is the specialty of the region, and in Nanjing salt-cured and pressed duck are delicacies.
	www.nd.edu /~lhe/etech/HW2/ex3-5.html (298 words)

	Things to do in Singapore - Eating Out (Site not responding. Last check: 2007-10-24)
		The food leans more towards fusion (a blend of Eastern and Western cuisines, mixing and matching flavours, textures and colours) than House of Mao and ranges from Thai beef salad and tomato soup to braised oxtail and spaghettini with tiger prawns.
		Shanghainese cuisine is similar to the cuisine of Beijing but tends to be sweeter and oilier, with pork, cabbage and soybean featuring prominently on the menu.
		This cuisine is spicy and quite rich, and there is really only one place in Singapore that specialises Yunnanese cooking.
	www.thingstodo-singapore.com /brochure/content.jsp?FIELD=Eating_Out&GROUP=3&LEVEL=2&ITEM=38 (2188 words)

	The Asian American Woman \| asiaMs.Net
		Offers more vegetables in one sitting than any other Asian cuisine, usually flavored with light, tangy, low-calorie sauces with minimal oils, mostly sesame oils.
		Shanghainese cuisine specializes in braising with wine, soy sauce and garlic -- a much healthier method.
		Stay away from dim sum because the dishes are often breaded, deep fried and re-fried.
	asiams.net /Lifestyle/Asianfood/asianfood.html (920 words)

	Hugel & Fils Official Site, fine french wines, Riquewihr, France, Alsace
		Thus there have evolved regional cuisines, conveniently labelled according to the major dialect group of the region, but these can be broadly grouped into Northern Chinese (Peking and Shanghainese) and Southern (Cantonese, Szechuan, Teochew, Hokkien and Hakka).
		SHANGHAINESE cuisine tends to be more oily and highly-flavoured because of the preference for slow gentle braising as opposed to stir-frying.
		The common characteristic of all Indian cuisine is the use of a wide variety of spices - cumin, coriander, ginger, turmeric, pepper, cardamom, saffron, cinnamon, poppy seeds, fresh and dried chillies and cloves.
	www.hugel.com /en/actualites/fichactu.php3?N=15 (1361 words)

	CHINESE CUISINE (Site not responding. Last check: 2007-10-24)
		In Hong Kong, the chinese cuisine is the most distective because the food is so different.
		Cantonese foods are mainly seafood, beef, pork, vegetables, mushrooms and inland river fish, and Shanghainese foods are cuisine especially appreciated in winter, being more starchy and warming than the Cnatonese.
		Furthermore, Szechuan foods are the spiciest of all Chinese cuisines because they use garlic, fennel, and coriander, and Hunan is my favorite.
	members.tripod.com /amctherock/CUISINE.HTML (245 words)

	eastbayexpress.com \| Restaurants \| Shanghai Dreamin'
		Chandeliers and white tablecloths set the tone for the restaurant, whose vibrant greenness extends from the carpet to booths to the hand-painted murals on the walls.
		Shanghai's long tradition of vegetarian cuisine is reflected in the vegetable section of the menu, which is longer and more varied than at many Cantonese places.
		A more intense version of the sauce is the basis of the technique known as "red cooking." Red-cooked pork clay pot contains pork belly, knotted sheets of chewy tofu skin, and lettuce leaves in a sweet brown sauce flavored with ginger, cinnamon, and star anise.
	www.eastbayexpress.com /Issues/2002-10-02/dining/food.html (912 words)

	Restaurant review: Whampoa Club on the Bund in Shanghai, China
		These had thin dough (although not as thin as some others we had tried), a little broth and a very good filling - in fact the pork filling was wonderful.
		This traditional Shanghainese dish is assembled in a special mould and then steamed before being turned out.
		Thin strips of Jinhua ham, chicken and bamboo are arranged carefully in the mould and the centre is filled with pea sprouts.
	www.foodtourist.com /FTGuide/Content/I2126.htm (607 words)

	Editor's Food Blog on Epicurious.com (Site not responding. Last check: 2007-10-24)
		Though pork is not eaten, beef and chicken (and goat and lamb) are standard elements of Ethiopian dishes.
		Shanghainese cuisine is distinguised by its use of sugar and dark soy sauce.
		The most famous delicacy in all of Shanghainese cuisine is the hairy crab.
	www.epicurious.com /features/blogs/editor (2250 words)

	Eating in Hongkong
		The variety of cuisines, ambiances and price ranges the restaurants offer is one of Hong Kong's delicious world-beating attractions.
		International Cuisines,of which Cantonese Cuisine is the local specialty and Dim Sum is the most famous.
		Maxim's is especially good for a quick and cheap bowl of noodles although their menu is fairly limited.
	www.chinatravel.com /china-travel-guides/china-attractions/attractions-by-city/hongkong/eating-in-hongkong.shtml (958 words)

	Category:Hong Kong cuisine - Wikipedia, the free encyclopedia
		The main article for this category is Hong Kong cuisine.
		See also category:Cantonese cuisine, category:Hakka cuisine, Chiuchow cuisine, Shanghainese cuisine
		There are 3 subcategories shown below (more may be shown on subsequent pages).
	en.wikipedia.org /wiki/Category:Hong_Kong_cuisine (83 words)

	[No title] (Site not responding. Last check: 2007-10-24)
		Chiuchow: Chiuchow (also spelled Chaozhou) cuisine originates from Chiuchow, a city of China in the Guangdong Province, not far from Canton.
		Various Asian cuisines are especially adroit in utilizing special ingredients and plants as “meat substitutes” — the most popular examples being tofu and eggplant.
		Some of these establishments serve a mix of cuisines that might include Cantonese snacks and appetizers, Shanghainese noodles and dumplings, Japanese salads, Malaysian barbeque dishes and Vietnamese spring rolls.
	www.explorechinatown.com /PDF/ChinatownCuisines.doc (2557 words)

	Taste of Athens - Red Clay Chef Info
		While working as chef de cuisine with Mike Fennelly at Mecca, he was forced to take his artistic and creative talents of cooking to a new level.
		Thomas’s passion for fine cuisine is reflected through his magazine pieces, his in-the-works cookbook, and his constant creativity and dedication to his restaurant.
		According to Chef Thomas, being the executive chef of East West is quite simply all about the love of cuisine and cuisine culture.
	www.communityconnection211.com /redclaychef.htm (832 words)

	Chinese Cuisine - Shanghainese\|Shanghai Style
		Experience the sensationally rich, sweet flavors of Shanghainese cuisine.
		Shanghai does not have a definitive cuisine of its own, but refines those of the surrounding provinces.
		Its flavours are heavier and oilier than Cantonese cuisine, featuring preserved vegetables, pickles and salted meats.
	www.chinesefooddiy.com /intro_shanghainese.htm (215 words)

	[No title]
		Throughout the main dining room and four private rooms perfect as venues for any special occasion or corporate function, the predominantly Chinese decor is accentuated by contemporary touches, distinctive art pieces and ambient lighting.
		Upholding the precepts of classic Cantonese cuisine, Master Chef Ho Wing continues to delight gourmands with specialties centered round imported abalone, shark's fin and bird's nest.
		Dim sum lovers can indulge in their all-time favorites such as Shanghainese dumplings, steamed meat dumplings with shark's fin and broth, rice flour cannelloni, and barbecued pork puff pastry.
	www.ritzcarlton.com /hotels/shanghai/overview/pressreleases/summer_pavilion.html (624 words)

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