Shanghai is the largest city and the largest port in mainland China. Just like New York, the city does not really her own kitchen, but gathers and refines the neighboring provinces. It is located at the place where the river flows into the Yangtze China Sea. The lower Yangtse abounds in vegetables and freshwater products.
Shanghai, a city of gourmets, brings together a wide variety of dishes: fried ravioli, many soups, fish and seafood, specialty until this very popular in Hong Kong, crab “hairy” freshwater. Sins during the spawning season in the Fall, these crabs will be shipped by air boxes whole Hong Kong, where they are eagerly awaited by connoisseurs palate (and silver).
The region also produces an incredible amount of ducks, which are dried and “hurry” in Nanjing. In Shanghai, one of the favorite methods of cooking is cooking red, which involves long simmering food in soy sauce and rice wine yellow. Ravioli stuffed with meat, eel cooked in wine with garlic pieces, noodles sautéed freshwater shrimp are just one small sample.