Growing up, he always gave me lectures on regional Chinese cooking whenever we sat at the table.To get more news about
shanghai cuisine, you can visit shine news official website.
When we first travelled to Shanghai, where my dad’s family was from, he
told me the food there is different from the Chinese food I was used to
eating (typically my grandmother’s Cantonese cooking, marked by the
heavy use of steaming and simple flavour bases of ginger, garlic and
green onions).According to my dad, Shanghainese cooking is best
described with the phrase, “long yao chek jeung,” which roughly
translates to a heavy use of oil and dark soy sauce. The flavours are
bolder, the dishes are darker in colour.
There are a handful of Shanghai restaurants in Toronto, including newer,
smaller takeout operations like Sang-Ju Fried Bao in North York and
Juicy Dumpling in downtown Chinatown. Larger chains like Asian Legend
mainly do northern Chinese cooking (Shanghai is more on the central
coast), but there are a few Shanghai specialties on the menu.One of the
older spots in the GTA is Markham’s 369 Shanghai Dim Sum (8380 Kennedy
Rd.) where current owner Angel Lee has worked for more than two decades.
The restaurant first opened in 1995 in the Peachtree Centre, which
itself opened just a few years prior in the early 1990s. Lee notes a lot
of restaurants in the plaza have been around since the centre opened.
This was the time Markham went through rapid growth and development as
waves of immigrants, particularly from East and South Asia, moved in and
the city was poised to become one of the most culturally diverse in the
country (and a destination for Chinese food).
Back then, Lee started out as a server at the restaurant and in 2013
took over from the original owner who was born in Shanghai. She says
Chinese food is one of the most diverse in the world, and every province
and region has their own style of cooking and unique ingredients that
continue to evolve. “The food at the Hong Kong cafe beside us is
completely different from what we have,” she said.
Generally speaking, Shanghai cuisine has heavier use of soy sauce,
cooking wine, vinegar, oil, and the dishes tend to have a hint of sugar
added to balance out the flavours.Pork is a popular protein, along with
freshwater eel, fish, shrimp and crab (in particular, the seasonal
Chinese mitten crab found in the Yangcheng Lake west of Shanghai).
Neighbouring provinces in the southern part of China also shape the
cuisine. One of 369’s signature dishes Dong Po pork (a braised pork
belly that takes hours to render the meat tender and the layer of fat
deliciously jiggly) is originally from the neighbouring Hangzhou city in
the Zhejiang province.
The xiaolongbao is the most globally recognized Shanghai dish. It’s a
soup dumpling best eaten by first puncturing the wrapper to let the
steam escape before slurping the hot broth and pork filling. The English
description on the menu isn’t the most accurate (they’re refered to as
“freshly steamed juicy pork buns”), but nonethless they’re B02 on the
menu. There’s a variation with minced crab meat added, and since no
cuisine stays stagnant, Lee says she’s been experimenting with a version
that incorporates salted duck eggs and hopes to introduce it once the
dining room reopens.
The Wall