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Shanghai has been a major shopping center for many centuries and has long attracted people from various parts of the world and the country itself. It is a privileged region due to the great quantity of lakes, rivers, besides being bathed by the Sea of ​​China. These factors and the mild climate provided great conditions for planting, fishing and raising animals. The local cuisine is characterized by its sweet flavors, pastas and their unique techniques, such as red cooking. This technique consists of cooking meats in soy sauce, leaving them with a reddish hue.

Fish dishes and crustaceans of different flavors are common in the East Chinese cuisine, which is characterized by its sweet taste. They use, above all, fish and seafood, especially the soup seasoned with garlic. The best known dishes are crab roe with shark fins, sepia roe, holoturias (genus of sea cucumbers) to garlic, and, as for meats, chicken with Dezhou sauce. Also noteworthy are the duck with eight treasures and the eel strips. They are very tasty the sandwiches, that divide in approximately three hundred types. As an example, the dove egg ball may be cited.

Much of the rice plantations of the People's Republic of China are located in this region and supply a large part of the country. There are other characteristic products of the east, such as the soy sauce produced in Fujian, the rice wine produced in Xaoxingue and the vinegar of Chequião.

Chinese cuisine has already been one of the most famous in the world. It is very open: based on the local cuisine, it has combined and absorbed advantages of diverse cuisines, including vegetarian and European cuisines. The Shanghai cuisine is light and delicate.


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