ti začinjenost inspirisanu Sečua- nom ili ponuditi širi izbor voć a i povrć a, u skladu sa zapadnim pre- ferencijama. Konačni rezultat je mešavina različitih ukusa iz razli- čitih regiona – sve servirano na jednom stolu. POZNATA ŠANGAJSKA JELA Sjaolungbao Ovo je tipičan kulinarski sim- bol užurbanog grada Šangaja. Harmonična kombinacija tanke i meke kore, slatkog i mirisnog me- snog fila i slatkog i slanog soja-so- sa ostavila je snažan utisak na svakog gosta ovog grada. Štaviše, prezentacija jela u bambusovim korpama doprinosi još boljem uti- sku. Sjaolungbao ima razne vrste punjenja, pa možete da birate – meso, morski plodovi ili povrć e. Kolač od pirinča Ne samo da je bogato hranlji- vim materijama i dobro za zdrav- lje već jelo mami nepce hrska- vim žutim mesom i harmoničnim slatkim i slanim ukusom. U kom- binaciji sa kolačima od pirinča i prepoznatljivim slatkim i začinje- nim sosom, teško je zaboraviti ovu poslasticu. Pržene knedle Pored uobičajenih knedli ku- vanih na pari, Šangaj je svuda po- znat i po prženim knedlama. Je- lo ima hrskavu zlatnu koricu, što u kombinaciji sa toplom, slatkom supom čini da uživate do maksi- muma. Pored toga, sloj mirisnog susama posut po vrhu doprinosi neodoljivoj aromi. Mala tang supa Na šangajskom mala tang znači „vruć e i začinjeno“, tako da oni koji mogu da jedu začinjenu i kiselu hranu treba odmah da pla- niraju uživanje u ovom ukusnom jelu. Ima jak ukus čilija, ali nije neprijatno, a servira se sa mnogo različitih sastojaka kao što su ć uf- te, zeleno povrć e, tofu, sveži re- zanci...
Shanghai is a city with plenty of choice – from roadside stalls and fresh food markets, all the way to Michelin-starred restaurants, you can enjoy the city’s cuisine from the comfort of elegant restaurants or from the colourful cafes and stands that line its bustling streets
SHANGHAI HAS A CULI- NARY TRADITION THAT HAR- MONIOUSLY BLENDS the finest elements of local dishes from var- ious regions of China and incor- porates cooking techniques from around the world. Its cuisine is known for its strong flavours from the extensive use of oil and soy sauce. It has evolved to align with the contemporary culinary prefer- ences of Shanghai residents, who have grown to appreciate diverse flavours that exhibit elements of freshness, gracefulness, gentleness and elegance. Its Cuisine compris- es two different styles of cooking: Benbang Cuisine and Haipai Cui- sine. They have much in common. Both use techniques such as steam- ing, braising, stir-frying, marinat- ing and roasting, while they also have their own signature dishes that are made using seasonal in- gredients. Both styles make use
of fresh meat, fish, shrimps and crabs, and tend towards the sweet or subtly spiced. Benbang Cuisine Let’s start with the oldest of Shanghai’s culinary traditions: Benbang Cuisine. Literally mean- ing the “local gang” or “local clique”, Benbang dishes are characterized by classic East China techniques like braises, stir fries and steam- ing, as well as the liberal use of oil and soy sauce. This cuisine didn’t emerge fully formed, but rather in- corporated flavours and seasonal ingredients traditionally found in the towns and cities of the Yang- tze River Delta region and further south. For example, the first month of the Lunar New Year brings rice cakes and meat wontons, as well as roast pork with dried bamboo shoots. As spring begins to bloom, clams appear on dinner tables and
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