LAJFSTAJL / LIFESTYLE
fresh bamboo shoots replace their dried counterparts. Summer means sticky zongzi dumplings, melons and barley tea, then taro, freshly harvested rice and green soybeans during autumn. Finally, the return of winter brings with it peak sea- son for crabs, pork and vegetables like water chestnuts. One of the unifying themes of these seasonal menus has traditionally been avail- ability. Benbang cuisine was simply whatever was affordable in Shang- hai at a certain time of year. Haipai Cuisine More recently, local chefs have sought to counter the tradition- al trend by rebranding Shanghai cooking as something called Hai- pai Cuisine. It means ‘all-embrac- ing cuisine’, because it derives from diverse cultural influences, but the term “Shanghai style” was original- ly used to describe the way the city blended the best elements of both East and West, as well as Shanghai and the rest of China. The idea is to tone down some of the more ec- centric aspects of the city’s culinary scene while adapting dishes from elsewhere — all with a focus on quality. For example, Haipai restau- rants might cut the amount of oil and soy sauce found in traditional Benbang dishes, downplay the spic-
iness of Sichuan-inspired courses and offer a wider selection of fruits and vegetables, in line with West- ern preferences. The final result is a mixture of different tastes and flavours from various regions — all served on a single table. FAMOUS SHANGHAI DISHES Xiao Long Bao This is a typical culinary sym- bol of the bustling city of Shang- hai, thanks to the harmonious com- bination of thin and soft crusts, sweet and fragrant meat fillings and sweet and savoury soy sauce hav- ing strongly stimulated the taste buds of every diner. Furthermore, the dish’s presentation in bamboo baskets also helps to add a faint, pleasant aroma. Xiao long bao has a variety of fillings to choose from, such as meat, seafood, shrimp and vegetables. Rib rice cake Not only is this cake healthy and rich in nutrients, it also appeals to the taste buds with its crispy yel- low meat and harmonious sweet and savoury taste. Combined with chewy rice cakes and the signature sweet and spicy sauce, it’s hard to forget. Fried dumplings In addition to the usual steamed dumplings, Shanghai is also famous everywhere for its fried dumplings. This dish has a crispy golden crust, combined with a hot, sweet soup inside, causing diners taste buds to “explode”. A layer of fragrant sesa- me sprinkled on top further con- tributes to its irresistible aroma. Mala Tang soup In Shanghainese, Mala Tang means "hot and spicy", so those who can eat spicy and sour foods must make plans to enjoy this de- licious dish. It has a strong chili fla- vour that isn’t unpleasant, while it is served with many different ad- ditions, such as meatballs, green vegetables, tofu, fresh noodles etc.
Čuvena lokalna poslastica je kineska kraba, koja se ovde zove šangajski rak, a konzumira se od septembra do novembra, pa ga nemojte jesti van sezone A famous local delicacy is Chinese mitten crab, commonly called Shanghai crab, which is only consumed from September to November, so don’t eat it out of season
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