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Shanghai

When simmered in stock until broken down, taro releases its starch to make the soup rich and creamy—very much like thick potato soups most people in the West are familiar with, but without the use of heavy cream, sour cream, milk, or cheese. The addition of bok choy and ham turns the soup into a one-dish meal.

Soups and stews• Vegetables• [Simmering]

Thick taro soup with bok choy and ham (青菜火腿芋艿羹)

In Shanghai and its surrounding region, steaming whole fish with ham, bamboo shoots, and shiitake mushrooms creates an exquisite dish fit for a banquet.

Fish and shelfish• [Steaming]

Shanghai-style steamed fish with ham, bamboo shoots, and shiitake mushrooms

When the noodles are tossed with soy sauce and the fragrant scallion oil, they are coated with a powerful flavor punch, a beautiful golden color, and a marvelous sheen.

Rice, noodles, and grains• [Deep-frying/Shallow-frying]

Shanghai scallion-oil noodles (上海葱油面)

The stir-fried rice cake dish is quite popular in Shanghai and the neighboring region. It calls for shepherd’s purse, known as ji cai (荠菜) in Mandarin, which has a unique aroma that’s earthy and refreshing.

Meat• Rice, noodles, and grains• [Stir-frying]

Shanghai-style stir-fried rice cakes with pork and shepherd’s purse

These Shanghai-style cold noodles, with an assortment of toppings and a fragrant sesame and peanut sauce, are refreshing in hot weather.

Cold dishes and salads• Rice, noodles, and grains• [Boiling/Poaching]

Cold noodles with sesame and peanut sauce

These Shanghai-style wontons, using larger wrappers and stuffed with a mixture of vegetables and meat, are perfect for one-dish meal.

Dumplings, dim sum, and snacks• [Boiling/Poaching]

Shanghai-style vegetable and meat wontons (菜肉馄饨)

In this iconic Shanghainese dish, the scallions are used not as an aromatic but a key ingredient. Red-cooking creates a rich and aromatic sauce and a red, glossy look for the dish.

Fish and shelfish• [Simmering]

Shanghai-style red-cooked fish with scallions (葱烤鲫鱼)