“The shifting nature of Chinese dishes embodies the very ethos of the cuisine: that it is a celebration of time and place,” writes dearclarissa.
She describes the food of Shanghai as fresh, vibrant, and aromatic. “The whole purpose of the spices and ingredients that we use—like star anise, Shaoxing wine, and aromatics like ginger and scallion—is to enhance the inherent flavors of our fish and other types of proteins,” she says.
One favorite dish of the region is its sweet, coin-sized river prawns, coated gently in egg white and starch, quickly deep-fried, and served with wisps of green tea. And every fall, hoards of hairy mitten crabs are steamed whole, cracked open, dipped in an earthy black vinegar, and enjoyed for their creamy innards. There’s also a particular affinity for salted ducks in the region, because, in antiquity, ducks were used on the rice paddies to help farmers weed and eat insects.
“People think Chinese food is too salty,” she says, recalling a moment when one of her colleagues claimed eating Chinese food would make one’s hands bloat because of its inherently high sodium level. “That’s a big misconception.”
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