Shanghai cuisine, that is, Shanghai cuisine, is one of the main local dishes in China. Benbang cuisine is another name of Shanghai cuisine, and it is an important school of traditional Han diet culture in Jiangnan area. The so-called local gang means local. It is characterized by thick oil red sauce, moderate salinity, original flavor, mellow and delicious. Common cooking methods mainly include stew, stew and sugar. Later, in order to adapt to the light and refreshing taste that Shanghainese like to eat, the dishes gradually changed from the original heavy oil red sauce to elegant and refreshing. This dish is good at using sugar in cooking methods and has a unique Jiangnan flavor.

Shanghai cuisine also has the advantages of fresh raw materials, high quality, exquisite craftsmanship, exquisite production, proper cooking, lightness and elegance, moderate salinity, diverse tastes, wide adaptability and unique flavor. Its main famous dishes are herring throwing chin, herring bald lung, Sichuan braised ring with pickled pepper, stir-fried grass head, boiled chicken, chicken bone sauce, rotten bowl head, black ginseng shrimp, Songjiang perch and Fengjing top hoof.