Shanghai cuisine,also known as Hu cuisine,is a popular style of Chinese food. In a narrow sense,Shanghai cuisine refers only to what is traditionally called Benbang cuisine which originated in Shanghai. In a broader sense,it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces.
Oden is a type of nabemono consisting of several ingredients such as boiled eggs,daikon or konjac,and processed fishcakes stewed in a light,soy-flavored dashi broth.
Small sausage in large sausage is a snack sausage sandwich invented in Taiwan in the late 20th century. A segment of Taiwanese pork sausage is wrapped in a sticky rice sausage to make this delicacy,usually served chargrilled. Deluxe versions are available in night markets in Taiwan,with condiments such as pickled bokchoy,pickled cucumber,garlic,hot peppers,wasabi,and thick soy sauce paste to complement the taste.
Mantou,often referred to as a Chinese steamed bun,is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.
Hújiāo bǐng or pepper bun is a type of baked bun that originated in city of Fuzhou,the capital of China's Fujian province. It is a street food that has become popular in Taiwan and can be found in night markets or mini food stalls throughout Taiwan. The common ingredients are flour,water,and a leavening agent for the outer dough shell,and a meat protein marinated with sugar,soy sauce,white pepper or black pepper,and scallion for the inside filling.
Northeastern Chinese cuisine is a style of Chinese cuisine in Northeast China. While many dishes originated from Shandong cuisine and Manchu cuisine,it is also influenced by the cuisines of Russia,Beijing,Mongolia,and North Korea. It partially relies on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons.
Baozi,or simply bao,is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings and preparations,though the buns are most often steamed. They are a variation of mantou from Northern China.
A pineapple bun is a kind of sweet bun predominantly popular in Hong Kong and also common in Chinatowns worldwide. Despite the name,it does not traditionally contain pineapple;rather,the name refers to the look of the characteristic topping.
Cha siu bao is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.
Siopao,is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi,introduced to the Philippines by Hokkien immigrants during the Spanish colonial period. It is a popular snack in the Philippines and is commonly sold by bakeries and restaurants.
Bing is a wheat flour-based Chinese bread with a flattened or disk-like shape. These foods may resemble the flatbreads,pancakes,pies and unleavened dough foods of non-Chinese cuisines. Many of them are similar to the Indian roti,French crêpes,Salvadoran pupusa,or Mexican tortilla,while others are more similar to cakes and cookies.
Roujiamo or rougamo is a street food originating from the cuisine of Shaanxi Province and widely consumed all over China. In the United States,it is sometimes called a Chinese hamburger.
Shengjian mantou,shengjian bao,or shengjian for short,is a type of small,pan-fried baozi which is a specialty of Suzhou and Shanghai. It is typically filled with pork and gelatin that melts into soup/liquid when cooked. Within Shanghai,shengjian mantou typically have thin,crispy skins while those sold elsewhere usually have thicker,bread-like skins. It first originated and became popular in Suzhou at the beginning of the 20th century. Then,its popularity spread to the Yangtze River Delta. It has been one of the most common breakfast items in Shanghai since the early 1920s. As a ubiquitous breakfast item,it has a significant place in Shanghai cuisine.
Khong bah png,as known as Braised pork rice,is a gaifan dish found in Fujianese cuisine and Taiwanese cuisine. Although subject to regional variations,dishes are typically made of pork belly cooked in a process known as lu and served on top of rice. Chinese pickles are often eaten with the dish.
Lotus leaf bread is a Chinese steamed bread. Semi-circular and flat,the loaves have a horizontal fold that,when opened,gives the appearance that it has been sliced. Lines or patterns may be added to increase the resemblance to a lotus leaf.
