Ukudla okuphezulu okuphezulu kwe-Chinese kusuka ku-Shanghai

Okudumile kunazo zonke zokupheka kwe-Chinese Eastern

Phakathi kwama-10 e-China eCuisines, iShanghai yiyona entsha, nakuba sekuyize iminyaka engaphezu kwengu-400. Naphezu kokubizwa ngokuthi yi-East China ehamba phambili echwebeni, iShawai cuisine, eyaziwa nangokuthi i-Hu cuisine, iveza izitayela zokupheka ezifundazweni zaseJiangsu nase-Anhui.

Ibonakala ngokusetshenziswa okukhululekile kwe-soy sauce noshukela kunezinye izingxenye zaseChina. Igxile ezingxenyeni eziluhlaza kanye nama-flavour yasekuqaleni okudla, kanye nokusetshenziswa kwe-seasonings. Uma kuqhathaniswa nezinye izitshalo zaseShayina, izitsha zaseShanghai ziba mellow and lighter in flavour nge-edge edge sweet. Okumnandi futhi okumuncu inhlanganisela yenambitheka ejwayelekile ye-Shanghai cuisine.

Ukupheka okubomvu - ukuhamba kancane kwezinkukhu ku-soy sauce kanye nokuphuza ukudla - kuyindlela ejwayelekile yokupheka yaseShanghai futhi imiphumela izitsha ezithatha umbala obomvu obomvu. Uzothola ukusetshenziswa kakhulu kotshwala ezindaweni zokudoba, kanye nezinye izitsha zokudla zasolwandle ezingavamile.