Editing Shanghai cuisine (section)

==Characteristic features==
Shanghai cuisine is characterized by its use of [[soy sauce]], which gives dishes a red and shiny appearance. Both dark soy sauce and regular soy sauce are used in Shanghai cooking. Dark soy sauce creates a dark amber color in dishes, while regular soy sauce enhances the flavor. The four classic words used to describe Shanghai food are "{{Lang-zh|c=浓油赤酱|labels=no}}", which means that Shanghai food uses a considerable amount of oil and soy sauce. Dishes are prepared using various methods, such as baking, stewing, braising, steaming, and deep-frying. Seafood is also a prominent feature of Shanghai cuisine, with fish, crab, and chicken being made "drunken" using spirits and brisk cooking techniques. Salted meats and preserved vegetables are commonly used to enhance various dishes. Additionally, sugar plays an important role in Shanghai cuisine when used in combination with soy sauce. Rice is more commonly served than noodles or other wheat products. 

Shanghai cuisine aims to emphasize the original flavors of raw ingredients while utilizing condiments to enhance the taste. Compared to other Chinese cuisines, it has a mellower and slightly sweet taste. Sweet and sour is a typical Shanghai taste. Presentation is also a key aspect of Shanghai cuisine, with ingredients being meticulously cut and arranged to create a harmonious color scheme.

Interestingly, in the early 20th century, Shanghai families did not regularly include fish in their daily meals despite the city being a port town. Meat was considered a luxury, and meals typically consisted of vegetables, beans, and rice. Families would only consume meat or fish four times a month, on the second, eighth, sixteenth, and twenty-third days, which were known as ''dang hun''. Today, with greater awareness of nutrition, there is a higher demand for low-sugar and low-fat foods, and more vegetables are being incorporated into diets to promote healthier eating habits.