Editing Shanghai (section)

=== Cuisine ===
{{main|Shanghainese cuisine}}
[[File:Xiao Long Bao at Nanxiang Mantou Dian 1.jpg|thumb|[[Xiaolongbao]] in Shanghai]]
Benbang cuisine ({{lang-zh|labels=no|s=本帮菜}})<ref name="kankanews">{{cite web|url=http://shanghai.kankanews.com/c/2014-05-04/0014691475.shtml|script-title=zh:看懂上海：上海本帮菜|script-work=zh:看看新闻 |language=zh-cn |date=4 May 2014 |access-date=31 August 2014|archive-url=https://web.archive.org/web/20140704135853/http://shanghai.kankanews.com/c/2014-05-04/0014691475.shtml|archive-date=4 July 2014|url-status=dead}}</ref> is cooking style that originated in the 1600s, with influences from surrounding provinces. It emphasizes the use of condiments while retaining the original flavors of the raw ingredients. Sugar is an important ingredient in Benbang cuisine, especially when used in combination with soy sauce. Signature dishes of Benbang cuisine include [[Xiaolongbao]], [[Red braised pork belly]], and [[Chinese mitten crab|Shanghai hairy crab]].<ref>{{cite web|url=https://theculturetrip.com/asia/china/articles/a-brief-intro-to-shanghai-hu-cuisine|title=A Brief Intro to Shanghai "Hu" Cuisine|website=theculturetrip.com|date=21 December 2017|access-date=28 August 2019|archive-url=https://web.archive.org/web/20190828111530/https://theculturetrip.com/asia/china/articles/a-brief-intro-to-shanghai-hu-cuisine/|archive-date=28 August 2019|url-status=live}}</ref> [[Haipai cuisine]], on the other hand, is a Western-influenced cooking style that originated in Shanghai. It absorbed elements from French, British, Russian, German, and Italian cuisines and adapted them to suit the local taste according to the features of local ingredients.<ref>{{cite book |last1=Pan |first1=Junxiang |last2=Duan |first2=Lian |script-title=zh:话说沪商 |url=https://books.google.com/books?id=Ocpibm_gSMYC |year=2007 |publisher=中华工商联合出版社|isbn=9787801934925 |page=136 |script-chapter=zh:顺应上海人口味的海派西餐}}</ref> Famous dishes of Haipai cuisine include Shanghai-style [[borscht]] ({{lang|zh|罗宋汤}}, "Russian soup"), crispy pork cutlets, and [[Shanghai salad]] derived from [[Olivier salad]].<ref>{{cite web |script-title = zh:上海故事“吃西菜到红房子”：海派西餐那些事 |url = https://www.thepaper.cn/newsDetail_forward_2647089 |work = [[:zh:澎湃新闻|The Paper]] |date = 19 November 2018 |access-date = 18 February 2020 |language = zh |archive-date = 18 February 2020 |archive-url = https://web.archive.org/web/20200218061602/https://www.thepaper.cn/newsDetail_forward_2647089 |url-status = live}}</ref> Both Benbang and Haipai cuisine make use of a variety of seafood, including [[freshwater fish]], [[shrimps]], and crabs.<ref>{{cite web |title = Shanghai Food |url = https://www.travelchinaguide.com/cityguides/shanghai/dining/more.htm |work = Travel China Guide |access-date = 6 August 2020 |language = zh |archive-date = 30 June 2008 |archive-url = https://web.archive.org/web/20080630165029/https://www.travelchinaguide.com/cityguides/shanghai/dining/more.htm |url-status = live}}</ref>

* Nanxiang ''xiaolongbao''（南翔小笼包）: ''Xiaolongbao'' refers to Chinese soup dumplings. Nanxiang ''xiaolongbao'' is a traditional specialty of Nanxiang town in Jiading district, renowned for its thin skin, tender meat, abundant soup, and fresh flavor. The dumplings are usually served piping hot in ''xiaolong'', or bamboo baskets. The craft of making ''xiaolongbao'' was designated as a municipal intangible cultural heritage in April 2007.<ref>{{Cite web |title=Steamed Meat Bun |url=https://english.shanghai.gov.cn/en-SpecialtyFood/20231214/5e949cf6f7cd4109a903ff1e37e3b7ec.html |access-date=2024-07-10 |website=english.shanghai.gov.cn |archive-date=10 July 2024 |archive-url=https://web.archive.org/web/20240710105726/https://english.shanghai.gov.cn/en-SpecialtyFood/20231214/5e949cf6f7cd4109a903ff1e37e3b7ec.html |url-status=live}}</ref>
* Shanghai ''shengjian'' （上海生煎）: Shanghai ''shengjian'', or Shanghai pan-fried buns, a renowned Shanghai delicacy, involves pan-frying the buns without prior steaming. The filling consists of savory pork and green onions, creating a soupy texture. After frying, water is added to the pan before covering it. The buns are then cooked for approximately 8–10 minutes until the bottoms turn golden brown and crispy.<ref>{{Cite web |title=Pan-fried Buns |url=https://english.shanghai.gov.cn/en-SpecialtyFood/20231205/1b1c394feda144c283df2abd3e8b2cec.html |access-date=2024-07-10 |website=english.shanghai.gov.cn |archive-date=10 July 2024 |archive-url=https://web.archive.org/web/20240710121022/https://english.shanghai.gov.cn/en-SpecialtyFood/20231205/1b1c394feda144c283df2abd3e8b2cec.html |url-status=dead}}</ref>
* ''Congyou banmian''（葱油拌面）: ''Congyou banmian'', or scallion oil noodles, is a popular noodle dish in Shanghai and can be found in many local restaurants and food stalls. The scallion oil is made by crisping and browning chopped scallions in hot oil. The dish is then coated in scallion oil, soy sauce, and spices, offering a blend of savory, sweet, and mildly spicy flavors.<ref>{{Cite web |title=Scallion Oil Noodles |url=https://english.shanghai.gov.cn/en-SpecialtyFood/20231205/0e8ff0805e0a47cea153f3907a6fc744.html |access-date=2024-07-10 |website=english.shanghai.gov.cn |archive-date=10 July 2024 |archive-url=https://web.archive.org/web/20240710122714/https://english.shanghai.gov.cn/en-SpecialtyFood/20231205/0e8ff0805e0a47cea153f3907a6fc744.html |url-status=dead}}</ref>
*''Paigu niangao''（排骨年糕）: ''Paigu niangao'', or stir-fried pork ribs and rice cakes, is a traditional dish in Shanghai. This dish uses fresh pork ribs paired with small and thin rice cakes, which are cooked through oil blanching and simmering. The pork ribs have a golden color, a crispy surface, and tender meat while the rice cakes are soft and chewy.<ref>{{Cite web |title=Pork Chops and Rice Cakes |url=https://english.shanghai.gov.cn/en-SpecialtyFood/20240111/e8d99f859eb64285adaebee1a7139aa2.html |access-date=2024-07-10 |website=english.shanghai.gov.cn |archive-date=10 July 2024 |archive-url=https://web.archive.org/web/20240710122715/https://english.shanghai.gov.cn/en-SpecialtyFood/20240111/e8d99f859eb64285adaebee1a7139aa2.html |url-status=dead}}</ref>
*''Shuijing xiaren''（水晶虾仁）: ''Shuijing xiaren'', or crystal shrimp, is a favorite among Shanghai locals. This dish features shrimp and eggs, with no additional ingredients to distract from its simplicity. The shrimp is cooked until just translucent, earning its "crystal" name. Well-prepared crystal shrimp is tender yet crispy, with a robust shrimp flavor and a reddish hue tinged with milky white.<ref>{{Cite web |title=Crystal Shrimp |url=https://english.shanghai.gov.cn/en-SpecialtyFood/20231205/d4da0aa86da24fee90f85a957ea78f3a.html |archive-url=https://web.archive.org/web/20231231203201/https://english.shanghai.gov.cn/en-SpecialtyFood/20231205/d4da0aa86da24fee90f85a957ea78f3a.html |url-status=dead |archive-date=31 December 2023 |access-date=2024-07-10 |website=english.shanghai.gov.cn}}</ref>