Editing Shanghai cuisine (section)

===Seafood===
[[File:Shanghai hairy crab (4178989634).jpg|thumb|[[Chinese mitten crab|Shanghai hairy crab]]'s original taste is best preserved with steaming.]]Seafood is commonly seen in Shanghai cuisine. These are some popular dishes.
* Eel noodles ({{Zh|s=鳗鱼面|t=鰻魚麵|p=Mányú Miàn|first=s|links=|labels=no}}; ''moe⁶ ng⁶ mi⁶'') – Made with sliced eels and wheat noodles.<ref name=":0" />
*Scallion stewed [[crucian carp]] ({{Zh|s=葱烧鲫鱼|t=蔥燒鯽魚|p=Cōngshāo Jìyú|first=s|links=|labels=no}}; ''tshon¹ sau¹ ciq⁷ ng⁶'') – The preparation of this common crucian carp dish is quite involved and complex. It requires a significant amount of time to prepare, as the fish must be soaked in vinegar, deep-fried, stewed for a prolonged period, and cooled to make it tender enough to be consumed with all its bones. The difficulty in perfecting this dish, as well as its complexity, led to it being used as a test by families when recruiting a cook.<ref>{{citation|last=Lee|first=Jesse|title=上海味兒|year=2008|publisher=旗林文化|isbn=978-986-6655-14-2}}</ref>
* [[Chinese mitten crab|Shanghai hairy crab]] ({{Zh|c=上海毛蟹|p=Shànghǎi Máo Xiè|first=s|labels=no}}; ''zaon⁶ he⁵ mau⁶ ha⁵'') – A variety of [[Chinese mitten crab]]. The crab is usually steamed with ginger, and eaten with a dipping sauce of rice vinegar, sugar, and ginger. Crab meat can be mixed with lard to make ''xiefen'', or consumed in [[xiaolongbao]] or with [[tofu]].<ref>{{cite web|url=http://www.thatsmags.com/shanghai/post/7831/the-thats-guide-to-gorging-on-the-shanghai-delicacy-hairy-crab|title=The That's Guide to Gorging on Shanghai Hairy Crab|website=www.thatsmags.com|url-status=live|archive-url=https://web.archive.org/web/20190411094231/https://www.thatsmags.com/shanghai/post/7831/the-thats-guide-to-gorging-on-the-shanghai-delicacy-hairy-crab|archive-date=11 April 2019|access-date=10 August 2019}}</ref><ref name="zoo">"[http://www.jiuduansha.org.cn/en/english6.htm Zoobenthos] {{webarchive|url=https://web.archive.org/web/20150109070419/http://www.jiuduansha.org.cn/en/english6.htm|date=2015-01-09}}". The Shanghai Jiuduansha Wetland Nature Reserve (Shanghai), 2014.</ref>
* Squirrel-shaped [[Siniperca chuatsi|mandarin fish]] ({{Zh|s=松鼠桂鱼|t=松鼠桂魚|p=Sōngshǔ Guīyú|first=s|labels=no}}; ''son¹ tshy⁵ kue⁵ ng⁶'') – This dish features fresh mandarin fish and combines sweet and sour flavors.<ref>{{cite web |script-title=zh:名家名菜—松鼠鳜鱼 |url=https://home.meishichina.com/recipe-229687.html |url-status=dead |archive-url=https://web.archive.org/web/20190828111519/https://home.meishichina.com/recipe-229687.html |archive-date=28 August 2019 |access-date=28 August 2019 |website=home.meishichina.com}}</ref> The fish is deep-fried and has a crispy exterior and soft interior. The dish is yellow and red, and it is displayed in the shape of a squirrel when plated. Hot broth is poured over it, which produces a high-pitched sound. It could be referring to a cooking technique where the addition of hot liquid (like broth) to certain ingredients (perhaps something crispy or dry) results in a distinct sound, typically due to the rapid steaming or bubbling.{{what|date=January 2023|reason=}}