Shanghai – food doesn't make people "wow" right away, but once you live there, you'll miss it 🍜🥟
Many people come to Shanghai expecting the food to be really special, really flavorful. But then they feel a bit... disappointed. Not fiery spicy like Chongqing, not rich like Guangdong, nor heavy-smelling like some northern regions. Shanghai cuisine chooses a very unique path: light, clear, and just right.
The most noticeable point is the sweetness. Not the kind of sweetness from adding a lot of sugar, but sweetness from fresh ingredients. Steamed fish, braised meat, broth all have a gentle aftertaste, eating without getting tired. Xiaolongbao is a familiar dish, but eating it in Shanghai shows the clear difference: thin skin, clear soup broth, not greasy, and doesn't make you feel full after eating 🥢
Mornings in Shanghai are very interesting. The streets aren't crowded yet, a few small shops open early, the smell of scallion pancake frying spreads through the alley. One hot pancake, plus a cup of soy milk, is enough for a light morning. Not fancy, but very "in tune with the rhythm of life" of this city.
In the evening, Shanghai is different. Not the noisy eating and lively toasting style. Locals eat slowly, talk softly, many shops look simple but are always full. There are meals that are just a bowl of seasonal hairy crab noodles, but eating in a quiet space feels very comfortable 🍂
What makes Shanghai food highly rated is that you can eat it for many days without getting bored. The light flavor makes the stomach "breathe easy", especially suitable for long trips. Compared to Beijing which favors flour and salty flavors, or Chongqing with continuous spicy heat, Shanghai cuisine is like a rest break.
Perhaps that's why many people choose Shanghai as the starting point when traveling to Jiangnan. Comfortable eating, moderate pace of life, enough to get used to before stepping into a longer journey.
Cre: Lan Anh
P/s: Admin thinks it's still a bit too big and bold, but once you're used to it 😅
