Shanghai’s version of schnitzel (breaded pork cutlets found throughout Central Europe) is served with honeyed rice cakes. The winning combo is crunchy, chewy, sweet and savory all at once.
Inspired by escargots gratinés, a French specialty that sees snails baked with cheese, this indulgent dish is built around shellfish, a more widely accepted source of protein.
A potage of Eastern European origin, borscht in Shanghai swaps out beetroots (which were impossible to grow locally) for tomato paste or ketchup. The sweet and sour soup is served with a side of steamed rice.
A riff on Russian Olivier salad, Shanghainese potato salad differs from household to household but always contains chopped spuds and sausages.
Seeing as Shanghai’s dining scene has seriously stepped up its game in recent decades, makers of haipai cuisine are facing stiff competition, with many closing.
So seize your chance to sup at historic eateries such as Red House Restaurant and Deda before they disappear.
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