Shanghai is the largest economic center of China. Since its open-up over a century ago, Shanghai has enjoyed long-time prosperity thanks to its convenient transport. Meanwhile, scholars have made great efforts to advocate modern education while preserving the pith of traditional cultures, making Shanghai one of the forerunners in China that learn from foreign cultures. The development of economy and culture led to the booming of dining industry; and restaurants of various schools emerged in Shanghai as people from assorted areas gathered here.

Many Chinese local flavors can be found in the restaurants in Shanghai, such as Beijing cuisine, Guangzhou cuisine, Sichuan cuisine, Yangzhou cuisine, Suzhou cuisine, Wuxi cuisine, Ningbo cuisine, Hangzhou cuisine, Fujian cuisine, Anhui cuisine, Chaozhou cuisine, Hunan cuisine, Henan cuisine, Tianjin cuisine and Shanghai cuisine as well. Exotic flavors include France cuisine, Italy cuisine, Germany cuisine, Japan cuisine and Russia cuisine. In addition, there are many other dishes that enrich the dining market of Shanghai as supplementary. In the latest years in particular, Shanghai has embraced many flavors coming from minority regions and foreign counties, such as flavor of Dai people in Yunnan Province, flavor of Yanbian area of Jinlin Province, Taiwan flavor, Hong Kong and Macao flavors, Korean Barbecue, Japanese dishes, Indonesia flavor, Singapore flavor, Vietnam flavor, Thailand flavor as well as fast-food from US and Italy. It has not only introduced the competitive mechanism and boosted the dining market of Shanghai, but is also of practical importance to the reshaping of the dining ideas of consumers as well as the improvement of culinary techniques.

Under the influence of rich local cultures, Shanghai’s chefs are generally characterized as far-sighted and smart. While paying respect to the creations of their forerunners, they have succeeded in achieving their own mastery by combining different cuisines, drawing the strong points of others to make up for own deficiency. With a sharp sense, they have felt the impact of foreign cultures and have created and acquainted themselves with dozens of cuisine techniques such as deep-frying, slippery-frying, quick-frying, stir-frying, simmering, steaming, baking, frying, sauteing on one side, boiling, smoking, roasting, dip-boiling, soaping, etc. They have adopted the essence of various cuisines and formed their own style. Cuisines from other places, therefore, are able to find their respective foothold in Shanghai, making Shanghai cuisine an important contribution to Chinese dining culture as well as a reflection of the distinctive local culture (Haipai-style).

Characterized by a dazzling array of Chinese food, the restaurants in Shanghai, with a complete variety of cuisines, state-of-art cooking techniques, cozy and elegant dining environment as well as considerate services, help display Shanghai’s attractive image as an international metropolis.