Shanghainese have always left an impression on Yi Zhoujun that they love sweets! Even when braised in braised pork, a few pieces of rock sugar must be thrown in! But Shanghainese, regardless of gender, are all quite slim, because the people of the city are actually relatively restrained in their diet. They don’t eat as much as everyone imagines, and they go far on the KEEP road.

But in fact, Shanghai cuisine is one of the main local flavors in China. Benbang cuisine is another name for Shanghai cuisine. The so-called local gang means local. It is characterized by thick oily red sauce, moderate saltiness, original taste, mellow and delicious taste. Commonly used cooking methods are mainly braised, simmered and sugared. Later, in order to adapt to Shanghainese's preference for light and refreshing food, the dishes gradually changed from the original heavy oil red sauce to more elegant and refreshing. The cooking method of this dish is good at using sugar, which has a unique Jiangnan flavor.

Why is Shanghainese food so sweet but the locals are not very fat? In fact, Shanghainese don’t love sweets as much as everyone thinks! And as Shanghai is a magic city, both boys and girls love fitness!

Among Shanghainese, there are both salty and sweet flatbreads. I still remember that Xiaochenguang’s salty pancakes were round and the sweet pancakes were oval. I don't know why, but now it's the other way around. The salty flatbread is crispy and savory, while the sweet flatbread is filled with sugar filling. No matter which kind of fried dough sticks is made, it is delicious!

Shanghainese can also make a bowl of soy milk in two flavors: salty and sweet. Sweet soy milk is freshly ground soy milk plus sugar, while salty milk has much richer ingredients. You should put fried dough stick slices, minced mustard, dried shrimps, chopped green onions, seaweed, fresh soy sauce, spicy oil, etc. into the freshly ground soy milk.

There is a kind of porridge that can be eaten hot in a big bowl without any side dishes. The salty one is chicken porridge, the sweet one is sugar porridge. Chicken porridge is made with chicken soup and is especially delicious with chopped green onion and pepper.

If the sugar porridge is simple, you can just mix marshmallows. If it is more sophisticated, you can add red bean paste and osmanthus.

They all taste too good to say anything, but when it comes to the impact on Shanghainese, Xiao Nong thinks that sugar porridge is better, and every Shanghai girl thinks about it. I grew up "Tuk Tuk Tuk, selling sugar porridge, three pounds of walnuts and four pounds of shells."

Finally, let’s talk about the two most representative soups in Shanghai. The representative of the salty style is the pickled delicacy. Just one taste and it will make your eyebrows fall off. The borscht that competes for the sweet pie is a standard dish of Shanghai-style Western food. It has a sour and sweet taste that you would not let go even if you slapped it in the face.

According to a sales monitoring result of mainstream condiment categories in the Shanghai market recently released by the Shanghai Business Information Center, in the first half of 2017, soy sauce, edible sugar, and seasoning sauce were ranked first. With consumption shares of 30.6%, 13.1% and 11.0%, it ranks among the top three in the condiment consumer category. Among them, the consumption share of soy sauce increased by 4.2% compared with the previous year, ranking first in the growth list. The consumption of sugar fell slightly by 0.6%. It turns out that Shanghainese love soy sauce more!

Today, Shanghai cuisine further has the advantages of fresh ingredients, high quality, fine knife skills, exquisite preparation, appropriate heat, light and elegant, moderate saltiness, diverse tastes, wide adaptability, and unique flavor. Its main famous dishes include "herring chin dumplings", "herring bald lungs", "pickled Sichuan braised circles", "raw stir-fried grass head", "white chopped chicken", "chicken bone sauce", "sao bowl head", "shrimp roe" There are one to two hundred kinds of dishes such as "Big Black Ginseng", "Songjiang Bass", "Fengjing Ding's Hoof".

Moreover, since Shanghai opened as a port in 1843, with the development of industry and commerce, merchants from all over the world have gathered, and hotels and restaurants have emerged. By the 1930s and 1940s, various local restaurants were popping up, including 16 categories including Beijing, Guangzhou, Su, Yang, Xi, Ningbo, Hangzhou, Fujian, Sichuan, Hui, Chao, Hunan, and Shanghai local cuisine. There are also vegetarian dishes, halal dishes, and all kinds of Western dishes and pastries. Each of these dishes in Shanghai shows their unique talents, competes fiercely, and learns from each other's strengths and weaknesses, and integrates them thoroughly. This creates favorable conditions for learning from the strengths of others and developing Shanghai cuisine with unique flavors.

This is very clear, because Shanghai is a saline-alkali land, the salt content in the air is quite high, the salt content is 70% of the air, so all kinds of food, fruits, Water contains salt. In daily life, according to the laws of nature, people must eat more sugar and sweets in order to achieve a normal life balance.

Thank you readers!

Compared with northern cuisine, Shanghai cuisine is more expensive and the portions are smaller! If you eat less in total, you will naturally not gain weight.

When dining out in Shandong or Northeast China, 1-2 dishes may be enough for two people, and there may be leftovers before finishing the meal. The length and diameter of the plate are as long as an adult’s forearm, and they are usually more than enough. They are all filled to the brim, especially the big pot of stew, which is a big pot as soon as it comes, which is really too big. Northern restaurants sometimes even add rice and steamed buns for free, so it’s easy to eat until you’re full.

But the same two people ordered two dishes at a local restaurant in Shanghai. The diameter of each dish was almost as big as an adult man's hand. When served, it would not be full and would leave some food. A white border.

If two people only order two dishes, they may only be 50-70% full, and the staple food of rice may cost more. How much can you eat every day without losing weight?

In fact, not only Shanghai, but also the entire South, especially the catering and even food raw materials industries in Jiangsu, Zhejiang and Shanghai free shipping areas have this characteristic. This can be seen in the difference between "grocery shopping in the north and the south" that became popular on the Internet a while ago. When buying ribs in the north, they are sold by the whole fan, while in the south, they are sold by the root; when buying eggs in the north, they are sold by the bucket and plate, but when buying eggs in the south, they are sold by the individual; when buying bananas in the north, they are sold by the row, while in the south, they are sold by the root. Bananas can be sold in pieces. So in general, the total calorie intake of southerners should be less than that of northerners, and they are naturally less likely to gain weight.

There is a famous saying in the field of chemical toxicology: Talking about toxicity regardless of dose is to be a hooligan. Then Jingjingtang invented a famous saying that can be applied in the world of weight loss: "To talk about calories regardless of portion size is to be a hooligan." No matter how high-calorie the food is, if you eat less and consume less total calories, you will not gain weight easily. For example, potato chips are high in calories, but I can only eat 5 slices a day without getting fat; no matter how low-calorie the food is, if you eat too much If you eat until you are full, the total calorie intake will be high and you will gain weight. For example, porridge is low in calories, but even if I drink a pot of it in one meal, it is still too high. Isn't there a saying, "There is no junk food, only junk eating methods", that's the truth.

Shanghai cuisine is indeed rich in oil and red sauce, but the amount of oil used is similar to other cuisines, and even lower than that of many Sichuan stir-fry dishes. When it comes to the amount of sugar, other cuisines also add sugar, but because it is very salty or spicy, the sweetness is masked. Shanghainese food is not that salty and not spicy at all, so the sweetness is very prominent. Really compared to the calories, it may not be particularly high. Moreover, Shanghainese dishes are mostly braised, steamed, simmered, and marinated, such as braised halibut, Shanghai steamed fish, large black ginseng with shrimps, and marinated bonito, etc. These dishes are not too greasy.

Really compared to the calories, local dishes are not necessarily that high. For example, when comparing our sweet and sour short ribs with Sichuan style twice-cooked pork, Shandong style nine-turn large intestine, and Northeastern style pot-wrapped pork, it is obvious which one has lower calories. This time’s topic: Why is Shanghai food so sweet but the locals are not fat?

Speaking of Shanghai cuisine, many people will have some labels in their minds, such as: "thick oily red sauce", "very sweet taste" and so on. It stands to reason that with local dishes with such special dietary characteristics, local people should be more likely to gain weight, but in fact they don't seem to be. On the streets of Shanghai, both uncles, aunts and young men and women seem to be relatively light-bodied, so this time we will answer this "strange phenomenon" step by step. Relatively speaking, Shanghainese are indeed not fat

Because excessive obesity can lead to a series of health problems, such as heart problems, blood sugar, blood lipids, blood pressure and other diseases, obesity is indeed a problem that should be taken seriously long ago. problem. Around 2004, the general obesity rate among adults in my country was only 3.3%. By around 2014, this number had become 14.0%. It can be seen that with the improvement of the quality of life, we not only eat well, but also eat a lot. My friend also gained weight from eating.

However, people in Shanghai do a relatively good job in body management. According to reports from some relevant institutions, the obesity rate among Shanghai adults is 9% to 12% among men, while the obesity rate among women is 4%. % to 9%, which are all lower than the national average.

So from an objective fact, people in Shanghai are indeed relatively not fat. So this question is a bit interesting: Why does Shanghainese food, which is rich in red sauce and sweet in people's impression, seem to be less likely to gain weight after eating it? Let’s analyze and answer it below. 1. Thick oily red sauce and sweet taste are one of the characteristics of Shanghai cuisine, but it is not all of it

As an international metropolis, Shanghai can almost find delicacies from all over the world, but you must To refine the flavor that best reflects this city, it must be Shanghainese cuisine, which is what we often call local cuisine.

Traditional local hot dishes are commonly cooked, simmered, stir-fried, stewed, steamed, etc., such as the famous Shanghai braised pork, sweet and sour short ribs, pickled fresh vegetables, shrimp and black ginseng, etc. Wait, these dishes do show some characteristics such as sweetness, ruddy color, fatness, tenderness, sweetness and sourness, and mellowness. But these are not all of Shanghai cuisine. To put it simply: Shanghai cuisine also includes crystal shrimp, white chicken, steamed hairy crabs, drunken chicken and other dishes that have little to do with the label of "rich red sauce and sweet taste".

So not all Shanghainese dishes are "rich in red sauce" and "sweet in taste", but these labeled concepts are easier to spread and remembered. They are not "rich in red sauce". The taste is sweet and you won’t gain weight if you eat it, but people don’t just eat these. Moreover, the economically developed Shanghai area covers almost all delicacies from all over the country and even the world, and people also have more and richer choices. 2. Reasons for the concept

Although Shanghai has a local population of about 14 million to 15 million, as an economically developed first-tier city, the number of foreigners and tourists is also very large, and many of them are relatively Younger people who have not yet had time to gain weight.

Therefore, Shanghai has a good economic environment, and people are willing to understand and accept more updated dietary concepts and exercise concepts. Therefore, it is relatively normal for local people to maintain a good figure. 3. Geographical environmental factors

This is actually a relatively macro factor, which can be regarded as a relatively common impact of the living environment on humans and animals.

Generally speaking, the higher the latitudes, the more likely it is to have severe cold climates, so people tend to be stronger and more likely to gain weight. This is the result of natural selection that needs to resist adverse factors in the environment.

Shanghai is located in a mid-latitude area close to low latitudes, and does not have such long and cold winters, so it is naturally less likely to gain weight due to this factor. Of course, despite the progress of human science and technology, the impact of this factor on people has been relatively weak due to changes in environmental transformation and adaptation methods. Finally, to summarize:

Although Shanghai cuisine gives many people the label impression of "rich red sauce" and "sweet taste", in fact Shanghai cuisine is very rich and diverse. Moreover, the influence of local food flavor on whether a person becomes obese is not absolute and direct. Rather, personal eating habits, exercise concepts, daily routine and other conditions play a decisive role.

So that’s all the content this time, please leave comments to share your views and opinions!

The first time I went to Shanghai, I asked for a basket of xiaolongbao alone. I felt that the eyes around me were like blazing fire, and my faces were all hoodwinked. Many people feel embarrassed when they buy half a cage or a few. Even if they want to order another cage, they are afraid of being disliked by the store! Looking at the Shanghai man holding the small bundle of vegetables, I understand why he is so light-weighted. What's even worse is that I, who grew up in a small city, have seen Shanghai men's skills while squeezing on buses, subways and even taking taxis. I finally know why they are so thin!

The name Shanghai cuisine is too broad, because Shanghai cuisine can be divided into local cuisine and Shanghai-style Shanghai cuisine. Shanghai-style Shanghai cuisine includes local improved dishes and Western-style Shanghai cuisine. The root of Shanghai cuisine is local cuisine, which originated from the local flavor of the Sanlin area in Pudong, Shanghai during the Ming Dynasty. It first appeared in the form of local private kitchen dishes during festivals and wedding banquets. In the late Qing Dynasty and the early Republic of China, local cuisine entered the prosperous areas of Shanghai from the countryside. , the most famous is Li Lingen, the founder of the modern style of local cuisine. The Dexing Restaurant he founded was sought after by Shanghai celebrities at that time, and was later carried forward by Li Lingen's son, Li Borong, the master of local cuisine. The local braised dishes emphasize rich red sauce; the white-braised dishes emphasize the original flavor and highlight the umami flavor. Some dishes are more focused on knife skills and eating skills. Therefore, Shanghai cuisine has two extremes, one is heavy and the other is light.

There are certain rules for adding sugar to local dishes. Generally, some sugar is added to braised dishes, while no sugar is added to white-braised dishes. Most of the stir-fried side dishes do not add sugar, and a few add sugar to enhance the freshness, but only if the sweetness cannot be tasted.

Typical local braised dishes include: braised pork, braised poultry fish, herring in water, fried shrimps, grass circle, Sixi grilled man, smoked fish, grilled mackerel, etc. , in the last two dishes, the smoked fish was not smoked, and the grilled fish was not grilled.

Typical white-cooked dishes in local cuisine include: shrimps with black ginseng, white chopped chicken, crystal shrimps, braised three shreds, pickled fresh vegetables, and steamed buns (can be cooked with meat dishes such as pig feet, chicken feet, etc.) , you can also cook vegetarian dishes such as edamame, etc.).

Foreign friends think that Shanghainese food is sweet when they hear it, but this is actually a misunderstanding. Because most of the chefs in many restaurants in Shanghai, large and small, are from outside. Many chefs don’t know the real Shanghai cuisine and think that they need to add a little sugar to every dish. One time I was in a hurry, so I ate at a restaurant with a sign that said it served Shanghainese cuisine. I ordered a few light dishes, one of which was steamed "louvered buns (dried pork buns)". As a result, I ate "louvered buns" "There is actually sugar in it. This is the first time I have eaten sweet louver buns since I was born."

In fact, when cooking dishes such as braised pork, chefs will add sugar or rock sugar when cooking northern and southern dishes just like Shanghainese dishes. During the cooking process of braised pork, the fat in the meat will be removed, the color will be enhanced by rock sugar, and the sugar and the glue in the meat skin will penetrate into the meat, making the texture of braised pork soft and glutinous, making it a favorite of many people. Eat in moderation, one or two pieces a day should not be a burden. Dishes such as braised fish are naturally suitable for the addition of sugar after frying. Through the combination of oil, sugar, soy sauce and fish, a complex flavor is produced that is more delicious than without sugar.

In places other than Shanghai, when braised vegetables are made, they are often fried with sugar. However, the local braised vegetables in Shanghai are salty and umami-flavored without adding sugar.

Most people in Shanghai now eat relatively lightly, but dishes from all over the country and from all over the world are almost available in Shanghai. The temptation is too great, and you will still become fat if you are not careful, so Shanghainese people are fat. There are also many people.

Hello, first of all, I am very happy to answer this question~~

I think this question is quite personal, because I have stayed in Shanghai for about three years!

Shanghai cuisine is not all sweet. It generally includes local cuisine and some Jiangsu and Zhejiang cuisine.

The characteristic of local cuisine is thick oily red sauce. Soy sauce is more important than sugar. For example, Babao hot sauce is a local dish with a strong salty taste;

Then In fact, most Jiangsu and Zhejiang dishes are relatively light, such as crystal shrimps and pickled fresh shrimps. There is no sugar in these. (Corrected, crystal shrimps need to be put in a little sugar to make them fresh, but the taste of sugar is basically not noticeable. )

Of course, if you compare it to the whole country, you will find that many famous dishes in Shanghai are indeed on the sweet side. For example, the most classic braised pork is cooked with Shaoxing wine, soy sauce and sugar. , many dishes are made without even salt. However, after all, we don’t eat these dishes every day~~

Just like Beijingers don’t eat roast duck every day, Tianjin people don’t It’s like eating steamed buns every day.

Those very sweet and greasy dishes are not the staple food. Stir-fry green vegetables and broad beans, and eat a bowl of small wontons and Yangchun noodles. This is the daily life of Shanghainese, and the appetite of southerners is relatively small. The north is small (it has something to do with the hot weather), so it is normal that there are not many fat people

First of all, Shanghainese do eat very little per meal. There was a joke many years ago that the train from Shanghai to Urumqi used to last for three days and four nights. A Shanghainese got on the train and brought a hairy crab with him to eat all the way to Urumqi. It is also said that when meat was available by ticket, Shanghainese people would buy meat for 2 cents a piece and go home to fry four dishes and make a soup. There is also a water quality problem. Anyone who has been to Shanghai feels that the smell of bleaching powder in the water is very strong and unpleasant to drink. It is said that water from the Huangpu River is used. This may have some impact.

It has to do with the eating habits of Shanghainese. Shanghainese like to eat small snacks, not much, and relatively light. There was a joke in the past. The son of a Shanghainese family wanted to marry a girl from the Northeast. The mother-in-law from Shanghai kept saying that the daughters-in-law from the Northeast eat a lot. The younger daughter-in-law got so angry that she started arguing with her mother-in-law. She kept saying that I ate a lot, but I was just one day. Three meals, you Shanghainese eat all day long, can it be the same?

Shanghai cuisine is a cuisine developed by bringing together delicious and famous dishes from Jiangsu and Zhejiang. Since Shanghai is the economic center of China, famous shops, famous dishes, and famous teachers from all over the world are also gathered here, making Shanghai cuisine more distinctive. Outstanding style. Compared with Jiangsu, Shanghai cuisine is not particularly sweet and pays more attention to the combination of meat and vegetables.

Shanghai style, also known as Shanghai cuisine. Shanghai is an ancient and legendary city. It is located at the mouth of the Yangtze River, facing the ocean. It is an international financial and trade center and an important port for import and export trade. People from the east, west, north and south live there, and people from all over the world travel frequently. Different dietary requirements have gradually created unique Shanghai cuisine.

Before the Qing Dynasty, Shanghai was basically an agricultural town, and catering was not developed. Although there were many traditional varieties, they were mainly dishes on the tables of local farmers in Shanghai. In the middle and late Qing Dynasty, the old city of Shanghai began to take shape. With the help of Shiliupu Port, commerce developed, a large number of restaurants appeared, and the dishes reached a certain level. After the Opium War, with the implementation of the "Five Ports of Trade" and the opening of Shanghai, the development of Shanghai cuisine has undergone new changes. In addition to restaurants selling local cuisine, there are also many restaurants selling various local flavors in Shanghai, such as Anhui restaurants, Suzhou restaurants, Ningbo restaurants, Guangdong restaurants, etc. By the 1920s and 1930s, Shanghai cuisine had formed 16 local flavor dishes including Benbang, Jiangsu, Xi, Ning, Hui, Hangzhou, Guangdong, Beijing, Sichuan, Fujian, Hunan, Henan, Shandong, Yang, Halal, and vegetarian dishes. The pattern of being gathered together in one place has the characteristics of Shanghai style, that is, flexible and diverse, exquisite and delicate, and highly adaptable. It has the spirit of Jiangnan and is also highly utilitarian. From the 1940s to the 1950s, Shanghai cuisine was continuously summarized and improved, and gradually matured and finalized. In 1956, Shanghai held a large-scale exhibition of famous dishes and pastries. Based on this, the book "Shanghai Famous Dishes" was edited and published, which systematically analyzed the characteristics of Shanghai cuisine such as the selection of ingredients, cooking methods, seasonings, and quality. The introduction of Shanghai cuisine indicates that the characteristics of Shanghai cuisine have not only been recognized in the market, but also formed its own system in theory.