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Acidity in Shanghainese Cuisine

cabrales

By cabrales
in eGullet Q&A with Ed Schoenfeld

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cabrales

cabrales

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I'd appreciate your views on the role of acidity in Shanghainese cuisine, including, as you consider appropriate, examples drawn from experiences with such cuisine in the US.

Please discuss some of your preferred dishes in Shanghainese cuisine, and why you have taken note of them. :blink:

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eatingwitheddie

eatingwitheddie

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I'd appreciate your views on the role of acidity in Shanghainese cuisine, including, as you consider appropriate, examples drawn from experiences with such cuisine in the US. 

Please discuss some of your preferred dishes in Shanghainese cuisine, and why you have taken note of them.  :blink:

No real views here. Szechuan and Hunan cooking frequentlyh play off a sugar/acid balance, but there is not much of this in Shanghaiese recipes to my knowledge. Dipping sauces might use that delectable black Chengkon vinegar that has a Worchestershire flavor component going on. Of course there is always Sweet and Sour using regular rice vinegar.

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