What does Ben Bang Cai mean

Benbang cuisine means Shanghai cuisine, which is an important faction in the Jiangnan Wu Yue food culture. Benbang means "local" in Shanghai dialect. Its main feature is that it maintains its original flavor, mellow and delicious. The common cooking methods are braising and stewing. It has a light taste and is loved by many people. It has a very strong Jiangnan flavor.

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In the early days, Shanghai cuisine mainly used local fish, shrimp and vegetables, and was known for braising, steaming, simmering, frying, pickling and stir-frying. The dishes were rich in oil and sauce, and had a moderate saltiness and taste. In the later period, Shanghai cuisine has rich color and flavor, because the marinade penetrates into the inner part of the dish, making it particularly tasty, but it is also light, elegant, fresh and beautiful.

Among the local specialties, those with rich oil and red sauce include pan-roasted river eel, Buddha's hand belly, hairy crab with oil and sauce, fried eel paste, fried river shrimp, braised water shrimp, braised fish, and braised chestnut chicken; the light and elegant ones are the pickled food in summer and autumn, such as pickled chicken, pickled pig's trotters, pickled door cavity, pickled edamame, and pickled wild rice stem; while shepherd's purse and spring bamboo shoots, crystal shrimp, rock sugar turtle, and lotus chicken slices are known for their freshness and lightness; the three-shredded dish is made with ham, chicken breast, and pork cut into thin strips, and is known for its knife skills.

There are traditional Shanghai snacks such as Shanghai Xiaolongbao, and many famous Shanghai chefs have combined Western desserts to create a variety of ingeniously designed flavored snacks.

Stir-fried shrimp

Dish introduction : Famous dishes from Jiangsu, Shanghai and other places. It is made by peeling fresh river prawns, coating them with batter, and then stir-frying them. The finished dish has a plain color, the meat is smooth, crisp and tender, the taste is fresh and light, and there is no oil, juice or starch on the plate after eating, which is a unique dish.

Food ingredients: 600 grams of shrimp, 20 grams of green onion, 2 grams each of ginger and pepper, 6 grams of salt, 5 grams of wine, half an egg white, 10 grams of starch, 1 gram of MSG and sesame oil, and 50 grams of oil. [4]

Cooking method :

1. Wash the shrimps with salt water, then rinse with clean water and drain;

2. Drain the shrimp until there is no moisture left, add salt, wine, pepper, egg white and starch and marinate for 10 minutes. Also cut the green onion into sections and the ginger into slices for later use;

3. When the oil is heated, add the shrimps. Take them out as soon as they change color. Add another layer of oil to the pan. Add the scallion segments, ginger slices and shrimps in order. Quickly add salt, MSG, sesame oil and pepper and stir-fry for a few times.