1. SHANGHI CUISINE
By Josh Cope

2. Which province or city is famous for this cuisine
The city its famous for is Shanghai which is located in the Yangtze River Delta in East China, Shanghai sits on the south edge of the mouth of the Yangtze in the middle portion of the Chinese coast

3. The features of this cuisine
It refers to complex and developed styles of cooking of cooking under profound influence of those of the surrounding provinces – Jiangsu and Zhejiang –. It takes colour, aroma and taste. as its elements like other Chinese regional cuisines, and the use of seasonings the quality of raw materials and original flavours.

4. history of this cuisine
Shanghai cuisine is the youngest between the ten major cuisines in China. With a history of more than 400 years. Its called Benbangcuisine, it originated in the Ming and Qing Dynasties ( ).

5. 3 representing dishes from this cuisine
Squirrel-shaped mandarin fish (jasonxuhan)
Braised pork in brown sauce (hóng shāo ròu)
Chicken and Duck Blood Soup (Ji Ya Xue Tang)

6. INGRIDIENTS FOR BRAISED PORK IN BROWN SAUCE
450 grams (1 lb) streaky pork with skin on 2 grams (1/3 tsp) salt 1 gram (1/4 tsp) MSG 75 grams (4 tbsp) soy sauce 25 grams (1 3/4 tbsp) sugar 20 grams (2/3 oz) finely cut scallions 20 grams (2/3 oz) chopped ginger grams (2 cups) water 50 grams (3 1/2 tbsp) oil 20 grams (1 2/3 tbsp) cooking wine

7. METHOD STEP 1
Place a wok over high heat until it gets hot. Add some cooking oil. When the oil is hot add the pork. Stir-fry the pork cubes until their surface is brown.

8. STEP 2
Push the pork to one side of the wok and leave the oil in the center. Add some sugar or rock candy and stir it until the syrup bubbles and turns brown. Then mix the pork and the syrup to color the pork cubes.

9. STEP 3
Add the seasonings in turn: 4- 5 pieces of bay leaves, pieces of cinnamon, 2 spoons of cooking wine, 5 slices of ginger, one spoon of soy sauce, pieces of star anise, and some salt (according to personal taste). Stir-fry them and add enough boiled water to just cover all of the pork cubes.

10. STEP 4
Bring to a boil and then turn down the heat and cover the wok. Stew the pork for about 1 hour. The meat will taste better if you take it out of the wok and stew it in an earthen pot.

11. STEP 5
Add some garlic. You can also add potato or carrot and stew them for another 30 minutes. Then put the meat back to the wok and cook over high heat until all liquids are absorbed.

12. STEP 6
Finally, dish up and the delicious stewed pork with brown sauce is complete.

13. The best way to eat it
The best way to eat it is by using chopsticks

14. Why does this area have this type of cuisine/ use these ingredients / have this flavour? Any climate, geographical or historical reasons?
Soy sauce and sugar are major ingredients because them and the other ingredient's make the bright red colour including the pork which makes the meal

15. Comparing to Australian cuisine, are there any similarities or differences in terms of cooking, flavour or use of ingredients? What are they?
The similarities is that Australian cuisines can also eat pork but the difference is that they put different ingredients in it.

16. Create dish which features this cuisine but caters for most Australian’s taste, a story and a name for your dish
A Chinese restaurant has Australian cuisine but Chinese food

17. In your opinion, is the cuisine healthy? Why or why not?
The cuisine is healthy unless you might want to put extra salt or extra chilli.

18. What do you like of Chinese food/cuisine
What do you like of Chinese food/cuisine? What don’t you like of Chinese food/cuisine? Give your reason.
They are unique
Professional
Vibrant colours
Well cooked
Flavours
Quality
Price
Variety
aroma