上海菜,北方菜,北京菜

Tel: (626) 810-1887

上海菜的味道比廣東菜重，製作也稍微長些。很多的食物要炸，而且使用大量的麻油和醋。上海菜使用薑，大蒜，小辣椒等香料。

Shanghai food tends to be heavier than the Cantonese variety and takes slightly longer to prepare. Much of the food is fried and there is a greater use of sesame oil and vinegar. Spices like ginger， garlic and small red pepper are used.

雖然大米是主食，但喜用麵條。上海地區做菜多用紅燒，即把切成塊的豬肉放在糖，醬油，薑和其他的香料裡煮很長的時間。另一種著名的做法是糖醋，特別是糖醋鯉魚。

Noodles are favored although rice is the staple food in the region. One of the favored ways of preparing dishes in the region is the “the red-cook” method， where chunks of pork are cooked for a long time in sugar， soy， ginger and other spices. The other is the well-known sweet- and- sour method of preparing food， particularly carp.

2759 La Puente Road, West Covina, CA, 91792