This course is an alternative to shanghai food and is an important genre of the common eating culture of gangnam wu. So-called local. It is characterized by oil and caviar, salt and salt, preservation of the original taste, and the thickness and beauty of the alcohol. The usual cooking methods are mainly red fever, tungsten and sugar. Then, in order to adapt to the taste of fresh mouths of shanghaiers, the food is becoming more euphemistic from the old heavy oil caviar. It's a very bad cooking method, but it's not like it smells like gangnam. At the beginning of the twentieth century, shanghai brought together 16 local flavors, such as su, tin, chang, ning and kung, known by shanghaiers as su, kung and local. The prenup is used mainly for local shrimp vegetables, with red burning, steaming, fried, bad, raw and long, vegetable oil and red sauce and salty mouths. The late version is very colorful and tasteful, because the halogen juice penetrates the inside of the dish, which is parti...