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 particularly delicious, but it is not devoid of euphemism and beauty. Among the cuisine, it's eel, foe belly, crabs, crayfish, crayfish, red-burned water, red-burned fish, chickens with chestnuts, etc.; bad things such as chickens, pig claws, bad cavities, soybeans, sour whites, etc.; and soft things such as sauerkraut, crayfish, ice-crayfish, chicken chips, etc. It's easy to see; three threads of ham, chicken and pork are cut thin, and shanghai's traditional snacks, such as shanghai cages, are found with knives, and many shanghai chefs, combined with western desserts, have developed a variety of convoluted tastes. At the beginning of its life, the food is not a place of grace, which is characterized by regularity and civilianization. The common, cheap raw materials of bald lungs, circles, sauerkraut and soybean soup are the most productive of the food. Since then, shanghai food has continued to draw on the strengths of non-situated vegetables, particularly susie, and in the middle of the twentieth century has been characterized by the production of fresh food, a wide variety and a good taste. Many of the restaurants have created home-grown foods and have developed a variety of chefs, which has greatly improved the taste of the food. Also affected by the trend towards low sugar, low fat and low sodium in the world's diet, there has been a marked decrease in the delivery of vegetable oil and sugar to fit the modern diet。