Shanghai cuisine refers to dishes made with Shanghai's local cooking techniques. Its traditional flavor can be summarized as "rich in oil and red sauce" (rich in oil, strong in flavor, heavy in sugar, and bright in color). The commonly used cooking methods are mainly braising, stewing, and fermenting. The taste is salty with a hint of sweetness, and oil is not greasy. In its 130-year history, Shanghai cuisine has accumulated a large number of famous dishes with distinct Shanghai regional characteristics, such as shrimp roe and black sea cucumber, eight-treasure duck, fried river shrimp, fermented rice bowl, and black fish lung. The unique Shanghai flavor has made it an important organic part of Shanghai's cultural tradition. At the beginning of the 20th century, Shanghai brought together 16 local flavors, including Suzhou, Wuxi, Changzhou, Ningxia, and Anhui. Shanghainese call it Suzhou cuisine, Anhui cuisine, etc., and the local flavor is called Shanghai cuisine. At the beginning of its birth, it was not elegant, but its characteristics were homely and popular. Ordinary and cheap ingredients are the main force in cooking Shanghai cuisine, but dishes such as lung, circle, pickled pork with preserved vegetables, and soybean soup have formed distinct characteristics. Later, Shanghai cuisine continued to absorb the strengths of foreign cuisine, especially Suzhou, Wuxi and Changzhou cuisine, and in the middle of the 20th century, it formed the characteristics of fresh ingredients, a wide variety of varieties and moderate taste. Many local restaurants created their own specialties and cultivated a group of famous local chefs. Finally, it formed a local flavor with distinct regional characteristics and Shanghai, and occupied a place in the national catering industry. The traditional famous Shanghai restaurants include Laodian Restaurant, Laozhengxing and Dexing Restaurant. Their traditional cooking skills are the soul and carrier of local cuisine, and are also an integral part of Shanghai regional culture. They are not only the living fossil of Shanghai culture, but also a local language in terms of taste.