The cooking skills of Jinshan Yancai were formed during the reign of Emperor Guangxu in the late Qing Dynasty. They have completely preserved the special cooking skills of Jinshan Zhangyan local dishes for a hundred years and are a living specimen in the history of the development of Chinese Jiangnan cuisine. The seven core dishes of Jinshan Yancai are fried eel shreds, braised pork, sweet and sour spareribs, pickled green eggplant, fried three delicacies, fried minnow, and fried eggs with vegetables. They are the essence of Jinshan Yancai, which features high-quality ingredients, sophisticated cooking, and unique taste. They embody the original Jiangnan local food characteristics that are adapted to local conditions, and reflect the humanistic characteristics of regional food culture based on rice-growing culture. For regional characteristic culture, they have important local customs value and historical and cultural value. Traditional cooking techniques of Shanghai local dishes (Xujing soup stir-fry cooking techniques) Xujing soup stir-fry originated from Panlong Ancient Town in Xujing, Qingpu. It has a history of at least 100 years. It is widely spread in Qingdong area and neighboring areas such as Minhang Zhuzhai, Songjiang Sijing, Jiading Huangdu, etc. Xujing soup stir-fry has become a must-have specialty dish on the table for banquets such as weddings and funerals. "Soup stir-fry", as the name suggests, is a dish stir-fried with soup. Its biggest feature is that it does not need to be cooked in a high-temperature oil pan, but only made with broth, and it is a delicious dish made by chefs through cooking techniques and skills between making soup and stir-frying. The main feature of Xujing soup stir-fry is that it is made with broth such as chicken, duck, ribs, and trotters and cooked with the main ingredients. Its basic skills consist of four links: knife skills, soup making, spoon skills, and thickening, which are linked together and complement each other. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)