珍馐美味，饕餮盛宴

With a history of more than 400 years,Shanghai cuisine is the youngest among themajor regional cuisine in China.

上海菜系有着400多年的历史，是中国最年轻的主要地方菜系。

It takes color, aroma andtaste as its elements like all other Chinese regional cuisine.

和其他中国地方菜系一样，本菜系具有色、香、味三大要素。

Shanghai cuisine emphasizes in particular the use of seasonings, the quality of raw materials, and original flavors.

上海菜的特点是注重调味料的使用、食材原料的质地和菜的原汁原味。

It is most famous for a special snack known as Nanxiang Steamed Meat Dumplings and a special dish called Squirrel-Shaped Mandarin Fish.

其中最著名的是一种特殊的小吃，被称为南翔小笼和一种特殊的菜，称为松鼠鳜鱼。

Nanxiang Steamed Meat Dumplings are small in size, with thin wrappers, filled inside with ground pork and rich tasty soup.

南翔蒸肉馅饺子体积小，外皮薄，里面包着猪肉末和浓郁的美味汤。

Squirrel-Shaped Mandarin Fish is yellow-colored and squirrel-shaped, with crispy skin and tender meat, all covered with sweet and sour sauce.

松鼠鳜鱼色泽黄亮，形如松鼠，外皮脆而里肉嫩，汤汁酸甜适口。

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