| LC control no. | sh2007020125 |
|---|---|
| Topical heading | Cooking, Chinese--Shanghai style |
| Variant(s) | Cooking, Chinese--Hu cai style Cooking, Chinese--Shanghainese style Cooking, Hu cai Cooking, Shanghai Cooking, Shanghainese Hu cai cooking Shanghai cooking Shanghainese cooking |
| Found in | Work cat.: Liang, Y. Shanghai te se cai, 2005. Wikipedia, Dec. 19, 2007 (Shanghai cuisine. Shanghai cuisine, also known as Hu cai, is a style of Chinese cuisine, and is a popular and celebrated cuisine among the Chinese in China. Shanghai does not have a definitive cuisine of its own, but refines those of the surrounding provinces (mostly from adjacent Jiangsu and Zhejiang coastal provinces). What can be called Shanghai cuisine is epitomized by the use of alcohol; Shanghainese cuisine) Howard Hillman's World cuisine guide, via WWW, Dec. 19, 2007 (Shanghai cuisine; compared to Cantonese cooking, Shanghai cuisine is more assertively seasoned and higher in fat content, thus generally higher in calories, but lighter and more mildly seasoned than Mandarin cuisine) Epicurious food dictionary, via WWW, Dec. 19, 2007 (under Chinese cuisine: Mandarin cooking and Shanghai cooking are not regional designations, but terms used to describe cooking styles ... Shanghai cooking refers to a cosmopolitan combination of many Chinese cooking styles.) OCLC, Dec. 19, 2007 (62 records with subject heading Cookery, Chinese--Shanghai style) |
 |  |  |