Why is Shanghai food so sweet, but local people are not fat?

For a long time, Shanghainese gave Zhou Jun the impression that he loves sweets! Even if you burn braised pork, throw a few pieces of rock sugar! But Shanghainese, both men and women, are quite slim, because people in Magic Capital are actually restrained in eating and drinking, and eating is not as far as everyone thinks.

But in fact, Shanghai cuisine is one of the main local dishes in China. Benbang cuisine is another name for Shanghai cuisine. The so-called local gang means local. It is characterized by thick oil red sauce, moderate salinity, original flavor, mellow and delicious. Common cooking methods mainly include stew, stew and sugar. Later, in order to adapt to the light and refreshing taste that Shanghainese like to eat, the dishes gradually changed from the original heavy oil red sauce to elegant and refreshing. This dish is good at using sugar in cooking methods and has a unique Jiangnan flavor.

Why is Shanghai food so sweet and the locals are not very fat? In fact, Shanghainese are not as fond of sweets as everyone thinks! And Shanghai, as the magic capital, boys and girls like fitness very much!

In Shanghai, there are salty and sweet cakes. Lennon still remembers that Guang Chen Jr.' s salty pie was round and the sweet pie was oval. I don't know why, but now it's the other way around. Salty cakes are crisp and salty, and sweet cakes are sweetened, no matter what kind of fried dough sticks are delicious!

A bowl of soybean milk, Shanghainese can also make salty and sweet flavors. Sweet soybean milk is freshly ground soybean milk with sugar, but salty soybean milk is much richer in ingredients. You should put fried dough sticks, pickled mustard tuber, shrimp skin, chopped green onion, laver, fresh soy sauce and spicy oil in the freshly ground soybean milk in turn.

There is a kind of porridge, you can drink a big bowl of hot porridge without any side dishes. Chicken porridge is salty and sugar porridge is sweet. Chicken porridge is cooked with chicken soup, and it is especially delicious when sprinkled with chopped green onion and pepper.

Sugar porridge can be simply mixed with cotton and white sugar, or red bean paste and osmanthus.

The taste is too good to say, but when it comes to the influence on Shanghainese, small farmers think sugar porridge is better. Every Shanghai girl grew up with the motto of "DuDu DuDu, selling sugar porridge, three catties of walnuts and four catties of shells".

Finally, there are two most representative soups in Shanghai. Represents salty pie, salty and fresh. Just take a bite and your eyebrows will fall off. Luo Songtang, the actor of sweet pie, is a standard Shanghai-style western food, with a sour and sweet taste, even if he slaps.

According to a monitoring result of the mainstream condiment sales in Shanghai market recently released by Shanghai Business Information Center, in the first half of 20 17, the proportions of soy sauce, edible sugar and sauce were 30.6%, 13. 1% and1.0%, respectively, which accounted for condiment consumption. Among them, the consumption of soy sauce increased by 4.2% over the previous year, ranking first in the growth rate. The consumption of edible sugar decreased slightly by 0.6%. It turns out that Shanghainese prefer soy sauce!

Nowadays, Shanghai cuisine has the advantages of fresh raw materials, excellent quality, fine knife work, exquisite production, proper cooking, light and elegant, moderate salinity, diverse tastes, wide adaptability and unique flavor. Its main famous dishes are herring throwing chin, herring bald lung, Sichuan braised ring with pickled pepper, stir-fried grass head, boiled chicken, chicken bone sauce, rotten bowl head, black ginseng shrimp, Songjiang perch and Fengjing top hoof.

Moreover, since the opening of 1843 Shanghai, with the development of industry and commerce, merchants from all directions gathered, and restaurants came into being. In the 1930s and 1940s, various local restaurants appeared, including local dishes of Beijing, Guangzhou, Jiangsu, Yangzhou, Wuxi, Ningbo, Hangzhou, Fujian, Sichuan, Huizhou, Chaozhou, Hunan and Shanghai, as well as vegetarian dishes, Muslim dishes, various western foods and western foods. These Shanghai dishes have their own magical powers, fierce competition, learning from each other's strong points, and mastery, which has created favorable conditions for learning from others and developing Shanghai dishes with unique flavor.

This is very clear. Because Shanghai is a saline-alkali land, the salt in the air is quite high, and the salt is 70% of the air, so all kinds of food, fruits and water contain salt. In daily life, according to the laws of nature, people must eat more sugar and sweets in order to achieve a normal life balance.

Thank you readers!

Because Shanghai food is more expensive than northern food, and the weight is smaller! Eat less and you won't get fat.

When going out to eat in Shandong or Northeast China, it may be enough for two people to order 1-2, and there may be leftovers after eating. The length and diameter of the plate are as long as an adult's arm, and they are usually full, especially the one stewed in a large pot. It is really too big when it comes up. Northern restaurants sometimes even add rice and steamed bread for free, which makes it easy to eat.

However, the same two people, in a local restaurant in Shanghai, ordered two dishes. The diameter of each dish is almost the size of an adult man's hand, and it will not be full when served, leaving a white edge. If two people really only order two dishes, they may only eat 50% to 70% full, and the staple rice may cost a little money. How to eat less every day without losing weight?

In fact, it is not only Shanghai, but also the whole south, especially restaurants in Jiangsu, Zhejiang and Shanghai and even food raw materials. The difference between "North-South Shopping", which swept the whole network a while ago, can be reflected. Buying ribs in the north is a whole fan sale, while buying ribs in the south is a theoretical sale; Buying eggs in the north is selling by the barrel, while buying eggs in the south is selling; Buying bananas in the north is a row purchase, and buying bananas in the south can only be broken and sold. Therefore, generally speaking, southerners consume less total calories than northerners, and naturally it is not easy to gain weight.

There is a famous saying in the field of chemical toxicology: it is hooliganism to talk about toxicity without dose. Then Jingjing Tang invented a famous saying that can be applied to the field of slimming: "If you don't talk about calories or weight, you are playing hooligans." No matter how high the calories are, eat less and eat less total calories, it is not easy to get fat. For example, potato chips are high in calories, but I won't get fat if I eat five chips a day. No matter how low the calories are, I will get fat if I eat too much. For example, porridge is low in calories, but I also drink one pot at a time. Isn't there a saying that there is no junk food, only junk food? That's the truth.

Shanghai cuisine is really thick with red sauce, but the oil content is similar to other cuisines, even lower than many Sichuan cuisines. When it comes to the amount of sugar, other cuisines also add sugar, but the sweetness is masked because it is salty or spicy. Shanghai food, on the other hand, is not so salty and spicy, so its sweetness is outstanding. If the specific heat is really high, it may not be particularly high. Moreover, Shanghai cuisine is mainly braised, steamed and simmered, such as braised flounder, Shanghai steamed fish and shrimp black ginseng and rotten bowls. These dishes are not too greasy.

Compared with calories, this dish is really not necessarily high. For example, it is obvious that our sweet and sour pork chop is lower in calories than Sichuan, Shandong and Northeast cuisine.

Topic: Why is Shanghai food so sweet, but local people are not fat? Speaking of Shanghai cuisine, many people will think of some labels, such as "thick oil red sauce" and "very sweet". It is reasonable to say that this kind of local food with dietary characteristics should make local people fatter, but it doesn't seem to be. On the streets of Shanghai, both uncles and aunts and young men and women are more vigorous, so this time we will answer this "strange phenomenon" step by step.

Relatively speaking, Shanghainese are really not fat, because obesity can lead to a series of health problems, such as heart problems, blood sugar, blood lipids, blood pressure and other diseases, so obesity is indeed a problem that should be faced up to long ago. Around 2004, the overall obesity rate of adults in China was only 3.3%, and by 20 14 years, this figure became 14.0%. It can be seen that with the improvement of the quality of life, we not only eat well, but also many friends gain weight.

However, Shanghai people's body management is still relatively good. According to the reports of some related institutions, the obesity rate of males in Shanghai is 9% to 12%, and that of females is 4% to 9%, both of which are lower than the national average.

So objectively speaking, Shanghainese are not fat. Then this question is a bit interesting: why do people think that Shanghai vegetable oil is thick and red, tastes sweet, and it is not easy to gain weight after eating it? Let's analyze and answer it.

1. Thick red sauce and sweet taste are one of the characteristics of Shanghai cuisine, but not all. As an international metropolis, Shanghai can find almost all kinds of cuisines from all over the world, but to extract the flavor that best reflects the city, it must be Shanghai cuisine, which is what we often call local cuisine.

Traditional local hot dishes are usually boiled, simmered, fried, stewed and steamed, such as the famous Shanghai braised pork, sweet and sour pork chops, salted shrimp and black ginseng. These dishes do show some characteristics, such as sweet, red, fat, tender, sour, sweet and mellow. But these are not the whole of Shanghai cuisine. Simply put, there are crystal shrimp, boiled chicken, steamed hairy crabs, drunk chicken and other dishes that have little to do with the label "thick oil red sauce, sweet taste".

Therefore, not all Shanghai dishes are "thick oil red sauce" and "sweet taste", but these labeled concepts are easier to spread and remember. It's not that thick oily red sauce and sweet taste are not fat, but that people don't just eat these. Moreover, the economically developed Shanghai area covers almost the whole country and even all parts of the world, and people have more and richer choices.

Second, the conceptual reasons Although the local population of Shanghai is about 6,543.8+0.4 million to 6,543.8+0.5 million, as a first-tier city with developed economy, there are also many migrants and tourists, and many of them are younger people who have not gained weight.

Therefore, Shanghai has a good economic environment, and people are willing to understand and accept more updated concepts of diet and exercise, so it is normal for local people to keep in good shape.

Third, geographical and environmental factors This is actually a relatively macro factor, which can be regarded as a relatively common influence of the living environment on people and animals.

Generally speaking, the higher the latitude, the more likely it is to have a cold climate, so people tend to be stronger and fatter, which is the result of natural selection against unfavorable factors in the environment.

Shanghai is located near the mid-latitude and low-latitude, and it is not so long and cold in winter. Naturally, it is unlikely to get fat because of this factor. Of course, despite the progress of human science and technology, this factor has always had a weak impact on people's environmental transformation and adaptation.

Finally, to sum up, although Shanghai cuisine has given many people the impression of "red sauce with thick oil" and "sweet taste", it is actually very rich and varied. Moreover, the influence of local food flavor on whether people become fat is not absolutely direct, but more depends on individual eating habits, sports concepts and living and working conditions.

So let's call it a day. Please comment and share your opinions!

The first time I went to Shanghai, a man asked for a steamed bun, and I felt angry all around and my face was forced. I am embarrassed to see many people buy half a cage or several cages. I am afraid that the idea of ordering another cage will be rejected by the store! Look at the small bundle of vegetables in the hands of Shanghai men, and you will understand why people are light. To make matters worse, I grew up in a small city. I have seen the skills of Shanghai men squeezing buses, subways and even taxis, and finally I know why they are so thin!

The name of Shanghai cuisine is too broad, because Shanghai cuisine is divided into local cuisine and Shanghai cuisine, and Shanghai cuisine includes local improved cuisine and western-style Shanghai cuisine. Shanghai cuisine is rooted in local cuisines and originated from the local flavor of Linsan area in Pudong, Shanghai in the Ming Dynasty. It first appeared in festivals and wedding banquets in the form of local private kitchens. At the end of the Qing Dynasty and the beginning of the Republic of China, local delicacies entered the prosperous areas of Shanghai from the countryside. The most famous is Li Lingen, the founder of modern local cooking school. Dexing Pavilion, founded by him, was sought after by Shanghai celebrities at that time, and was later carried forward by Borong Li, the son of local gourmet Li Lingen. The braised dishes of this group pay attention to thick oil red sauce; Boiled dishes pay attention to the original flavor, highlighting the umami flavor, and some dishes pay more attention to knife skills and eating kung fu. So Shanghai cuisine goes to two extremes, one is heavy and the other is light.

There is a certain regularity in putting sugar in this dish. Generally, some sugar will be put in stewed vegetables, but no sugar will be put in boiled vegetables. Most of the cooking side dishes do not contain sugar, and a few add sugar to refresh themselves, but the sweetness shall prevail.

The typical marinated dishes of this dish are: braised pork, braised fish, herring paddling, fried shrimp, grass head ring, four-hi roast, smoked fish, big roast of fish and so on. For the last two dishes, the smoked fish is not smoked, and the fish is not roasted.

This group of typical boiled dishes are: big black ginseng shrimp, boiled chicken, crystal shrimp, shredded pork, salty fresh meat, rotten bowl head (it can be rotten meat dishes such as pig's feet and chicken feet, or rotten vegetarian dishes such as rotten edamame).

When foreign friends hear Shanghai food, they think it is sweet, but it is actually a misunderstanding. Because of the large and small restaurants in Shanghai, many chefs are from other places, and many chefs don't know the real Shanghai food, thinking that they should put a little sugar in everything. Once, I was in a hurry, so I ate a few light dishes at a restaurant with a sign saying Shanghai cuisine. One of them was steamed "Bai Ye Bao (dried meat)". As a result, I actually put sugar in "Bai Ye Bao", which is the first time I have eaten sweet Bai Ye Bao since I was born.

In fact, like braised pork, chefs always put sugar or rock sugar in northern and southern dishes, just like Shanghai dishes. In the cooking process, the fat in braised pork will be removed, and the color will be enhanced by rock sugar and the glue in the skin will penetrate into the meat, making the texture of braised pork soft and waxy with Q, which has become a good heart for many people. Eating in moderation, one or two yuan a day should not be a burden. Braised fish and other dishes are naturally suitable for adding sugar after frying. Through the combination of oil, sugar, soy sauce and fish, the compound taste is more delicious than that without sugar.

Pot-stewed vegetables are cooked in other places outside Shanghai, and the metropolis is fried with sugar. In Shanghai, the pot heads of this group of pot-stewed vegetables are salty and delicious, without sugar.

Nowadays, most people in Shanghai eat lightly, but Shanghai has almost all kinds of dishes from all over the country and around the world. This temptation is too great, they will still eat fat if they are not careful, so there are many fat people in Shanghai.

Hello, first of all, I'm glad to answer this question ~ ~

Beans think this question is quite personal, because I have been in Shanghai for about three years!

In fact, Shanghai cuisine is not all sweet, generally including local cuisine and some Jiangsu and Zhejiang cuisine.

This local dish is characterized by thick oil red sauce, and soy sauce is more important than sugar. For example, Babao Chili sauce is such a salty local food.

In fact, most Jiangsu and Zhejiang cuisines are relatively light, such as crystal shrimp, salty and fresh, and there is no sugar in these dishes at all (it has been corrected that crystal shrimp should be hung fresh and added with a little sugar, but the taste of sugar can hardly be tasted)

Of course, many famous dishes in Shanghai are really sweet compared with the whole country. For example, the most classic braised pork is cooked with Shao wine, soy sauce and sugar. Many dishes are cooked without salt. However, after all, you don't eat these dishes every day ~ ~

Just as Beijingers don't eat roast duck every day, Tianjin people don't chew buns every day.

Those sweet and greasy dishes are not the staple food. Stir-fry a green vegetable, broad beans and a small bowl of wonton, Yangchun noodles. This is the daily life of Shanghainese. Southerners eat less than northerners (related to the hot weather), so being fat is normal.

First of all, Shanghainese really eat very little at every meal. Many years ago, there was a joke The train from Shanghai to Urumqi used to be three days and four nights. A Shanghainese got on the bus with a hairy crab and ate all the way to Urumqi. It is also said that when meat is served by ticket, Shanghainese buy a piece of meat for 20 cents at a time, and then go home to fry four dishes and cook a soup. In addition, there is a water quality problem. People who have been to Shanghai think that the bleaching powder in the water is particularly strong and not good to drink. It is said that water from Huangpu River is used. This may have some impact.

Shanghai people's eating habits, Shanghai people like to eat snacks, eat very little, relatively light. I told a joke before. A son of a Shanghainese pursued a daughter-in-law from the Northeast. Shanghai's mother-in-law said that the daughter-in-law from the Northeast ate too much all day, so she quarreled with her mother-in-law angrily and said that I ate too much all day, and I only ate three meals a day. Can you Shanghainese eat all day?

Shanghai cuisine is a collection of delicious and famous dishes from Jiangsu and Zhejiang provinces. As Shanghai is the economic center of China, famous shops, famous dishes and famous teachers from all over the country also gather here, which makes the style of Shanghai cuisine more prominent. Compared with Jiangsu, Shanghai food is not particularly sweet, and it pays more attention to the collocation of meat and vegetables.

Shanghai flavor, also known as Shanghai cuisine. Shanghai is an ancient and legendary city. It is located at the mouth of the Yangtze River, facing the sea. It is an international financial and trade center and an important port for import and export trade. People from east, west, south and north live together frequently, and people all over the world have different requirements for food, which gradually creates unique Shanghai cuisine.

Before the Qing Dynasty, Shanghai was basically an important agricultural town with underdeveloped catering. Although there are many traditional varieties, they are mainly dishes on the table of local farmers in Shanghai. By the middle and late Qing Dynasty, the old city of Shanghai had begun to take shape. With the help of Shiliupu Port, commerce has developed, and a large number of restaurants and restaurants have appeared, and the dishes have reached a certain level. After the Opium War, with the implementation of "five-port trade" and the opening of Shanghai port, the development of Shanghai cuisine has undergone new changes. Besides local restaurants, there are many local restaurants in Shanghai, such as Anhui Restaurant, Suzhou Restaurant, Ningbo Restaurant and Guangdong Pavilion. By the 1920s and 1930s, Shanghai cuisine had formed a pattern of 16 local cuisines, such as Jiangsu cuisine, Wuxi cuisine, Nanjing cuisine, Huizhou cuisine, Hangzhou cuisine, Guangdong cuisine, Beijing cuisine, Sichuan cuisine, Fujian cuisine, Hunan cuisine, Henan cuisine, Shandong cuisine, Yangzhou cuisine, Muslim cuisine, vegetarian cuisine, etc., which had the following characteristics. From 1940s to 1950s, Shanghai cuisine was constantly summarized, improved and gradually matured. 65438-0956, Shanghai held a famous dish exhibition. On this basis, the book "Shanghai Famous Cuisine" was edited and published, which systematically introduced the characteristics of Shanghai cuisine, such as material selection, cooking methods, seasoning and quality, which indicated that the characteristics of Shanghai cuisine were not only recognized in the market, but also formed its own system in theory.