Shanghai is less celebrated for its own cuisine, than as a place where all the great cuisines of China meet and merge into one another, creating a kaleidoscopic garden of delights for the gourmet diner. Influenced by Beijing, Yangzhou, Guangdong and Sichuan cuisines, along with foods from Suzhou, Wuxi, Ningbo and Hangzhou, Shanghai is the ''melting pot'' of Chinese cooking, with a hybrid cuisine that emphasizes fresh flavors and striking contrasts. For this reason, some say Shanghai was doing 'fusion' food long before the term became a popular way to describe innovative cuisine. 

Shanghai does have its unique local cuisine, though, called Ben Bang (which literally means 'local'). Ben Bang is notable for its great use of fresh fish, and its strong flavor, influenced by liberal use of soy sauce. Great examples include Xiang You Shan Hu (mud eel) and Ba Bao La Jiang (Eight Auspicious Pepper Sauce). The emphasis on seafood reflects Shanghai's position on the East China Sea-fishermen set sail in the morning, and by lunchtime, you can enjoy the catch of the day retrieved from local markets. Once autumn arrives, the Shanghainese show their particular fondness for crab. Yangcheng Lake Hairy Crabs are known for their green shells and white bottoms. Crack open a steamed crab yourself to appreciate why they're considered one of the meatiest, tastiest crabs in the world.

Shanghainese will tell you that Shanghai cuisine is special because Shanghai's chefs prepare everything with flair; other Chinese might argue that they tend to overcook food and insult the ''kitchen gods.'' Decide for yourself as you explore this cuisine that is at once delicate, yet assertive in seasonings, and reflects Shanghai's position as great seaport and entryway into China's hinterland. And after your fine dining experience, you can enjoy the bars and clubs that make Shanghai one of the best places to party the night away.
 

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