Shanghai cuisine (; Shanghainese: zaon⁶ he⁵ tshe¹; IPA: [zɑ̃¹¹ he⁴⁴ tsʰᴇ¹¹]), also known as Hu cuisine (; Shanghainese: wu⁶ tshe¹; IPA: [ɦu¹¹ tsʰᴇ⁴⁴]), is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine (; pen⁵ paon¹ tshe⁵; 'local cuisine') which originated in Shanghai. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces. The dishes within the cuisine need to master the following three elements "color, aroma and taste" (Chinese: "色香味"). Like other cuisines within China, Shanghai cuisine emphasises the use of seasonings, the quality of raw ingredients, and preserving the original flavors of ingredients. The adoption of Western influence in Shanghai cuisine resulted in a unique cooking style known as Haipai cuisine (海派菜). Characteristic features Shanghai dishes often appear red and shiny because they use soy sauce for seasoning. Both dark soy sauce and regular soy sauce are used in Shanghai cuisine. Dark soy sauce is used to create a dark amber color in dishes, while regular soy sauce is used to enhance the flavor. Four classic words are used to describe Shanghai food: "浓油赤酱". This means that Shanghai food uses considerable quantities of oil and soy sauce. Food is cooked using a variety of methods including baking, stewing, braising, steaming and deep-frying. Fish, crab and chicken are made "drunken" using spirits and brisk cooking techniques, and may be steamed or served raw. Salted meats and preserved vegetables are commonly used to enhance various dishes. Sugar is an important ingredient in Shanghai cuisine, especially when used in combination with soy sauce. Another characteristic is the use of a great variety of seafood. Rice is more commonly served than noodles or other wheat products. Shanghai cuisine emphasizes the use of condiments while retaining the original flavors of raw ingredients. It aims at lightness in flavor and is mellower and slightly sweet in taste compared to some other Chinese cuisines. Sweet and sour is a typical Shanghai taste. In Shanghai cuisine, the presentation of dishes is also important. Ingredients are carefully cut and arranged to create a harmonious color scheme. In the early 20th century, Shanghai families did not typically include fish in their daily meals, despite the city being a port town. Meat was considered a luxury, and meals were typically made up of vegetables, beans, and