A snack veteran born and raised in Hong Kong, he is committed to collecting delicacies from Jiangsu, Zhejiang and Shanghai. He also hopes that everyone can not only eat enough, but also enjoy the delicious food and the joy of family dinners.

Shanghai cuisine, referred to as Shanghai cuisine, is a cuisine originated in Shanghai.

Shanghainese cuisine is famous for its braised dishes, which feature rich red sauce. It has absorbed the cooking methods of "Jiangsu and Zhejiang cuisine" such as Hangzhou cuisine, Ningbo cuisine, Anhui cuisine, Huaiyang cuisine, and Suxi cuisine, and also borrowed methods from Western food and Western pastry. Its cooking methods draw on the strengths of many families, and gradually form Shanghai-style dishes that are inclusive, pioneering and innovative. To sum it up, the soup is mellow, the sauce is red, the sugar is heavy, the color is thick, and the taste is salty and light.

The selection of ingredients pays attention to liveness, rawness, size and freshness; seasonings can be divided into salty, sweet, bad and sour.

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Master Shanghai