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Shanghai does not have a definitive
cuisine of its own, but refines
those of the surrounding provinces.
Its flavours are heavier and oilier
than Cantonese cuisine, featuring
preserved vegetables, pickles and
salted meats. Lime-and-ginger-flavoured
"1,000-year-old" eggs are perhaps
Shanghai's best-known culinary
creation. Beggar's Chicken is a
legendary dish wrapped in lotus
leaves, covered in clay and
oven-fired to steamy, tasty
perfection - in olden times, it was
baked in the ground. Other popular
dishes include hairy crab, "eight
treasure" duck, "drunken" chicken,
braised eel and yellow fish.
Dumplings, breads and noodles are
served more often than rice.
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