Eastern China lies on the great plain formed by the river delta of the mighty Yangtse River, which flows into the sea just north of Shanghai. This is one of China's leading agricultural regions, for the river delta contains some of the most fertile land in China, farmed for some 2000 years, and it was from the produce of this region that much of the classical cooking of China was created.

        Here, we'll introduce to you some famous Shanghai Food.

1. Steamed Trout in Black Bean Sauce Materials:
Materials:
1 trout, about 1 kg (2 1/4 lb)
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon ground ginger
2 spring onions, shredded
2 cm (3/4 inch) piece root ginger, peeled and shredded
3 tablespoon salted black beans, soaked, drained and crushed
1 tablespoon salted black beans, soaked, drained and crushed
2 small dried chillis, finely chopped
2 tablespoons light soy sauce
1 tablespoon Chinese wine or dry sherry
1/2 teaspoon sugar
1 teaspoon sesame oil

Preparation time: 10 minutes
Cooking time: about 30 minutes

1. Wash the fish and pat dry with paper towels. With a sharp knife, score the fish on both sides with diagonal, parallel cuts. Rub in a mixture of salt, white pepper and ground ginger, both on the inside and the outside. Lay the fish on a heatproof dish and sprinkle over half the shredded spring onions and ginger.

2. Heat 2 tablespoons of the oil in a wok. Add the black beans and half the chillis and stir-fry together for a few seconds. Add half the soy sauce, the Chinese wine and sugar to the wok and cook together for 1 minute.

3. Pour the sauce slowly over the fish. Place the fish, in its heatproof dish, in a steamer and steam for about 20 minutes. Test to see if the fish is cooked by inserting a chopstick into the flesh. If it is soft, then the fish is cooked. Carefully remove the cooked spring onions, ginger and chillis and sprinkle the remaining ones on top of the fish. Add the rest of the soy sauce and the sesame oil. Spoon the sauce that has collected in the bottom of the dish over the fish and serve hot.

2. Coral Cabbage
Materials:
4 tablespoons vegetable oil
1 1/2 tablespoons dried shrimps, soaked for 20 minutes and drained
1 tablespoon winter pickle
1 kg (2 1/4 lb) Chinese cabbage, roughly shredded
salt
freshly ground white pepper
3 tablespoons red bean curd cheese
3 tablespoons tomato puree
1 tablespoon light soy sauce
25 g (1 oz) butter
100 ml (3 1/2 fl oz) chicken stock

Preparation time: 10 minutes plus soaking
        Cooking time: 30-35 minutes Oven: 180 degree C, 350 degree F, Gas Mark 4

1. Heat the oil in a wok, and then add the shrimps and pickle. Turn in the oil a few times, then add all the cabbage and sprinkle it with salt and pepper.

2. Turn the cabbage in the oil for 2-3 minutes until it is well coated.

3. Mix together the bean curd, tomato puree and soy sauce and add to the cabbage. Turn until well coated, and then transfer to a casserole.

4. Dot the top of the cabbage with butter, pour the stock on top and cover. Place the casserole in a preheated oven and cook for 25 minutes.

3. Wonton Soup with Watercress
Materials:
1 large bunch watercress
225 g (8 oz) minced pork
1 tablespoon soy sauce
2 pinches of MSG
2 teaspoons sesame oil
pinch of sugar
1 tablespoon Chinese wine or dry sherry
pinch of freshly ground white pepper
1 teaspoon ground ginger
1.2 litres (2 pints) chicken stock
1 teaspoon salt
100 g (4 oz) ready-made wonton skins

Preparation time: 20 minutes
Cooking time: 20 minutes

        1. Divide the watercress into two bunches. Chop one bunch finely and cut the other in half.
        2. In a bowl, mix together the minced pork, finely chopped watercress, soy sauce, 1 pinch of MSG, 1 teaspoon sesame oil, sugar, cooking wine, white pepper and ginger. Beat well to combine thoroughly.

        3. Place about 1 heaped teaspoon of the filling in the middle of a ready-made wonton skin, gather up the corners to completely enclose the meat, then twist the top to close tightly. Continue until all the meat mixture is used up.

        4. In a deep saucepan, heat the chicken stock with the salt and a pinch of MSG.

        5. In a separate pan, bring about 1.5 litres (2 1/2 pints) of water to the boil. When boiling furiously, drop in the wontons. Reduce the heat and simmer the wontons for about 5 minutes. Drain the wontons and place in a deep bowl. Line soup bowls with the remaining watercress. Put in the wontons. Pour on the chicken stock, sprinkle with the remaining sesame oil and serve hot.

4. Yangchow Fried Rice
Materials:
5 tablespoons vegetable oil
2 medium onions, peeled and finely sliced
2 slices root ginger, peeled and diced
100 g (4 oz) minced pork
salt
1 tablespoon light soy sauce
1 teaspoon sugar
500 g (1 1/4 lb) cooked rice
2 eggs, lightly beaten
2 tablespoons cooked green peas
2 tomatoes, chopped
3 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and chopped
freshly ground black pepper

Preparation time: 20 minutes, plus soaking
         Cooking time: about 10 minutes

        1. Heat half the oil in a large wok or frying pan. Add the onions and ginger, and stir-fry for 1 minute. Add the minced pork and stir-fry for 3 minutes. Add 1/2 teaspoon salt, soy sauce and sugar and stir-fry for 1 minute.

        2. Add the rice to the wok to heat through, turning and stirring well.

        3. Heat the remaining oil in another wok. Season the beaten egg with salt and pepper and add to the wok. Stir and turn the eggs gently. As soon as they have set, add the peas, tomatoes and mushrooms.

        4. Stir for about 1 minute, then turn the egg mixture into the wok containing the rice. Mix lightly together, and then serve in a heated bowl.