在中華美食的璀璨星空中，上海本幫菜如明珠，散發著獨特光芒。它雖未躋身“八大菜系”之列，卻憑借著自身鮮明的特色，在食客們的心中占據著重要的一席之地。本幫菜的發展與上海這座城市的變遷緊密相連，它融合了蘇、浙、皖等地菜系的精華，歷經歲月的沉淀，形成了如今甜咸適宜、濃淡兼長、清醇和美的獨特風味。

第一道，紅燒肉：醇厚馥郁的經典之味

食材準備：五花肉500克、蔥1段、姜1塊、八角2個、桂皮1小塊、冰糖20克、老抽15毫升、生抽30毫升、料酒30毫升、食用油。

制作步驟：

五花肉洗凈，切成方塊，浸泡15分鐘，去除血水，撈出瀝干。鍋中倒入少許食用油，放入蔥段、姜片炒出香味，放入五花肉塊，小火煸炒，表面微黃，油脂滲出。加入冰糖，翻炒至冰糖融化，肉塊均勻上色。

倒入老抽、生抽，翻炒均勻，使每塊肉都裹滿醬汁。加料酒去腥增香，再放入八角、桂皮，炒香。倒入適量清水，沒過肉塊。

大火燒開后，轉小火慢燉約1.5小時，期間不時翻動，防止粘鍋，直至肉質酥軟，湯汁濃稠。開大火收汁，待湯汁變得紅亮濃稠，均勻包裹在肉塊上時，即可出鍋裝盤。

第二道，油爆蝦：鮮香四溢的海派佳肴

食材準備：新鮮河蝦300克、蔥2根、姜1塊、蒜3瓣、料酒15毫升、生抽20毫升、老抽10毫升、白糖20克、香醋10毫升、食用油。

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4

制作步驟：

河蝦剪去蝦須和蝦腳，洗凈，瀝干水分。蔥切段，姜、蒜切末。調一碗醬汁，在碗中加入料酒、生抽、老抽、白糖、香醋，攪拌均勻。鍋中倒入足量的食用油，燒熱，放入河蝦炸制。炸至蝦殼變紅、酥脆后撈出，控油。

鍋中留少許底油，放入蔥段、姜末、蒜末煸炒出香味。倒入炸好的河蝦，快速翻炒均勻。倒入調好的醬汁，翻炒使河蝦充分吸收醬汁，待湯汁濃稠，即可出鍋。

第三道，四喜烤麩：清爽可口的素食精品

食材準備：烤麩300克、干香菇5朵、干木耳10克、干黃花菜10克、花生仁50克、蔥1段、姜1塊、八角2個、桂皮1小塊、生抽20毫升、老抽10毫升、白糖30克、鹽、食用油。

制作步驟：

干香菇、干木耳、干黃花菜提前用溫水泡發。泡發好后，香菇去蒂切塊，木耳撕成小朵，黃花菜去根洗凈。花生仁提前泡發，去皮。烤麩切成小塊，放入沸水中焯水3分鐘，撈出，清水沖洗，擠干水分。

鍋中倒入適量食用油，油熱后放入烤麩塊，小火煎至表面金黃，盛出。鍋中留底油，放入蔥段、姜片、八角、桂皮煸炒出香味。放入香菇塊、木耳、黃花菜翻炒均勻。