Shanghainese Cuisine is a regional style of Chinese cooking that originates from Shanghai and its surrounding areas. It is known for its emphasis on fresh ingredients, subtle flavors, and a balance of sweet and savory tastes. Common cooking techniques include steaming, braising, and stir-frying, often using soy sauce, sugar, and rice wine to enhance the dishes. One of the hallmark features of Shanghainese cuisine is its use of freshwater fish and seafood, reflecting the city's coastal location. Popular dishes include Xiaolongbao (soup dumplings), Shengjianbao (pan-fried buns), and various stir-fried vegetables. The cuisine also incorporates seasonal ingredients, making it diverse and adaptable throughout the year.