人们常用“浓油赤酱”这样的词来形容上海本帮菜,尤其是这个“酱”字,特别诱人食欲。虽然上海的很多菜式看上去都是红艳艳的,味道也大多是咸鲜微甜,但不同的菜品里,这种“酱香”的味道却有许多鲜明的个性差别:油焖春笋里,这种“酱香”是中正醇和的;四喜烤麸里,这种“酱香”是略带五香的;红烧划水里,这种“酱香”是清鲜活泼的;红烧鱼里,这种“酱香”是馥郁浓厚的;八宝辣酱里,这种“酱香”是鲜甜爽辣的。 People often use the term “thick red sauce” to describe Shanghai cuisine, especially the “sauce” character, appealing appetite. Although many of Shanghai’s dishes look red and sweet, the taste is mostly salty and sweet, but in different dishes, there are many distinctive differences in the taste of the sauce: This kind of “sauces” is a medium-sized alcoholic beverage; “Szechuan roasted gluten,” this kind of “sauces” is slightly spiced; in braised water, the “sauces” are fresh Lively; braised fish, this “sauce ” is a strong fragrance; eight treasure hot sauce, this “sauce ” is sweet and hot.