Cooking is more than just a skill—it’s an art, a science, and sometimes a bit of magic. Getting a Shanghai culinary travel experience starts right away when you step into the kitchen at CieCAS. The Center of innovative & entrepreneurial Culinary Arts + Services (CieCAS) is a culinary training hub in the heart of Shanghai. Here you are not just learning to cook. You are actually stepping into the world of authentic Chinese cuisine. This includes the mastering the wok to perfecting steaming techniques.
The Art of Wok Cooking: Stir-Frying Like a Pro
Ever wondered how Chinese chefs achieve that perfect smoky flavor, known as wok hei? It’s all about the wok. At CieCAS, you’ll learn how to stir-fry with precision, timing, and just the right amount of heat. Wok cooking is fast-paced and requires focus—tossing ingredients at high heat ensures every bite is infused with flavor.
During your training, you’ll discover how to balance heat control with quick movements, creating vibrant, delicious dishes in mere minutes. Stir-frying isn’t just about cooking—it’s about rhythm and energy.
By the end of your session, you’ll be able to create stir-fried dishes that rival those in Shanghai’s best restaurants.
Knife Skills: Cutting to the Heart of Chinese Cuisine
Knife work is the backbone of Chinese cooking. Every ingredient, from vegetables to meats, is meticulously sliced, diced, or julienned for even cooking. At CieCAS, you’ll practice essential techniques, including how to chop with speed, precision, and flair.
For chefs, knife skills are more than just a practical necessity—they’re an art form. You’ll learn the difference between cuts like matchstick and roll cuts, and when to use them.
While the cleaver may look intimidating at first, it quickly becomes an extension of your hand. Plus, it’s surprisingly versatile, doubling as a scoop or tenderizer.
By mastering these techniques, you’ll gain a new appreciation for how the simplest cut can transform the texture and flavor of a dish.
The Secrets of Traditional Chinese Sauces
One of the lesser-known yet transformative techniques in Chinese cuisine is the creation of traditional sauces. At CieCAS, you’ll discover many sauce to elevate the taste of dishes.
You’ll learn how to craft these sauces from scratch, understanding how to balance ingredients like soy sauce, sesame oil, and aromatic spices.
By focusing on sauces, you’ll gain insight into how Chinese cuisine layers depth and flavor into every bite. These skills will allow you to recreate authentic Chinese dishes long after your Shanghai experience ends.
Steaming: The Subtle Art of Cooking with Precision
Steaming is one of the healthiest and most versatile cooking methods in Chinese cuisine, and at CieCAS, you’ll see why. From perfectly steamed fish to fluffy buns, you’ll explore the nuances of this gentle cooking technique.
The secret to steaming lies in timing and temperature. You’ll learn how to control both, ensuring your ingredients retain their natural flavors and textures.
Whether you’re steaming delicate dumplings or hearty meats, this technique highlights the beauty of simplicity in Chinese cooking.
Balancing Flavors: The Soul of Chinese Cuisine
One of the most important skills you’ll develop at CieCAS is the ability to balance flavors. Chinese cooking revolves around the harmonious blend of sweet, salty, sour, bitter, and umami.
Whether you’re making a classic stir-fry or a rich braised dish, you’ll learn to layer flavors for depth and complexity.
Through taste tests and practice, you’ll understand how ingredients like soy sauce, vinegar, and chili paste work together. By the end of the program, you’ll have a natural instinct for creating dishes.
Exploring the 8 Great Traditions of Chinese Cuisine in Shanghai
Shanghai is not only a modern metropolis but also a culinary gateway to the diverse and rich flavors of China. Here, food enthusiasts can experience the 8 Great Culinary Traditions of Chinese Cuisine, each representing unique cooking styles, techniques, and cultural influences from different regions.
Your Shanghai culinary travel experience will take you on a flavorful journey through these traditions, showcasing the depth and variety of Chinese gastronomy.
Sichuan: Mastering the Art of Spice and Numbing Heat
The Sichuan tradition is famous for its bold and fiery flavors, thanks to its liberal use of chili and Sichuan peppercorns. This cuisine is a sensory explosion, combining spicy, numbing, and savory notes in every bite.
Shanghai is home to many authentic Sichuan restaurants where you can try iconic dishes like mapo tofu or kung pao chicken. The balance of heat and flavor will give you a newfound appreciation for the art of Sichuan cooking.
Cantonese: Fresh Ingredients, Delicate Flavors
Representing the Guangdong region, Cantonese cuisine is known for its light, fresh, and natural taste. Emphasizing the quality of ingredients, Cantonese chefs use steaming, poaching, and stir-frying to preserve and highlight natural flavors.
In Shanghai, you can sample traditional dim sum or perfectly steamed seafood, giving you a glimpse into the elegance and simplicity that define this tradition.
Shandong: The King of Chinese Culinary Techniques
As the birthplace of many fundamental Chinese cooking techniques, Shandong cuisine, or Lu cuisine is a cornerstone of Chinese culinary traditions. Known for its seafood dishes, soups, and mastery of frying and braising, this cuisine focuses on bold, savory flavors.
In Shanghai, you’ll find plenty of dishes inspired by Shandong, such as crispy fried fish and hearty soups that showcase the region’s emphasis on texture and depth.
Jiangsu: Sophistication and Sweet Elegance
Jiangsu cuisine, or Su cuisine, is all about refinement. With its roots near Shanghai, it’s no surprise that this culinary tradition has a strong presence in the city. Dishes from Jiangsu are often beautifully plated and emphasize sweet flavors and tender textures.
Lion’s head meatballs (large, soft pork meatballs braised to perfection) and sweet-and-sour fish are staples that highlight this region’s culinary expertise.
Zhejiang: Fresh and Aromatic Simplicity
Known as the “Land of Fish and Rice,” Zhejiang cuisine focuses on fresh, seasonal ingredients and mild flavors. It’s famous for dishes like West Lake fish in vinegar sauce and braised bamboo shoots.
As part of the Yangtze River Delta, Shanghai draws heavily on Zhejiang’s culinary traditions. This gives you the chance to taste dishes that are as refreshing as they are flavorful.
Fujian: Layers of Flavor and Sophistication
Fujian cuisine is a lesser-known gem of Chinese gastronomy, characterized by its emphasis on soups and broths with intricate flavors. Known for the use of seafood, bamboo, and mushrooms, Fujian dishes are light, fragrant, and comforting.
In Shanghai, you can find specialties like Buddha Jumps Over the Wall, a luxurious soup made with premium ingredients, offering an elegant taste of this coastal cuisine.
Hunan: Bold and Intense Spice Lovers’ Delight
Hunan cuisine rivals Sichuan in terms of spice, but its heat comes from fresh chilies rather than Sichuan peppercorns. The flavors are bold, smoky, and intense, often paired with hearty meats and fresh vegetables.
In Shanghai, Hunan restaurants serve fiery dishes like Chairman Mao’s Red-Braised Pork, a local favorite that’s rich, spicy, and deeply satisfying.
Anhui: Rustic Flavors from the Mountains
The Anhui culinary tradition is all about earthy, rustic flavors, often inspired by the region’s mountainous terrain. It uses simple cooking techniques like stewing and steaming, focusing on wild herbs, fresh vegetables, and local meats.
While Anhui cuisine is less prominent in Shanghai’s food scene, you can still find traditional dishes like stewed soft-shell turtle and bamboo shoots braised in soy sauce, which reflect the cuisine’s natural simplicity.
Tasting All 8 Traditions in One City
Shanghai’s food scene is a melting pot of these 8 Great Traditions, making it the perfect place to explore China’s culinary diversity. For example, we are talking about the fiery flavors of Sichuan, the delicate balance of Canton, or the refined elegance of Jiangsu dishes. Each tradition brings something special to the table.
As part of your Shanghai culinary travel experience, you’ll not only taste these iconic dishes but also learn about the techniques and stories behind them. By the end of your journey, you’ll have a deeper understanding of the rich tapestry of Chinese gastronomy. This will not only provides you a great experience but also skills to recreate these flavors in your own kitchen.
Must-Try Dishes for Culinary Inspiration During Your Visit
Shanghai is a food lover’s paradise, where every meal is a story, and every dish holds a unique culinary charm. During your Shanghai culinary travel experience, you’ll encounter dishes that not only delight your taste buds but also inspire your own cooking journey.
From local favorites to regional treasures, here are the must-try dishes that will leave you craving more.
Xiao Long Bao: A Bite-Sized Marvel
No visit to Shanghai is complete without savoring the iconic xiao long bao, or soup dumplings. These delicate dumplings are a culinary masterpiece. They are thin, translucent wrappers encase a flavorful filling of minced pork and a burst of savory broth. One bite, and you’re hooked.
Eating xiao long bao is an art in itself. First, nibble a small hole to release the steam, then sip the rich broth, and finally, savor the dumpling in one delicious bite.
You’ll find these treasures at traditional eateries and upscale restaurants alike, showcasing the perfect harmony of texture, flavor, and craftsmanship.
Braised Pork Belly (Hong Shao Rou): Sweet, Savory, and Irresistible
For lovers of comfort food, hong shao rou is a dish you simply must try. This Shanghainese classic features tender chunks of pork belly braised in a sweet and savory sauce made with soy sauce, sugar, and rice wine.
The result is melt-in-your-mouth meat that’s utterly irresistible. Pair it with steamed rice to soak up the sauce, and you’ve got a dish that’s as satisfying as it is memorable.
It’s a prime example of Shanghai’s love for slightly sweet flavors, making it a highlight of any culinary adventure in the city.
Drunken Chicken: A Cool and Flavorful Delight
Drunken chicken is a cold appetizer that’s perfect for hot days and a staple of Shanghainese cuisine. The dish involves poaching chicken until tender and then soaking it in Shaoxing wine, giving it a fragrant aroma and a delicate, boozy kick.
Served chilled, drunken chicken offers a refreshing balance of savory, salty, and slightly sweet flavors. It’s a dish that demonstrates the subtle elegance of local cuisine and is perfect for inspiring unique flavor pairings in your own cooking.
Sheng Jian Bao: Crispy, Juicy Perfection
If you’re in the mood for something hearty and satisfying, sheng jian bao (pan-fried soup buns) should be your go-to snack. These buns are similar to xiao long bao but are fried to golden perfection on one side, adding a crispy texture that contrasts beautifully with the juicy filling.
The first bite releases a burst of flavorful broth, followed by tender meat and a satisfyingly crunchy base. They’re a favorite among locals and visitors alike, offering a delicious taste of street food culture in Shanghai.
West Lake Vinegar Fish: A Sweet and Tangy Delight
This elegant dish, originally from Hangzhou, is a favorite in Shanghai’s restaurants. West Lake vinegar fish features fresh fish—often grass carp—cooked in a sweet and tangy vinegar-based sauce.
The fish is soft and tender, while the sauce is a perfect balance of sweetness and acidity, making it a light yet flavorful option. It’s a dish that highlights the artistry of Chinese cooking and its ability to elevate simple ingredients into something extraordinary.
Sichuan-Style Mapo Tofu: A Spicy Sensation
For those who love bold and fiery flavors, mapo tofu is a dish you can’t miss. This Sichuan classic combines silken tofu with minced pork in a spicy, aromatic sauce made with fermented black beans, chili oil, and Sichuan peppercorns.
The result? A dish that’s equal parts spicy, savory, and numbing—a flavor profile unique to Sichuan cuisine.
While it’s not native to Shanghai, you’ll find excellent versions of this dish at many local Sichuan restaurants.
Steamed Hairy Crab: Seasonal Shanghainese Luxury
If you visit Shanghai in the fall, make sure to indulge in steamed hairy crab, a local seasonal delicacy.
These crabs are prized for their rich, buttery roe and sweet meat, making them a luxurious treat for seafood lovers.
Served simply with vinegar and ginger, steamed hairy crab allows the natural flavors to shine.
It’s a dish that reflects Shanghai’s connection to the Yangtze River Delta and its love for fresh, high-quality ingredients.
Jianbing: The Perfect On-The-Go Breakfast
For a quick and satisfying bite, try jianbing, a popular street food often referred to as the Chinese crepe. This savory pancake is made with a thin batter of wheat and mung bean flour, cooked on a hot griddle, and filled with egg, scallions, hoisin sauce, and crispy wonton sheets.
It’s a breakfast staple for many locals and a must-try for visitors seeking a taste of Shanghai’s street food culture.
Portable, flavorful, and endlessly customizable, jianbing is the perfect way to fuel your morning explorations.
Inspiration on Every Plate
Your Shanghai culinary travel experience in CieCAS isn’t just about tasting incredible food—it’s about discovering new ideas and techniques to inspire your own cooking. Each of these dishes represents the richness of Chinese cuisine and its ability to transform simple ingredients into something truly extraordinary.
Whether it’s the delicate craftsmanship of xiao long bao, the comforting flavors of hong shao rou, or the bold spice of mapo tofu, these must-try dishes are a gateway to the heart of Chinese culinary traditions.
As you savor each bite, you’ll gain a deeper appreciation for the artistry and culture that make Shanghai a world-class food destination.
Meet Master Chefs in the Culinary Travel Experience
Shanghai is home to some of China’s most talented culinary experts, and your time here gives you direct access to their knowledge. At the workshops hosted by training centers like CieCAS, you’ll meet chefs who specialize in everything from traditional Chinese cooking techniques to modern fusion cuisine.
These aren’t just demonstrations—they’re interactive sessions where you can ask questions, discuss techniques, and learn directly from the best in the business.
You’ll also get a chance to understand their philosophy behind creating exceptional dishes and how they balance tradition with innovation.
It’s not every day you get to learn dumpling-folding tips or wok-tossing secrets from someone who’s mastered the art over decades!
Forge Global Connections with Fellow Professionals
Your Shanghai culinary travel experience isn’t just about learning from the experts—it’s also about connecting with like-minded individuals. Whether you’re a culinary professional, an educator, or simply a food enthusiast, you’ll find yourself surrounded by people who share your passion for great food.
These interactions often happen naturally during cooking classes, market tours, or shared meals. As you swap stories with your peers, you’ll find inspiration in their experiences and get insights into local cooking traditions. These connections can lead to collaborations, new ideas, or even friendships that span continents.
Chinese Cuisine: A Week in Shanghai”
Embark now on an unforgettable Shanghai culinary travel experience, where food, culture, and connections come together in an immersive week-long journey. This program offered in CieCAS can be booked through China Foods Alliance. It’s a perfect blend of culinary discovery and hands-on learning, set in the vibrant heart of China’s food capital.
