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Shanghai is China's largest, most famous seaport so much more seafood is used than in other regions of China and it is usually cooked alive. In Shanghai there is more dependence on soy sauce, and a great deal more sugar is used. Rice is a staple. Local produce abounds in Shanghai. Shanghai cuisine emphasizes a lot of vegetables using such things as fermented bean sauce and stir-fried in vegetable oil. The major traditional dishes are 'eight-jewels' stuffed duck, pig's viscera braised in brewer's rice, stewed catfish in brown sauce, 'eight-delicacies' chili paste, and stewed sea cucumber with shrimp roe.
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