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27:
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Shanghai salad, first introduced by overseas
Russians, witnessed a special period in Shanghai when Western and Eastern cultures fused together. To better accommodate the stomach of Chinese people, modifications were made. For example, the traditional cold potatoes sometimes were replaced by hot ones.
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After the establishment of the People's
Republic of China, especially during the Cultural Revolution, the number of western restaurants sharply declined. However, Shanghai-style salad didn't die out with the decline of Western restaurants, but has migrated from high-end restaurants to the tables of
257:
and makes
Shanghai salad special and better accepted by the local community. Traditional Shanghai salad uses a handmade sauce made from combining egg yolk, olive oil, white pepper and white vinegar in a specific order instead of ready-made
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after the
October Revolution. However, the origin of the term “Shanghai-style salad” is not clearly documented. In the 1930s, "Shanghai Potato Salad" appeared on the menu of the Chez Louis Restaurant (Chinese: 喜乐意西菜社), known as the famous
193:, Western restaurants began to be set up in Shanghai. In order to adapt to Chinese tastes, these restaurants absorbed the essence of different Western culinary traditions and improved their dishes, resulting in a unique
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Shanghai salad can also be regarded as an epitome of the cultural fusion that took place during the nineteenth century, and this characteristic of
Shanghai-style salad is mentioned in the book called
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Western food restaurant, founded in 1897, is one of the oldest and most famous vendors for
Shanghai-style salad, and still serves it today. Another eatery, Cathay Hotel (now known as
241:
that still offer
Shanghai-style salad made in the traditional way. While in Sanlin and some other delicatessens, Shanghai residents can buy the dish at a low price.
293:), also began serving Shanghai Salad in 1938 according to their menu, which is regarded as a symbol of the influence of Russian-style cuisine in Shanghai.
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Another famous restaurant in
Shanghai that serves Shanghai-style Salad is the Red House, which was previously a French restaurant called Chez Louis Bar.
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which can be purchased in most supermarkets in
Shanghai, however this ingredient faces the same health concerns as mayonnaise.
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and high fat. This has resulted in food researchers focusing on trying to replace the high fat ingredients as well as
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or mayonnaise as a simplified version of the traditional
Shanghai salad sauce, but other ingredients remain the same.
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26:
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today, with much the same recipe as today. After that, the dish became popular in Western restaurants in Shanghai.
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cuisine during the first half of the 20th century. Shanghai-style salad is a fusion of Russian potato salad (
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253:, diced boiled potatoes, carrots and peas. The mixed sauce that Shanghai salad uses differs from that of
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307:, the primary ingredient of Shanghai-style salad, has been linked to health-related issues such as high
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433:"Canteens, cafés and cabarets: The food culture of the Russian diaspora in Shanghai, 1920–1950"
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566:"Challenges and approaches for production of a healthy and functional mayonnaise sauce"
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491:"Michelin Stars Over China: French Cuisine in Shanghai's Culinary Contact Zones"
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first appeared in the early 20th century in Russian restaurants owned by
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519:(Beijing di 1 ban ed.). Hangzhou Shi: Zhejiang wen yi chu ban she.
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Proceedings of the 2015 International Conference on Chinese Food Culture
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ordinary residents. Today, Deda and Red House Restaurant are the few
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Mirzanajafi-Zanjani, Mina; Mohammad Yousefi, and Ali Ehsani (2019).
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168:. Generally considered a localized dish derived from the
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Shanghai-style salad's common ingredients are diced
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319:. A popular substitute for mayonnaise is ordinary
332:As the time went by, the salad, together with
344:on the dining tables of Shanghai households.
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185:Origin (The first half of the 20th century)
210:Russians who escaped from the Soviet Union
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340:, became a standing dish that symbolized
437:Food Heritage and Nationalism in Europe
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386:"Shanghai as a City of Juxtapositions"
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201:) and local tastes and ingredients.
67:Early 20th Century (probably 1930s)
547:Cheng, Naishan. “Shanghai Salad.”
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265:In recent years, people also use
489:Farrer, James (1 January 2015).
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338:Shanghai-style fried pork chops
232:Development in PRC (after 1949)
281:Cathay Hotel (Now Peace Hotel)
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16:Localized Shanghai-style salad
1:
384:Wasserstrom, Jeffrey (2014).
239:state-run western restaurants
570:Food Science & Nutrition
98:, handmade sauce (made with
513:Chen, Danyan; 陈丹燕. (2012).
191:the forced opening in 1840s
75:Chilled or room temperature
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24:
445:10.4324/9780429279751-11
431:Knyazeva, Katya (2019),
267:Thousand Island dressing
116:thousand island dressing
334:Shanghai-style borscht
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610:– via Proquest.
402:10.1353/hum.2014.0028
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219:Red House Restaurant
128:Shanghai-style salad
20:Shanghai-style salad
160:) is a traditional
72:Serving temperature
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551:, 2008, pp. 92–92.
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245:Common ingredients
582:10.1002/fsn3.1132
526:978-7-5339-3421-7
454:978-0-429-27975-1
251:Hongchang sausage
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84:Hongchang sausage
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628:Shanghai cuisine
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576:(8): 2471–2484.
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349:"Shanghai Salad"
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80:Main ingredients
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156:shang-hai-se-la
145:shàng hǎi sè lā
54:Region or state
44:Place of origin
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396:(3): 371–374.
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365:List of salads
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342:Haipai cuisine
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206:potato salad
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108:white pepper
353:Chen Danyan
321:salad sauce
309:cholesterol
291:Peace Hotel
222: [
622:Categories
608:2273101524
468:6 December
371:References
317:stabilizer
305:Mayonnaise
260:mayonnaise
150:Wade–Giles
120:mayonnaise
535:824599038
463:214056469
418:144810711
410:2151-4372
204:Modified
162:appetizer
104:olive oil
604:ProQuest
600:31428335
390:Humanity
359:See also
313:egg yolk
217:western
176:people.
174:Shanghai
100:egg yolk
64:Invented
58:Shanghai
591:6694423
273:Vendors
180:History
132:Chinese
633:Salads
606:
598:
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215:Haipai
195:Haipai
189:After
152::
142::
140:pinyin
134::
92:carrot
88:potato
34:Course
459:S2CID
414:S2CID
226:]
114:) or
48:China
596:PMID
531:OCLC
521:ISBN
470:2021
449:ISBN
406:ISSN
336:and
285:The
136:上海色拉
110:and
586:PMC
578:doi
441:doi
398:doi
351:by
164:in
118:or
96:pea
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
