Shanghai cuisine is characterized by salty with sweet, oily but not fatty, whose culinary style received great influences from neighboring provinces. Běnbāngcài（本帮菜), another name of Shanghai cuisine, refers to authentic Shanghai homestyle cooking. Teaching in Shanghai is a good choice.
Generally speaking, Shanghai cuisine emphasizes the freshness of ingredients and original flavors. The cooking methods are more straightforward compared to other regional cuisines. Hong Shao or red-cooked (with sugar and soy sauce), stewed or simply stir-fried with ginger and scallions, are the three primary methods among locals.