The Improvement Of Western Cuisine And The Evolution Of Dietary Concepts In Modern Shanghai

After the opening of Shanghai,the Chinese improved the Western cuisine,which evolved from an initially unpopular foreign cuisine to a fashionable dining experience in the form of a "fancai".By the 1930 s,cheap and improved Russian western cuisine was once again a driving force behind the spread of western cuisine in Shanghai and left the impression of "luosong soup".Western cuisine was initially known for its trendy chic,but it didn’t last long,and the rise of local Chinese gangs and their enthusiasm for improved innovation quickly stole its chic name.In an environment where the dishes are improved and innovated,both Chinese and Western dishes in Shanghai have taken a path away from tradition.The Chinese not only transform and improve the Western cuisine,but also link food and Western concepts through the Western concept,giving a new meaning to the Western cuisine.For various purposes,the intellectual community in modern Shanghai has used scientific discourse to link and associate with the cooking methods and eating methods of Western food,as well as the advantages of Western industrial food,in order to construct a scientific image of Western cuisine and Western food civilization.In the process,Western food and Western food concepts not only brought some positive benefits to Shanghai’s local diet,but also caused some panic,forcing the intellectual community to reflect on the development of food and the progress of civilization.Through the combined efforts of innovation,Western learning,commercial promotion and competition among different cuisines,Western food,as represented by Western cuisine,has gradually been integrated into Shanghai’s local cuisine in a new way and become part of the Shanghai food system.