上海菜的味道比广东菜重，制作也稍微长些。很多的食物要炸，而且使用大量的麻油和醋。上海菜使用姜，大蒜，小辣椒等香料。
Shanghai food tends to be heavier than the Cantonese variety and takes slightly longer to prepare. Much of the food is fried and there is a greater use of sesame oil and vinegar. Spices like ginger， garlic and small red pepper are used.
虽然大米是主食，但喜用面条。上海地区做菜多用红烧，即把切成块的猪肉放在糖，酱油，姜和其他的香料里煮很长的时间。另一种着名的做法是糖醋，特别是糖醋鲤鱼。
Noodles are favored although rice is the staple food in the region. One of the favored ways of preparing dishes in the region is the "the red-cook" method， where chunks of pork are cooked for a long time in sugar， soy， ginger and other spices. The other is the well-known sweet- and- sour method of preparing food， particularly carp.
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