在中华美食的璀璨星空中，上海本帮菜如明珠，散发着独特光芒。它虽未跻身“八大菜系”之列，却凭借着自身鲜明的特色，在食客们的心中占据着重要的一席之地。本帮菜的发展与上海这座城市的变迁紧密相连，它融合了苏、浙、皖等地菜系的精华，历经岁月的沉淀，形成了如今甜咸适宜、浓淡兼长、清醇和美的独特风味。

第一道，红烧肉：醇厚馥郁的经典之味

食材准备：五花肉500克、葱1段、姜1块、八角2个、桂皮1小块、冰糖20克、老抽15毫升、生抽30毫升、料酒30毫升、食用油。

制作步骤：

五花肉洗净，切成方块，浸泡15分钟，去除血水，捞出沥干。锅中倒入少许食用油，放入葱段、姜片炒出香味，放入五花肉块，小火煸炒，表面微黄，油脂渗出。加入冰糖，翻炒至冰糖融化，肉块均匀上色。

倒入老抽、生抽，翻炒均匀，使每块肉都裹满酱汁。加料酒去腥增香，再放入八角、桂皮，炒香。倒入适量清水，没过肉块。

大火烧开后，转小火慢炖约1.5小时，期间不时翻动，防止粘锅，直至肉质酥软，汤汁浓稠。开大火收汁，待汤汁变得红亮浓稠，均匀包裹在肉块上时，即可出锅装盘。

第二道，油爆虾：鲜香四溢的海派佳肴

食材准备：新鲜河虾300克、葱2根、姜1块、蒜3瓣、料酒15毫升、生抽20毫升、老抽10毫升、白糖20克、香醋10毫升、食用油。

制作步骤：

河虾剪去虾须和虾脚，洗净，沥干水分。葱切段，姜、蒜切末。调一碗酱汁，在碗中加入料酒、生抽、老抽、白糖、香醋，搅拌均匀。锅中倒入足量的食用油，烧热，放入河虾炸制。炸至虾壳变红、酥脆后捞出，控油。

锅中留少许底油，放入葱段、姜末、蒜末煸炒出香味。倒入炸好的河虾，快速翻炒均匀。倒入调好的酱汁，翻炒使河虾充分吸收酱汁，待汤汁浓稠，即可出锅。

第三道，四喜烤麸：清爽可口的素食精品

食材准备：烤麸300克、干香菇5朵、干木耳10克、干黄花菜10克、花生仁50克、葱1段、姜1块、八角2个、桂皮1小块、生抽20毫升、老抽10毫升、白糖30克、盐、食用油。

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制作步骤：

干香菇、干木耳、干黄花菜提前用温水泡发。泡发好后，香菇去蒂切块，木耳撕成小朵，黄花菜去根洗净。花生仁提前泡发，去皮。烤麸切成小块，放入沸水中焯水3分钟，捞出，清水冲洗，挤干水分。

锅中倒入适量食用油，油热后放入烤麸块，小火煎至表面金黄，盛出。锅中留底油，放入葱段、姜片、八角、桂皮煸炒出香味。放入香菇块、木耳、黄花菜翻炒均匀。