英语翻译本帮菜诞生之初并不登大雅之堂,家常、平民化是其特色.秃肺、圈子、腌笃鲜、黄豆汤这些普通、廉价的原料都是本帮菜的生

英语翻译
本帮菜诞生之初并不登大雅之堂,家常、平民化是其特色.秃肺、圈子、腌笃鲜、黄豆汤这些普通、廉价的原料都是本帮菜的生力军.后来,上海菜不断吸取外地菜特别是苏锡菜的长处,在20世纪中叶形成了料取鲜活、品种众多、品味适中的特点,许多本帮菜馆创出了看家菜,培育了一批本帮菜名厨,大大提高了本帮菜的品位.而且受世界饮食潮流趋向于低糖、低脂、低钠的影响,本帮菜油、糖的投放量明显减少,以符合现代人饮食口味.
前期本帮菜主要取用本地鱼虾蔬菜,以红烧、蒸、煨、炸、糟、生煸见长,菜式浓油赤酱,咸淡适口.后期本帮菜色浓、味厚,因卤汁渗透到菜肴的内部,特别入味,但也不乏清淡素雅、鲜嫩美观.
代表有：红烧肉、锅烧河鳗、佛手肚膛、油酱毛蟹,响油鳝糊、油爆河虾、红烧划水、红烧回鱼、黄焖栗子鸡、荠菜春笋、水晶虾仁、冰糖甲鱼、芙蓉鸡片

Local cuisines at the beginning of the birth of the not appeal,homely,popular is its characteristic.Bald lung,circle,fresh and pickled Benedict Huang Doushang these ordinary,cheap raw material are local cuisines of the powerhouse.Later,Shanghai food continuously absorb the merits of foreign food especially Su Xi food,in the middle of the 20th century has formed take fresh,many varieties,taste is moderate,the characteristics of many to a look at this help restaurant dishes there,cultivate a group of local cuisines chef,greatly improving the local cuisines taste.And the world dietary trends tend to be low sugar,low fat,low sodium,the influence of this quantity was significantly reduced for vegetable oil,sugar,to conform to the modern food tastes.
Early local cuisines mainly use local vegetables,fish and shrimp and to braise in soy sauce,steamed,stewed,Fried,worse,seditious,dishes thick oil red sauce,perfectly recorded.Late this help dishes,taste thick,because the marinade to infiltrate the interior of the dishes,special flavor,but also there is no lack of light simple but elegant,fresh and beautiful.
Representative has:burn braise in soy sauce meat,pot river eel,bergamot belly chamber,oil sauce hairy crab,eel paste,oil ring oil river shrimp,braise in soy sauce paddling,stewed fish,Huang Men chestnut chicken,Fried shrimps with shepherd 's-purse bamboo shoots,crystal,crystal sugar turtle,lotus chicken"