Explanation: The defining characteristic of Haipai cuisine is its foundation in adapted Western culinary traditions, rather than an exclusive reliance on traditional Chinese ingredients and techniques. It integrates Western methods with local Chinese elements and flavors.

Explanation: Haipai cuisine draws influences from a variety of Chinese regional styles as well as Western culinary traditions, adapting them to suit local Shanghai tastes and ingredients, rather than being solely influenced by Southern Chinese styles.

Explanation: While distinct, Yōshoku in Japan and Cha chaan teng in Hong Kong are mentioned as related culinary styles that, like Haipai cuisine, represent adaptations of Western gastronomic principles within Asian contexts.

Explanation: The term "Haipai" denotes a style or school of thought characterized by innovation and adaptation, particularly the integration of Western culinary traditions into Shanghai's local context, rather than a rigid adherence to ancient rules.

Explanation: Jin bi duo soup, or "million dollar soup," is identified as a popular item within Haipai cuisine, indicating its integration with or adaptation from Western culinary traditions, rather than being solely traditional Chinese.

Explanation: The core definition of Haipai cuisine lies in its synthesis of Western cooking methods and flavors with local Shanghai preferences and ingredients, representing a distinct culinary adaptation.

Explanation: The essence of Haipai cuisine lies in its successful fusion of diverse Chinese regional cooking styles with Western culinary techniques and flavors, meticulously adapted to suit the unique tastes and ingredients available in Shanghai.

Explanation: The development of Haipai cuisine involved the adaptation of various European culinary styles, including French, Italian, Russian, British, and German, to suit local preferences and ingredient availability in Shanghai.

Explanation: Western culinary influence entered Shanghai's food landscape primarily after the city opened to foreign trade, leading to the establishment of Western restaurants serving adapted dishes, rather than through the adoption of traditional Chinese techniques by Westerners.

Explanation: The political upheaval following the October Revolution in 1917 led to a substantial influx of Russian emigres seeking refuge, many of whom settled in Shanghai.

Explanation: The area known as "Little Russia" was located along Xiafei Road (now Middle Huaihai Road), not Fuzhou Road, and was named for the significant Russian emigre population residing there.

Explanation: Historical records indicate that Xiang Fan, recognized as Shanghai's inaugural Western restaurant, was located on Fuzhou Road, marking an early milestone in the city's engagement with foreign cuisine.

Explanation: While Russian emigres significantly influenced Haipai cuisine, their primary contribution was in savory dishes like borscht and buttered bread, rather than sweet pastries.

Explanation: The Red House (Shanghai) was a prominent Western restaurant; it did not originate as a traditional Chinese establishment before its transformation.

Explanation: The emergence of "Fan dishes," which were adapted Western culinary offerings, signified the nascent stage of Western gastronomic influence within Shanghai's evolving food scene.

Explanation: Russian-type dishes, including Shanghai-style borscht, were notably popular within Haipai cuisine precisely because they were more affordable than many other Western-style dishes, making them accessible to a broader demographic.

Explanation: Shanghai salad, a popular dish in Haipai cuisine, is identified as a local adaptation of the Russian Olivier salad, not the French Niçoise salad.

Explanation: Dishes such as fried pork chops accompanied by Worcestershire sauce (or its localized variant, la jiangyou) are indeed recognized as embodying the characteristic flavors of "old Shanghai" within Haipai cuisine.

Explanation: Many Chinese diners initially found certain traditional Western culinary practices, like the preparation of medium-rare beefsteak, challenging to accept, necessitating adaptations to suit local palates.

Explanation: Within Shanghai's Western cuisine, the Italian style prioritized preserving original ingredient flavors, while French-style dishes focused more on fresh ingredients and refined preparation techniques.

Explanation: Buttered bread (butterbrot) gained popularity in Shanghai not due to exotic ingredients, but rather its affordability and accessibility, making it a welcome addition to the local diet.

Explanation: During supply shortages, Shanghai residents ingeniously adapted by substituting local ingredients for imported Western ones. For instance, Chinese mitten crabs were used in place of sea crabs, and crushed soda crackers replaced bread crumbs.

Explanation: Shanghai-style borscht significantly deviates from the traditional Russian recipe, notably by omitting beetroot and utilizing tomato paste for color and sweetness, reflecting adaptations to local ingredients and palates.

Explanation: In Shanghai borscht, tomato paste is employed for its color and sweetness, and its inherent sourness is often balanced or reduced, rather than being the primary flavor objective.

Explanation: Flour is utilized in the preparation of Shanghai-style borscht to achieve the desired thickness, serving as a functional substitute for cream and avoiding potential sourness.

Explanation: The Shanghai-style fried pork chop is recognized as a local adaptation of the breaded cutlet, a preparation method distinct from grilled chicken dishes.

Explanation: Consistent with preparations for dishes like tonkatsu, the pork for Shanghai-style fried chops is meticulously tenderized and flattened before being coated and fried, ensuring optimal texture.

Explanation: During times of limited availability, Shanghai residents ingeniously employed crushed soda crackers as a viable substitute for bread crumbs in preparing dishes like fried pork chops, imparting a unique characteristic.

Explanation: The potato salad commonly referred to as Shanghai-style salad is recognized as a local adaptation of the Russian Olivier salad, rather than being based on French potato salad recipes.

Explanation: Historically, the dressing for Shanghai-style potato salad was prepared laboriously from scratch, involving the patient mixing of oil and egg yolks, contrasting with the modern practice of using readily available commercial dressings.

Explanation: The adaptation of borscht in Shanghai involves substituting tomato paste for beets due to climatic unsuitability for beet cultivation. The tomato paste provides the characteristic color and sweetness desired in the local rendition.

Explanation: Within Shanghai's Western cuisine, the French style emphasized fresh ingredients and refined preparation. The British style, in contrast, was characterized by its focus on seasoning.

Explanation: The name "luosong tang," referring to Shanghai-style borscht, literally translates to "Russian soup," reflecting its origins and the influence of Russian emigres.

Explanation: While buttered bread was popular among Russian emigres, Shanghai-style borscht is typically served with rice, not buttered bread, reflecting its adaptation within the local context.

Explanation: The characteristic coating for Shanghai-style fried pork chops is indeed composed of either traditional bread crumbs or, historically during scarcity, crushed soda crackers, contributing to its crispy texture.

Explanation: Historically, the dressing for Shanghai-style potato salad was meticulously prepared from scratch, involving the patient emulsification of oil, egg yolks, and mayonnaise, contrasting with the modern use of store-bought alternatives.

Explanation: The British culinary influence within Shanghai's Western food landscape was notably marked by a distinct emphasis on seasoning, differentiating it from other European styles present.

Explanation: Beetroot is omitted from the Shanghai-style borscht primarily because the local climate is unsuitable for its cultivation, leading to its substitution with tomato paste for color and flavor.

Explanation: The characteristic preparation of Shanghai-style borscht involves using flour as a thickener and tomato paste for color and sweetness, while omitting beetroot and cream to align with local preferences and ingredient availability.

Explanation: The establishment of the People's Republic of China in 1949 led to a contraction, not an expansion, of Western-style restaurants, as many faced closure or were consolidated under new management models.

Explanation: After 1949, Shanghai's Western restaurants underwent significant changes. In the Huangpu District, only 18 establishments continued to operate under the new public-private joint management model.

Explanation: Post-Cultural Revolution, Western food was largely suppressed in China. Famous Western restaurants were often renamed and transitioned to serving traditional Chinese cuisine, rather than experiencing a resurgence.

Explanation: During the Cultural Revolution, the Red House (Shanghai) was indeed renamed the Red Flag Restaurant; however, it subsequently shifted its menu to serve traditional Chinese dishes, discontinuing its Western offerings.

Explanation: The political landscape shift in 1949 led to the nationalization of many businesses, including Western restaurants in Shanghai, which were subsequently managed under a public-private joint model.

Explanation: Contrary to serving its original Western menu, the Red Flag Restaurant (formerly the Red House Shanghai) shifted to serving traditional Chinese dishes during the Cultural Revolution, aligning with the political climate.

Explanation: Following the political transition in 1949, many Western-style restaurants, including those serving Haipai cuisine, faced closures or consolidation, leading to a notable reduction in their numbers.

Explanation: Contrary to an increase, the period following China's economic reforms beginning in 1978 has seen a gradual decline in the number of Haipai restaurants, largely due to the rise of authentic Western establishments.

Explanation: By the end of 1937, Shanghai had a substantial culinary scene with over 200 Haipai restaurants, indicating a significant presence rather than a limited number.

Explanation: The period of reform and opening up has seen a decline in traditional Haipai restaurants, particularly in the 1990s, as the culinary landscape shifted towards more authentic Western establishments and other diverse cuisines.

Explanation: The decline of Haipai restaurants in the 1990s was primarily driven by the proliferation of authentic Western restaurants, not authentic Chinese ones, as the culinary market diversified.