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Total Categories: 5
Haipai cuisine is characterized by its exclusive utilization of traditional Chinese ingredients and techniques.
Answer: False
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.
The primary influences on Haipai cuisine are exclusively derived from Southern Chinese regional cooking styles.
Answer: False
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.
Yōshoku in Japan and Cha chaan teng in Hong Kong are culinary styles entirely unrelated to Haipai cuisine.
Answer: False
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.
The term "Haipai" in the context of Shanghai cuisine signifies a style that emphasizes strict adherence to ancient culinary doctrines.
Answer: False
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.
Jin bi duo soup, also known as "million dollar soup," is a traditional Chinese soup entirely independent of Western culinary influences.
Answer: False
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.
Haipai cuisine is fundamentally defined by its adaptation of Western culinary traditions to align with local Shanghai tastes and available ingredients.
Answer: True
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.
Haipai cuisine represents a fusion of Chinese regional cooking and Western culinary traditions, specifically adapted for the Shanghai context.
Answer: True
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.
What is the fundamental characteristic defining Haipai cuisine?
Answer: A style of Western-style cooking adapted to Shanghai's local tastes and ingredients.
Which term denotes Western-influenced cuisine found within Japan?
Answer: Yōshoku
What does the term "Haipai" signify in the context of Shanghai's culinary identity?
Answer: A style or school of thought related to Western-style cooking in Shanghai.
Haipai cuisine is recognized for its incorporation of adapted culinary styles from French, Italian, Russian, British, and German gastronomic traditions.
Answer: True
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.
Western culture initially penetrated Shanghai's culinary scene through the adoption of traditional Chinese cooking methodologies.
Answer: False
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.
The October Revolution in 1917 precipitated a significant migration of Russian emigres to Shanghai.
Answer: True
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.
An area situated on Fuzhou Road was colloquially designated "Little Russia" due to the substantial presence of Russian emigre inhabitants.
Answer: False
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.
Xiang Fan, documented as the first Western restaurant in Shanghai, was situated on Fuzhou Road.
Answer: True
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.
The Russian emigre population in Shanghai primarily influenced the development of sweet pastries within Haipai cuisine.
Answer: False
While Russian emigres significantly influenced Haipai cuisine, their primary contribution was in savory dishes like borscht and buttered bread, rather than sweet pastries.
The Red House (Shanghai) was originally established as a traditional Chinese restaurant before transitioning into a Western establishment.
Answer: False
The Red House (Shanghai) was a prominent Western restaurant; it did not originate as a traditional Chinese establishment before its transformation.
The introduction of "Fan dishes" marked the initial phase of Western culinary influence in Shanghai.
Answer: True
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.
Which of the following is NOT identified as a primary influence on Haipai cuisine?
Answer: Traditional Sichuan cuisine
How did Western culinary practices initially become integrated into Shanghai's gastronomic scene?
Answer: Following Shanghai's opening to foreign trade, leading to Western restaurants serving adapted dishes ('Fan dishes').
What significant historical event prompted a substantial number of Russian emigres to establish residency in Shanghai?
Answer: The Russian Revolution of 1917
Which area of Shanghai became colloquially known as "Little Russia"?
Answer: An area along Xiafei Road (now Middle Huaihai Road)
Which historical road in Shanghai became identified with the moniker "Little Russia"?
Answer: Xiafei Road
Russian-type dishes, such as Shanghai-style borscht, were less popular within Haipai cuisine due to their prohibitive cost.
Answer: False
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.
Shanghai salad, a prominent Haipai dish, represents a local variation of the classic French Niçoise salad.
Answer: False
Shanghai salad, a popular dish in Haipai cuisine, is identified as a local adaptation of the Russian Olivier salad, not the French Niçoise salad.
Fried pork chops served with Worcestershire sauce are considered flavors representative of "old Shanghai".
Answer: True
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.
Chinese diners generally found traditional Western culinary preparations, such as medium-rare beefsteak, immediately palatable and easy to adapt to.
Answer: False
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.
Shanghai's French-style Western cuisine emphasized the preservation of the original flavors inherent in the ingredients.
Answer: False
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.
The popularity of buttered bread (butterbrot) in Shanghai was primarily attributed to its exotic and rare ingredients.
Answer: False
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.
During periods of supply shortages, Shanghai residents substituted imported Western ingredients with local alternatives, such as utilizing sea crabs instead of Chinese mitten crabs.
Answer: False
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.
Shanghai-style borscht (luosong-tang) is a direct and unaltered replication of the traditional Russian borscht recipe.
Answer: False
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.
Tomato paste is incorporated into Shanghai borscht primarily to achieve a distinct sour flavor profile.
Answer: False
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.
Flour serves as a thickening agent in Shanghai-style borscht, substituting for the traditional use of cream.
Answer: True
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.
The Shanghai-style fried pork chop is an adaptation derived from a grilled chicken dish.
Answer: False
The Shanghai-style fried pork chop is recognized as a local adaptation of the breaded cutlet, a preparation method distinct from grilled chicken dishes.
Pork intended for Shanghai-style fried chops undergoes tenderization and flattening prior to the frying process.
Answer: True
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.
Crushed soda crackers historically served as a substitute for bread crumbs in Shanghai during periods of ingredient scarcity.
Answer: True
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.
The Shanghai-style potato salad is based upon the foundational recipe of the classic French potato salad.
Answer: False
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.
Originally, the dressing for Shanghai-style potato salad was meticulously prepared from scratch by patiently emulsifying oil and egg yolks.
Answer: True
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.
The Shanghai version of borscht utilizes tomato paste for coloration and sweetness, as beets are challenging to cultivate effectively within Shanghai's climate.
Answer: True
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.
The British style of cuisine within Shanghai's Western food landscape was distinguished by its emphasis on utilizing fresh ingredients.
Answer: False
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.
The literal translation of the name "luosong tang" is "Shanghai soup."
Answer: False
The name "luosong tang," referring to Shanghai-style borscht, literally translates to "Russian soup," reflecting its origins and the influence of Russian emigres.
Shanghai-style borscht is commonly served alongside buttered bread.
Answer: False
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.
The Shanghai-style fried pork chop preparation involves a coating of either bread crumbs or crushed soda crackers.
Answer: True
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.
The original preparation of Shanghai-style potato salad dressing involved the utilization of commercially produced mayonnaise.
Answer: False
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.
British-style cuisine within Shanghai's Western food scene was characterized by its pronounced emphasis on seasoning.
Answer: True
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.
The Shanghai version of borscht omits beetroot due to its incompatibility with local palates.
Answer: True
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.
Shanghai-style borscht employs flour for thickening and tomato paste for color, deliberately avoiding the use of cream or beetroot.
Answer: True
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.
Which specific category of Western-style dishes within Haipai cuisine gained significant popularity due to its relative affordability?
Answer: Russian-type dishes like borscht
Which of the following dishes is cited as a prominent example of Haipai cuisine?
Answer: Shanghai Salad (Olivier salad variation)
Why were adaptations necessary for early Western dishes introduced in Shanghai?
Answer: Local palates found certain elements, such as medium-rare beefsteak, difficult to accept.
Which characteristic is specifically attributed to British-style cuisine within Shanghai's historical Western food scene?
Answer: Emphasis on seasoning.
How did Shanghai residents adapt their consumption of Western food during periods of ingredient scarcity?
Answer: They substituted imported Western ingredients with locally sourced alternatives.
The Shanghai iteration of borscht (luosong tang) distinguishes itself from the original Russian version primarily due to which factor?
Answer: It omits beetroot and utilizes tomato paste for color and sweetness.
What ingredient is employed to thicken Shanghai-style borscht, thereby replacing the traditional inclusion of cream?
Answer: Flour
The Shanghai-style fried pork chop represents a local adaptation of which culinary preparation?
Answer: Breaded cutlet
What is the traditional sauce accompanying Shanghai-style fried pork chops?
Answer: La jiangyou (a localized Worcestershire sauce)
The Shanghai-style potato salad is recognized as a variation of which established dish?
Answer: Russian Olivier salad
How has the preparation method for the dressing of Shanghai-style potato salad evolved over time?
Answer: It shifted from homemade (oil, yolks) to commercially produced.
Beyond borscht, fried pork chops, and potato salad, what other dish is mentioned as a popular Haipai item?
Answer: Baked Clams
How did Shanghai's climate influence the adaptation of borscht preparation?
Answer: It proved unsuitable for growing beets, leading to their omission.
What substitution was historically employed for bread crumbs when preparing Shanghai-style fried pork chops during periods of scarcity?
Answer: Crushed soda crackers
The establishment of the People's Republic of China in 1949 resulted in an expansion of Western-style restaurants within Shanghai.
Answer: False
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.
Following 1949, only 18 Western-style restaurants persisted in the Huangpu District after adopting a public-private joint management structure.
Answer: True
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.
Following the Cultural Revolution, Western food experienced a resurgence in prominence across China, with restaurants adopting Western nomenclature and menus.
Answer: False
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.
The Red House (Shanghai) restaurant was renamed the Red Flag Restaurant and continued to serve Western dishes throughout the Cultural Revolution.
Answer: False
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.
Following the establishment of the People's Republic of China in 1949, Western restaurants in Shanghai were nationalized and operated under a novel public-private joint management framework.
Answer: True
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.
During the Cultural Revolution, the Red Flag Restaurant reverted to serving its original Western menu.
Answer: False
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.
The number of Haipai restaurants experienced a significant decrease subsequent to the establishment of the People's Republic of China in 1949.
Answer: True
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.
What significant political transformation in 1949 profoundly impacted Shanghai's Western restaurant sector?
Answer: The establishment of the People's Republic of China
What fate befell prominent Western restaurants, such as the Red House (Shanghai), during the Cultural Revolution?
Answer: They were renamed and began serving traditional Chinese dishes.
What was the original designation of the Shanghai restaurant that was renamed the Red Flag Restaurant during the Cultural Revolution?
Answer: The Red House (Shanghai)
Which statement best characterizes the impact of the public-private joint management model on Shanghai's Western restaurants post-1949?
Answer: It resulted in the closure of most Western restaurants, with few remaining under the new model.
Since China's economic reforms commenced in 1978, the proliferation of Haipai restaurants has markedly increased.
Answer: False
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.
By the conclusion of 1937, Shanghai hosted fewer than 100 Haipai restaurants.
Answer: False
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.
Since China's reform and opening up policies were enacted, the number of Western-style restaurants serving Haipai dishes has experienced a significant surge.
Answer: False
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.
The decline of Haipai restaurants accelerated in the 1990s due to the ascendancy of authentic Chinese restaurants.
Answer: False
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.
What trend has impacted the landscape of Haipai restaurants since China's economic reforms initiated in 1978?
Answer: A gradual decline in the number of Haipai restaurants.
By the end of 1937, approximately how many Haipai restaurants were operational in Shanghai?
Answer: Over 200