A restaurant in Shanghai selling zaohuo. [Photo/WeChat account: shhuangpu]

Don't judge a book by its cover or cuisine by its name, or you might miss out on the most delicious dishes Shanghai has to offer.

A view of various zaohuo. [Photo/WeChat account: shhuangpu]

"It's the terrible sauce." At least that's what its Chinese name loosely translates to. It is also the sixth flavor predominant in Chinese cuisine, after sour, sweet, bitter, spicy, and salty.

Most of all, it is the defining taste of a Shanghai summer, just like ice cream or watermelon. Zaohuo, or pickled cuisine, refers to food that has been preserved in zaolu, "the terrible sauce", for a minimum of six to eight hours, depending on the temperature and the type of food used.

The sauce gains its Chinese name zao which means terrible in English, because it is made from grain dregs left over after rice wine is distilled.

"The sauce might be the only thing related to the Chinese word zao that is not terrible. In fact, it is tasty and terrific," says Lu Yong, a veteran chef and expert brewer of zaolu.

From zaolu edamame bean to zaolu chicken feet and zaolu yellow croaker, these traditional delights are capturing the taste buds of many.

Time-honored brand Wang Bao He restaurant. [Photo/WeChat account: shhuangpu]

Time-honored brands like Wang Bao He restaurant, known as the "Ancestor of Liquor and King of Crabs", boast a long history of crafting exceptional zaohuo that stands out in Shanghai. Their zaolu delicacies, steeped in tradition, have become a favorite among discerning food enthusiasts.

Time-honored brand Lao Ren He restaurant. [Photo/WeChat account: shhuangpu]

Similarly, Lao Ren He restaurant, another esteemed establishment, showcases a wide array of fermented goods that have become a hallmark of their culinary offerings.

As the day progresses, these delicacies fly off the shelves, a testament to their enduring popularity.

Time-honored brand Feng Yu restaurant. [Photo/WeChat account: shhuangpu]

In recent years, renowned restaurant chains like Feng Yu and Lao Ban Zhai have joined the trend, offering a diverse selection of zaohuo that cater to modern tastes while preserving the essence of tradition.

Time-honored brand Lao Ban Zhai restaurant. [Photo/WeChat account: shhuangpu]

Friendly reminder:

Fermented goods are susceptible to spoiling. Patrons should buy an amount that aligns with their consumption needs. If a meal cannot be finished in one sitting, it should promptly be stored in the refrigerator.

Fermented products should ideally be consumed on the day of purchase to mitigate the risk of spoilage and potential health hazards.

The dishes may contain small amounts of alcohol.

Sources: "shanghaitourism" "shhuangpu" WeChat accounts, chinadaily.com.cn