Autumn in Shanghai arrives with gentle breezes and the sweet fragrance of osmanthus. It's also the season when ingredients like duck, taro, and edamame are at their freshest. There's no better way to welcome the season than through food.  Here are two classic recipes to try: braised duck with taro and braised salted pork with tofu and edamame. Each brings the rich, satisfying flavors of the season to your table.

Braised duck with taro

There's a saying that eating duck in autumn does more good than taking a tonic. Prized for its rich nutrition and gentle effect on the stomach, duck reaches its peak tenderness and flavor in this season. It pairs beautifully with taro, a comforting, autumn-harvested food that helps strengthen the spleen and ease seasonal dryness.

🥦Ingredients:

• Duck
• Taro

🧂Seasonings:

• Ginger
• Scallions
• Garlic
• Dark soy sauce
• Light soy sauce
• Cooking wine
• Salt
• Sugar

🔥Instructions:

Begin by cutting the cleaned duck into pieces and pan-frying it to seal in the freshness.

In a pan, heat the oil and saute the ginger slices, garlic slices, and scallion sections until their aromas are released. Add the duck pieces and stir-fry. Add dark soy sauce, light soy sauce, cooking wine, salt, sugar, and water. Allow the mixture to simmer for 40 minutes.

Add the taro and cook for an additional 15 minutes, ensuring the flavors meld perfectly. Serve hot and enjoy.

Braised salted pork with tofu and edamame

Protein-packed edamame helps reduce tiredness, salted pork brings a rich savoriness, and calcium-rich tofu brings a soft, comforting texture. Each ingredient contributes something special, resulting in a perfectly balanced and satisfying meal.

🥦Ingredients:

• Firm tofu
• Edamame
• Salted pork

🧂 Seasonings:

• Salt
• Chicken bouillon

🔥Instructions:

Heat the oil in a pan and stir-fry the salted pork and edamame until fragrant.

Add an appropriate amount of water and the tofu. Cook for 7–8 minutes, then season with salt and chicken bouillon.

Source: WeChat account of Shanghai Xuhui district news center at "xuhuifabu"