If the current Shanghai cuisine is characterized by thick red sauce, I am afraid it will be difficult for anyone to agree. Do not say restaurant restaurants, even if home cooking, but also strive to taste light, rarely put soy sauce. However, there is only one dish, or red sauce is not essential, that is, braised pork, and this "oil sauce" is very popular, especially welcomed by middle-aged and elderly diners.

But nowadays, the braised pork is also improved. It is always done with oil, and efforts are made to reduce its oiliness. Earlier, when I burned stewed pork, I was reluctant to waste. I first brought the meat out of the oil, then added a half bag of soy sauce and simmered slowly. Although the meat was greasy, the soup was rich and the risotto noodles should not be too delicious. But one day I was met with resistance from other members of the family. On the third day, I had to reluctantly dump the remaining half bowl.

Later, my wife learned a hand from her younger sisters. He first boiled the meat in water, then added it to the wine and simmered it. After cooking, he put soy sauce and sugar and cooked it for another hour. The braised pork meat that was burned out of this soup couldn't see the shiny oily oil in the soup. The wife put the boiled water in a mustard dish, and burned a hot and sour soup. This was so good that I admired my body for the best.

A few days ago, when I was eating at a restaurant, my friends knew that the old diners were eating meat and ordered a pot of braised pork. It was filled with a jar. In the end, professionalism and amateurism are different. It doesn’t matter if it’s delicious. It can burn braised pork teriyaki and it’s really amazing. Inquire carefully, it's different materials, said to put sugar color, coke color, one is not easy to stick the bottom, and second, bright colors.

In addition to this braised pork, Allah can hardly imagine what the new Shanghai cuisine is. A business friend often flies to Hong Kong and Guangzhou. According to him, it is now very popular to eat Shanghai cuisine. Hong Kong and Guangdong people have always been fond of lightness, but they did not think that they worshipped a thick red sauce. This made old diners a bit surprised.

The old Krishna said that Allah couldn’t stand up to his brain. Now the thick sauce of Shanghai cuisine has long been subverted. Today's Shanghai cuisine is pure and light. All two people in Allah are happy and unhappy. I will use their spears to attack their shields: Isn't it the new local cuisine that is popular on the beach? Crayfish is an outright sauce, and boiling fish is a full-fledged oil. Old Kera was for a moment, but I quickly responded. Iraqi speaking, crayfish is from northern Jiangsu Province, and boiling fish is a Sichuan cuisine in Chongqing, but Shanghai people like to eat only.

However, it is very difficult to correctly define the characteristics of the new Shanghai cuisine. Thick red sauce is certainly not suitable, and the original taste is not good enough. Using a "Shanghai school" is really appropriate. Shanghai’s beach has always been an immigration city. A hundred guests in a hundred dishes, do not have to stick to it, do not have to be shy, as long as it is popular on Allah Beach, even if the new Shanghai cuisine, there is no intellectual property in this regard, at least not now. Allah thinks that if you have taken possession of a certain geographical area as their own, people may not be angry, but if you write a new recipe for Shanghai cuisine, it is best to explain - "This dish is the first to be popular in a certain place". Calculate foot or foreshadowing.

Anyway, thick red sauce can no longer be savored - for health, it must be subverted.

APIs & Intermediates

Intermediates of Cladribine, Carvedilol, Lurasidone, olmesartan, Risedronate Sodium, Atazanavir, Saxagliptin, Dabigatran,Dapoxetine,Cefixime,Ceftaroline fosamil and etc.

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Major Pharmaceutical Intermediates

Items Descripation	Structure	Application
MICA ESTER CAS No: 246035-38-1 Purity: ≥98%		For Cefixime
EHATA CAS No: 64485-82-1 Purity: ≥98%		For Ceftazidine
2-Chloroadenine CAS No: 1839-18-5		For Cladribine, Fludarabine et al
Bicyclo(2,2,1)Heptane-2,3-di-exo-carboximide CAS No: 14805o-29-9		For Lurasidne
(R,R)-1,2-Bis(methanesulfonyloxy methyl)Cyclohexane CAS No: 186204-35-3		For Lurasidone
3-(Piperazin-1-yl)benzol[d] isothiazole CAS No: 87691-87-0		For Lurasidone
Trityl olmesartan CAS No: 144690-92-6 Purity: ≥98%		For olmesartan
3-Acetyl Pyridine CAS No: 350-03-8		For Risedronate Sodium
3-(AceticAcid)pyridine HCL CAS No: 6419-36-9		For Risedronate Sodium
Risedronic Acid CAS No: 105462-24-6		For Risedronate Sodium
3-Hydroxy-1-adamantyl-D-Glycine CAS No: 709031-29-8		For Saxagliptin
(1s,3s,5s)-3-(aminocarbonyl)-2-azabicyclo(3,1,0) hexane-2-carboxylic acid tert-butyl ester CAS No: 361440-67-7		For Saxagliptin
(S)-N-Boc-3- hydroxy-adamantylglycine CAS No: 361442-00-4		For Saxagliptin
2-Azabicyclo[3.1.0] hexane-3-carbonitrile, (1s,3s,5s)- CAS No: 866083-42-3		For Saxagliptin
Ethyl 3-(pyridin-2-ylamino) propanoate CAS No: 103041-38-9		For Dabigatran
N-(4-Cyanophenyl) glycine CAS No: 42288-26-6		For Dabigatran
4-methylamino-3-nitrobenzoic Acid CAS No: 41263-74-5		For Dabigatran
S-3-Amino-3-phenylpropanoic acid ethyl ester HCL CAS No: 167834-24-4		For Dapoxetine
(S)-3-Amino-3-Phemylpropan -1-ol CAS No: 82769-76-4		For Dapoxetine
(S)-3-Dimethylamino-3-Phemylpropanol CAS No: 82769-75-3		For Dapoxetine
4-{4-[4-(hydroxydiphenylmethyl)-1-piperidinyl]-1-butynil}-α,α-dimethyl benzene acetic acid CAS No: 832088-68-3		For Fexofenadine HCl
Methyl 2-(4-(4-chlorobutanoyl)phenyl)-2-methylpropanoate CAS No:154477-54-0		For Fexofenadine HCl
5-Bromo-2-chlorophenyl)(4-ethoxyphenyl)methanone CAS No 461432-22-4		For Dapagliflozin
4-(5-Bromo-2-chlorobenzyl)phenyl ethyl ether CAS No :461432-23-5		For Dapagliflozin

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