Shanghai Winter Garden’s cuisine was definitely northern and spicy. not sure if the style then was shanghaiese. i only understood cantonese and americanized chinese styles then. just assumed the cooking at Shanghai was part of the Mandarin, Hunan, Szechwan grouping. i remember Nelson Lee, the owner, and staff spending all their spare time making his«May Lin Hunan Chili Sauce» and other sauces in the kitchen.