由于港式潮州菜强调原料的新鲜度,过于依靠各种名贵调味品,所用原料大都从沿海地区空运到沪,所以成本过高,故逐渐走上下坡路。由此产生了沪上流行莱肴的第四阶段——创新的上海莱。这一阶段大致为1993年中期至1994年底,它以黄河路美食街为代表。 As Hong Kong-style Chaozhou cuisine emphasizes the freshness of raw materials, rely too much on all kinds of expensive condiments, most of the raw materials used by air from the coastal areas to Shanghai, so the cost is too high, so gradually on the downhill. As a result, Shanghai Lai, the fourth phase of pop cuisine in Shanghai, was created. This phase is roughly from mid-1993 to the end of 1994, represented by the food court of the Yellow River Road.