本帮 means 'the local school': the cooking of Shanghai's own cooks, as against the styles that cooks from Suzhou, Ningbo and elsewhere brought to the city. Its style is summed up as
浓油赤酱 'thick oil and red sauce'. Classic dishes include
红烧肉,
腌笃鲜 and
油爆虾. The same
帮 appears in
杭帮菜 'Hangzhou cuisine'.