Specialty snacks of Green Corridor
The Green Corridor Restaurant was opened in the Ming Dynasty during the Jiajing Period. It is located in the old Shanghai City God Temple Jiuqu Bridge, the original name: "Le Pu Lang Tea House". 1978 changed into a restaurant to operate Shanghai and Suzhou style dishes as a specialty. The main famous dishes are "fan shaped dumping water", "raw eel back", "radish silk cake". 1986 Queen Elizabeth II visited the Old City God Temple and Yuyuan Garden, in the store tasted a variety of dim sum, praised said: "skillful".
The restaurant is now a state-level restaurant and a designated restaurant for foreign tourism in Shanghai, and is famous for its four series of Shanghai cuisine, Shanghai dim sum, shark's fin and crab feasts, which are fresh and beautiful, gentle and elegant, with a variety of flavors, rich in the characteristics of the times, and have become famous both at home and abroad.
Wang Jia Sha Dim Sum Shop
"Tiger's foot claw", plum blossom cake, crab shell yellow ...... these traditional Shanghai food is back! A few days ago, located in Nanjing West Road, Wang Jia Sha Dim Sum Shop stalls, surrounded by many consumers who came to hear. It is reported that the next step, crispy cakes, osmanthus sugar congee, wine rice cakes, scallion pancakes and so on these or has been extinct, or only seen in the stalls, the flavor of the authentic Shanghai famous snacks, is expected to be in the Wang Jiasha head office and its seven chain stores in the city collective appearance.
In fact, people remember the "taste of Shanghai" and not only "tiger foot claw", soup rolls (Wuqing fish maw), bald lungs (Wuqing fish liver), three shrimp noodles (shrimp waist, shrimp brain, shrimp), bad potatoes, honey chops, braised paddle, eight treasures duck, Squirrel yellowtail ...... In order to make Shanghai such a cosmopolitan city with its economic development level to match the classic "taste", starting this year, a plan called "revitalization of Shanghai cuisine A program called "Revitalization of Shanghai Cuisine" has been quietly launched in the city's catering industry since the beginning of this year. Shanghai, some of the classic Shanghai cuisine as the signature dishes of the old - the old hotel, green corridor, GongDeLin, WangBaoHe, WangJiaSha, MeiLongZhen restaurant, small shaoXing, etc., as well as the reform and opening up after the emergence of the sea school of catering enterprises MeiYuanVillage, LaiTianHua, HeJiXiaOi, small south, MeiLinGe, SuZheHui, MingXuan, etc. responded positively. Hui, Ming Xuan and other positive response.
Revitalization of Shanghai cuisine, talent fault problem is the most realistic. To this end, Wang Jia Sha sent a number of people in the city and the surrounding areas to look for those dim sum "old masters". 73-year-old master Ding, 16 years old, began to do apprenticeship, in the Hongkou District of the catering industry to do a lifetime of "tiger foot claw", this time, he recommended himself to the Wang Jia Sha, the oven for baking is also designed by him; a pair of master and apprentice in Qibao town for many years to do the plum blossom cake is also sought by Wang Jia Sha. Nowadays, the two of them can sell four to five hundred plum cakes a day. "Shengli fried noodles king" closed down, Wang Jia Sha hired the store's chef to shredded meat and yellow sprouts spring rolls as a signature dish "red pomegranate village" closed down, Wang Jia Sha will also be the master of the door, they also find "red sweethearts Constructed by Pan Yunduan, the chief of Sichuan Province during the Jiajing period of the Ming Dynasty, it is one of the scenic spots in the Yuyuan Garden, and it is called Teal Unknown Pavilion. In the 19th year of Qianlong in the Qing Dynasty (1784), the cloth merchants wish Susanna Hui, Zhang Fuchen and other people pooled their money to convert the old site of Teal Unknown Pavilion into the Lake Pavilion, which was used as a place for cloth merchants to gather and discuss their business. Qing Xianfeng five years (1885) opened a teahouse, the earliest teahouse in Shanghai. The first name is also Xuan, then changed to Wan in Xuan, now still restore the old name of Huxin Pavilion.
HuXinTing Tea House can accommodate more than 200 people tea, simple and elegant equipment layout, very rich in national traditional characteristics; supply of various types of tea (with supporting tea), water quality by purification and mineralization, clear and sweet, different from the general. The teahouse has a professional tea ceremony team. Every Monday afternoon, you can also enjoy the beautiful music of Jiangnan silk and bamboo. From the pavilion in the tea and enjoy the scenery, a special kind of fun. The teahouse attracts a large number of Chinese and foreign tourists every day, and has received many heads of state and Chinese and foreign celebrities such as Queen Elizabeth II of the United Kingdom. The small teahouse has become Shanghai's reception of the head of state guests of the characteristics of the place, its popularity at home and abroad.
Ningbo Soup Dumpling Shop
The "Jar Duck Dog" lard soup dumpling with a history of more than 80 years can be said to be synonymous with Ningbo soup dumpling. It is in the inheritance of the local folk with a history of more than 700 years on the basis of traditional soup dumplings production technology, processing, selection of materials, formulas and craftsmanship to enhance the formation of a set of unique operating procedures, the flavor is different. 1993, the tank duck dog soup dumplings store was awarded the "Chinese old" enterprises by the relevant departments of the State; In 1997, the tank duck dog soup dumplings were named "Chinese famous snacks".
In Chenghuang Temple, Ningbo soup dumplings are made of the finest Changshu glutinous rice, black sesame seeds, peeled oil and powdered sugar, mixed thoroughly and salted to form a filling, which is then rolled one by one by the confectioners by hand. More than 10,000 are sold on weekdays and as many as 70,000 to 80,000 during the three major festivals.
Cooking soup dumplings, but see two large iron pots, a soup dumplings in boiling water after cooking and floating, and then fished into the water to float, the skin is not broken, not rotten, beautiful appearance. A gentle bite, sweet sesame filling will slowly overflow.