, as representatives of institutions in China or middle and senior managers. Shanghai style (Shanghai dialect pinyin: hepa, pronunciation: [hē? P]) represents one of the most dynamic local cultures in modern China. It has a great influence and leading role on China's modern culture and national spirit. It still affects the culture of China today.
Western food came to the Far East with the architecture of various countries, and gradually took root, but it produced a very Shanghai fruit: Shanghai-style western food. Although the earliest legendary restaurants are long gone, people can still eat quite good Luo Songtang, fried pork chops, stewed clams and black pepper steaks in old brands such as Deda and Red House. After decades of taste improvement, these western food clubs may not feel authentic to foreigners, but they are authentic Shanghai food. Among them, Shanghai fried pork chop is famous all over the country and seems to be a famous dish in Shanghai cuisine.
Fried pork chops are simple and patient, and everyone can fry them well. No matter Viennese style, Japanese style or Shanghai style, the method and materials for frying pork chops are almost the same all over the world: the pork chops are loosely sliced, marinated for flavor, wrapped in egg liquid, flour and bread crumbs, and put into a frying pan. The first step is the most important. The steak must be photographed. The photographed steak is soft, easy to taste and size, and the muscle fibers will not shrink after being chopped and heated. This is the key to affect the taste. The steak was eaten immediately without being photographed or badly photographed. Shanghai fried pork chops have such a unique feature-Shanghainese pat big ribs, unlike westerners who just loosen the tendons with a loose meat hammer, but toss and turn, taking a long time, and a steak is twice as big as the original one, even shooting a few holes doesn't matter.
The practices in different places are basically similar. As for the different tastes of pork chops, the main difference lies not in the practice, but in the sauce.
Vienna Fried Pork Chop is a common folk dish in Germany and Austria. It originated in Vienna and is the favorite of Cece's husband Flantz. However, Flantz's favorite fried steak is not pork, but beef. Perhaps the price and cooking difficulty of beef are relatively high, so it was changed to pork when it spread to the people. Therefore, the more arrogant restaurants in Vienna will definitely indicate that we use steak behind the Vienna schnitzel.
Vienna schnitzel in Germany must be pork. Generally speaking, restaurants are usually extremely dry, with half a plate of equally dry French fries, and some with a slice of lemon juice squeezed on it, even a sauce. Some give a kind of cranberry jam, which is similar in color to strawberry jam. It tastes sweet and greasy, with only a touch of sour taste. It really hurts to eat with fried pork chops.
Occasionally, I will come across a well-cooked Vienna fried pork chop, which is cooked just right, retains the original moisture of pork, tastes crisp outside and tender inside, and has a rich gravy. It doesn't need any sauce, just a little lemon will get tired.
The most important thing about Japanese fried pork chops is gravy. When describing the delicious fried pork chops, they often say that "the gravy is full, and you can almost spit it out with a bite", as if you were eating Explosicum Peeing Beef Pills instead of fried pork chops. As for sauce, curry or Lamian Noodles is not as important as gravy.
As for the fried pork chops of Alahai School, whether they are delicious or not naturally depends on the chef's kung fu and temperature. Shanghai people eat like this: the sauce must be dipped in Taikang yellow card spicy soy sauce, not spicy soy sauce, so even if you eat pork chops fried by Shanghai chefs in Shanghai restaurants, you can't call them Shanghai fried pork chops. Comrades in Sichuan wonder why you Shanghainese don't eat spicy food, but soy sauce is spicy. Because the spicy soy sauce produced in Shanghai is not spicy at all, nor is it soy sauce, but a kind of sweet and sour juice originating in Britain (or India). It's dark and looks like soy sauce. It tastes sweet, sour and spicy, which is very boring. As the saying goes, you can eat more fried pork chops with spicy soy sauce. Shanghainese love spicy soy sauce, even jiaozi, fried dumpling, spring rolls and cold noodles. . . Those who prefer sweet and sour taste may wish to have a try.
Another interesting feature of Shanghai fried pork chops is that chopsticks are served directly without knives and forks! If you see Shanghainese eating fried pork chops with chopsticks outside, don't laugh at our ignorance of table manners. Just a whole piece, dip it in some spicy soy sauce and take a bite. If we have to trace the reasons, firstly, fried pork chops are spread from western food clubs to the dining tables of ordinary people. Most people can't use knives and forks, but with the passage of time, eating pork chops with chopsticks has become the mainstream. Secondly, as mentioned earlier, Shanghainese pat pork chops very hard, and the fried pork chops are big and thin, but they are unsightly when cut, and taste better when bitten.
The most famous fried pork chop restaurant in Shanghai is not a western-style club, but a state-owned time-honored brand that started from a roadside stall. The signature dish "ribs rice cake", a pork chop with four rice cakes, was used in 8 yuan in college, but now the price has definitely increased. Don't be confused by the word "ribs". In Shanghai dialect, ribs refer to both ribs and big ribs. Rare ribs are fried pork chops. When the ribs were served, they were already "wet ribs" soaked in secret sauce. The glutinous Ningbo Shuimo rice cake is fully seasoned and more delicious than ribs. But there will still be hot soy sauce with Taikang yellow card on the table, and Shanghainese will automatically and consciously unscrew the lid and sprinkle a circle on the pork chop.
Thin sauce is naturally secret, or sweet noodle sauce, or red soy sauce. I haven't eaten for many years, which will make me describe the ups and downs. I really can't tell the difference, but I remember it very fresh, which seems to be similar to the fried rice cake with hairy crabs.