The earliest Shanghai hotel opened by Hong Kong people.

[Author] Tomato and Egg Soup [Selected Draft] Liu [Source] Evening News 2007-03-0710: 51:24

The earliest restaurant opened by Hong Kong people in Shanghai is said to be Tian Tian Fishing Port.

Ten years later, the name of Tian Tian Fishing Port still exists in many people's minds, but it always feels as if it is not as beautiful as before. After all, after all this time.

Every time I go to Tian Tian Fishing Port for dinner, the taste of the food is quite satisfactory, and the decoration is still in the style of the traditional Cantonese restaurant.

In Shanghai, there are not many Cantonese restaurants that have persisted for more than ten years, and the business is still so stable. Especially in this era, people are increasingly pursuing feelings, and the success of fishing ports every day has its reasons.

I have known boss Huang of the fishing port for a long time, and he is a very shrewd Hong Kong man. But this shrewdness gives me the feeling that I am a Shanghainese. This time he opened a new store in Pudong and decided to give it a try.

Everyone decided the menu in a joke. Boss Huang strongly recommended seafood, and everyone politely refused most of it, leaving only a steamed fish. Later, everyone talked about it and agreed that Mrs. Huang could do business.

The kung fu of steaming fish is really the best done by Guangdong chefs, which is understandable, so I won't say much. The fish in the fishing port is steamed well every day, so it is appropriate to order one for dinner.

There are several cold dishes, and one Pleurotus nebrodensis is delicious. Because Pleurotus nebrodensis has been tasted in advance, it smells like cooking, which makes people feel very comfortable to eat in their mouth.

Roasted suckling duck (38 yuan), gold medal for hot dishes, special dishes. A suckling duck is a duck that has been growing for a month. It is characterized by crispy skin and fragrant meat, and its aftertaste is endless. In fact, the practice of this duck is very particular. First of all, it is the curing of ducks. The marinade here is specially prepared, and a lot of herbs and spices are used, so the taste of the entrance changes greatly and is quite rich. Secondly, it is very important for a chef to master the heat when cooking. Hang the duck and pour boiling oil at a certain temperature over and over again until the duck is cooked. Once the oil temperature is low, the duck skin is not brittle and the meat is old. The oil temperature is too high, the duck skin is easy to burn, and the meat inside is not cooked yet.

Yuanyang Shrimp (55 yuan) is a very strange dish. At first glance, I thought it was very common, that is, fried shrimp and fried shrimp. As soon as I ate it, I understood it immediately and found it very interesting. It is really difficult for chefs here to interpret fried shrimp and stir-fried shrimp to this extent. Fried shrimp is a bit spicy, not as sweet as usual, and the soy sauce used is not ordinary soy sauce. Stir-fried shrimp is not river shrimp, but sea shrimp flown in from Guangdong. They are not starched, so they can be eaten with their unique sweetness.

Buddha jumps over the wall (188 yuan/cup) is the main course and the most expensive. We have everything we need. It is completely made according to the ancient method and tastes extremely delicious. After eating a cup, you will feel full. A hodgepodge like this should actually be a very affordable choice.

It is worth mentioning that the snacks here are quite standard, whether it is egg tart or shredded radish crisp.

Tian Tian fishing port Jing Zuo Fang

Address: No.588 Laoshan Road Tel: 50584 177