Shanghai Old Station This is the old station in Shanghai. Even if you hide in the Xujiahui business district where business is mature and prosperous, you will never be forgotten.
And its internal environment is full of praise, and the air suddenly stagnates as if time immediately returned to old Shanghai a hundred years ago. Pure white fringed curtains, carved retro fireplaces and copper nails on cork wooden chairs stand out.
The antique atmosphere shows her inheritance and integration of luxury classical and Shanghai-style culture.
Show the organic vegetable fields in her garden (pies made by local people, authentic). The stagnant old train cars and locomotives in the park are also restaurants.
They are Cixi carriage (smoking area) and Soong Ching Ling carriage (non-smoking area).
The old station operates Shanghai local cuisine in the 1920s and 1930s, which can not only keep the tradition, but also keep pace with the times. It's not just the thick ink that local people can bear.
Address: No.20 1 Caoxi North Road, Xuhui District (near Nandan Road, exit 9 of Xujiahui Station of Metro1Line)
Per capita consumption: 240 yuan
Public comment: 4 pieces
Jianguo 328 Restaurant: A small restaurant with only over 30 seats, with long queues every day. This is the restaurant visited by British Prime Minister David Cameron!
Although the sparrow is small and complete, it's all my fault. It's too soft-hearted, sweet-scented osmanthus, sticky rice and soft-hearted.
A pot of small fat looks shiny and smooth, and tastes refreshing and fragrant, which is how direct it is. Noodles with scallion oil, needless to say, are exhausted.
Address: No.328 Jianguo West Road, Xuhui District (near Xiangyang South Road)
Per capita consumption: 94 yuan
Public comment: 4 pieces
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Our dishes are good at braising, frying, stewing and frying, as well as cooking techniques of steaming and pickling. When it comes to our food, the four words that come to mind are "thick oil red sauce". In fact, the characteristics of our cuisine are not limited to these. For example, braise in soy sauce, without thickening powder, only uses ingredients and seasonings, and cooks natural texture and taste through mastering and adjusting the heat. The finished dish is rich and fragrant, and the sauce is as thick as glue.
Let's talk about some local dishes with special features.
Bad luck. "Bad" is a unique way for Jiangnan people, especially Shanghainese, to preserve food. They often eat bad geese, bad chickens, bad fish, bad edamame and so on. You will never think of the ingredients of "bad food". It is made by soaking pigs such as large intestine in water and pickling them with inferior salt water. Extremely delicious, unforgettable after eating.
Fried shrimp. The classic Shanghai local cuisine, from the selection of ingredients to the final entrance, can be called artistic delicacy, and it is very particular about fried shrimp. The selected river shrimps should be even to the size of each little finger. When cooking, you should put three different kinds of sugar, namely monosaccharide rock sugar, disaccharide sucrose and polysaccharide honey, so that the sweetness has different levels.
Grass head circle The grass head is our common alfalfa, and the circle is the head of the pig's large intestine, also called rectum. What do these two foods taste like together? The grass circle in this dish gives you the answer. The large intestine is fat but not greasy, fresh and sweet, and the grass at the bottom is suitable for clearing the mouth and relieving boredom.
Braised mandarin fish. Catfish, especially river catfish, are tender and tender, which tests the skill of the master very much. The difficulty of catfish cooking is that this kind of catfish with thin skin can't break its skin under frying, otherwise it will ruin its appearance. When eating squid, it is best not to use your teeth, but to use your tongue to push the tender fish to the palate and fully experience its delicious taste.
Shrimp and black ginseng. It is said that the chef of this local cuisine can be called "Wang" if he can cook braised squid and shrimp and big black ginseng well. Sea cucumber has no umami flavor, so it needs to be cooked with the flavor of auxiliary materials. First, Sichuan aconite is fried in an oil pan, and then seasoned with pork chops, grass chicken and other raw materials with soy sauce. Add shrimp, yellow wine and white sugar, stew and cook together, thicken slightly, and pour hot scallion oil, which is fragrant and delicious.
Shanghai local cuisine is rich in oil and red in sauce, with delicious taste and long aftertaste. Here, I want to introduce some classic dishes to my friends:
1. Fried shrimp
Fried shrimp is exquisite in materials, carefully cooked, good in quality and big in size. Ruddy color, mellow taste and delicious taste.
2. oily eel sauce
As the name implies, the oily eel paste crackles in the oil when serving. The oil eel paste is rich in flavor and nutrition, and is especially nourishing.
3. Braised pork
Shanghai braised pork is red and bright in color, fat but not greasy, crisp but not rotten, mellow in taste and full of strong Jiangnan flavor.
Fasten three wires.
Kousansi, as a classic representative of this kind of food, once appeared in the food documentary "China on the Tip of the Tongue", which is regarded as a perfect work of art and makes people enjoy both sight and taste.
5. Grass head circle
Shanghainese like the local food grass head circle very much. Grass head refers to alfalfa, and grass head refers to the large intestine of pigs. The grass head circle is beautifully shaped, with a perfect combination of purples and green, and it tastes very delicious.
6. Shanghai smoked fish
On holidays, there is always an important dish on the table of Shanghainese: smoked fish, which is salty and delicious, with excellent flavor and is deeply loved by the people.
7. Boiled chicken
The cooked chicken skin is crisp and tender, and the soup is rich, original, full of flavor and long aftertaste.
8. Sweet and sour pork chop
Shanghainese eat New Year's Eve and entertain guests. The favorite side dish is sweet and sour pork chop. Sweet and sour pork chops are ruddy in color, mellow in taste, sweet and sour, and spleen-invigorating and appetizing.
Shanghai's local cuisine is not much different from Huaiyang cuisine and Suzhou cuisine, and it is their branch. The main feature is thick oil red sauce, including braised paddle, braised belly stall, braised paddle, grass head ring, sea cucumber with scallion oil, shrimp with black ginseng, fried shrimp, boiled chicken, roasted meat with south milk, rotten bowls and barrels, etc. Most of them come from Jiangsu cuisine, and a few from Ningbo cuisine. There is also shredded pork soup with soybeans, which is a home-cooked dish of Shanghainese.
1. Shanghai smoked fish 2. Shredded Shanghai salted chicken 3. Braised and paddling.
What are the special local dishes in Shanghai?
There are many cuisines in Shanghai, which gather cuisines from all over the country, including various western food practices. But there is a unique local cuisine in Shanghai, Shanghai local cuisine, which pays attention to thick oil red sauce, deep color and heavy taste. The use of sugar and soy sauce is stronger, and the taste is very strong and delicious. For example, the braised belly stall in the picture above is a dish made from the middle part of grass carp, cooked with flowers and braised with a knife. Very popular with local people, and I like it very much.
Oil-soaked crab: Split the crab from the middle, paste the starch, fry the crab shell in the oil pan, and then braise in soy sauce, yellow wine, pepper and sugar. Generally, it burns for 40 minutes-1 hour. Hairy crabs don't have much meat, but they are cooked thoroughly and delicious.
Braised pork with white leaves: Braised pork is almost a dish cooked all over the country, but this dish cooked with bean curd skin and braised pork is only a local dish in Shanghai. The meat is rich, and the Venice knot absorbs the meat.
Braised pork paddle: It is the same as the braised pork belly stall above, except that this material is the tail of grass carp. Cut the tail with a flower knife and fry the white sugar in brown sauce. Fish tails often swim, so the meat is tender and fragrant, and it tastes endless.
Grass head circle: it is braised pork intestines. Braised pork intestines are placed in the middle of the plate, and Shanghai local dishes are used in the outer ring. Fried grass heads are a local dish with special features.
Braised lion head: a lion head dish from Yangzhou to Shanghai. After the improvement of this dish, the braised taste is stronger. The meatballs made of minced meat are fried and burned, fat but not greasy. Horseshoe is refreshing and every bite is happy.
Fried shrimp: This dish is made of Xiaohe shrimp, which is fried twice, the shell and meat are fried until separated, and then fried with soy sauce, sugar and chicken essence. Salty and sweet, the shrimp shell is crisp and the shrimp meat is crisp and tender.
Oil eel paste: cook the eel, shred it with bamboo stick, put lard in the pot, add chopped green onion and Jiang Mo together with the fried eel shreds, add soy sauce, sugar and cooking wine, cook together, thicken it with starch, and finally sprinkle pepper, shredded garlic and shredded onion on the fried eel paste, pour hot oil, and smell fragrant all over the house.
These are some Shanghai local dishes I shared. I hope you will like them.
The local food in Shanghai is Shanghai food. Shanghai cuisine is characterized by: thick oil red sauce, fresh and salty, mellow and delicious, sweet and moist.
I have been in Shanghai for 30 years. I have eaten a lot of Shanghai food and learned to cook a lot of Shanghai food. Today, I will introduce several local dishes with Shanghai characteristics.
Sauced duck is a famous dish in Shanghai. It is cut into pieces to make cold dishes. Generally, the preparation method is to burn the whole washed duck with spices, crystal sugar and soy sauce until it is thick, wrap the seasoning around the duck meat, then cool, chop it up and put it on a plate.
The finished product tastes red and bright, salty and sweet, fresh and delicious.
The way to smoke fish is to cook the sauce in advance. Then cut grass carp into thick slices, put them in oil, fry them over high fire and take them out. Soak in the cooked seasoning juice for half an hour.
This dish is crispy and delicious, sweet, sour and salty, suitable for appetizing.
Fried Shrimp This is a famous Shanghai dish. Quickly fry the shrimp in hot oil 1 min, and then take it out. Stir-fry the onion and ginger, then pour the shrimp into salt and sugar and blanch it several times.
This dish is red in color, crispy in shrimp shell, fresh and tender in shrimp meat, salty and sweet. This dish is suitable as an appetizer.
Shanghai's specialties include Sixi Roasted Tofu, Salted Du Xian, Pork Liver with Sauce and so on.
I like Shanghai food very much. You know, I used to like Sichuan food.
Today I will briefly introduce these Shanghai specialties. Interested friends can make their own at home. The method is simple and uncomplicated.
If you learn to cook, it will taste good. Can the dishes on it also be used to entertain guests?
Shanghai doesn't have its own food at all! The so-called Shanghai cuisine is to absorb local characteristics and brag about it as a local cuisine. Its city itself is a hodgepodge. It's just that today's Shanghai docks are constantly expanding and all kinds of talents are gathered. The so-called Shanghai local cuisine follows the practice of Huaiyang cuisine, Sichuan cuisine and Ningbo cuisine. It can be said that no dish is authentic in Shanghai! So don't be careless all day!
Nowadays, Shanghai local food is not as delicious as Suzhou food. No matter which small restaurant you go to in Suzhou, the taste you make is always exquisite, delicate and small. Shanghai oil is too thick, the sauce is too red, and the taste is too heavy and tasteless.
Suzhou local cuisine and Yangzhou Huaiyang cuisine are the main dishes!