There are dozens of famous dishes cooked in Shanghai Old Hotel, such as eight-treasure duck, shredded pork, braised mandarin fish, glutinous rice balls, salt and pepper ribs, eight-treasure hot sauce, bad bowls and so on. Babel duck is a kind of plump new duck, and its belly is stuffed with delicious and fragrant ingredients such as Xiang Lian, ham, shrimp, mushrooms, winter bamboo shoots, diced meat and glutinous rice. After steaming, the main and auxiliary materials penetrate each other, the duck meat is fresh and tender, and the ingredients are waxy and soft. It's delicious when it's served. Braised abalone is made by changing fire three times, adding water three times and carefully cutting and burning. The marinade is like glue, bright red in color, fresh and tender in fish, oily but not greasy. In the traditional bowl head of fermented glutinous rice, several samples of pig viscera are taken, stored in the bowl head together with aged fragrant glutinous rice, and steamed in a steamer. Glutinous rice is fragrant and delicious.
In addition to the old Shanghai Hotel renamed from Rongshun Pavilion, there is also Dexing Pavilion. Dexing Pavilion is located in the small east gate of Shiliupu, Shanghai, and it is also a century-old shop in Shanghai. It was opened in the 9th year of Guangxu reign in Qing Dynasty (1883). Its original address was Zhenru, and then it was moved to its current address 1958, No.29 Dongmen Road. In the thirties and forties, it was also famous at home and abroad. Most of the chefs in this restaurant are Shanghai natives with decades of experience. Shanghai local cuisine tastes authentic, with juicy and fresh soup. Famous dishes include shrimp and black ginseng, Babao soup, shredded pork and soybean soup, pickled fresh bamboo shoots, fried pork tofu, big fish head and chicken bone sauce. Braised bald lungs, fried rings, etc. Shrimp and black ginseng are housekeeping dishes, and the rise is just right. After cooked with shrimp seeds, it is crisp but not broken, with thick juice and delicious taste, and has the reputation of "the first ginseng in the world". In addition, the specialty of Dexing Museum used to be raw fried grass heads, with garlic paste and red-cut pork intestines at the bottom, which is the grass head circle. This dish is one of the most popular dishes in Shanghai. Not only does it have no odor in its intestines, but it can go home at any time, and it is not expensive at all. Together with the raw grass head, it can be called good color, smell and taste.
In 1930s and 1940s, local restaurants in Shanghai were all the rage. No matter in the market business center or in the remote alley, you can look up and see local gangs and catering gangs (light food) restaurants with font names such as "Xing" and "He". Many local teahouses in Shanghai are characterized by "Old Zheng Xing", such as Jincheng Old Zheng Xing, Shanghai Old Zheng Xing, Rome Old Zheng Xing, Academy Old Zheng Xing and so on. In addition to Dexing Pavilion and Zhengxing Pavilion, the restaurants of Shanghai Benbang and Shanbang also include Zhenxing Pavilion, Qiaxing Pavilion, Hexing Pavilion, Xiexing Pavilion, Shunxing Pavilion and Changxing Pavilion. In addition, with the word "harmony" as the signboard, there are Dehe Pavilion, Renhe Pavilion, Renhe Pavilion, Zhenghe Pavilion, Tonghe Pavilion, Yuanhe Pavilion and Concord Pavilion.
Old Shanghai will also know that there used to be an "Old Hutchison" restaurant on Chua's Road (Shunchang Road). It is also a famous old shop. Two famous shops were very common at that time. One is mainly made of pig brain, and the other is mainly made of pigeons. But after careful cooking by the chef, the dishes are delicious and unique, making people stay fragrant. A dish with pig brain as the main ingredient is called gold and silver brain. Use smoked pig brain and fresh pig brain to remove bloodshot and fine gluten, and then cook with scallops and ginkgo. The scallops are fresh and tender, and the ginkgo biloba is deodorized. It tastes fresh and tender when cooked with slow fire. Pigeons are oiled with pigeons, with rich fragrance and fresh and delicious meat.
The taste of Shanghai local cuisine restaurant is most suitable for Shanghai locals. Our local dishes are boiled chicken and celery mixed with gravy. Stir-fried cauliflower, kidney, shrimp skin, Chinese cabbage, kidney, three fresh vegetables, stir-fried diced meat, hairy bones, bald lung, braised Chinese cabbage, head and tail of herring, braised (hoof bones), Tiger Claw soup, pickled yellow croaker soup, Qingxue soup and salted bean curd soup. Egg soup, shredded pork, soybean soup. Shredded pork and soybean soup and dog Du Xian are the most common soups in Shanghai local restaurants, most of which are thick and greasy. Frequent diners will order a flower egg soup or a red vegetable soup and make it worse, making them feel fresh and delicious. In addition, in our dishes, seemingly simple and easy-to-make seeds are cut into meat, which sometimes has a unique flavor. As for braise in soy sauce, our club mainly braise in soy sauce, the juice is as thick as glue, the color is bright red and the taste is mellow and fresh.