The eight dishes of Shanghai Laobajiang are: braised pork shreds, red-cooked chicken, braised bacon, braised fish, braised egg rolls, braised three delicacies, braised hoof flower meat and pork skin soup.

1, buckle three lines.

Threading is one of the classic dishes in this dish. The three-thread buckle is about the chef's knife skills, and then the fine stitching. The raw materials of the three shreds are: shredded bamboo shoots, shredded ham, shredded pork hind legs or shredded chicken, shredded pork or shredded leftover pork.

Step 2 buckle the boiled chicken

Braised chicken is one of the eight big bowls in old Shanghai, and it is a nostalgic Chinese New Year dish. The method is similar to boiling chicken. Finally, put the pieces into the buckle bowl, steam them in the pot, and then buckle them upside down in the basin.

Step 3 buckle meat

The production of bacon with louver buckle is relatively simple. Bacon is arranged in sheets and placed at the bottom of the bowl. Venetian blinds are cut into strips and put into the bowl. Sprinkle a little monosodium glutamate on the cage and steam it. When it is cooked, it can be reversed.

4. Braised fish with pork.

The main difference between braised crucian carp in Shanghai is the seasoning, such as onion ginger, soy sauce, sugar and monosodium glutamate. No sugar is put in areas far away from Shanghai. In some areas, onions are used instead of fungus, that is, grilled crucian carp with onions.

5, buckle hoof meat

Buck hoof meat pays attention to skin. Traditionally, the hoof is steamed first, and then the whole skin and meat are separated and crumpled in the oil pan. Then cut the skin soaked in cold water and the torn fat and symmetrical hoof meat together and stew slowly. Remove the skin first, so as not to cook it too badly, and put it at the bottom of the bowl and buckle it.

Pudong Times-Pudong's "Old Eight Samples"