One, blanch four gill perch

Fish renowned Shanghai Songjiang perch, its flavor is delicious, its meat tender, coupled with special cooking techniques, has always been regarded as a superior delicacy. Songjiang perch body fat round, body length of more than ten centimeters, weighing more than one hundred grams, the head is large and flat, wide mouth and small eyes, yellowish-brown, body draped in a few black stripes, but also slightly with black spots. More strange is that this fish out of the water after the gill room is still storing water, if placed in rice bran, can live for four or five days. This fish before and after the two gills have a concave can, its shape and color as gill holes, in the gill cover and an orange-red stripes, like four exposed gill leaves, so it is known as the "four gill perch".

The perch is small and famous. The Southern Song poet Fan Chengda poem said: "fine orange capsule with chopped fish, the west wind blowing on the four gills perch; when the pine pastry greasy thousands of strands, in addition to the Songjiang everywhere." The perch in Songjiang River was praised to the fullest. It is said that Emperor Qianlong of the Qing Dynasty went to Jiangnan, after tasting the perch in Songjiang, sealed it as "the first fish in Jiangnan", and from then on, Songjiang Province to the court every year to pay tribute.

In 1972, the former U.S. President Richard Nixon visited Shanghai, had tasted Songjiang perch. 1983, Shanghai Jinjiang Hotel in Hong Kong, Songjiang perch cooking skills show, a sensation in the local Chinese and foreign people. It can be seen that the Songjiang perch in ancient and modern times are regarded as "fish in the treasures".

Shanghai Jinjiang Hotel is famous for cooking perch, and the soup is milky, fragrant, tender, and flavorful.

Raw materials: 750 grams of live four-gill perch, 80 grams of bamboo shoots, 1 egg white, 50 grams of oil, 5 grams of green onion, 5 grams of ginger, 10 grams of yellow wine, 10 grams of salt, 3 grams of monosodium glutamate (MSG), 760 grams of water.

Method: sea bass clean, spring bamboo shoots cut into slices. Iron pot with high heat, slip the pot, put the raw oil, into the onion, ginger, to be burst to golden brown, the perch belly up, pan fry for a few moments, turn the perch back to face up, cooking wine, cover a little stew after uncovering, add water, boiling 5 minutes, when the soup was milky white, then cover, simmering on a small fire for 6 minutes, then remove the cover, add asparagus, salt, monosodium glutamate (MSG), with a high fire after the pot, will be the egg white Pour the egg white into the egg bubble paste that is ready.

Second, white sauce Gui fish

"White sauce Gui fish" is one of Shanghai's famous special flavor dishes. This dish is made of live guppy, milky white color, tender fish meat, favored by diners.

There is an old story about the use of gui fish as a dish. When Kangxi went south to visit the people, one day at noon came to the Xigongmen, see a hotel, pushed the door in. Just sat down, the shopkeeper will be full of smiles ran over and said: "Hakka official, what to eat?" "A fish, a catty of wine." Kang Xi said. A moment of work, the shopkeeper will be the wine, dishes sent to Kang Xi in front. Kang Xi poured himself a drink, eat a fish and asked for another one. Because the fish is really delicious, Kang Xi inquired: "What is the name of this dish?" "Abdominal flower fish," the shopkeeper replied, "this fish belly long with a golden pattern, so called 'abdominal flower fish' (abdominal flower fish that is the cinnamon fish)." Kang Xi said, "shopkeeper, I give this dish to change a name how?" "Good wow." So the shopkeeper brought pen and paper, Kang Xi pen wrote "Palace Gate offer fish" four words, the inscription "Xuan Ye". Soon after the signboard hung out, the shopkeeper heard that it was written by the current son of God, and surprised and happy, hurriedly fell on his knees in front of the sign, shouting: "Thank you for the Lord's dragon grace." Although this is a legend, the delicacy made from live gui fish is widely spread.

Raw materials: 1 live guppy (about 1000 grams), 25 grams of lean ham, 50 grams of green beans, 25 grams of cooking wine, 6 grams of salt, 5 grams of monosodium glutamate (MSG), 10 grams of green onions and ginger, 100 grams of soup, 10 grams of water starch, 50 grams of raw oil.

Method:

(a) Gui fish scraping fish scales, cut open the umbilical cord, with chopsticks from the mouth gills and viscera, cleaned and chopped off both sides and back fins, under the pot of boiling water hot and fished out, put into cold water, gently scrape off the skin surface of the black coat with a knife, in the fish on each side of a few cuts to make it flavorful, put a little salt and rub it well, set in a long pot, sprinkle with monosodium glutamate, add green onions and ginger, cooking wine, on the cage with a Steam for 15 minutes on high heat and take out.

(2) will frying pan hot, pour raw oil, put ham, green beans, add soup, salt, monosodium glutamate, decanting into the fish soup, to be boiled with water starch thickening and stirring, out of the pot poured on the guppy fish that is.

Three, eight treasures duck

"Eight treasures duck" is a famous dish in Shanghai restaurants, but to the Shanghai City God Temple Shanghai old hotel cooking for the best, so it is known by gourmets as the seat of a great and famous.

In the early 20s, the old hotel did not have eight treasures duck. One day, the owner was listening to his customers talk about how good a certain restaurant's Eight Treasure Duck was in the store hall. In order to business prosperity, the owner took the chef dressed as a customer specifically to taste a restaurant, and brought back a duck to analyze, study. They learned from others on the basis of cooking techniques, in the process and materials for the improvement: First, change the eight treasures of the duck to remove the traditional method of bone, with bone duck open back, fill in the ingredients, buckle in a large bowl, sealed with cellophane; Second, will be burned instead of steamed. In this way, the duck shape is rich and full, the original juice is prominent, when the cage is full of fragrance. Then pour with steamed duck original brine modulation of shrimp and green beans, so that the finished product more colorful. At once, the old hotel "eight treasures duck" fame.

Raw materials: light duck 1 (about 1500 grams), 150 grams of mushrooms, net asparagus 75 grams, 25 grams of meat, 25 grams of gizzard, 50 grams of ham, 15 grams of dried scallops, chestnut 100 grams of diced green beans 10 grams of shrimp 50 grams of battered, 25 grams of water sprouted lotus heart, 150 grams of glutinous rice, 35 grams of soy sauce, 10 grams of soy sauce, 8 grams of sugar, 3 grams of monosodium glutamate, the right amount of water starch.

Make the rice, and then add 10 grams of soy sauce to the rice.

Method:

(a) the duck in the spine side cut, digging out the viscera, wash, chop off the duck feet, knock off the leg bone, the whole duck into the pot of boiling water blanching after fishing, wash, wipe dry water, wipe on the soy sauce, yellow wine, sugar and other seasonings, duck belly up buckle into a large bowl.

(2) dried scallops, mushrooms, bamboo shoots, meat, ham, chestnut, duck gizzard, lotus heart, glutinous rice, yellow wine, sugar, soy sauce, monosodium glutamate into a filling, fill the duck belly, the duck head, neck and feet on top of the filling above the bowl above the cellophane sealed, on the cage with a high-flame steaming for 3 hours, the duck crispy and then removed, removed the cellophane, the duck over a large round pot. Then decant the original brine into the pot, into the shrimp, green beans, boiling water starch thickening, dripping with oil to push, pouring on the duck is complete.

Four, eight treasures spicy sauce

"Eight treasures spicy sauce" is a famous Shanghai specialties, it is "fried spicy sauce" improved. "Fried spicy sauce" is an ordinary home cooking, used to be supplied in the rice stalls, due to the color and flavor, very suitable for the meal. In the 1940s, the cooks of Kotewall House on Jiujiang Road made reference to the cooking method of Shanghai's local dish "Family Portrait" by pouring a shrimp "hat" on the stir-fried chili sauce, and then adjusted and enriched the raw materials of the stir-fried chili sauce with shrimp, chicken, duck gizzard, pork leg meat, stomach, kaiyang, shiitake mushrooms and other ingredients, Tummy, Kaiyang, mushrooms, bamboo shoots and other eight main ingredients cooking, so it is called "eight treasures spicy sauce". "Eight Treasures Spicy Sauce" tastes spicy, fresh and slightly sweet, very flavorful, very popular with diners. Later, some restaurants in Shanghai followed suit, and the "Eight Treasures Hot Sauce" was widely spread.

Raw materials: 50 grams of battered shrimp, 50 grams of sliced gizzard, 70 grams of cooked chicken, 50 grams of diced pork leg, 50 grams of peanut kernels, 50 grams of bamboo shoots, 25 grams of cooked tripe diced shrimp 10 grams of water, 25 grams of bean paste, 20 grams of chili sauce, 10 grams of soy sauce, 10 grams of soy sauce, 10 grams of yellow wine, 25 grams of sugar, 2 grams of monosodium glutamate (MSG), 70 grams of broth, wet starch 40 grams of oil, 150 grams of raw oil (consume 70 grams), chopped scallions, ginger, and then the sauce is very popular. ), 5 grams each of chopped green onion and ginger.

Method: (a) take a bowl, put duck gizzard slices, diced chicken, diced meat, diced tripe, diced bamboo shoots, hydrated shrimp and peanuts and mix.

(2) frying pan is hot, put raw oil, into the onion, ginger and incense, that is, chili sauce and bean paste at the same time into the pan frying, half a minute later, into the mixing and stir-frying chicken and other raw materials, turning several times, cooking wine, a little simmering, and then add sugar, soy sauce, monosodium glutamate and broth boiled, continued to use a small fire for 3 minutes, and then changed to a high flame, thickening with cornstarch, so that marinade tightly wrapped raw materials, drizzled into the oil, the pan! The first thing you need to do is to put it on a plate.

(c) frying pan add raw oil, burned to 60% hot, poured into the shrimp and stirred, to be shrimp is white, that is, the pan into the leakage spoon. Use the original hot pan into a little raw oil. Add broth, salt, monosodium glutamate burn through, add shrimp, thicken with cornstarch, drizzle cooked oil, rise to cover the top of the spicy sauce that is complete.

Five, steamed crucian carp

"Steamed crucian carp" is the traditional specialties of Shanghai Dexing Hall restaurant.

Cooking with crucian carp, as early as the Qing Dynasty. Legend has it that "Pearl Stew with Big Mussels" was a famous dish created by Cao Xueqin, a great writer, when he was a young man. Once, Cao Xueqin to Suzhou aunt's home as a guest. In the market, he saw the live carp in the water basin, and vendors selling "wave of chicken head" (Gorgon fruit). He was very happy, thought why not buy back two crucian carp, go back to do a crucian carp holding gorgonian dish. Immediately bought live crucian carp and gorgonian, back to my aunt's house, please cook the gorgonian stuffed into the cleaned fish belly stew. After the chef as well, it is really fragrant, very tasty. Cao Xueqin ate while thinking, so delicious fish dishes, have a good name. Carp like mussels, gorgonians like pearls, then this dish is called "mussels stewed pearls" it! By coincidence, "Yangzhou eight monsters" one of the Zheng Banqiao, one day suddenly thought, told his family to send friends chopped meat stuffed into the fish belly frying, the name of the play is: "crucian carp pregnant with child", the system with "big mussels stewed pearl

It is said that one year, the Kuomintang patriarch Mr. Yu Youren visited the Shanghai City God Temple, has been to the neighboring famous hotel Duxing Hall dining, because Yu Youren is a Shaanxi people, do not like sweet dishes, so the chef will be steamed fish. After this dish is made, the fish is tender and delicious, the flavor is particularly good. Since then, "steamed crucian carp" has become the first Shanghai famous dish of Dexing Hall.

Raw materials: 2 live crucian carp (about 750 grams), 25 grams of ham, 25 grams of bamboo shoots, 50 grams of mushrooms, 5 grams of salt, 25 grams of wine, 5 grams of monosodium glutamate, 0.5 grams of pepper, 10 grams of green onions and ginger, 25 grams of lard.

Method:

(a) the crucian carp scrape off the scales, gills, remove the viscera, wash the black belly coat. Asparagus, ham, mushrooms are cut into julienne for use.

(2) the crucian carp arranged in a long basin, above the shredded ham, asparagus, mushrooms, pepper, monosodium glutamate, salt, green onions, ginger, plus wine, poured lard, steamed for 15 minutes, remove, remove green onions, ginger on the table.

Six, hibiscus crab bucket

China has a lot of crabs, river crabs, pike crabs, green crabs, creek crabs, etc., of which the river crab is the most popular. Shanghai Suzhou area is more "Yangcheng Lake clear water hairy crabs" famous. There is a poem: "not Yangcheng Lake crab is good, this life why live in Suzhou."

Crab nutrition is very rich, containing fat, vitamin A and riboflavin are high. In particular, the female crab in September and the male crab in October of the lunar calendar are full of eggs and creamy, large and meaty. "September lump umbilical cord, October tip" is the rule of thumb when buying hairy crabs in clear water.

There are many ways to eat hairy crabs, and in the 1930s in Shanghai, they were usually boiled or steamed. Once in the late fall season, restaurants, hotels, delicatessens are listed in the business of hairy crabs in clear water. Later, people think hand peeling is too much trouble, and unhygienic, so to operate the crab feast famous Shanghai "Wang Bao and restaurant", by the chefs pick out the crab meat, according to the taste of carefully cooked crab dishes, such as "emerald shrimp and crab," "Crab Oil Dragon Rolls Crab dishes such as "Emerald Shrimp and Crab" and "Dragon Roll with Crab Oil" are prepared by the chefs according to taste. Among them, "Hibiscus Crab Dumpling" is extremely popular because of its white hibiscus and delicious crabmeat, and has become a special dish with a long history in Shanghai.

Raw materials: 12 live crabs in fresh water (about 1600 grams), 6 egg whites, 25 grams of shredded green onion, 1.5 grams of carrot, 0.5 grams of shredded hairy vegetables, 50 grams of Shaoxing wine, 20 grams of green onion, ginger, 4 grams of monosodium glutamate, 4 grams of refined salt, 0.5 grams of pepper, 50 grams of broth, 10 grams of cornstarch, 25 grams of sugar, 1500 grams of oil (100 grams of consumption).

Method:

(a) the crab washed and steamed, pick out the crab powder, crab shell washed and blown dry for use. Frying pan is hot, under the 75 grams of oil, put onion and ginger, crab powder slightly stirring, through the flavor, under the wine, salt, monosodium glutamate, pepper, broth, stir-fried through the crab powder to be dry out of the pot, evenly divided into 12 crab shells.

(2) will be beaten egg white, add a little salt, 150 grams of water, stirred to foam when the speed of the foam and then stir. Then pour the egg white in each crab shell on the crabmeat, and will be shredded green onions, hairy vegetables, carrots into the end, decorated with orchid pattern, then steamed for about 6 minutes, to be knotted into a white hibiscus, that is, take out the discharge in the basin.

(3) pot put 100 grams of broth, add salt, monosodium glutamate, after boiling water starch thickening, add a little cooked oil to push well, out of the pot poured in the hibiscus crab bucket on top of that into.

Seven, bamboo shoots pickled fresh soup

"Bamboo shoots pickled fresh soup" is a famous dish in Shanghai. The soup is white and thick, the meat is crispy and fat, and the flavor is fresh and fragrant. When bamboo shoots are on the market in spring, people in Shanghai like to cook this dish.

Bamboo shoots were called "bao" in ancient times. As early as the Xia Dynasty, people used bamboo shoots as a substitute for food, and bamboo shoots were used as tribute, and were passed down from generation to generation. At the same time, also left a lot of poems praising bamboo shoots. "The old man knows my intention, thousands of miles to send bamboo sprouts. The head of the jade baby, one by one off the sheep taut. Cooks should not know, the traveler's eyes first ...... "This is Su Dongpo's poem of bamboo shoots, bamboo shoots as swaddling clothes off the baby, white as jade. The northern cooks still do not know what this is, I traveled to his hometown, see the bamboo shoots after the eyes also bright. In the Song Dynasty, the famous monk Jiban wrote "Bamboo Shoots", which reads: "BELONG GOLD IN THE OIL PAN, BOIL WHITE JADE IN THE PAN WITH RICE." Another monk Zanning in the Song Dynasty also wrote a monograph on eating bamboo shoots, "Bamboo Shoots Spectrum".

Legend has it that Emperor Kangxi of the Qing Dynasty was particularly fond of the spring bamboo shoots of Jiangnan, and Cao Yin and his wife and brother, Li Hsu, who were in the position of weavers in Jiangning and Suzhou, and salt administrators of the two Huaihuai provinces, paid tribute to the capital every year for the "bamboo shoots of Yannlai" (i.e., bamboo shoots unearthed by swallows when they came to the capital).

Raw materials: 200 grams of salted leg meat, 200 grams of fresh rib meat, 150 grams of bamboo shoots, 10 grams of yellow wine, a little salt, 2 grams of monosodium glutamate (MSG), 8 grams of lard.

Method: (a) will be salted leg meat, fresh rib meat at the same time wash, scrape the dirt on the skin, skin side up into the pot, add water submerged. First with a high fire, and then with a small fire half an hour, burned to four mature, the salted leg meat over, continue to use a small fire, burned to the skin soft, with bamboo chopsticks inserted into the time to take out the heat to remove the bones, trimming the fat and skin to be used; fresh rib meat burned to eight mature when the fish to be used.

(2) when serving, will be salted, fresh meat cut into four square, bamboo shoots cut into pieces of rolling knife, into the original soup pot, first with a high fire boil, and then with a medium fire for six or seven minutes, see the soup is thicker, under the monosodium glutamate, salt boil, you can go out of the pot.

Eight, crystal shrimp

"Crystal shrimp" is one of the famous specialties of Shanghai Jing'an Hotel, has been named "Shanghai's first dish". Its development, the famous writer Liang Shiqiu in the "Yasha talk about food" once wrote: "Speaking of shrimp, do the best is the Fujian Museum, I remember the West Changan Street, Beiping Zhongxintang is the only size of the Fujian restaurant in Beiping, made out of stir-fried shrimp without any ingredients, full of a plate of shrimp, distinctive and transparent, but also soft with a crispy. Min people are good at seafood when pushed to be unique." Jing'an Hotel in Shanghai in the 1940s, the famous chef from Guangdong, Fujian cuisine introduced "stir-fried shrimp", and reform and innovation in cooking techniques, coupled with the selection of the best materials, strict production, the flavor is unique. "Crystal shrimp" on the table, the strange fragrance, crystal clear, such as pearls. No wonder, Jing'an Hotel will eat more than ten tons of shrimp every year.

Raw materials: 500 grams of selected large river shrimp, egg white 1, 5 grams of monosodium glutamate, 7. 5 grams of salt, 15 grams of starch and baking soda 4 grams of mixing, 600 grams of oil (40 grams of actual consumption), 1 gram of sesame oil.

Method: (a) the river shrimp peeled shrimp shells, add 500 grams of water to mix, the shrimp in two washed, rinsed with clean water and scooped up, put into a strainer to drain the water, placed in a ventilated place to dry for half an hour, and then use a clean cloth to dry the water, sheng into a bowl with egg whites, monosodium glutamate, refined salt, starch, baking soda, and then add the raw oil and mixing, and then put into a refrigerator in the 2 to 4 hours to take out.

(2) hot pan into the raw oil, burned to 60% hot under the shrimp, quick with a spoon scattered, until the shrimp to nine mature when poured into a strainer to drain the oil.

(c) the soup, monosodium glutamate, salt and starch into a gravy soup, the original pot on the fire, put the shrimp, pour into the gravy soup upside down a few times, add sesame oil to push the plate.