The eight dishes of Shanghai Laoba are: buckle with three shreds, buckle with white chopped chicken, buckle with bacon, buckle with braised fish, buckle with egg roll, buckle with three delicacies, buckle with hoof meat, and buckle with pork skin soup.

1. Kou Sansi

Kou Sansi is one of the classic dishes in local cuisine. The key to Sansi is the chef's knife skills, and then the fine splicing. The raw materials of the three shreds include: shredded bamboo shoots, shredded ham, shredded pork hind legs or chicken, ordinary shredded pork or leftover shredded pork, placed in the middle as the bottom.

2. Bai Zhan Chicken

Bai Zhan Chicken is a nostalgic New Year dish that is one of the eight bowls of dishes in old Shanghai. The cooking method is somewhat similar to that of Bai Zhan Chicken. Finally, it is chopped into pieces and put into the bowl. After steaming, turn it upside down in a basin.

3. Bake Pork

The preparation of louvered bacon is relatively simple. Arrange the slices of bacon on the bottom of the bowl, cut the louvers into strips and put them in the bowl. Sprinkle a little MSG and steam them in a cage. When cooked, turn it upside down.

4. Braised fish with braised fish

The main difference in braised crucian carp in various regions of Shanghai is the seasoning, which generally includes: onion, ginger, soy sauce, sugar, and MSG. Those farther away from the urban area of ??Shanghai In some areas, no sugar is added. In some areas, green onions are used instead of fungus, that is, grilled river crucian carp with green onions.

5. Hoof-button meat

Hoof-button meat pays attention to the skin. The traditional method is to steam the hoof first, then separate the whole skin from the meat and add oil. There will be wrinkles in the pot; then put the skin soaked in cold water and the torn and fatted hoof meat together and simmer slowly. The skin is removed first to prevent it from being overcooked and too chewy, and then placed at the bottom of the bowl to be buckled.

Pudong Times-Pudong "eight old things"