As a foodie, my ideal is to eat all the delicious food in Songjiang! But now many of them have gradually died out ...

Sijing, as a thousand-year-old town, has not only the most important cultural heritage, but also the delicious food handed down for thousands of years.

Top1: Fried eel

Fried eel is a famous dish of Shen Sanji Restaurant, which was founded in the late Qing Dynasty and was located in Xiatang Street, Zhongshi. Chef Wang Genquan cooks and Jiang Jisheng cooks the ingredients. The ingredients are mainly eel backs, and the plain oil must be undoped superior soybean oil, and the meat oil must be superior vegetable oil. The two people cooperate tacitly and strictly control the cooking temperature. After taking the pot, sprinkle the ham powder, chopped green onion and pepper, then pour the cooked oil and taste it while it is hot.

Top2: Black cuisine

Black cuisine is actually turtle meat, which is a famous dish of Chen Jinji Hotel. The store was established in the 3th year of Guangxu reign in Qing Dynasty (194), located in Xiatang, north of Zhongshiqiao, Sijing Town. In the early years, it mainly supplied cold dishes and hot dishes. Chen takes the female tortoise as the main raw material. After the turtle meat is washed, it is put into clear water to burn thoroughly to remove foam, mixed with a small amount of condiments such as soybeans, spiced powder and lard, and cooked with mild fire to master a certain degree of heat, so that the condiments can penetrate into the meat.

Top3: Sijing white-cut sheep meat

Sijing white-cut sheep meat is comparable to Qibao white-cut sheep meat. The owner, surnamed Shen, is located in Yangzhuang Lane, North Zhangjing. He cooks white-cut sheep meat every day and sets up a stall at the entrance of Songhelou Teahouse for the morning market. Old people who go to teahouses like to buy mutton for 2 cents, then sell a small bottle of white wine, or have a drink in teahouses, or wrap it in lotus leaves and take it home to taste slowly. The mutton shochu is a delicious food in Sijing town. In summer, Sijing people use white-cut sheep meat as a tonic food.

Top4: Aliu Tangtuan

Aliu Tangtuan is distributed in Zhangxiexing Tangtuan Store. The store was founded in the 31st year of Guangxu reign in Qing Dynasty (195), and its owner was Zhang Liuchu (nickname Aliu). After Zhang Liuchu died in the 17th year of the Republic of China (1928), his son Zhang Fengxiang inherited his father's business. This shop mainly deals in dumplings, and constantly changes seasonal snacks with the seasons. The varieties include sesame seed cake (pork with scallion, pork with white sugar, bean paste, etc.), sugar thousand cakes, noodles dumplings, steamed dumplings, rice porridge (morning market) and so on.

Top5: Sijing Zongzi

The most famous Sijing Zongzi is Guangli Meat Zongzi, which is distributed by Yanshouzhai. In the 19th year of Guangxu reign in Qing Dynasty (1893), the store was founded in Daoyuan Lane (now Wenhua Lane), Zhongshi Town, Sijing. Zhou Guangli, the owner, actually runs the store affairs by his wife. The material selection of Guangli meat dumplings made by Yanshouzhai is extremely serious, and the local first-class glutinous rice must be selected, and the size of the meat has certain specifications. There are two kinds of zongzi: bone zongzi and meat zongzi. Zongzi is tied with silk grass and is rectangular. Each zongzi weighs one tael and has less meat. It is cooked with the old juice and old soup. Characterized by loose, fresh, cool, crisp, salty and light, and rich aroma.

Top6: A-mei porridge shop

A-mei porridge shop is a housewife who is good at cooking and opens a porridge shop in Xiji, Sijing Town. Mainly night market, with all kinds of cold dishes, braised chicken is the best, and salted eggs, germinated beans, jellyfish skin, etc., also for liquor. The service target is generally the late-night drinker, and it is served until late at night.

Top7: Hongxi spreads rice noodles

Hongxi is a dock worker. The people who make rice noodles are actually the livelihood of his wife and daughter. There are two varieties of fresh meat and red bean paste. It began to be supplied in about 3 years of the Republic of China (1914). At that time, each plate was 1 jiao and double materials were 2 jiao, which was popular because of its low price and good quality.

Top8: noodle restaurant

In addition to professional noodle restaurants, restaurants in Sijing Town have always run noodles. Shen Sanji's shredded eel noodles, braised mutton noodles in winter and spring, and noodles in Maolin Pavilion are all quite distinctive. In particular, the soup with noodles is unique. First, the oil (lard or soybean oil) is poured into the pot to heat, and the onion and ginger are fried for 2 minutes. Then, the head, tail and bones of the washed eel are fried with cooking wine, which is grayish white with strong fire. When the juice is strong and fragrant, the bone residue is removed, the soup juice is settled, and appropriate amount of refined salt and monosodium glutamate are added. Hubei people who live in Sijing have opened four or five noodle restaurants in the town, among which Weng Yixing (owner Weng Jichen) and Weng Juyi (owner Weng Shaoquan) opened by the Weng brothers are the most famous.

Top9: sanxingzhai tofu shop

sanxingzhai tofu shop was founded in the fourth year of Qing Daoguang (1824), and the owner's surname was Xu. The dried beancurd with pouch produced by this shop is soft in texture, excellent in color and fragrance, and is often presented to relatives and friends as a hometown specialty.

There are 9 cuisines that belong to Sijing alone.

Now I don't know how many are left.

If any friends in Sijing know where there are,

Remember to leave a message below and let me know.