Shanghai, I have already told you, Shanghai style, Shanghai style is Shanghai, don’t talk about it overseas.

, serving as representatives of institutions in China or middle and senior managers.

Shanghai style (Shanghai Pinyin: hepa, pronounced: [hē?p]) represents one of the most dynamic local cultures in modern China.

It has a great influence and leading role on modern Chinese culture and customs.

It still affects Chinese culture to this day.

Watercress followed Wanguo Architecture to the Far East, and gradually took root and sprouted, but it produced a very Shanghai-style fruit: Shanghai-style Western food.

Although the earliest legendary restaurants when the port opened have long since disappeared, people can still eat pretty good borscht, fried pork chops, braised clams, and black pepper steaks at time-honored restaurants such as Deda and Red House.

These Western cuisine restaurants have gone through decades of taste improvement. Foreigners may not think they are authentic when eating them, but they are the most authentic Shanghai-style delicacies. Among them, Shanghai-style fried pig is famous all over the country and has become a famous dish in Shanghai cuisine.

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Tonkatsu is easy to make and anyone can fry it well with a little patience.

Regardless of Viennese style, Japanese style, or Shanghai style, the methods and ingredients used to fry pork chops are basically the same all over the world: pat the pork chops loosely, marinate them to taste, wrap them in egg liquid, flour, and bread crumbs and put them in a frying pan.

The first step is the most important. The steak must be patted. The patted meat will be soft and easy to taste and starch, and the muscle fibers will not shrink when exposed to heat after being patted. This is the key to affecting the taste. If the patted steak has not been patted,

I didn’t take the photo well and I ate it right away.

There is such a difference in the way Shanghai-style fried pork chops are made - Shanghainese people do not use a meat mallet to loosen the tendons when patting big pork chops.

The steak is twice as big as before, and it doesn't matter if there are even a few holes in it.

The cooking methods are basically similar in various places. As for the difference in the taste of pork chops, the main difference is not in the cooking method, but in the sauce.

The most common folk dish in Germany and Austria is Wiener Schnitzel. As the name suggests, it originated in Vienna and was the favorite of Princess Sissi’s husband Franz.

However, Franz’s favorite schnitzel is not made from pork, but from beef. Perhaps because the price of beef and the difficulty of cooking are relatively high, it spread to the people and replaced it with pork.

Therefore, the more arrogant restaurants in Vienna will definitely indicate behind the Wiener Schnitzel that they are using steak.

Germany's Wiener Schnitzel must be pork.

Most restaurants usually serve them very dry, with half a plate of equally dry French fries, and some even squeeze a slice of lemon juice on top to make up for the sauce.

Some people give you a lingonberry jam, which is very similar in color to strawberry jam. It tastes sweet and greasy, with only a subtle sourness. Eating it with fried pork chops is really heart-burning.

Occasionally, I will come across a well-cooked Wiener Schnitzel. The heat is just right, retaining the original moisture of the pork. It tastes crispy on the outside and tender on the inside. The gravy is rich, so there is no need for any sauce, just a little lemon to relieve the greasiness.

The most important thing about gravy is Japanese-style fried pork cutlets. To describe the deliciousness of fried pork cutlets, people often say "full of gravy, almost squirting out when you take a bite."

As for what sauce, curry or ramen it goes with, it's not as important as the gravy.

As for the Ala Hai style fried pork chop, whether it tastes good or not depends on the skill of the chef and the heat. Let’s talk about how Shanghainese eat it: the sauce must be dipped in Taikang yellow brand spicy soy sauce, not dipped in it.

Spicy soy sauce, then even if you eat pork chops fried by Shanghai masters in Shanghai restaurants, it cannot be called Shanghai-style fried pork chops.

Comrades from Sichuan are wondering, why is soy sauce spicy even though you Shanghainese obviously don't eat spicy food?

Because the Worcestershire sauce produced in Shanghai is not spicy at all, nor is it soy sauce, but a sweet and sour sauce originating from the United Kingdom (or India). It is very dark in color and looks like soy sauce. It tastes sweet, sour and a little bit.

Spicy and very soothing.

As the saying goes, with Worcestershire sauce, you can eat more pieces of fried pork chops.

Shanghainese love spicy soy sauce so much that they even use it to dip dumplings, pot stickers, spring rolls, and cold noodles.

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Those who prefer sweet and sour flavors may want to give it a try.

Another interesting feature of Shanghai-style fried pork chop is that you don’t need a knife and fork, just serve it with chopsticks!

If you see Shanghainese eating fried pork chops with chopsticks outside, don’t laugh at me because I don’t know table manners. I just want to eat it whole, dip it in spicy soy sauce, and bite into it to enjoy it.

If we have to trace the reasons, firstly, when fried pork chops spread from Western food clubs to the tables of ordinary people, most people did not know how to use knives and forks. Over time, eating pork chops with chopsticks became the mainstream.

Secondly, as mentioned before, Shanghainese pat the pork chop very hard, making the fried pork chop big and thin, which makes it unsightly when eaten open. It tastes better when you bite into it.

The most famous fried pork chop restaurant in Shanghai is not Xicaishe, but the state-owned time-honored "Xiandelai" which started from a roadside stall.

The signature dish "Pork Ribs Rice Cake", a pork chop and 4 pieces of rice cake, cost 8 yuan in college, but the price has definitely increased now.

Don’t be confused by the word “spare ribs”. In Shanghainese, spare ribs refers to both ribs and ribs. The freshest spare ribs are fried pork chops. When the spare ribs rice cakes are served, they are already soaked in the secret sauce.

"Wet Pork Ribs", the glutinous Ningbo rice cake is well seasoned and tastes better than the pork ribs.

But there will still be Taikang Yellow Label spicy soy sauce on the table, and Shanghainese people will automatically unscrew the lid and sprinkle it on the pork chops.