exclusive to Shanghai? Eight bowls? The old eight kinds of delicious food include sweet braised pork, boiled chicken and shredded pork. Are these dishes in Shanghai? Eight bowls? , has been preserved, and will not change the classic color. I will briefly introduce these dishes below: Introduction of Sweet Braised Pork

Sweet Braised Pork is a very common sweet braised pork dish in the south, which is very popular with everyone and is also a common dish in southern banquets. This braised pork mainly relies on sweetness to highlight the umami and tender taste of the meat itself, which is also a very unique and delicious dish. The practice of sweet braised pork is actually very simple, just like the practice of sweet braised pork, as long as the main seasoning is changed from salty to sweet. First, prepare a piece of pork belly, then cook the pork belly first. You can add ginger slices to the water to ensure that the fishy smell in pork can be removed. Then the meat is fished out, and the surface of the meat skin is smeared with a sauce which is mixed with maltose, Zhejiang vinegar, salt and soy sauce. Then put the meat with the skin facing down, and fry the skin of the pork belly in the pot, preferably crispy; Then cut the pork belly into thick slices and put the slices neatly in a bowl; Then put the bowl in a steamer and steam the meat until it is tender and crisp. Introduction to the dishes of boiled chicken

exclusive in Shanghai? Eight bowls? Chinese, chicken cuisine is a must-have, and boiled chicken is the most original chicken cuisine. This dish is mainly enhanced by the umami flavor of chicken itself and special dipping sauce, so it will be more flavorful to eat. The practice of boiled chicken is actually very simple. First, we should prepare the ingredients, including: 1 broilers, onions, salt, soy sauce, garlic, water, cooking, rice wine, etc. Then you can make boiled chicken. The first step is to mix rice wine and salt to taste and put it in a bowl for later use. Next, fill the pot with cold water, put the whole chicken in the pot, turn on high fire until the water boils, turn to medium fire for 7-8 minutes, turn off the fire and cover the pot for 21 minutes; Then take out the chicken and spread the bowl of mixed seasoning evenly on the whole chicken; After the chicken is cooled, it can be cut into plates and eaten; Of course, you can also prepare a bowl of dip, which can be made of garlic, onion and soy sauce. Of course, you can also use garlic sauce or five-flavored sauce as dipping sauce. ? Introduction to the Cuisine of Kousansi

Kousansi is a classic Shanghai local cuisine, and it is also one of the representative dishes of Shanghai local cuisine. This dish is not only of high value, but also complicated to make, which is a very test for chefs' knife work, and the taste of this dish is mainly salty and fragrant. It is a very nutritious and delicious dish with strong soup and vegetarian dishes. In fact, it's not very difficult to make shredded pork. First, prepare the ingredients, including dried mushrooms, sausages, chicken breast, day lily, thick venetian blinds and pea seedlings. Then color production can be carried out. First, the dried mushrooms need to be fully soaked, and the stems are cut off for later use, while the pea seedlings are washed for later use. The second step is to cook the chicken breast, adding water, yellow wine, ginger, onion and salt to the pot to cook, taking the chicken breast out to cool, tearing it into long filaments by hand, and cooking chicken soup for later use; Then, the sausage and thick louver are cut into filaments for later use, and the day lily is soaked for later use; Next, take a small bowl, put the shiitake mushrooms at the bottom of the bowl, with the roots facing upwards, and neatly stack the shredded chicken, sausage, venetian blinds and day lily, and discharge them against the inner wall of the bowl; The next step is to fill the remaining shredded chicken into the bowl and fully compact it; Then pour a little chicken soup into the bowl, put the small bowl into a steamer and steam it for a quarter of an hour with high fire; When the time is up, you can pour the small bowl into the soup plate, sprinkle pea seedlings around it, and pour in hot chicken soup to serve.