1, Shanghai cuisine pays more attention to cold pots in summer. The cold dish of distiller's grains is a kind of dish, and the side dish is also quite distinctive. For example, grandma Auntie used to cook and chop vegetables, add a little salty taste and add some boiled edamame seeds. It is very summer after dinner, and Shanghainese are happy to eat some distiller's grains.

2. I used to eat squab made of plum, carved wine and bittern, and it was very tasty. The fresh fragrance was unforgettable. There are also drunk clam meat made of rice wine and plum, just want to eat two bowls of rice in soup.

3. Indeed, every time this season, some restaurants in Shanghai and Jiangsu and Zhejiang cuisine have to get some cold dishes and hot dishes with distiller's grains and wine.

4. For example, Jiuxingli is a typical Shanghai cuisine. In the season, it is customary to cook some dishes of distiller's grains. Like the traditional bad bowl bucket, there are bad door cavity, bad white meat, bad belly, bad edamame, bad long-lasting fruit, salty and delicious, and that taste has always been in my memory, and I want to aftertaste it when the time comes. It also reminds people of Shaoxing people's bad pig's head meat and bad chicken feet in summer. Hot waste vegetables and bad fish fillets are always classic. Surprisingly, Jiuxingli also made a bad water bamboo. It is said that the wild water bamboo produced in Chongming is used, and the meat pole is thin and the meat is crisper than ordinary water bamboo.

5. Speaking of hot bad food, I think of a steamed shrimp ball with wine flavor that I have eaten before. It is a Cantonese dish, but it combines some methods of bad food in Jiangsu and Zhejiang. Shrimp balls made of pure shrimp meat, steamed with carved wine, egg white, seafood broth, etc., are fragrant and colorful, and taste quite fresh.