The origin of the old eight kinds

Laobacai is the product of the glorious period of cultural exchange between the north and the south of Jinshan Kangcheng in Song Dynasty. In terms of raw materials, auricularia auricula, the auxiliary material of "Braised Crucian Carp with Auricularia auricula", originated in Northeast China; The first method of making smoked fish is "frying", which comes from the north of China (mainly steamed in the south because the fish is fresh); The old eight dishes are mainly buckle vegetables, and the originator of buckle vegetables comes from Qilu land; China's oldest soy sauce (known as clear sauce in Han Dynasty) has been introduced into Kangcheng, and eight old stewed dishes are imported products popular in the middle and lower reaches of the Yellow River. Shanghai's "old eight kinds" dishes are the products of Shanghai ancestors.

The varieties of the old eight dishes in Shanghai are slightly different. As far as the eight dishes in Pudong are concerned, the eight dishes that make up the old eight dishes are: grilled crucian carp with fungus, braised egg rolls, braised bacon with louver, shredded pork with golden feet, braised chicken (duck) and three fresh casserole. However, the old eight dishes in other parts of Shanghai are different, such as sweet-scented osmanthus meat, sesame oil shredded eel, egg dumplings and three fresh skin soup. It doesn't matter where the old eight dishes in Shanghai are authentic. Today, the old eight dishes have become the symbol of Shanghai cuisine in the past, which is composed of many dishes.