What are the most authentic Pudong dishes?

The so-called "Pudong Old Eight" consists of eight treasures of rice, buckled hoof meat, buckled three silk, white chopped chicken, salted pork slices, braised fish, egg rolls, and three kinds of fresh soup, plus a large cold pot with jellyfish, white chopped chicken, pig liver, belly slices, white chopped pork, peanut rice, eggs, and meat floss.

The production of the old eight kinds of dishes (the production habits of the various regions of Shanghai slightly different):

1, fungus roasted crucian carp: fungus roasted crucian carp the main difference in the seasoning, generally: green onion, ginger, soy sauce, sugar, monosodium glutamate (not thickening), far from the center of Shanghai, the region is not put sugar. In some areas, green onions are used instead of fungus, i.e., grilled river carp with green onions.

2, buckle egg rolls: buckle egg rolls take the whole egg skin, spread on the seasoned minced meat, wrapped in a cage after steaming, cooked egg rolls cool, change the diagonal knife to be used. The choice of auxiliary ingredients, some regions use fresh mushrooms, while the traditional practice is to use bamboo shoots. Buckle egg rolls taste for: salty and fresh flavor.

3, the hundred leaves buckle salted meat: the hundred leaves buckle salted meat production is relatively simple, salted meat slices arranged in the bottom of the bowl pad, the hundred leaves cut in strips in a bowl, sprinkled with a little taste on the cage steaming, to be cooked and then inverted buckle can be.

4, Izumo buckle duck (chicken): first chicken or duck knife out of the water, and then with the Izumo together braised and then loaded into a bowl to be used. Steam through before serving, and then inverted buckle plate; another chicken or duck whole sauce burned, cooled down after the knife to lay the bottom of the bowl, filled with boiled Mizushima, steam through before serving, and then inverted buckle in the plate, excess soup thickening pouring, vegetable heart around the edge. The latter is more elaborate, produce beautiful style.

5, buckle three silk: buckle three silk is one of the classic dishes in the local cuisine. Buckle three silk pay attention to the chef's knife skills, and then the fine splicing. Three shredded raw materials are: bamboo shoots, ham, shredded pork thighs or chicken, ordinary shredded meat or trimmings shredded meat put in the middle of the bottom. Buckle the characteristics of three silk: the production of molding before the raw materials are mostly boiled and processed; finished product steamed hot buckle out, plus soup or broth can be.

6. gold yuan hoof: gold yuan hoof (also known as small gold hoof) that go oil hoof. There are some areas where the skin of the hoof does not go oil.

7. buckle hoof meat: buckle hoof meat pay attention to the skin, the traditional practice first steamed hooves, and then the whole skin and meat separately, into the frying pan wrinkles; in the skin and tear the fat and thin with a good hoof meat together with the material under the fire stewing. The skin is first fished out, so as not to overcooked too rotten without bite, into the bottom of the bowl to be deducted. Another exquisite chef choose to do pork buttocks, large-scale potluck skin is not enough to use other parts of the pig skin instead.

8. Three-food casserole

Three-food casserole ingredients are roughly: popping fish, meat, salted meat, pork, pig's feet, slices of tripe, stewed eggs, egg dumplings, meat rounds, fish rounds, asparagus slices, cabbage, vermicelli, black fungus, shiitake mushrooms, cabbage and so on. As for how to mix and match, the old eight samples vary all over Shanghai. In general, popping fish, meat skin, stewed egg and salted meat are indispensable.