What are the local dishes in Shanghai?

The local dishes are the local specialties of Shanghai, which is not entirely appropriate. In my opinion, the local dishes from its generation and development, it is difficult to compare with other national dishes such as Beijing and Tianjin, Shandong, Guangdong and other places gang system. Therefore, said the local dishes with Shanghai local characteristics, is possible, but should not be said to represent Shanghai local characteristics of the dishes. Shanghai local specialties in the full sense of the dish, should also include a long time, especially over the past century, in Shanghai and rooted in the "Shanghai" of the various gangs around the dishes. The sea is full of rivers, and tolerance is great. Shanghai food is also the same as other cultural categories, reflecting a special blend of the world's style. Analyzed from this meaning, the old Shanghai is a beach, but it is a sea, a wide and deep sea.

The emergence of native Chinese cuisine was very early. In the beginning, the operators were dealing with a very common consumer base. Most of the people who came to eat at the simple store of the local help dishes were some small traders and hawkers, car drivers and other types of customers. Their dining requirements are not high, spend a few bucks, figure a convenient, the main purpose is not to eat well, but to eat well. Therefore, the early humble store of the local food, dish varieties appear to be very simple, the price is also set at a very low level. Obviously, this is determined by the operator's targeting and the specific level of consumers.

Early local dishes, there are tofu blood soup, 100 pages of vermicelli soup, leeks fried 100 pages, braised grass carp, etc., and peanuts, beans and pork, such as simple cold dishes, for guests to drink dishes. Although these dishes are really no more common, but the road, ordinary home cooking is the right way, in line with the needs of specific consumers. Coupled with the operation of the law, the customer called Cai convenient, fast food delivery, easy to eat, cheap, so very popular with ordinary workers.

And said the Qing dynasty Tongzhi years, about 130 years ago, in Shanghai, the old school in the southern city street, that is, near the western end of the City God Temple, there is a typical operation of the husband and wife of the wife's store. Store owner surnamed Zhang, his hometown in Pudong Chuansha, to open a valve here humble store. Only three square tables in the store, every day for dozens of guests to do some fried meat 100 pages, salted meat and tofu, salted meat and soybean soup and other popular dishes to make ends meet. Zhang's husband and wife up early in the morning, hard work, will be soup and rice to do the taste of fresh, good quality, pricing is very low, affordable, so the small restaurant customers are increasing, business is getting better and better. The owner asked someone to give a store name, called Rongshun Hall. As a result of good business, the longer the time, the better the reputation, Rongshun Hall is known far and wide. As time went by, people called it Old Rongshun. This old local food restaurant is the predecessor of the famous local food restaurant Shanghai Old Restaurant.

When the old hotel was in the small streets and alleys, but it is well run, focusing on maintaining the traditional characteristics of the dishes popular, homemade, in many of the old and new counterparts, has always been the most famous. Many small stores and stalls, the operation of the local food, originally only soup and simple cold pots, and then gradually increase the hot fried dishes. Dishes fancy varieties also increased accordingly, from the development of ordinary hot sauce to eight treasures hot sauce, from the general development of fried meat to go oil meat, go oil hooves and so on. The original old school dishes braised fish, also began to renovate, adding a casserole fish head, grass carp tofu and other dishes. In this regard, the old Shanghai restaurants are in the local dishes in the leading.

Shanghai Old Hotel was officially named in 1964. 1978 moved to the north end of the City God Temple, Fuyou Road, No. 242 newly built seven-story building. The business area of the whole store has increased greatly, and it can receive six or seven hundred customers to dine at the same time. Foreign guests visiting Yuyuan (City God Temple) are happy to go to the Shanghai Old Restaurant to enjoy the local food flavor, and locals who have been abroad for many years or who have left Shanghai to work in foreign countries and then returned to Shanghai prefer to go to the Shanghai Old Restaurant to taste the hometown flavor.

The Shanghai Old Restaurant is a collection of Shanghai's main local flavors, known for its live cooking. In the production of heavy fire, heavy into the flavor of cooking, heavy original flavor, to maintain the juice thick color, thick and fresh flavor characteristics. The store is very concerned about the characteristics of the dishes, into the material to emphasize the fresh, take the material focus on fine. Non-fresh not to take, non-live without, especially fish and shrimp, must be alive and kicking. Mackerel to 3.5 kilograms of live hair, hen to 2 kilograms or so appropriate, eel now bubble live. Raw stir-fry grass head, you need to choose the top of the grass head of three young leaves, sprayed with wine to join the seasoning, with a high-fire fast stir-frying and become. Plate when the color like jade, population glutinous fresh, so this dish is also known as "three leaves of Lai". After tasting all the delicacies of the sea, then taste this dish, more light and delicious.

Shanghai old hotel production of famous dishes are eight treasures duck, buckle three silk, braised round fish, soup rolls, salt and pepper ribs, eight treasures of spicy sauce, bad bowl of head and so on dozens of kinds. Eight treasures duck selection of fat new duck, belly stuffed with Xianglian, ham, shrimp segments, mushrooms, asparagus, diced meat, glutinous rice and other fresh and fragrant ingredients, after steaming Jiong main and secondary ingredients penetrate into each other, duck meat, soft, glutinous ingredients, on the table when the aroma of the overflowing, fresh and delicious. Braised abalone, after three times to change the fire, three times to add water, carefully cut and burned, marinade such as glue, red color, fish meat is fat and tender, oil and not greasy. Traditional Lechu Bantou, take several samples of pig's internal organs, stored in the bowl with aged lees, put into the steamer to steam, the aroma of lees, fresh and delicious.

In addition to the old Shanghai restaurant renamed from Rongshun Hall, the local food hall and Dexing Hall. Dexingkan is also a century-old restaurant in Shanghai, located in Xiaodongmen, the 16th store in Shanghai. It opened in 1883 and was originally located in Zhenru, but was moved to its current location at 29 Dongmen Road in 1958. In the 1930s and 1940s, it was also famous in China and abroad. Most of the chefs of the restaurant are Shanghai locals with decades of experience, making Shanghai local dishes with authentic flavors, thick juice and color, and fresh and fragrant soup. Famous dishes are shrimp roe, eight treasures of spicy sauce, shredded meat and soybean soup, bamboo shoots pickled fresh, fried meat and tofu, big fish head, chicken bone sauce. Braised Bald Lungs, Raw Fried Circles and so on. Shrimp seeds big Wu ginseng is to see the family Lei, big Wu ginseng rise hair just right, and shrimp seeds and other cooking, crispy not broken, the original juice, thick flavor, rich and fresh, "the world's first ginseng," the reputation. In addition, in the past, Dexing Hall's specialty, there are raw sautéed grass-head bottom garlic red cut pig intestines, that is, grass-head circle. This dish in Shanghai local dishes, is a popular dish. It is not only intestines without a bad taste, and the fire to the home, not the slightest bit of toothache, and then with raw fried grass, can be said to be the color and flavor of the three are excellent.

In the 30s and 40s, Shanghai's local food halls were popular for a while. Whether in the commercial center of the market, or remote alleys, look up and you can see with "Xing'", "and" and so on the name of this gang, meal gang (lunch dishes) hall. Many of Shanghai's local teahouses have "Old Zhengxing" as their signboards, such as Jincheng Old Zhengxing, Shanghai's Old Zhengxing, Romain Old Zhengxing, Xueyuan Old Zhengxing, etc. In addition to Dexing Hall and Zhengxing Hall, there are also many other local teahouses in Shanghai. In addition to the Dexing Hall, Zhengxing Hall, Shanghai's local gangs, meal gangs in the restaurant with the word "Xing" for the name, there are revitalization Museum, Qiaxing Museum, Hexing Museum, Xiexing Museum, Shunxing Museum, Changxing Museum, and so on. In addition, with the word "and" as the signboard, there are Dehekan, Renhekan, Renhekan, Zhenghekan, Tonghekan, Yuanhekan, Xiehekan and so on.

Old Shanghai will also know that there used to be a "Lao Heji" restaurant on Cai Shi Lu (Shun Chang Lu). That is also a famous old store, the two specialties Rong, the material at that time are extremely common, a pig brain-based, a pigeon-based. However, after being carefully prepared by the master chef, the dishes had a unique and delicious flavor, which made people's teeth and cheeks smell good. With pig's brain as the main ingredient of the dishes, called gold and silver double brain, with smoked pig's brain and fresh pig's brain, picking off the blood thin tendons, and then dry shellfish, white fruit cooking, in the shellfish to start the freshness, the white fruit to remove the odor, stewed over a moderate fire, eat fresh and tender. Pigeon with pigeon as the material of the oil dripping pigeon, rich flavor, meat tender and delicious.

Shanghai local food restaurant flavor, the most suitable for the Shanghai local people's appetite. The local flavor of the dishes are: white chicken, meat brine mixed with celery. Meat brine mixed with golden cauliflower, fried cashews, shrimp fried cabbage, fried cashews, fried three fresh, fried under the upside down, wind skeleton, bald lungs, braised vegetable heart, mackerel heads and tails, demolition of stew (hoof skeleton), tiger's claw soup, salted vegetables and yellow fish soup, clear blood soup, salted meat and bean curd soup. Clear Egg Soup, Shredded Meat and Yellow Bean Soup, etc. Shredded meat and soybean soup and dog duxin, the most common soup dishes in Shanghai's local cuisine restaurants, are mostly thick and greasy. Older diners in the big fish and meat, to ~ a composition of flowers and egg flower soup, or red and vegetable soup with lees, suddenly feel refreshing and appetizing. In addition, the local dishes, it seems easy to do the son cut into meat, sometimes also has a special flavor. As for the braised dishes, this club hall is braised meat brine as the main flavor, juice brine such as glue, bright red color, taste mellow fresh aroma.

The characteristics of the local dishes, generally speaking, is thick oil, red sauce, wide soup, salty and light, to maintain the original flavor. In the cooking method, the original dishes to braised, raw stir-fry, simmering, bad, etc. Mainly. After absorbing the advantages of tin cuisine, Su cuisine, Ningbo cuisine, etc., cooking methods increased, including braised, steamed, raw stir-fry. Stewed, Sichuan bad, pickled, fried, and so on. Dish color varieties are also enriched, for example, with the mackerel as the main ingredient, according to the different parts of the mackerel and the difference in cooking methods, made of roasted mouth seal, braised grapes. Braised water, chin bald lungs and other more than 20 different dishes.

Previously, the main object of service of this hall is the working public, dishes are cheap, ordering is also common salted meat and tofu, clear soybean soup, clear egg soup and so on, after eating, pay the bill as long as 200 wen small money. To eat better, white chicken, split stew, fried three fresh and so on, the amount of food is very generous, three or four people together, spend not much money.

Nowadays, with the improvement of the level of Shanghai's local dishes and the expansion of the range of service objects and changes, the old style is like smoke clouds, almost gone. Tak Hing Hall, for example, is located in the South Bund, 16 stores in the commercial center, three floors, the first floor set up economic snacks, operating the Shanghai characteristics of the tea snacks; the second floor for the banquet dance hall, providing the local flavor dishes; the third floor set up a private room, arrange high-grade banquets. There are more than a hundred famous specialties, such as: raw fried turtle, stewed shark's fin with fire brief, fried crab meat, unique to Shanghai. Of course, the price is far from the year when the local dishes can be compared to the low price of thin Fei evaluation.