This restaurant is said to be the earliest Cantonese restaurant in Shanghai, which was founded in the first year of Xianfeng in the Qing Dynasty, that is, in 1851, which is exactly 170 years old today, which can be described as a veritable Chinese time-honored brand! Although in the minds of old Shanghainese, it is not yet the top brand, but it has old brands such as Lao Banzhai, Dahuchun, Xiao Jinling, Lao Zhenghe, Xiao Shaoxing, Shen Dacheng, Lao Zhengxing, Hong Changxing, Gongdelin, Yanyunlou, Yangzhou Hotel, Deda Western Restaurant, Xinya Cantonese Restaurant, Shanghai Wufangzhai Dim Sum, Dexing Noodle Restaurant, Chengchang Yuanzi and so on. Counting, there are nearly half of the long-established restaurants on Shanghai Beach, all of which are the only ones who are looking at it!
His family is most well-known for its youth league and mooncakes. Every year in the middle of autumn, the food customers who come to buy mooncakes are crowded, and the river is endless, so it is not lively. The masters in the window are constantly making mooncakes, and the three or four large trucks at the door are all filled with mooncakes, and the good business is evident.
His family's dishes are also very good, the onion oil chicken shallots are very fragrant, and not the aroma of fried shallot oil, the onion oil is clear and bright, not greasy at all, the chicken skin is tender, the chicken is tender, not only retains the fiber, but also has a faint sweetness.
The sliced duck is not the traditional roast duck with a very crispy skin, it is wrapped with meat, and the sauce is not a sweet noodle sauce, but a special sauce with a little curd. The meat of the squirrel cinnamon fish is very fresh, the fish meat is grained, fried very crisp, the sauce is also adjusted just right, and the sweet and sour are just right.
The char siu is fat and lean, the meat is firm and not greasy at all. The honey sauce is just right, the gravy is full, no need for any dips, and it is delicious to eat directly. Pineapple grunted meat, pork was wrapped in flour, fried crispy, and seasoned with green and red peppers, onions and pineapple in a sweet and sour sauce, so delicious.
Fresh fruit cowboy granules are made of dragon fruit bell pepper as an accessory, black pepper flavor, original taste, denim granules into the taste and chewy. The radish shredded puff pastry is made into a gourd shape, and cheese is added to it, and the silk can be pulled out when eating.
In addition to Cantonese cuisine, his family also has a supply of Hon bang dishes, such as braised pork and smoked fish, stir-fried eel paste and other classic Hon bang dishes, but also do very well, thick oil red sauce, the taste is not lost to some well-known Hon bang restaurants. Fried shrimp is used in a small head of river shrimp, the meat inside is fresh and elastic, the shell is crisp, slightly sweet, even the shrimp shell can also be eaten together, super calcium supplement!
Gold and silver rice lobster soup with shrimp, sea cucumber, mushrooms, green leafy vegetable shreds, etc., rich in content. Steaming bubble rice is served and sprinkled with soaked brown rice, which is full of color and flavor, and the taste is great! Char siu bun is a very authentic Cantonese char siu bun, char siu fat but not greasy, salty and sweet moderate, bun skin chews up without staining the teeth, very chewy. As a century-old shop, his family has many dishes and tastes that are also very well done, which is worth a try!