Central Broadcasting Network Shanghai December 16 news (reporter Tang Qiyun correspondent Wang Yu) in the magic capital, in the face of the overwhelming food advertising and dazzling neon, hungry do you feel embarrassed and unable to start? "Playing Shanghai", published by Donghua University Press, was recently released, and this exclusive guide to the Shencheng Food Map may cure your food "difficulty in choosing" and add a touch of warmth to Shanghai in winter.
"Playing Shanghai" looks for the "fashion" of Haipai hidden on the tip of the tongue (photo provided by the interviewee issued by the Central Broadcasting Network)
When it comes to Haipai, everyone will think of the international style of the Ten Mile Ocean Field, the parents in Shikumen Lane, and the hundred turns and thousands of turns of Zhang Ailing's novels... However, the Haipai in "Playing Shanghai" is composed of Ma Lan tou, pickled tuk tuk, small wontons, ringing oil eel silk, and small dumplings.
The author of this book, Lin Zhenbiao, has been "walking the streets and alleys" in Shanghai for many years, and the book has written many delicious dishes that he has eaten that are unforgettable and even haunting, and also records many anecdotes about his past with the people and things in the city of Shanghai. There are exclusive memories engraved on the taste of the city, there are famous geeks in the kitchen industry on the beach, there is a good temperament and the temperature of life intentions, as well as beautiful people and elegant fun, stories of years...
"Shanghai has a heritage but not an old-fashioned, maintaining a unique thick oil and red sauce, there are the country's top Western restaurants, and there are also grass head circles that highlight the local culture." Lin Zhenbiao said that in the nearly two hundred years since the opening of Shanghai, various cuisines have competed here, "This gang cuisine has long ceased to be a monopoly, fresh and elegant Huaiyang cuisine, high-end Chao cuisine with exquisite materials, a variety of Western food, etc., are increasingly infiltrating and changing the shanghai people's food concept." ”
What changes has Shanghainese cuisine made on the basis of eclecticism? This is where Play shanghai begins.
The real food has to find the roots, but also to find the right person, to find the restaurant with a heritage. The book shares more than a dozen authentic sea dishes, such as hairy crab, stir-fried snails, open onion oil noodles, etc. The correct way to start, as well as the corresponding ancient cooking of the old shop, from "big restaurant" to "small restaurant", etc., can meet the needs of consumers at all levels. The original intention of "Playing Shanghai" is to guide readers from playing "in the book" to playing "outside the book".
In the view of Chen Ke, president of Donghua University Press, the "fashion" in Haipai culture is also hidden in the tip of everyone's tongue and taste buds. At present, "fashion" is not only limited to clothing accessories, but also the extension of "big fashion" is constantly expanding, and people's quest for food is itself a kind of "fashion". The public is no longer simply to meet the needs of "food and clothing", but the pursuit of a higher level of "fashion" culture. Therefore, the publication of "Playing Shanghai" is not "out of the circle", but "in time".