With the National Day approaching, Shanghai's old city box, Yuyuan business circle hung with a strong autumn atmosphere of colored lights, many catering long-established according to seasonal food customs launched autumn limited new dishes. "Autumn wind, crab feet itch", the reporter found that many of the new dishes launched by the old brand mainly "crab" series, golden autumn crab jelly, ancient Law Benbang crab bone sauce, pike crab sauce roasted Taizhou bean noodles, crab powder mustard stuffed roasted morel mushrooms... Innovate and improve the traditional flavor of the gang, and gradually awaken the memory of young consumers for time-honored cuisine.
Not long ago, fishing in the East China Sea brought a lot of fresh seafood to the "foodies", and pike crabs were one of them. Pike crab, also known as white crab, has a variety of cooking methods, can be steamed and stir-fried, and if it is paired with edamame, it has become a grounded Shanghai home cooking dish. The new autumn dish launched by the long-established Green Wave Gallery uses pike crab with Taizhou bean noodles, and the sauce roast method makes a bowl of seemingly ordinary bean noodles have an unusual umami taste. The pike crab in this dish uses "little lady crab". Si Jiong, the head chef of the Green Wave Corridor, said that the so-called "little lady crab" specifically refers to the female pike crab that has not yet fully molted and matured, although this crab is small, but the crab yellow is particularly large, so it is very popular with the consumer market in the coastal area.
The combination of pike crab and Taizhou bean noodles can make the bean noodles full of crab flavor during the process of cooking and softening, and this dish only needs a simple seasoning. The "Little Lady Crab" has a short supply period and will be released from the market in late October. Green Wave Gallery also launched new autumn products such as honey juice pine plate meat with tender ling, ginger juice braised lotus belt, tangerine grapefruit persimmon balls, yogurt snowflake fat beef jelly and so on.
Hairy crabs are a favorite of Shanghainese in autumn. It is said that Shanghai consumes about 60,000 tons of hairy crabs a year, which is already one of the most important hairy crab markets in the country. In general, the most common way for Shanghainese to eat hairy crab is steaming, dipping a little ginger vinegar when eating, to remove the fishy cold and at the same time make the crab's umami taste to a higher level. Such a delicious hairy crab has changed more creative ways to eat in the hands of professional chefs.
As a long-established hotel in Shanghai, it uses seasonal ingredients such as chestnuts, red crabs, and eels to launch more than 20 new autumn products in one go. Among them, a "golden autumn crab jelly" in the Yuyuan Garden branch of the old Shanghai Hotel makes people shine: the crab yellow and crab meat of the hairy crab in the season are as crystal clear as if they are frozen. Luo Yulin, the fifth-generation non-hereditary heir of the old hotel in Shanghai, said that this golden autumn crab jelly seems simple, but it is actually quite laborious. "Hairy crabs should be washed and cooked, and then the crab yellow and crab meat are removed by hand, and seasoned with vinegar, sugar and ginger into juice, and finally finally set on the table."
Since the relocation of the original South Gate area to the old West Gate at the end of May this year, the old restaurant has been newly opened and its popularity has not diminished. During the "Eleventh" period, private room reservations are hot, and many guests call to book and consult half a month in advance, basically based on family dinners. In order to better meet the needs of public customers during the festival, Dexing Restaurant specially launched 12 new products before the festival, from cold and hot dishes to dim sum.
Mei Lin, head chef of Fuxing Hui Restaurant of Dexing Restaurant, said: "The theme of this new dish is to carry out 'micro-innovation' around the home-cooked taste of autumn, adding autumn elements on the basis of retaining the characteristics of the gang, and improving the public's acceptance of new dishes. ”
For example, the orange ribs are based on the sweet and sour ribs that are loved by Shanghainese. In addition to the homemade sweet and sour sauce in the store, this time it also specially added orange juice and orange meat, making a traditional hongan dish with thick oil and red sauce fashionable and fresh.
Such "micro-innovations" are also reflected in their other new autumn dishes: gufa benbang crab bone sauce, steamed pike crab with egg yockerh, home-roasted pomfret, ancient steamed persimmon cake cake, etc., all of which are based on the traditional flavor of the gang and have been innovatively improved to adapt to the preferences of emerging consumer groups.
Column Editor-in-Chief: Tang Ye Text Editor: Tang Ye
Source: Author: Tang Ye Huang Liming