There is no land lord in Shanghai, only Qin Yubo, the old man of the city god. In the past, the city god temple was a place where craftsmen lived together. Look at the surrounding place names, you can know, what Luxi Street, Huayi Street, Xian Gua Street, Bamboo Street, Doushi Street and so on. Along the Huangpu area, stalls are lined up, department stores are piled up, the economy is developed, and the temple fair is lively. The snacks developed in the temple fair have a wide variety and unique flavor.
Xiaobian has worked in Shanghai for a period of time, and he has written out the impression of Shanghai City God Temple snacks, which have been laughed by all the kings, if there are deficiencies, please point them out. Rankings are in no particular order.
Gluten lilies at Matsumori Dim Sum Shop
This shop used to sell sake stuffed dumplings. After Yu Pin Gong inherited the business, he learned from a stall specializing in gluten noodle pages on Jiushi Road, Old Street, Yuyuan Garden, and introduced it into the store, but the business was very good, simply stopped selling rounds, and specialized in selling 100 gluten pages. Gluten is made by washing the flour and de-starching it, wrapping it in meat balls and frying it in a frying pan. 100 pages (1,000 sheets) are made of pure soybeans, boiled in alkali water, and served with the above soup, which is particularly delicious. The operation is also more flexible, each buying one is called "single gear", and buying two each is called "double gear". Old Shanghai called two louvers with two glutens "double gear", and one louver with one gluten was called single gear, also called "Mandarin Duck".
Chicken and duck blood soup of Hua Aju
Chicken and duck blood soup is a variety served by Hua Aju on the edge of the square in front of the main hall of the City God Temple a hundred years ago. In addition to chicken and duck blood, there are also hearts, livers, gizzards, egg yolks, "chicken belly intestines" and so on, which are extremely delicious. In the 1950s, Hua Aju stalls were merged into the Yuxin Dim Sum Shop.
Yuxin dim sum shop's osmanthus red bean sugar porridge
In the streets and alleys of Shanghai, "tuk tuk tuk, sell sugar porridge, three pounds of walnuts and four pounds of shells, eat Zi Nong ge meat, also Zi Nong ge shell, Zhang Family old uncle, Ming Dynasty also came Oh." The nursery rhyme mentions the "old uncle of the Zhang family", that is, Zhang Zhifei. More than a hundred years ago, he shouldered the burden of porridge, knocked on the bamboo tube, and walked the streets and alleys to sell sugar porridge. Later, he made some money, in the backstage of the main hall of the City God Temple, the booth set up under the stage, set up a copper pot, used jujube branches as raw materials, and cooked the white glutinous rice, the red bean of the big red robe, the white sugar, and the osmanthus flower into a fragrant sugar porridge, and there were two kinds of sugar porridge in his porridge burden, one white and one red, the white was osmanthus sugar porridge, and the red was red bean sugar porridge, and it has been passed down to this day.
Yuxin dim sum shop of oil squid
"Oil squid" was created more than 60 years ago by the "King of Squid" Guan Qiu, who supported the oil pot in front of the main hall of the City God Temple, and the elaborate Guangdong Shantou squid was fried until it was crisp and tender, and then dipped in five-spiced pepper salt powder, soy sauce, sweet sauce, etc., which was delicious and delicious.
City God Temple Nanxiang small cage steamed buns
During the Tongzhi period, Huang Mingxian of Nanxiang in Jiading County created Nanxiang Xiaolong Steamed Bun. During the Guangxu years, Huang Mingxian's son and relatives opened a Changxinglou dim sum shop in the Old City God Temple, specializing in small cage steamed buns, because of its small and exquisite, juicy taste, and excellent business, so that it became one of the "three heads" of the Old City God Temple, and the other two were candle heads and spiced beans (heads).
Nowadays, Nanxiang Xiaolong steamed bun is more and more refined, fresh meat xiaolong has ten per fifty grams, and chicken cage has twelve, its noodles are not fermented, called "dead noodles", and they are kneaded repeatedly when leaning on the noodles, until the softness is moderate, and the skin is thin and oily without leakage.
Pigeon egg balls in the Osmanthus Hall
The person who created the pigeon egg dumplings is a sweets trader named Wang Youfa, whose ancestral home is Suzhou, knows how to make dessert food, mainly makes peanut candy, date candy, sugar hawthorn and other foods, made and put into a basket, to the City God Temple near the home to sell. However, in the hot summer, sugar is susceptible to high temperatures and is difficult to sell. Wang Youfa had to think of another way, thinking that using mint could cool down. So the creation of pigeon egg balls, a bite, a bubble of mints water into the mouth, this summer cold snack, because of the color and shape of similar pigeon eggs and named, exclusively for the Huxin Pavilion tea house sales. It was later inherited by the Osmanthus Hall.
The onion oil noodles of the lakeside dim sum shop
More than 100 years ago, dim sum chef Chen Youzhi set up a stall in the frontier lake of the Spring Breeze Deyi Loumen, and the noodles served with onion oil were known as "Xiangpiao Jiuqu Bridge". In 1958, it was merged into the Lakeside Dim Sum Shop and became one of the famous points of the store. This noodle adopts the method of boiling shallots in the hometown of northern Jiangsu, the color of the shallot oil is dark red and yellow, the smell is fragrant, the appetizer of the food, with the cooking of vegetable oil, the wine sugar boiled Kaiyang (Kaiyang is sea rice), mixed with noodles without soup, the food is lubricated and refreshing, and the taste is fresh and fishy.
City God Temple cream spiced beans
There used to be a saying that "if you haven't eaten the creamy spiced beans of the City God Temple, you haven't been to Shanghai." Around 1930, some vendors used small green beans with cinnamon and fennel to boil them into spiced beans and sold them in the Chenghuang Temple Market, attracting many customers. Later, Guo Yingzhou saw that the spiced beans were selling well, and opened a "Guo Ji Xinglong Spiced Beans" food store in the Chenghuang Temple. He selected Jiading special three white broad beans as raw materials, after seiko production, the skin of the boiled spiced beans was covered with a layer of salt frost, just like cream, the skin color was bright, the frost was uniform, soft and hard moderate, sweet and soft glutinous, delicate and slow chewing, endless aftertaste, so it was known as "Chenghuang Temple Cream Spiced Beans".
Vegetarian food buns in Matsuzuki Building
SongyueLou is exactly 111 years old this year, founded in 1910, is the oldest vegetarian restaurant in Shanghai, the original site is in the Old City God Temple's Ninghui Road. His family's vegetarian vegetable bun is more famous, very popular, is made of fine white flour as the skin, the filling is made of green vegetables, gluten, winter mushrooms, winter shoots, spiced tofu dried chopped with sesame oil, sugar and other condiments, the wrapped vegetarian vegetables wrapped in the basket steamed, the skin is white and soft, the filling is green in the green, bright and pleasant, as soon as the cage is opened, the room is full of raw fragrance, the taste of food is beautiful and refreshing, eat more than greasy, eat tirelessly.
Ningbo Tangyuan Shop ningbo tangyuan
Ningbo Tangtuan Shop is one of the signatures of Yuyuan Mall, and their Ningbo Tangyuan is very famous. Because of the reasons in Shanghai, the fame even exceeds that of Ningbo's "tank duck dog". It is also eaten freshly, but the price can be much more expensive than the "tank duck dog", of course, the "tank duck dog" is relatively not cheap. So I put it at the end, not to take it to the finale. They are filled with black sesame seeds, lard fat oil, and a little white sugar, and the outside is kneaded into a ball with glutinous rice flour, and when cooked, it tastes sweet and delicious, which is very funny. Because this glutinous rice ball is floating and sinking in the pot, it was first called "floating yuanzi".
(The pictures in the text are from the Network, if there is a copyright problem, please contact Xiaobian to delete)
This is the top ten snacks of the Shanghai City God Temple introduced by the editor, and there are other snacks that the editor has not introduced? Please also ask friends not to be stingy with ink and ink, leave a message in the discussion area, and inform one or two!