Holidays
The familiar taste of hometown always adds warmth to the reunion
What is the "new year's taste" in the eyes of the older generation of Pudong people?
Pudong's "old eight" must be on the list
This Spring Festival
The reporter visited the "smell of the old eight" hotel in Zhoupu Town
Look for authentic "old eight" flavors
The enduring "old eight"
This "smells of the old eight" open at No. 4115, Chuanzhou Road, Zhoupu Town, near Zhoudong Road.
The boss Yuan Zhigang is 70 years old this year, and the boss lady Ma Wenxian is 68 years old this year, and the story of the two opening a restaurant will start from March 27, 1988. Why do you remember it so clearly? The hostess said, "Because it was really bitter at the time!" ”
At that time, the couple set up a 150-square-meter storefront with a rent of 15,000 yuan a year, relying on "borrowing 10 yuan here, borrowing 5 yuan there", and finally opened.
In order to do business, the couple also runs breakfast, and gets up at 2 o'clock every day to work on fritters, pot stickers, and porridge. From the earliest single room shop to the current two-story building of nearly 1,000 square meters, the size of the hotel has long been different, and there is a new name that is in harmony with the name of the hostess, but "Old Eight" has always been the same signboard in the store.
Pudong's "old eight kinds" usually refer to the buckle three silks, buckle chicken, buckle bacon, buckle braised fish, buckle egg rolls, buckle three fresh, buckle away oil meat, meat skin soup eight hot dishes, plus a mixed platter, composed of a whole set, once pudong local red and white celebrations on the must-have dishes.
Boss Ma told reporters that in fact, the "old eight" is not set in stone, according to the season, materials, local preferences, slight differences. On the menu of smelling the old eight, the "old eight" series has a total of 16 courses.
Turning over this menu for some years, the reporter was surprised to find that although the price has changed several times over the past 20 years, the price of this small shop is still affordable, and the price of several cold dishes is only single digits.
Boss Ma said that the most expensive thing in the store now is to take the oil sweet meat, the cost is 55 yuan, selling 78 yuan, or the price that just rose last year. Authentic taste, affordable price, full amount of dishes, in the eyes of Boss Ma, this is the "old eight" so far the important factors of customer success.
"Buckle" out of the delicious
Among the eight old samples, the chefs are mostly 60 or 70 years old and have worked for 40 or 50 years.
What are the doorways of the "Old Eight"? The reporter asked the master to show it to the friends!
Buckle three wires 38 yuan / piece
The master has cut the ham meat and winter shoots into shreds, put them into a small bowl close to the wall of the bowl, put a large shiitake mushroom at the bottom of the small bowl, and then put the prepared meat shreds into a small bowl, compact it, add the appropriate amount of spices and steam it on the pot, and finally put the small bowl upside down in the large bowl to form, the taste is delicious.
Steamed three fresh 38 yuan / serving
This is an all-encompassing "old eight", how to come from how to come. The chef will be pork knuckles, small ribs, braised eggs, fried fish, meat skin, etc., cut into pieces and seasonings, put into a large bowl and steam for about 20 minutes, salty and delicious.
Braised paddling 28 yuan / part (optional paddling / belly file)
This dish is the turn of the old stove in the store, and it is impossible to adjust the heat, all depending on the stove head kung fu.
Heat the oil to 50% and remove the herring from the pan until yellowish on both sides. Add seafood sauce, rice wine, soy sauce, soy sauce, monosodium glutamate, sugar, vinegar, etc. to make the soup, then cover the pot and simmer for about 15 minutes. After leaving the pan, drizzle with oil and sprinkle with green onions, slightly sweet and salty.
Take the oil sweet meat 78 yuan / serving
This dish in the restaurant has been recognized as "Shanghai Famous SpecialTy" by the Shanghai Culinary Industry Association. According to the master, the raw material of each sweet meat pork belly has 1.5 pounds, first the meat is white- and boiled, set aside, and then fried in oil until golden brown, fished up and soaked in water. Then add the syrup to taste, remove and cut into thick slices and place in a bowl neatly. Before serving, steam in a cage.
It is not difficult for careful friends to find that the name of the dish of "Old Eight" is inseparable from a "buckle", on the one hand, because steamed dishes are most convenient to serve at the same time, on the other hand, because such dishes have a good shape. When the table is opened, as soon as the steamer is opened, a bowl of "old eight" is upside down into the plate, and it becomes a steaming delicacy.
The aroma of farmhouse dishes is not forgotten
Although the "old eight" are "old", they are still "fragrant" to eat.
On the day of the visit, the reporter happened to meet Aunt Wang, Uncle Jin, Uncle Zhang, and Uncle Xu at a small gathering in the store. When I inquired, all 4 people lived nearby, and the nearest one came to the hotel from the gate of the community, less than 200 meters.
Aunt Wang told reporters that they originally lived near the City God Temple in Huangpu District, and did not come much, because it was inconvenient to change buses. Later, rushing to this "old eight", several friends moved their home to Zhoupu together in 2007, at least 2 times a week, the most lively time, more than 20 people's classmates also held here, Baoshan, Hongqiao students are grouped to come.
Come so diligently, which dish do you like to eat the most? Aunt Wang recommended the "assorted cold basin". Smoked fish, sweet and sour steaks, white chopped chicken, sauced duck, door cavity, pork belly, red sausage, celery, cucumber, peeled egg nearly 20 kinds of ingredients are neatly stacked, it is beautiful. Take the oil sweet meat, buckle three silk, braised paddle these things are even more change points.
"This is affordable, the hostess is kind to people, like a friend, eat out of feelings!" This is the reason why Aunt Wang and her friends prefer this family.
Boss Ma said that there are 39 tables upstairs and downstairs, and there are the most people on Friday nights and weekends, and sometimes a table has to be turned over four or five times. Vegetables come from the 15-acre base in Chongming, which is the reason for the affordable price of vegetables, and the couple still insists on going to the wholesale market every morning at 5 o'clock to get fish and meat, rain or shine.
Although it is hard to open a restaurant, the couple still enjoys it. Boss Ma said that what she was most happy about recently was that this small restaurant had held a "full moon wine" not long ago, and coincidentally, the "full moon wine" of the baby's mother more than 20 years ago was also done here. The simple peasant cuisine bears witness to the happiness of two generations of a family.
Tips: Do a good job of personal protection, consult and make an appointment in advance, the specific situation is subject to the actual situation on the spot!
Editor-in-charge Deng Qingyuan
Source Pudong Release