Inheriting the essence of Shanghai cuisine, the "round flavor" of this dish
Every bite is a taste of childhood
Shen Yuanyuan braised three treasures
The signature braised pork, in addition to the pork belly, the protagonist also has more Q-bomb pig trotters and pig tails. The whole dish was red and shiny, and as soon as it was served, it locked our eyes firmly. Before we start eating, we also go deep into the back kitchen to discover the delicious secrets of this signature dish!
An excellent braised pork, the raw materials are quite exquisite, three points thin and two points fat pork rib meat, pig tail only choose the middle section of the fat and lean to ensure the taste. Due to the particularity of the three ingredients, they need to be cooked separately and then mixed together, which is a great test of the chef's skills.
The three treasures that have been burned are plated and poured in order, and the aroma that comes to the face is really appetizing. Not counting the ingredients, this dish takes more than an hour just from stir-frying, stewing to serving. With such careful cooking, it is no wonder that it can burn out the braised flavor that captures the people of Shanghai.
The "top brand" braised pork is still stable, the fat meat is crisp and soft, the entrance is melted, and the lean meat is chewy, although sweet but not greasy at all. The newly added pig's trotters and tails are stewed with gum, the mouth is sticky, and the smooth skin is playfully "shuttled" on the tip of the tongue, and the bone is shed without chewing. Fragrant, salty, fresh and sweet layers burst out one after another, which is definitely more enjoyable and interesting than eating braised pork alone.
Garlic jujube river eel
The garlic jujube eel that comes to the table next is also a signature dish that has been on fire for many years, and the method is also exquisite. Fresh river eels, after being neatly changed to a knife, need to be frozen and let stand for 10 minutes to drain the acid. After that, with garlic, dates and other ingredients, it is simmered using the honbang braised method and simmered until the soup is thick before serving.
Although the stew takes a long time, the eel is still intact, and the good quality can be seen. The eel meat is thick and tender, and it will spread out with a light chopstick clip, and the oily and bright sauce wrapped in it cannot stop the sweet meat feeling. In the sauce, the addition of dates is the finishing touch, making the sweetness of the whole dish more layered and more fragrant.
Black truffle crispy duck
The popular dish crispy duck is upgraded this time to partner with black truffles, using about 2 pounds of duck, marinating for 2 hours to let the duck taste, and then after several hours of air drying and roasting, let the grease melt into the meat. The already oily crispy duck, with rich black truffles, sublimates the texture and flavor to a higher level.
Pick up a piece of duck meat stained with black truffles, the skin is rosy and translucent, the aroma of black truffles is stimulated by the layers of duck fat, crisp on the outside and tender on the inside, and the rich and juicy taste is addictive.
Quicksand glutinous rice red dates
"The heart is too soft", the fame of the year is not at all lost to the signature braised pork. This time, especially in the red jujube glutinous rice balls stuffed with black foreign crisp, it tested the master's skill even more, and the taste was even better. Bite open while it is hot, and the sweet quicksand will come out, and the taste is sweet but not greasy. Let cool slightly, the glutinous rice becomes tough and has a different flavor.
In terms of creative dishes, it is also a constant flower head
Fusion of East and West, surprises
In addition to the authentic and traditional taste of the gang, not stuck to one family, drawing on a variety of cuisines, bringing a lot of wonderful creative dishes, of course, we have to try it!
Tempura butter turtle three eat
Inspired by the Japanese recipe, tempura butter turtle is eaten three times, and the delicate plate resembles the eight inches of a table dish. One-flavor turtle, three ways to eat, Japanese tempura, soup, and rice, each of which is commendable.
The regular tray is decorated with maple leaves, fried to the golden brown tempura, and the rice and turtle soup are placed in a transparent cup and a small bowl. After tasting a table of thick oil and red sauce, I looked at the light turtle in front of me and ate it, which was extremely refreshing.
Tempura butter turtle, golden crispy pine on the outer skin, the sweetness of the turtle meat is firmly locked, and it is crispy and tender on the outside, full of raw flavor. Turtle soup is made with a soft and tender skirt, plus flower glue, matsutake mushrooms, ham, and each spoonful can see the full ingredients. A bowl of soup under the belly, warm heart and stomach, very suitable for the current wet and cold season.
Sturgeon roe sauce with Napoleon crisp
Sturgeon roe sauce with Napoleon crisp attracts attention as soon as it is served. The precious sturgeon roe sauce is plump and cleverly paired with homemade Napoleon crisps and ice-sweet cantaloupe.
The three are sent to the mouth at the same time, the caviar bursts in the mouth, napoleon crisp and cantaloupe neutralize the fishy gas, and also stimulates the saltiness of the caviar, which is very good!
Eight treasure pigeons
Babao pigeons use the method of this gang of eight treasure ducks, using 1 pound of 2 pairs of suckling pigeons, the whole pigeon is boneless, filled with ham, glutinous rice filling and other ingredients, marinated in secret marinade for 2 hours, steamed and then grilled. The pigeon is petite in size, filling is very difficult, and it is undoubtedly a time-consuming and labor-intensive kung fu dish.
The eight treasure pigeons are on the table, and the skin shows a beautiful caramel color, which is very tempting. Ask the waiter to help you split it, the crunchy crust, the smooth and tender pigeon meat, the glutinous rice filling wrapped in ham, even the skin and meat, the filling are eaten in one bite, from the stomach to the heart are satisfied!
Soufflé borscht
Soufflé borscht, which sounds dreamy, combines the Shanghainese favorite borscht with the dessert leader Soufflé, full of creativity. Place the cream on top of the prepared borscht and bake it in the oven. After baking, the baked soufflé is embedded in the bowl like a cloud, so cute that it can't bear to poke.
Pulling out the thick soufflé, the borscht soup is still steaming, the milk aroma brought by the soufflé, the thickness of beef and potatoes is neutralized, the soup is sour and sweet, fresh and refreshing, and every bite is warm.
Nostalgic bean paste pan cake
Nostalgic bean paste pot cake lives up to its name and gives us the taste of childhood. The golden brown crispy skin of the glutinous rice, wrapped in delicate red bean paste on the inside, crisp on the outside and tender on the inside, soft and sweet, won the praise of the audience. It is also specially fried with peanut crisp and white sesame seeds, and the sweet and sticky caramel aroma is added with a layer of nut and sesame aroma.