Noodles, a favorite food of northerners. However, it is not only northerners who like noodles, but also in Shanghai, all kinds of steaming toppings are also popular among people.
The origin of noodles in Shanghai mainly comes from Ben bang noodles, Su bang noodles, Yang bang noodles and Zhejiang gang noodles. After years of evolution, in Shanghai's long-established restaurants, they have produced their own signature noodles: Braised Hoof Noodles from Dexing Pavilion, Pork Noodles from Lao Banzhai, Chicken Bone Sauce Noodles from Xiao Shaoxing, FreshLy Obtained Shallot Oil Mixed Noodles and Spicy Sauce Noodles with Oil, and Wonton Noodles from Xinya Hotel. Noodles with different styles form a part of the Shanghainese table cuisine.
Dexing Hall, an old noodle restaurant that opened 140 years ago, can go through three dynasties from the Qing Guangxu years to the present, and must have its unique skills.
The most popular noodle at Dexing Restaurant is braised hoof two fresh noodles, which are made with braised hooves and smoked fish as toppings. Braised hooves are the signature of its home. Whether it is from production or recipe, it is passed down from generation to generation, and it is exactly the same as a hundred years ago.
The fresh rib rice cake shop on Yunnan South Road hides exclusive delicious noodles and spicy sauce noodles.
Fried dried tofu, this is the most distinctive thing about the fresh spicy sauce noodles. All ingredients in the hot sauce noodles are fried in oil with fried ribs, and unlike the dried beans in the hot sauce noodles of other noodle restaurants, the fresh dried tofu is fried and fried thoroughly.
Yu Jie, general manager of Xiandelai, said: "Eating our dried tofu will feel like Shanghainese people say that eating vegetarian chicken, it has a package of juice in it, eating in the mouth will have a feeling of bursting pulp, and the juice will fill your mouth." ”
The noodles are down and poured with a spoonful of ingredients generously hot sauce. This is the spicy sauce noodles that Shanghainese like to eat.
Fresh to come with another signature shallot oil noodles
The vegetarian production of Gongdelin is a national intangible cultural heritage, and the imitation meat vegetarian food is the first of its family, and its vegetarian noodles are also the signature. Dang ginseng, red dates, porcini mushrooms, soybean sprouts, mushrooms, chicken leg mushrooms, vegetarian families gathered together, yarn wrapped up. The vegetarian soup bun is boiled in boiling water and takes two hours.
This is Luohan noodles - shiitake mushrooms, fresh mushrooms, fungus, vegetarian gluten, porcini mushrooms, chicken leg mushrooms, bamboo shoots.
Yangzhou-style long-established restaurant Lao Banzhai is located on Fuzhou Road, where bookstores are lined up. The most famous noodle in Lao Banzhai is knife fish sauce noodles, but the knife fish sauce noodles are only listed in the remaining three months from the end of February to May, and the simmered noodles that are the main noodles of the dish meat are the signature noodles of lao banzhai.
The preparation of the old half-jai's pork is different from other families. The skin of the front hooves of the pig is firm, the meat is crisp and tender, and it is not easy to become slag after cooking. For three hours, the flavors of wind chicken and the meat of pig's trotters blended in. This is the most different taste of the old half-cooked meat from other stewed meats.
Noodles are the most everyday food, cheap and delicious, and you can give it more meanings, such as nostalgia, such as love, but in the purest sense, noodles give us a minimalism that satisfies both delicious and full belly. We don't need too much lyricism to treat it, just eat, eat silently, and feel the moment when noodles warm your body and mind.
Wonton noodles at The New Ya Hotel
Chicken bone sauce noodles from Xiao Shaoxing