Don't know where to go? Then go to Shanghai!
Why don't you know why you go to Shanghai? Then eat!
Walking through the different neighborhoods, you can embrace the trendy international metropolis of petty bourgeoisie, or you can embrace the old Shanghai Rice Road with the smell of home-style fireworks.
I love that even the May Day holiday can squeeze myself into the subway with friends and make an appointment to visit the store.
In the past, most of them explored some fashionable new stores, but a while ago, Xiaobian found a food documentary about Shanghai's time-honored brands, "Fireworks and Taste", which not only circled the old brands that led the Shanghai trend, but also told you the most worthwhile signature dishes.
I can even tell you what time to mix yourself into the ranks of the locals and enjoy the most Shanghainese city style.
Being able to land on the documentary humanities channel of Shanghai Television Station must still have a little weight.
The editor who brushed 7 episodes in one breath will give you a list of long-established restaurants and signature dishes today, and collect them to go to Shanghai to eat and eat
Documentary: "Pyrotechnics"
Viewing platform/requirements: iQIYI VIP, or Bilibili Grand Member
Special note: Most of the long-established brands have multiple branches, and they can search for the most convenient one according to their itinerary
The underrated pasta kingdom
Use it to open up the daily life of Shanghainese
It is too foreign, so that outsiders think of Shanghai will always feel that it is petty. But in fact, what rules the daily life of Shanghainese is a bowl of toppings.
Dexing Pavilion
The birthplace of haibang cuisine
Come and order the braised hoof noodles
Dexing Hall, founded in the 4th year of Qing Guangxu (1878), the birthplace of Haibang cuisine, the originator of Shanghai Benbang. It sounds like a lot of, but the popular snacks served on the ground floor are very close to the people.
Many people rushed over just to eat a bowl of noodles.
Shanghai, which is full of land and money, has spent a lot of money to become a factory restaurant after the front shop, and has its own noodle processing factory, so that the noodles of Dexing Hall are also exquisite.
The soup is also not an ordinary soy sauce soup, pork bones and eel bones boiled in broth and then accompanied by ancestral noodle brine, rich and fresh flavor.
But the secret to conquering the people of Shanghai is delicious toppings, especially stewed hooves.
Ancestral old brine + selected hooves, prepared at five o'clock in the morning, until eleven o'clock can not come out of the pot.
Each hoof is crispy and crispy, and it can easily pump the bone. After that, the master will "shape" it by hand, wrapping the meat with skin, so that each final piece of the finished product has skin and tendons and flesh on the hoof.
After that, it is frozen in the refrigerator for 8 hours, and the skin, meat, and soup are frozen together, and the slices are melted in the hot noodle soup, and all the flavors bloom in front of the diners.
Rarely
Shanghai "King of Pork Rib Rice Cake"
Let's order noodles with spicy sauce and shallot oil
With the rib rice cake on the beach, but also let the fresh come nothing else, that is, the oil that has fried the ribs is particularly much.
As a result, the home-cooked toppings have a unique flavor in the freshness.
For example, the hot sauce noodles here, the dried tofu with toppings should be fried, the potatoes, bamboo shoots... It is also fried so that the final hot sauce has a strong aroma of ribs.
Knowing how to use oil, let the shallot oil mixed noodles have also become the signature of the fresh noodle stalls.
Instead of rushing to boil the oil with the fresh shallots of the day, the shallots are retained for a period of time and blown dry to reduce the spiciness and increase the flavor. Accumulate to a certain extent to press the oil. Fry until the shallots are browned and all the flavors melt into the oil.
A bowl of white noodles, poured with shallot oil, put some open foreign and spices, do not know how to explain, in short, it is delicious
Gong Delin
The "vegetarian originator" that meat lovers also like
Let's just order plain noodles
Gong Delin, the big brother of Shanghai's vegetarian food industry, vegetarian food production is a national intangible cultural heritage, and imitation meat vegetarian food is its first initiative.
A vegetarian broth has made its home's vegetarian noodles conquer countless carnivores that can get up early.
Ginseng, red dates, porcini mushrooms, soybean sprouts, mushrooms, chicken leg mushrooms... Wrap in sand and boil in boiling water for two hours to nourish the flavor.
There are actually many vegetarian toppings to choose from, and I want to eat a little bit of Amway Babao hot sauce noodles:
Mushrooms, carrots, dried incense, bamboo shoots, green beans, shiitake mushrooms, white fruits... The umami ingredients in the vegetarian diet are combined with homemade hot sauce, which is rich in taste and flavorful.
Like the crisp and tender combination of taste can come to Luohan noodles:
Shiitake mushrooms, fresh mushrooms, fungus, vegetarian gluten, porcini mushrooms, chicken leg mushrooms, bamboo shoots... Come to a chopstick, a variety of tastes and aromas in the mouth rampage,
Xiaobian especially loves vegetarian gluten, and does not know what secret method is used, that is, it is different from the outside.
Old half fast
Meat noodles that have won the National Gold Medal
Come and order the simmered noodles
The main Yangzhou flavor of the old Banzhai, the signature is naturally Jiangsu Dingding famous dish noodles.
Too much trouble has led many noodle restaurants to no longer make their own meat, and the old Hanzhai still adheres to the time-consuming and laborious traditional method.
The selected pig front trotters + pickled wind chicken + old brine soup + secret recipe seasonings are boiled for 3 hours, so that the delicacies of pig trotters and wind chicken are integrated with each other, achieving the most unique taste of old half-jai meat.
The trotters are mashed, poured into the viscous old brine soup, and frozen for more than 12 hours. Slices are served with the noodles, and the old brine soup gradually thaws to make the whole bowl of noodles more fragrant.
Another feature of lao Banzhai is simmered noodles, which are not cooked very quickly in the boiling soup, but simmered in the bone broth together with the fried snow vegetables, and the alkali flavor of the noodles is fully integrated with the snow vegetables and bone broth, and the delicious taste seems to be "natural".
New Ya Cantonese Restaurant
Zhang Ailing's favorite Cantonese restaurant
Come on a bit of wonton noodles
Founded in 1926 and endorsed by many celebrities, Xinya Cantonese Restaurant has attracted many Cantonese morning tea lovers in Shanghai, ordering a variety of dim sum, and everyone loves to come to a bowl of wonton noodles.
Half meat and half shrimp in the filling, eat it into the mouth smooth and elastic teeth "porphyrin crisp".
The noodles are bamboo noodles, the production is very exquisite, with egg aroma, refreshing teeth, and long soaking does not rot.
The soup looks clear, but it's actually super elaborate.
Earth fish, pork bones, shrimp roe, bonito shrimp shells... Lu xian fuses fresh water, and it is super fresh without a little MSG.
Also standard is cabbage and leek shreds. Drink a morning tea slowly, and any getting up will calm down.
Little Shaoxing
Shanghai is the top of the chicken world
Come and order chicken bone sauce noodles
Speaking of white chopped chicken in Shanghai, it is Xiao Shaoxing, making 600 chickens a day, and the derived porridge, blood soup and noodles have also become representative works that can be eaten by people.
The only chicken bone sauce noodles, the main ingredients are fried dried beans and large pieces of boned chicken,
Sichuan master in charge, boiling sauce with peppercorns and peppers, so that the finished chicken bone sauce has a little spicy, a little hemp, a little fresh, a little sweet, won more people's love.
After making it, soak it on the stove, so that every inch of the texture of the dried tofu and chicken breast is also soaked with aroma.
The real three yellow chicken chicken noodle soup, put a spoonful of special chicken bone sauce, sprinkle some green onions, purr and eat a bowl, super comfortable.
Carnal food partner
Don't eat these hard-to-become magic foodies
A century-old shop that began in 1921
Come and order rib rice cake
Pork rib rice cake that has grown up with generations of Shanghainese: carb + grease + fried + secret sauce, even if you haven't eaten it, look at these keywords to imagine its deliciousness.
The most famous plate must be in a century-old shop - rare.
The craftsmanship has been passed down for nearly half a century, making the rib rice cake here a little different from other places.
One plate has:
A piece of ribs, marinated and wrapped in paste twice and fried. The color is golden, the outer layer is crisp, and the meat is tender and tender, and the gravy is chewed.
Two pieces of rice cakes, soft and tender, fried and then put into the broth and simmered, look ordinary but full of oil aroma, meat aroma, but still retain their own rice aroma. Tear with your teeth and chopsticks, the fun is endless.
The essence is served with the store's homemade spicy soy sauce. Sweet and spicy, pure and pure bite of meat is particularly satisfying.
Deutscholas
Shanghai's oldest Haipai Western restaurant
Let's order pork chops + borscht and steak
As one of the earliest cities in China to open up to the outside world, the Haipai Western food improved by the old Shanghainese according to their own tastes has also become the taste of old Shanghai that has been passed down for generations.
Among the many categories, the ones that must be tasted are borscht and pork cutlets.
Founded in 1897, Deda Western Restaurant is known for its high cost performance among many of Shanghai's oldest Western restaurants. Not sticking to tradition, the post-90s guys were used as chefs, and the improved dishes were liked by the older generation, and also attracted a group of young new customers.
Borscht, based on Russian red cabbage head soup. However, after localization, the Russians probably did not dare to recognize it.
If you hate the earthy smell of the head of the red cabbage, you will replace it with cabbage, and if you like the sweet and sour taste, add tomatoes to it.
In order to make the soup more mellow, De da also added beef nuggets to cook, in order to please more people, boldly removed the celery. The cooking process of a pot of soup lasts up to 6 hours, and the sweet and sour flavor is strong.
Tonkatsu, based on the Vienna Tonné, Austria.
First pounded and then salted layer by layer, fried in two hundred degrees of oil pan until crispy on the outside and tender on the inside. Shanghainese flavor must be served with Taikang Yellow Brand Spicy Soy Sauce. Sweet and spicy, it is addictive before you know it.
The high cost performance of Deda is also reflected in the filet steak in the store. The price of the same quality steak here can be called close to the people.
The gravy is fried on all sides, the red wine is poured to remove the meat, and the homemade black pepper sauce takes the delicacy straight to the next level.
Come on white chop chicken
It grew from a humble stall to a large restaurant. With a plate of crispy, tender and beautiful white chopped chicken, Xiao Shaoxing has become the summer memory of many Shanghainese.
As soon as the weather gets hot, the door opens at seven o'clock, and at half past six there are already old patrons guarding the door.
After entering the store, order a plate of chicken, chicken feet, chicken neck... Cold, with its own rice wine, and old friends bragging about a meal for two or three hours, the next day is fun.
The selection of materials is exquisite, 90 days of three yellow chicken, can not have scars, and must be hens, cooked quickly immersed in ice water.
The skin is tightened, the meat is super tender but chewy, and it will leave a fragrance in the mouth.
And to dominate the Shanghai chicken industry for several years, the secret must be a special dipping sauce.
The recipe was a secret, locked in the bank's safe, and only the deputy general manager who signed the confidentiality agreement and the master who made the soy sauce in the world knew about it.
Super super invincible fragrant, empty stutter will not be salty. Xiaobian's Guangdong friends are deeply addicted to a bite. Many Shanghai aunts are bitterly "entangled" whether they can sell soy sauce alone to buy home braised pork.
Eating chicken alone is not enough to accompany a bowl of chicken porridge.
High-quality three white chicken chicken soup porridge, the chef every morning at 6 o'clock began to burn, constantly stirring and boiling for an hour and a half. Pour a little secret dipping sauce into it. It is also an attraction that makes many people come again and again.
Old Zhengxing Restaurant
Awarded "One Michelin Star" for five consecutive years
Come and order grass head circles, sauce recipes
Founded in the first year of Tongzhi, Lao Zhengxing Restaurant is one of the most prestigious "Shanghai Benbang Cuisine" restaurants in Shanghai, and is favored by Michelin.
It is said that the braised circle first appeared in Lao Zhengxing, and now when you enter the store, you must order a plate of straw head circle.
The ultimate collision of heavy flavors and small freshness.
It takes a little courage to love it, because the circle is not an ordinary large intestine, it is a more valuable part of the intestine, and a pig can probably only cut out 3 pieces.
And the ordinary large intestine wall has only one layer, but the circle has 3 layers, and the teeth can really sink into it. Braise it, and set off fireworks in your mind with every bite you chew.
Fat oil is also more than the large intestine, and it is easier to eat greasy. So it should be accompanied by the famous "oil rag" grass head.
Quickly sauté to retain the original flavor, and add strong flavored liquor to make the aroma more attractive. Spread under the circle and silently add flavor.
Eat a bite together, with the fat of the circle in the mouth and the freshness of the grass. It's so beautiful that you can't swallow it.
And when I came to Lao Zhengxing, I liked meat and promised me that I would definitely come to a signature sauce recipe.
Choose the back of the pork ribs, the part where the fat is mostly, marinate the whole piece, steam shape it, extract the bones, cut out a large piece of square meat, and then steam it in the steaming box for four hours together with the homemade sauce.
After the steamer, return the sauce mixed with grease from the bowl to the pot, stir and cover the meat again.
The square meat on the table, the fat meat on the upper layer is almost crystal clear, a little movement began to shake but did not collapse, the grease was steamed out, extremely crispy into the taste, the spoon was lightly touched to "split into pieces", empty mouth to eat the mouth that melted, mixing up the white rice is a must.
The lean meat part is also surprisingly tender, full of sweet and salty sauce, and the loved one does not eat it for a few days, but he is afraid that he will drool in his dreams.
Yangzhou Hotel
Well-known Chinese and foreign "Mojia cuisine"
Come and order a stewed crab powder lion's head
If you want to eat Huaiyang flavor in Shanghai, the most famous may be Yangzhou Hotel.
The sign of yangzhou hotel is a stewed crab powder lion's head. The two words of stew show the high standards and strict requirements of raw materials.
It is also very much to do:
Select a piece of 7 minutes thin and 3 minutes thin, no tendon tender pork, hand sliced and cut into small pieces, each knife is calm and fine, each small grain of meat is square.
Whipping vigorously, the palm is concave to what it looks like to knead a perfectly rounded ball, and it takes a long time to master.
Simmer for three hours, every gap in the balls is filled with broth, take a bite, crab sweet, meaty, full of freshness.
Hong Changxing
The earliest lamb hot pot restaurant in Shanghai
Come and order hot lamb slices
In the summer, it is necessary to eat hot pot and drink ice drinks in the middle of a sweat! Eat more Sichuan-Chongqing hot pot, it is better to try the traditional Beijing-style shabu-shabu.
The birth of Hong Changxing is also very interesting.
The first Beijing team to come to Shanghai to break into the docks is not accustomed to Eating Shanghai cuisine, brought his own cook to his own drama team to open a "Majia Ban Gang Room", idle time to open a business, did not expect more and more people to come to eat.
Yin and yang made mistakes, brought mutton into Shanghai, becoming the earliest halal lamb hot pot restaurant in Shanghai.
Sticking to tradition, even top chefs who come to eat it must nod their heads in agreement that the lamb here is different from the outside.
The selection of materials is exquisite, it must be hot lamb. That is, sheep that have not been refrigerated, frozen, and freshly slaughtered on the same day. Fresh meat is rich in flavor.
The traditional method of making, without the use of machines to save labor, you can see the masters cutting lamb by hand.
As soon as the traditional charcoal hot pot is served, the atmosphere is already hot. The lamb is so good that the traditional white water soup is already tasteless when it is boiled up.
Those who like tahini sauce should fall in love with Hong Changxing's special sauce, and there were people who specially supported the sauce earlier.
There are more than ten kinds of ingredients in a bowl, such as sesame paste, peanut butter, leek flowers, soy sauce, rice wine, milk curd brine... Don't grab the limelight of lamb, but it's delicious.
Shanghainese people also have a daily package
Come and appreciate the older generation of Shanghai coffee culture
Apricot Blossom Building
A 170-year-old Internet celebrity who led the trend of the times
Come and order bean paste
While adhering to tradition, we can continue to innovate and stand at the top of the tide of the times. Among all the long-established brands in Shanghai, Xiaobian is most impressed by the Apricot Blossom Building.
The history is really long, and the various awards and honors cannot be said.
Innovation is also really dare. Shanghai's first innovative youth group, salted egg yolk meat pine green group every year before the Qingming Dynasty to refresh its own queuing myth.
You think that the only things that can cause the Shanghai frenzy are youth dumplings, moon cakes, rice dumplings, all kinds of dim sum... That's so naïve, even the steamed buns can bring an average of 40,000 yuan in sales to The Apricot Blossom Building.
Not an ordinary steamed bun. The fermented strains cultivated by ourselves make the soft, tough old yeast steamed buns with a faint aroma of wine.
It takes two or three years to make skins alone, so that you can understand how to make a steamed bun maintain a constant taste in the case of humidity and temperature throughout the year.
If you want to have more flavor, you can also try meat buns, chicken buns, char siu buns...
The most famous is the bean paste, the apricot blossom house bean paste is famous throughout Shanghai, not the traditional water bean paste, is the secret oil bean paste. Delicate and sweet, often out of stock, not what you want to eat.
The signature of Shanghai's vegetarian restaurant industry
Come and order vegetarian buns
In the Shanghai Mantou River, the price of Steamed Buns in Gongdelin is not cheap. However, because of the recognized good selection of materials, handmade bags are still in short supply every day.
All are "the same day". Mix the ingredients every morning, then hand and roll out the dough to make more than two thousand buns by hand. Sold out and started over the next day.
In the huge steamed bun family, the most popular one is the vegetarian steamed bun.
It looks ordinary, but every ingredient is not small. Shiitake mushrooms are money mushrooms with thick and fragrant meat. Green cabbage is a cauliflower that serves people with tenderness. Gluten is also made daily.
The craftsmanship is exquisite, so that it is tender and crispy to eat in the mouth. Fragrant can conquer meat lovers.
Yanyun Building
There is Quanjude in the north and Yanyun Building in the south
Come on a silver wire roll
More than 80 years ago, Yan Yunlou pioneered the operation of Beijing roast duck in Shanghai, which became a hit, and Mei Lanfang and Yu Zhenfei also became guests. More than 80 years later, it is still the representative of Shanghai Beijing cuisine.
Braised shrimp, roast duck, sashimi fillets, salted belly... I thought that the Taste of Beijing was so rough, but in the dim sum department, there was also a famous point that just looked at it and sighed finely - silver wire roll.
Many people first know it should be in Mr. Jin Yong's "Shooting Eagle Water Margin", Huang Rong in order to please Hong Qigong to produce a silver wire roll, was praised by Hong Qigong as "almost more delicious than duck".
Craftsmanship is desperately needed. Use the dough to pull out 128 silver wires of uniform thickness. Strips, cut into sections, roll out the noodles, reel, wrap tightly, steam... As soon as you enter it, you feel unusual.
Big pot spring
The palm of the water raw fry
Come and order raw frying
In Shanghai, there are also different schools of raw frying, clear water / mixed water, live noodles / dead noodles, crispy bottom / crisp bottom, white soup / red soup...
And when it comes to qing shui raw frying, the most famous is definitely the big pot spring. Conquering Michelin is nothing to blow, what can be blown is that the grandmother of a friend in Shanghai wants to come every three to five to relieve the hunger.
A specially customized 20-pound large iron pot does not stop all day, and now it is impossible to find this kind of iron pot, so that the softness of the large pot spring frying bottom plate has almost become the only one in Shanghai.
Slight soup, crisp bottom, loose noodles, tight meat, even if it is burned, it is still reluctant to take this bite.
A popular king with at least 2,000 sales per day
Come and order a beef fried bun
Compared with shabu-shabu, Hong Changxing's beef fried bun may be even more famous. Famous enough that you don't necessarily have to eat it if you want to.
Before the snack stalls even opened, someone began to queue, and queuing for two hours was not surprising daily operation.
Beijing-style restaurants, the food is with the atmosphere of the northerners. The beef fried bun here is almost twice as large as the ordinary raw pan-fried bun in Shanghai, and the filling is also more honest than the ordinary beef fried bun.
Beef is made of beef neck and rib meat, after cutting and homemade secret mixture kneaded together, the water added during the filling process is not ordinary white water, if the beef bone + more than a dozen spices, 7-8 hours to boil out the broth, so that the aroma is stronger.
The finishing touch is the addition of curry, which suddenly makes the traditional beef fried bun taste suddenly playful.
Come and order a small pot of coffee and sea pie snacks
At noon, we start cooking Western food, and in the morning, it is the favorite café of the older generation in Shanghai.
Here you can see the most authentic old Shanghai coffee style, not the lonely romance in Wong Kar Wai's movie, but the voice of the people, vivid and lively.
The old customers brought their own tea leaves, gathered at a table with their friends, read newspapers, rattled, ate breakfast, fought crickets, watched cats nibble their feet... Spend a morning and then disappear into the crowds of shopmen.
It retains the characteristics of the siphon pot brewed coffee from decades ago, and it takes a long time to make, but the aroma can fill the whole house.
On the table to add canned three-flower evaporated milk. Pure older preferences.
The older generation also loves haipai dim sum, such as butterfly puff pastry and cream cubes.
Deutsche has its own food factory, which produces less and less old flavors on the market.
Creamy cube, cream made of pure natural butter, thick and not light at all, framed with Baroque swans, and eaten is that solid.
Discussion today
Happy May Day~
Where did you go to play today?