Not long ago, I wrote two articles about the Beijing Office, and some friends in Shanghai left messages saying that they wanted to see the Shanghai Office. As a responsive frolick, this is not in time to finally freshly bake this article in Shanghai before the eleventh, and everyone can eat all over the country even if they do not go to Shanghai for seven days on National Day.
This time I stayed in Shanghai for almost a week, going to two authentic Shanghai offices + four wild "shanghai offices" that do not lose the local flavor. I have to say that it is worthy of being a big magic capital, and the taste of these restaurants is not at all inferior to that of the Beijing Office, and there are two that I think are even more brilliant than the Beijing Office.
Before starting to eat, I would like to teach you the methodology of choosing a restaurant. When I wrote about the Beijing Office before, I mentioned two ways to pick up the Beijing office, in fact, this can also be applied to find authentic restaurants all over the country.
1. The smaller the provincial and municipal level of the restaurant name, the more flavorful the dish is (for example, the door is Yibin restaurant, which is more likely to be better than Sichuan restaurant).
2, the menu directly indicates the local place name of the dish, the general level will not be bad.
In addition, because I wrote a treasure drink contributed by netizens across the country, hoarding a refrigerator, this time brushing "Shanghai Office" I also summed up another small skill, simply put, open the menu directly to the drink piece, if there are niche drinks that locals know, the probability of this restaurant being delicious can be increased by 30 percent.
After learning the theoretical knowledge, it is time to practice with me. It should be noted that the order of the six "shanghai offices" this time I did not rank according to the recommendation index, because it was so delicious that it was difficult for me to choose, so it was better for everyone to choose directly according to their favorite dishes.
<h1 class="pgc-h-arrow-right" data-track="15" > 6 "offices in Shanghai"</h1>
All delicious!!
Yunnan vegetables are harvested in the clouds
After eating, I want to fly to Yunnan
Per capita: 156 yuan / person
Address: Yunnan Building, No. 2088 North Zhongshan Road
Business hours: 10:30-14:00, 17:00-22:00
This shop is the Shanghai Office of Yunnan, and most of the beijing offices are different from the ancient and simple painting style, Yuncai Yunnan cuisine contracted five floors in one go, tea houses, specialties, restaurants, banquet halls are directly installed in this building, allowing you to experience the flavor of Yunnan in one stop.
I went directly to the restaurant on the third floor this time, and found that there were also many souvenirs and special fungi in the lobby on the third floor, so when waiting for dishes, you can stop by.
Because not long ago, when Daying went to Yunnan, she ate the local cold mixed rice noodles, saying that it was cheap and delicious, and I was hungry enough to not be able to do it, this time I also ordered a bowl of colorful cold rice noodles.
When the colorful cold rice noodles are first served, a bowl full of ingredients does not look bad. After mixing, I hurriedly took a bite of smooth rice noodles, a variety of tastes intersected with each other, and the fine taste was a little sweet, and later I learned that the indispensable condiment in the cold rice noodles was sweet soy sauce.
It's just that for me, this mild taste is a little bit less interesting, so I asked the waiter for a hot sauce. I didn't expect to give me a big bowl full of oil and spicy seeds.
Pour into the bowl and mix well, the spicy oil is spicy, vaguely shuttled through the various tastes, soft and fragrant, the whole bowl of cold rice noodles sublimated at once.
If I had gone back to summer, I would have wanted to come to a bowl every three or five minutes.
I am a tofu lover, and every time I go to a Yunnan restaurant to pack pulp tofu, I must order it, but there are very few authentic foods. Fortunately, the tofu in this house did not disappoint me.
The fried tofu with a pulp forms a thin film on the outside, locking in the tender tofu inside. After cooking in the soup, the whole skin is covered with a thick sauce, and after biting it, it is like eating a slippery tofu brain, so delicious that I want to fly to Yunnan.
Yes, you can't be anxious when eating stone pot tofu, just blow two bites and eat it, it is likely to be scalded by the hot paste inside (don't ask me how I know).
Fragrant fried cloud leg milk cake is a specialty of Yunnan, and naturally can not be missed. Milk cake is actually a type of cheese, and pancakes are a very common practice.
When the golden yellow milk cake is served, you can smell a faint smell of milk. Pick up a slice of milk cake and eat it first, it feels a bit like milk-flavored dried tofu, and then dipped in cumin pretzel, the thick milk aroma mixed with the saltiness of ham, unique flavor.
Yixiang Dunhuang Building
Probably the most authentic beef noodles in Shanghai
Per capita: 76 yuan / person
Address: No. 2212 Zhongshan North, Gansu Dunhuang Building
Business hours: 07:30-14:00, 16:30-21:00
Yixiang Dunhuang Building was actually the canteen of Gansu Office in Shanghai, and began to open in 2006, but I did not expect to be popular because of the high quality and low price and authentic taste, so far the branches have opened 6, which is the most successful commercialization in the Shanghai Office + Beijing Office I have eaten.
All chain stores have a tacit rule among diners: the main store always tastes the best, so I went directly to the Dunhuanglou main store on Zhongshan North Road this time. This Dunhuang building is actually a few hundred meters away from Yunnan cuisine, and it is two steps away.
The beef noodles in the shop can choose the thickness of the noodles, there are a total of nine noodle types, and this detail alone makes me feel very good. Friends who come to eat for the first time may be a little confused, but in short, they can be divided into these three categories:
1, if you like to eat flat noodles, you can choose large, wide and leek leaves. The large width is about two fingers wide, the width is about one finger wide, and the leek leaves are as wide as the leaves of leeks.
2, if you like to eat round noodles, you can choose two fine, three fine, fine, capillary, the diameter of the cross-section of the noodles from 3mm, 2mm, 1mm, 0.5mm in turn.
3, buckwheat edge is the most special, the cross section of the edge is similar to a triangle, the thickness is about 3mm.
Generally speaking, the two thin noodles of the tendon are the noodles with the highest order rate, and I also ordered the beef noodles of the bowl two thins. The standard of a good bowl of beef noodles is 10 words: "one clear (soup) two white (radish) three red (spicy) four green (coriander garlic seedlings) five yellow (yellow and bright face)", it sounds simple, in fact, every step can not be sloppy, Lanzhou beef noodle restaurants in other places can really do not do much.
Before eating, I first drank a mouthful of soup, which was mellow and delicious, and hooked up my appetite.
Another chopstick noodle, which is flexible enough to chew. At this time, it is the turn of the beef slices soaked in the soup, swallow one slice at a time, and have a refreshing feeling when eating.
Like the Beijing Office in Gansu, the spicy of this beef noodle is also added by myself, I like to add two large spoons directly, I always feel that this is the right taste.
Beef noodles are eight minutes full, and you have to pick up a string of lamb skewers to enjoy it.
The lamb skewers in the shop are fat and thin, and after a while, the grease will drip on the plate, and the rich cumin flavor and smell are balanced just right, and I can't help but order a bunch after eating a bunch.
I also ordered a bowl of sweet embryos. The sweet embryo is fermented from oats, retaining the granularity of the oats themselves, chewing sticky, and the taste can be imagined as a sweet wine that can be chewed into the oat grains.
Especially the embryos here I really like too much, how to chew will not feel tired, sincerely recommend that the national milk tea shop consider adding embryos to the ingredients, which is not better than pearls? Even after eating a bowl this time, I will still be a little drunk, and I am curious if this degree is not drunk driving.
Feel the taste of the noodles
It's like eating at a Home in Yibin
Per capita: 57 yuan / person
Address: Room 108, No. 2000 Shangcheng Road
Business hours: 08:00-20:30
Open for 10 years, it is like a cordial community canteen. In fact, it is not stationed in Shanghai, but I think the taste of the dishes in the store is not lost to the Yibin Office in Beijing, which is a people-friendly version of the "Yibin Wild Office in Shanghai".
Walking into the store, you will find that the table in front of the order area has become a small desk of the boss's daughter, scattered with various stationery and textbooks, and most of them are familiar customers, and the boss and everyone will also nag a few words.
In addition to selling noodles, there are also various stir-fry dishes in the shop, and Yibin's specialties are naturally available. The most characteristic Yibin noodles naturally need a bowl first.
When I saw the red oil on the bottom of the plate and the sprouts and minced meat on the top, I couldn't wait for a moment, so I took two photos and started mixing.
The first bite was struck by the fierce spiciness, which did not even take into account the tastes of the locals. When I first entered it, I would feel that this spicy was rampage in the mouth, but after tasting two more bites, it became milder, so I sucked in two large chopsticks in one breath, and when the spicy strength came up, I threw out my tongue again.
In short, this is a bowl of spicy and cunning Yibin noodles. The only drawback is that the amount of noodles is too much, I hum hum to eat for a while, the noodles in the bowl seem to have not changed, I hope that the boss can consider the Yibin noodles after two to sell, for my friends who want to taste everything is more friendly.
Want to know that Yibin vegetable field is not authentic, in addition to Yibin burning noodles, Lizhuang white meat can actually become a test standard. Lizhuang is a town below Yibin, and Lizhuang white meat is the golden sign of Lizhuang cuisine. There is even a saying that "not tasting The white meat of Lizhuang is equivalent to not going to Lizhuang".
Compared with the Lizhuang white meat of the Yibin Office in Beijing, the lizhuang white meat that feels the burning noodles is not exquisite, and the pork is not cut as thin as a piece of paper, and the slices are even, but this has a feeling of home cooking, and it is kind to eat.
Don't look at the combination of red oil spicy seeds + pork seems to be a little greasy, but in fact, this spicy and bowl bottom full of a layer of cucumber is very clever, spicy is mild spicy, cucumber shreds are refreshing, and pork combined with salty, fragrant, spicy are better grasped. I can eat a whole plate even if I don't have a meal (it's written that it's hungry again, it's really delicious).
I originally wanted to burn the scribe, but the boss said that the difference between the burning scribe and the red oil scribe is that the burning copy will add more sprouts, sesame seeds, peanut crushed and other small ingredients, since I ordered Yibin burning noodles, the copy hand to eat red oil on the line.
To be honest, I usually rarely order scribes, because most of the scribes I eat in other places are giant wontons, with less thick skin and less filling and unauthentic spices. But I highly recommend this red oil scribe.
The scribe's head is not large, the dough is thin and tender, after rolling on a circle of red oil, the entrance is slightly numb, the pork inside is salty and delicious, and you will slowly capture your taste buds with a gentle spicy.
After the first three dishes are eaten, it is time for the cold powder to appear. It's just a little disappointing that before I came here, I heard that the hand-rubbed cold powder sold here, but the cold powder I ate that day didn't have any small bubbles.
So much so that I confirmed with the boss twice, is this really hand rubbing cold powder, but the boss is in the affirmative answer. Figure I put here, let's judge for ourselves.
There was also an Easter egg, because it was already two o'clock in the afternoon when I arrived, and I happened to run into the owner and the clerks having lunch. The boss divided the cold pork head meat he made with me and let me taste it too.
This unexpectedly harvested cold mixed pork head meat, the meat taste is lean and elastic, it is enough to be colorful, and the cold sauce is a bit Thai, salty and spicy, with a sweet aftertaste.
After eating a slice, I immediately asked the boss if this dish was usually sold, and the boss smiled and said that maybe he could consider selling it later in the summer. I thought to myself that the cold pork head meat that the boss made at will can be so delicious, then how delicious the other dishes must be, and in the future, Shanghai must roll over its menu.
Colorful Guizhou Qianyuan Guizhou cuisine
One second through the streets of Guizhou
Per capita: 84 yuan / person
Address: Zhangwu Road No. 20 E Block 3 floor to the end
Business hours: 11:00-14:00, 17:00-22:00
It's a bit of a stretch to find this restaurant, which is tucked away in the innermost part of the third floor of the building and makes it easy to pass by. The small storefront, with its outdoor tables, is only 6.
Although the store is small and hidden, but the popularity is very high, when I stepped on the point at five o'clock, I was told that the powder in the store had been sold out, and the business of takeaway was too good to be good.
If you come for the first time, you may not find anyone in the order area, you will be a little confused, in fact, shout a voice in the kitchen, the boss is generally in the kitchen to cook their own dishes.
When I got the menu, I took a cursory glance and knew there was something in the store. In addition to the specialties, I found that there are 6 kinds of water in the store, and there are even many special drinks that only local people in Guizhou will know.
Eat Guizhou cuisine, tofu dumplings are definitely a must-order. First of all, the method of popularizing the tofu dumplings is simple: the dehydrated tofu mushrooms that have been flavored are kneaded by hand, fried in the pan, and then the tofu balls are cut in half, and after the ingredients are sandwiched inside, they are finally dipped in water to eat.
After the shell of the crisply fried tofu balls with tomatoes and broken ear roots, it becomes refreshing a lot, and after the fine pores are drilled into the dipping water, the whole tofu balls become fresh and spicy, the taste is complex and rich, and one bite cannot be stopped.
In addition to the soy product of tofu dumplings, I also ordered a plate of hand-torn tofu. A thin slice of hand-torn tofu, somewhat similar to the stinky dried tofu in the field, the locals tear the skin apart and then dip it in chili powder to eat.
It's just that I think this kind of dry and hard hand-torn tofu is a bit laborious to eat, and I feel that it is more suitable as an appetizer, and if you eat it alone, it will be a bit boring.
What amazed me the most about the whole table was this plate of potatoes that looked unremarkable.
The crispy shell, bitten open, but the inside is soft potato puree, and then dipped in the characteristic dipping water, can this not be delicious!
I also ordered a portion of this rose ice powder, and the taste of its home is somewhat special, extra soft and smooth, scoop a spoonful into the mouth, a little bit, and melt in the mouth.
Stir-in, combined with a faint rose brown sugar flavor, the whole bowl of ice powder becomes very light. I just want to suggest that the boss don't put on this bowl of ice powder for the first time to relieve the spicy, it is easy to eat it in one breath before waiting for other dishes.
Yes, there are also some Guizhou dishes in the store that need to be reserved in advance, such as silk dolls (vegetarian spring rolls), Guizhou pans, bean rice hot pots and so on.
Xiamen Yaying Restaurant
Delicious from Xiamen air freight
Per capita: 118 yuan / person
Address: No. 160 North Stone Road
Business hours: 10:30-13:30, 16:30-23:00
Walking into Xiamen Yaying Restaurant, when you see a whole wall of menus, the Wenzhou people inexplicably feel very kind, and have the feeling of coming to their hometown seafood food stalls.
Looking around again, sure enough, I saw a variety of seafood not far away, and when I asked the boss, I learned that their seafood was all airlifted from Xiamen, and every morning a batch would be transported, no wonder it was so fresh.
First ordered a fried rice noodle as a staple food. To be honest, I didn't expect much from this fried rice noodles, after all, the seafood fried rice noodles I ate in the Beijing Office before, and the perfunctory ingredients really disappointed me. This rice noodle is only 30 pieces, and the prediction level is not too different. But when the seafood fried rice noodles were served, I knew I was going to punch my face.
The whole plate of seafood fried rice noodles is sandwiched between chopsticks, and you will find that the rice noodles inside are very oily, and each one is a transparent golden yellow, which looks very tempting.
And the rice noodles that are good enough, mixed with egg flavor, and then added to the shrimp, squid and meat shreds, it is the whole taste in the local food stalls in Xiamen.
The staple food of fried rice noodles has been there, and the snacks have to come twice. Five-spice rolls are a special snack in southern Fujian, which is actually wrapped in the skin of oil beans with seasoned meat filling, horseshoe and starch, then fried in the pan until browned, and finally cut into sections.
Therefore, the outer crust is crispy, but the filling is still soft and sticky, and you can also taste the crispness of the horseshoe and the aroma of pork. If you eat it alone, I think it is delicious enough, but if you dip it into the sweet and spicy sauce, you have to be careful, it is easy to eat a large plate in one breath, sin.
I also ordered a sea oyster fry, which was large and full of meat, gently wrapped in sweet potato flour and eggs, and then dipped in sweet and spicy sauce, and then took a bite and called out to be satisfied.
As for the small seafood, I ordered a dish of white-seared squid. The best thing to do with fresh squid is undoubtedly white-seared, which can maximize the preservation of its own deliciousness. The more simple this dish is, the more it tests the freshness of the ingredients themselves and the control of the heat.
Pick up a piece of squid first without dipping anything in the mouth, the taste of fresh and tender teeth, and cross to the Xiamen sea in a second. When paired with soy sauce and mustard, the flavor becomes richer and more delicious.
In addition, I was also a barley tea by the hostess Amway, the reason for recommending it is very simple, two words "not sweet", I was moved.
The sweet and spicy sauce in the shop is also the same one I want to have, and I feel that it is the soul of the whole Xiamen cuisine, and with it, I can do a little trick in cooking. After seeing the sign on the takeaway table in the store, I immediately opened the orange software silently and placed an order.
Guangxi old friend raw material powder
Guangxi old watch in Shanghai "second home"
Per capita: 34 yuan / person
Address: No. 1320 Dingxi Road
Business hours: 09:00-23:00
Finally, this Guangxi old friend raw material powder is a bit of my selfishness. Because the store actually only sells three things: old friend powder, snail powder and sour. But the fact that his family can make delicious friend powder is worth writing about it (delicious old friend powder in other places is really too rare).
As a spiritual Guangxi person, my love for old friend powder is far greater than snail powder.
Nanning local old friend powder
One is because I myself prefer soft cut powder, and the other is because the snail powder that I usually buy online can reach the level of 70 points locally, and I can eat a bowl of relief from time to time. But out of Nanning, it is difficult to eat a bowl of old friend powder that has passed, and even the old friend powder I ate before in the Guangxi Office in Beijing has been overturned. Therefore, this almost local limited cuisine is even more tickling.
I heard that I can eat authentic old friend powder in Shanghai, how can this kind of shop evaluation be less than me! I arranged it the night I arrived in Shanghai. Before entering the store, I saw a row of words on the front of the door that read, "Flat powder is airlifted to Shanghai, original and authentic, original", and my expectation value has increased by one point.
Before eating, the National Promotion Ambassador (self-appointed) of this old friend powder takes everyone to review the old friend powder first. Old friend powder ancestral nanning, a bowl of authentic old friend powder in the sour shoots, garlic rice, tempeh and other ingredients are to be fried in a frying pan, stir-fry the meat until slightly discolored, and then add the broth to boil, quickly put in the chopped powder blanched, and finally out of the pot.
Therefore, the ingredients of the old friend powder are fully integrated with the broth, and the aroma becomes a whole, hanging on each cut powder, which is the "old friend flavor".
Ordered a bowl of the store's most basic pork old friend powder. As soon as the end was on the table, I first checked the softness of the cut powder, clipped a chopstick and shook it, this body, most likely stable!
The cut powder is qualified, and it is the turn of the ingredients. I think the soul ingredients in Old Friends Powder are sour shoots and tempeh (some shops also add tomatoes, but this is not a requirement). Compared with snail powder, the fermentation taste of sour shoots will be much softer, and the crisp freshness will be more. This bowl of old friend powder has both things, sour shoots are not only generous, but also taste more than 80 points.
The only thing that is inferior to the local old friend powder is the whole bowl of powder wok, the kind of wok that can only be stirred up by the big fire, this one is discounted a little, but on the whole, it is already a very good old friend powder.
Eat it all!!
In addition to the old friend powder, I also ordered a sour. In the Nanning vernacular, "嘢" has the meaning of "something", which is connected to "sour things".
Nanning's local sour
The method is to put fresh fruits and vegetables such as bale, mango, plums, etc., with vinegar and salt, and then paired with paprika, chili sour vinegar or pepper salt, which sounds like a dark dish, but once you have eaten it once, I believe you will definitely fall in love with its intertwined salty and sour spicy!
There are three kinds of sour in the shop, green mango, plum and bale, and when I went there was no bale, I lit green mango and plum.
Compared with the local sour, the fruit here is cut into smaller pieces, the sour taste is softer, and the acceptance will be much higher for the first time foreigners, and when I eat a few bites, I have begun to miss the summer of walking in the streets of Nanning.
Before leaving, I also heard an uncle in Shanghai and a first-time guest Anli say, "Its pork offal powder is delicious, I come to eat it once a week", and everyone can also try it.
There is a small reminder that the sour shoots in the store are relatively heavy, and if you stay more, you will be pickled into the taste, so it is best to be prepared to eat hot pot barbecue.
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Even after staying in Shanghai for nearly a week and eating 6 "shanghai offices", I still felt that I had not stayed enough. The deliciousness of these 6 "Shanghai Offices" exceeded my expectations, making me full of curiosity about other unlocked "Shanghai Offices", such as the Anhui Guest House with a stinky mandarin fish, the spicy and fresh Lao Liu specialties that only accept reservations (the wild "Zigong Office in Shanghai" recommended by Daying), etc., which are the reasons why I still want to come to Shanghai N times!
As usual, the list of "Shanghai Offices" is put here, and it is good to save a screenshot directly. I wish you all a lot of fun and a good meal!
· Yunnan cuisine ·
· Yixiang Dunhuang Building ·
· Taste burning noodles ·
· Colorful Guizhou Qianyuan Guizhou cuisine ·
· Xiamen Yaying Restaurant ·
· Guangxi Old Friends Raw Material Powder ·
Related Reading:
The first bullet of the Beijing Office: The Beijing Office, the Beijing Food Circle YYDS
Beijing Office No. 2: I really don't want you to know about these Beijing offices
Wild "Hangzhou Office": The wild "Hangzhou Office" has made a big deal out of it, vowing to refute the food desert theory