As the editor with the most "spiritual hometowns" in the studio, Qiuqiu is best at digging through all kinds of delicious local dishes in Shanghai.
I have written about Guilin native cuisine, Enshi native cuisine, and Longyan native cuisine...... Thanks to Shanghai, the delicious little restaurant seems to be an endless treasure mine!
Recently, I have collected 3 delicious restaurants with different styles, and I can't wait to share them with you.
Let's take a look at this fat golden clam, the meat is elastic and tender, and there is a pool of fresh sweet juice, and when I eat it, I seem to feel the fresh sea breeze blowing from Bohai Bay.
You must not have imagined that it is hidden in a Yanbian barbecue restaurant, and the kebabs in the store...... Now I'm drooling while writing.
And the crispest and most tender hot yellow throat I've ever eaten in Shanghai!
Not to mention the large portions and large cuts, it is also particularly flavorful, and the sour, spicy and crispy makes people want to grill two large bowls of rice.
And the dry steaming of Shunde, which has been very windy recently, makes people sigh after eating, and the local cuisine has been tricky to this extent? !
So which small restaurants are they, let's reveal them one by one
The list is at the end, remember to save it with one click, and remember to like it and look at it and forward it three times in a row ❤️.
PS, most of them are small restaurants with 100 yuan per capita, which may not be amazing, and it is difficult to ensure quality control like a high-end restaurant.
The first one
There are many dishes, the flavor is right, and there are ingenuity
This Sichuan dish is a sight to behold
Sichuan cuisine that left Sichuan and landed in other provinces has some "common problems": the dishes are relatively simple, the flavor type has been improved, the spiciness, the ingredients are simplified, and although it tastes spicy, it is not enjoyable enough.
But a newly opened Sichuan restaurant recently, after eating it for a long time, it makes people feel satisfied and interesting:
Classic dishes such as mapo tofu and Mao Xuewang are above the average level; Soul toppings such as chili, peppercorns, and kimchi are complete; Many dishes have their own minds and are not the same.
Two hors d'oeuvres really whetted people's appetites.
Waist flowers, generally Sichuan restaurants will be used for stir-frying, or red oil cold salad, but this restaurant seems to borrow the "warm mix" technique commonly used in Jiaodong seafood.
The knife work and heat of the waist flower are very precise, and there is almost no peculiar smell when eating.
The beautiful flower knife is shaped like an ear of wheat, and you can see a little pink after cutting it off; Trembling and trembling when clamped, the entrance is elastic and tender, not stiff at all.
The seasoning is also excellent, no red oil is used, but a large number of green and red chopped peppers, the spiciness is not low, and there is a trace of fermented sour freshness; There are a lot of leeks hidden under the waist flower, and the best partner (one) of the offal! The spicy aroma is tangy, and the hot oil brings out a soft sweetness.
There is also a circle of soy sauce sauce at the bottom of the plate, with a little sweet and sour added, so that the spicy waist flower has a sweet and sour aftertaste, and the layering immediately comes out.
Bowl beef is actually cold beef in a round bowl.
The quality of the beef is visible to the naked eye, and each slice is beef tendon meat of uniform thickness and size, with a little tendon, and there is no leftovers at all.
Like the kidney flower, the beef is not mixed with the same red oil, but sprinkled with a large amount of finely chopped garlic, dried chilies, chopped green onions and white sesame seeds, which is unexpectedly sweet and sour, and brings a little playfulness in the spicy.
The chili pepper is the whole dried chili pepper after burning and then crushing, but also retains the chili shell particles, after the entrance, the aroma of the dried chili pepper and sesame garlic onion, with the chewing a little bit of seep out, very top.
The stir-fry didn't disappoint either.
I especially like this hot yellow throat, it is the most crisp and tender yellow throat I have ever eaten in Shanghai!
The portion is very sufficient, the yellow throat is bold and generous, and the naked eye can see that the plates are piled up, unlike many so-called Sichuan and Hunan taverns, not to mention that they are gone after a few pulls, and they are chopped and small.
The cut here is exactly the same as in Sichuan – large and wide slices with a few vertical cuts in the middle, which preserves the taste of the yellow throat and at the same time hangs more sauce.
It is not difficult to fry the yellow throat until it is crispy and tender, as long as the ingredients are fresh + the heat is in place, how to achieve the flavor is the difficulty, because it is slippery and not easy to hang the flavor.
This plate of yellow throat is very flavorful, the chef is careful when choosing the ingredients, the pickled pepper is finely chopped, after chopping and stir-frying, it will slightly dissolve the texture of the jam, adsorbed on the yellow throat, plus the crisp sour radish help, the entrance is sour, hot and fresh, very appetizing!
It is also a fried fat sausage, and there is no laziness to take the same seasoning.
The production is more like a dry sausage fat sausage, the skin of each piece of fat sausage is stir-fried to create a layer of caramel-colored shell, first crispy and then glutinous, plus a little fat to bring the fat, belonging to the more chewy the more fragrant the player.
The seasoning is a large amount of dried red peppers, which are stir-fried together with the fat sausages to release a rich dry aroma, and the green onion and green peppers provide a refreshing feeling, but the heavy oil is not greasy.
The two classic Sichuan dishes, Mao Xuewang and Mapo Tofu, do better than most of the cheap Sichuan restaurants I've eaten.
First of all, let's praise this pot of hairy blood, there is no messy side dishes, and there are many hairy tripies, duck blood, and fat intestines. Scoop up a spoonful, there are also yellow throat, pork belly, eel silk, pig tongue, luncheon meat, "into the water" is the main, very old-fashioned.
A lot of Mao Xuewang tastes like hot pot, but this pot of soup has taken a lot of thought:
Looking at half a bowl of red oil, in fact, the oil color is translucent, and the treatment is very good; The soup base has the smell of bone broth, which can taste the natural freshness and mellowness; The flavors of various chili peppers and condiments are also completely integrated.
The entrance is fresh and spicy "preemptive"; Immediately after that, the taste and flavor of different ingredients came one after another, such as the crispiness of eel, the elasticity of pork belly, and the smoothness of duck blood; Finally, wrapped in the red oil of the ingredients, it slowly releases the ecstasy aroma of dried chili peppers and dried peppercorns, and the aftertaste is quite good.
Mapo tofu is made in every Sichuan restaurant, and the essence of this dish is "numb, spicy, fresh, fragrant, and hot", but many restaurants make it like braised tofu and minced meat tofu.
It's not easy to eat this bowl in Shanghai.
When served, it is kept warm in a stone pot, and the entrance is still hot.
The minced meat is chopped and crispy, and even the chili flakes are stir-fried over low heat until slightly browned, and when you eat tofu, you can taste the obvious meat aroma and paste aroma, which is not thin at all.
The tenderness is also textbook-level, look at this is a whole piece, in fact, it will be broken when you dig it gently, and it is simply fragrant when you use bibimbap~
This store is called Insomnia Garden, yes, you read that right, it's the name of this QQ space with a sense of age.
The menu is very long, and there are also niche dishes such as "Sanneen" (a famous dish of Zigong famous restaurants) and peacock fish head soup. It's not amazing, but most of the details are in place, and it's a small restaurant that we have eaten with a sense of surprise recently.
However, the location of this store is a little off, near 128 Memorial Road, Baoshan District, Shanghai, it is recommended to try it within 10 subway stations and within 20 minutes by car.
The second home
Meat skewers, Kosai Tadashi
Yanbian barbecue full of fireworks
When I took a taxi to this store, the driver was surprised: "Why don't you go to Korea Street and come here?" ”
Indeed, it is only three streets away from Korea Street, but the atmosphere of the neighborhood is completely different: a little less noisy and lively, and more rustic fireworks.
The owner is from Yanbian, and when you enter the store, you can hear the Northeast dialect and Korean one after another, and open two bottles of soda, which makes you feel like you are wearing a local soul.
The kebabs are the mainstay, and they are indeed authentic Yanbian style: the parts are complete, the dipping sauce is authentic, the heat is precise, and the ingredients are fresh.
The first thing to go on is beef tendon, Yanbian people love to eat this part, and it is divided into large tendons, small tendons and beef tendon skin, which have different tastes and ways to eat.
The big tendon is the two big tendons on the back of the cow, the whole piece is roasted and then cut short, with a little charcoal incense, and the taste is Q and glutinous.
The tendons themselves have no taste, so they need to be prepared with a special dipping sauce. The jam-like texture, sweet and spicy, and the refreshing fruity flavor of apples and pears can be clearly eaten, which is indeed a limited flavor of Yanbian.
Beef tendon skin is a thin layer of fascia under the belly meat, theoretically skeletal muscle + tendon, so there is not only the tenderness of the meat, but also the elasticity of the tendons, as well as the glutinous skin, the taste is super rich, and it is my favorite ❤️.
The meat skewers are very good, beef, lamb, pork belly, as well as crispy bones and palm treasures, each of which can't help but be added.
The beef is lean and tender, but it is grilled with a "bang-bang" springy feeling and juice; The mutton is a little fatter, but the Inner Mongolian goat is used, which is full of fat and has no smell.
The heat is really good, the edges of the meat skewers will be grilled until slightly charred, exuding a faint aroma of charcoal, and I have to praise the cliché of charred on the outside and tender on the inside.
The seasoning is relatively simple, only a drop of chili pepper and cumin, very little salt, the entrance is rich and meaty, and the ancestral barbecue material of the Northeast will be richer.
If there are a lot of people, it is recommended to order lamb chops directly, which is really a product that is not easy to eat in chain stores.
The skewer chef is obviously more patient and meticulous, and the heat of the lamb chops is just right: the skin is baked with a layer of brown burnt shell, and even the bones are roasted, which makes it crispy and very fragrant.
After biting into it, the meat inside is still full of elastic teeth.
A layer of grease, a layer of muscle, and two layers of crispy and crispy crust on top and bottom, this bite is so delicious that it fouls......
The pork belly is a standard beautiful sandwich meat, the fat is basically grilled, and it feels a bit soft to eat; The crispy bones and the treasure in the palm of the hand are both crispy and elastic drinkers~
However, the small shop still makes barbecue, and there are some missed parts.
We don't like the roasted pigeons, the pigeons are browned all over, they don't taste juicy at all, they are dry and woody, and they have an overly fishy poultry smell, so they are not recommended.
In addition to the barbecue, his side dishes are also worth eating.
Yellow clams really must be eaten!! This is probably the fattest, biggest, most elastic and sweetest clam I have ever eaten in Shanghai so far.
It is a specialty of Bohai Bay, and the boss also deliberately chose the best production area Dandong Port, one is the size of the palm of the hand, and the meat is so much that it will overflow the shell.
The taste is wonderful, more elastic than scallops, more tender than bird shells, and the taste is huge and sweet, and simple steaming and boiling is the greatest respect for it.
Mentai fish is also a famous dish in Yanbian, and there are two options here: "stick fish" and "grilled", both of which are traditional local recipes.
Friends who have never eaten it recommend trying "Bao Roast" first, which is to bake the mentai fish and bean sprouts wrapped in tin foil. The meat is firm, a bit like salted mackerel, and each piece is garlic cloves.
For those who love to drink, you can order a "stick fish", which is dried mentai fish, and when you eat it, your aunt will help tear it into strips and match it with a secret dipping water.
The fresh fish and the aroma of the beer dipped in the water are intertwined, and the more you chew, the more fragrant it becomes, and it is a contestant who needs to taste it slowly like an old sake.
Finally, let's have some staple food, from warm noodles and cold noodles to soup and rice, scones, Yanbian has all the characteristics.
I like this bowl of warm noodles, the sweet and sour soup base, with smooth and elastic yellow noodles, you can eat a faint corn fragrance, simple but gentle stomach, it is the best choice after big wine and meat.
You can also have a bowl of stinky miso soup, using the sauce made by the Yanbian people themselves, because the beans in the black soil are of good quality, so they are richer and more mellow than the ordinary miso soup.
It does smell a little "stinky", which is the flavor brought by the fermentation of the sauce. The amazing thing is that there is no smell in the entrance at all, only a thick umami, and even a hint of sweetness in the aftertaste, which is perfect for making rice!
Yanbian's barbecue is not inferior even in the whole of Jilin Province, and this restaurant may be the best Yanbian barbecue I have ever eaten in Shanghai.
Walking in the early summer night when the evening breeze is still cool, there is a warm feeling of diving into the Yanbian Food Street.
This shop is called Shengbiao Barbecue Restaurant, located in Hangbei Road, Minhang District, Shanghai, close to Hongqiao Airport.
The third home
The heat is precise and the pot is full of gas
Shunde dry steaming specializing in single products
The last one is a little famous: after all, it is opened near Jing'an Temple, and the second is that it has a precise angle and specializes in dry steaming in Shunde.
Dry steaming here is a cooking technique in Guangdong, which refers to steaming food without adding water, but the fire is more violent, eating a texture and original flavor, you can see the burnt brown on the edge of the plate, and even the bottom of the dish is slightly sticky, similar to a kind of baking effect.
There are not many options on his menu, mainly pork ribs, chicken, bamboo sausages, pork liver, squid and pork tongue, and we recommend the first three.
The pork ribs are made of small inch ribs, which are really smooth and tender, and they are not the kind of traditional soy sauce pork ribs wrapped in flour, but the texture of the meat itself.
After biting, it is super pink and tender, it is the original aroma of pork ribs, and the fly in the ointment is that the meat is cut too small, and the bones are relatively large, which is not enjoyable enough.
In fact, many restaurants in Shanghai can eat this part, but not many can handle it well.
It will not be chewed if it is too raw or too old, but the steamed bamboo sausage here is crispy and tender, with a chewy feeling, but it can be easily bitten.
The seasoning is a classic soy sauce, using local tempeh, the fermentation flavor is not heavy, and the thin root is specially hooked, sweet with sauce fragrance, very good for rice.
The chicken is also delicious, there are no bones, and the skin is elastic and the meat is tender. The seasoning also uses sand ginger, which blends well with the chicken itself, and there is a strong aroma of sand ginger lingering when eating meat.
The only doubt is the statement of "free-range chicken", my friends and I eat it, and we all feel that the chicken is not old enough and the chicken taste is insufficient, but considering that the price is reasonable, I don't have to mind too much~
Although the main dish is dry steaming, several snacks are well done and not perfunctory at all, which is a plus.
I especially like his stir-fried dishes, the fire is good, whether it is meat or vegetarian, it is full of wok.
The beef used in this fried hanging dragon is of good quality, and the taste is delicate after stir-frying, even if the surface is slightly burnt, it still can't stop the unique soft and glutinous feeling of the hanging dragon meat.
The green onions are green and straight, crisp and sweet, and I have eaten a single one.
Tempeh dace oil and wheat vegetables, Shunde's most common home-cooked dish, fried here is also delicious.
For no other reason, it was because of the fire, and even the lettuce could be fried until it was slightly browned. In addition, the flavor of dace with tempeh is also completely stir-fried, and it hangs firmly on the leaves, which is crisp and refreshing.
The pork knuckle ginger that must be in the confinement meal, it should be added with plum, the amount of vinegar is relatively reduced, there is not so pungent acidity, but it also has a bit of fruity flavor, plus the stewed pig's feet until crispy, it is very easy to eat.
The only small dessert, tapioca syrup, is also very well done.
The quality of cassava is good, it will not be tendony, and the texture is soft and delicate; The syrup is thick, slightly viscous, and the sugar content is also very restrained, and it tastes very refreshing.
Overall, this is a special restaurant that produces a decent amount of food and can eat fireworks, and the fire is always online, which is a rare and affordable and delicious choice in a place like Jing'an Temple.
* * *
The grass restaurants in this issue are all here, they are all cheap shops, and the production may be unstable, and we do not recommend friends who are too far away to make a special trip to check in.
What other restaurants have you eaten at lately? Welcome to leave a message to share!
#头条创作挑战赛#