Located on North Sichuan Road, this Shanghai Benbang shop is said to have been founded in 1933 and has a history of 88 years. For decades, it has been making large pots of spring frying, and now the big pot spring next to it belongs to the restart stove, which is not much history. It is because of the opening of a so-called big pot spring flagship store, forcing this Nanhai hotel that has been doing big pot spring frying for decades to change its name to Lao Zhenghe. According to the old eater, the raw fried taste here is closer to the taste of the previous old pot spring fry.
The decoration of the store is still quite state-owned and time-honored style, and the tables and chairs are still very textured, which is very characteristic of old Shanghai. The overall clean and bright, the decoration looks good, a bit of modern Chinese style, plus the old photos hanging on the wall, but also reflects the long history of this shop, that is, the colorful lanterns hanging on the roof feel a bit contrary. The business is very good, the meal time is basically full, and it must have been true for so long and enduring.
Raw fried buns, also known as raw fried steamed buns, are made of semi-fermented dough, pleats facing upwards of raw frying generally have a higher degree of dough, the dough skin is thicker and softer, after fermentation of the dough skin will absorb the gravy of the meat filling, the bottom of the bun skin has both fried crispy flavor, and sucked enough fragrant sauce, is the essence of the whole bun, the most critical point is that it can also be crispy when it is cold. His family's raw fried bun is very large, the skin is crispy, the meat filling is full, contains soup, belongs to the less juicy type, the filling is well watered, tight and tender. Worthy of the signature, delicious! One or two 11 yuan, the price is expensive, but it is also acceptable.
Eight treasure duck is also his family's signature, 158 yuan a piece, the duck under the pad shrimp slices, duck inside the efferents hollowed out, put on the eight treasure rice, the shape is relatively complete, selling very good. However, the duck selection is relatively poor, and the riot is heavier. There are glutinous rice, red dates, white fruits, lotus diced, pork chops, salted egg yolks, duck gizzard liver, bamboo shoots, etc. inside the duck chamber, and there are shrimp, green beans, corn kernels on the outside, the ingredients are rich, there is a taste, sweet and sticky, or very delicious, if you do not eat duck meat is still good.
The sauce party is also his family's best housekeeper dish, the sauce party is actually curd meat, is cooked together in pieces, so it is called sauce party. The taste is very unique, with a little sweetness, fat and lean meat naturally layered, fat meat is more greasy, lean meat a little wood, the taste feel is not as good as braised meat, but retains the fatness of pork, with rice to eat a piece is still good. The bottom is paired with green vegetables, and the color is really beautiful!
Xiangyou eel paste is a traditional dish of Jiangnan region, mainly because the oil in the plate is still "crackling" after the eel paste is served. Lao Zhenghe's chef played a good role in this dish, fresh eel as raw material, the eel slaughtered that day into pieces and then put into the seasonings together to stir-fry, the finished product out of the overall color of the dark red, thick oil red sauce, fresh and delicious, oily but not greasy.
This gang deducts 88 yuan a piece, which is a kung fu dish that has been broadcast on "China on the Tip of the Tongue". The shape is very special, it looks a bit like a jellyfish, it is scattered with a spoon when stirred, and then eaten with the soup. To be honest, the taste is not much special, the price is more expensive, in fact, the food is just a culture!