# @ Da Dong Da Understand One Dish a Day (362) #
Beijing cuisine, like Shanghai cuisine, has a source and no name. It has to do with the city. Because they are all brought together from different local flavors.
Shanghai was originally a "beach". It is located in the east of China, the mouth of the Yangtze River, the East China Sea in the east, jiangsu and Zhejiang provinces in the north and west, and Hangzhou Bay in the south. The territory is full of rivers and rich products.
Looking through the information, it is known that at the end of the Song Dynasty and the beginning of the Yuan Dynasty, there were taverns in the sixteen shops on the Huangpu River, and in the early years of the Qing Dynasty, restaurants and dim sum shops were lined with streets.
In 1843, the twenty-third year of Daoguang, after the opening of Shanghai, Ningbo cuisine, Anhui cuisine and Shanghai cuisine gradually formed the prototype of Shanghai cuisine. Suxi cuisine, Huaiyang cuisine, Cantonese cuisine, etc. also later had an influence in Shanghai. Shanghainese cuisine is a typical fusion dish. The local cuisine in Shanghai is called Benbang cuisine. It is called "Honbang Cuisine" precisely because it can distinguish it from other regional flavors and is unique. In the past, Wusong, Chuansha and Sanlin in the suburbs of Shanghai produced many chefs who cooked farmhouse dishes with taste and taste.
Ningbo cuisine of Hongyun Building, Zhuangyuan Building. Anhui cuisine of the old drunken white garden, seven star building. Cantonese cuisine of Maxim's, Da San Yuan, Apricot Blossom Building, etc. Representative restaurants that make Su Xi cuisine include Lao Zhengxing, Renmin Hotel, Dahongyun, Ronghua Lou and so on. Yangzhou restaurant that makes Huaiyang cuisine, old banzhai.
Others, Beijing cuisine, Sichuan cuisine, Hunan cuisine, Henan cuisine have also appeared. Western food entered Shanghai, the first of which was the predecessor of the Pujiang Hotel, the Licha Restaurant, which served British cuisine.
"Yongfu" has been operating in Shanghai for many years, and the owner, Mr. Weng Yongjun, is an expert in the industry, and he is persistent and meticulous, and has accumulated a good reputation in Shanghai. "Yongfu" makes Ningbo cuisine. Ningbo cuisine has an indispensable position in Shanghai's food culture. Ningbo offshore, more good at cooking seafood, fresh and salty, original taste. "Yongfu" production on this basis and the integration of international elements, there is a taste, flavor, is a big taste. In the past two years, "Yongfu" has built the "Yongfu Banquet" brand at the beginning of the fishing season, and began a good business with a new weather every year.
This is the first time I have tasted the "Yongfu Feast". "As soon as the East Sea opens, good fish come up", and the fresh taste of the East Sea that diners are eagerly awaiting has been activated since then.
1. Appetizer dish
Squid with vegetables
Dried eggs sautéed dried radish
Nostalgic mom dish
2. Appetizers
The shallots are mixed with the tide
Light shadow fish fillet
Caviar shrimp salad
Boiled crab stocks
Hemp fresh eye fish
Garnish:
Armand de Brignac/Spades A Champagne
Brut Rose, Champagne, France NV/Rosé, Champagne, France no vintage
3. Hot dishes
1. And crab winter melon soup
Monk crab, the dorsal armor is spherical like a monk's head. Generally, crabs walk horizontally, and monk crabs walk straight because their legs are too short. He also likes to live in groups, hovering on the river beach in formations, either forward or backward, just never walking sideways.
Winter melon is made into a swallow vegetable shape, which has a tendon taste. Braised with monk crab into a soup, it has a taste and taste.
2. Rustic white flower gum & Kanto ginseng
Ningbo bamboo shoots and vegetables are marinated with white flower gum and Liao ginseng. Bamboo shoots are sliced bamboo shoots and dried with pickles, and the taste is delicious. Liao ginseng is made with a thorough taste and a good taste.
3. Wellington strip fish
Master Zhou Chen took charge and used the Wellington steak method to make the striped fish. Is a good idea.
4. Snow vegetable fish rice & moss plum fish
Snow fish rice is a rice cut into yellow croaker meat, stir-fried with snow vegetables, and served with pine nuts. Make fish and rice, Shanghainese are the best. In 1983, Mr. Li Yaoyun won the title of the first national top ten chefs with a piece of "pine nut fish rice".
Moss plum fish. Plum fish is a fish that grows at the confluence of fresh water in the Cao'e River and the saltwater of Hangzhou Bay. This time it was the method of using crispy fried taro. delicious.
5. Low temperature smoked Spanish pork with paste squid
The cream squid is a small tube with a fat paste. Served with smoked low-temperature boiled Spanish black pork, it is delicious and delicious.
Domaine Leroy/Le Birch Winery
Aligote, Burgundy, France2015/Elligott, Burgundy, France 2015
Domaine Prieure roch/kitchen knife winery
e Cloud, Ladoix, Burgundy, France2017/La Claude Field, Ladworth Village, Burgundy, France 2017
4. Staple food
Traditional yellow croaker gnocchi.
I ate my own and added another one. It's delicious, the yellow croaker is very tender and worth specially tasting.
5. Desserts
Sesame cold rice balls.
Ningbo is famous for making tangyuan. This time, Yongfu made "sesame cold tangyuan", which is also amazing.
Royal Tokaji/Glory Tokaj
“Exclusively for Papa Shen
Edes Szamorodni. Tokaji, Hungary 2017
The wine is "Shen Ye private custom" glory Tokay Samadini late harvest sweet white wine.
A cheerful and beautiful tasting dinner that brings together famous people from all walks of life. Shanghai cuisine is such an eclectic and eclectic way, becoming the most exquisite, fashionable and avant-garde food stage in China.
Big Dong
Spokesperson for Peking duck
Spokesperson of Beijing Roast Duck
Global Ambassador for Alba White Truffle
Ambassador of Alba White Truffles of the World
Xinjiang Bortala Mongolian Autonomous Prefecture Honorary Prefecture Citizen Honor
Honorable Citizen of Bortala Mongol Autonomous Prefecture
Vice President of China Cuisine Association
DaDong elected as the Vice-chairman of “Chinese Cuisine Association”
Chairman of the World Federation of Chinese Cuisine Celebrity Chefs Association
Chairman of “Famous Chefs Committee of the World Association of Chinese Cuisine”.
Founder of Da Dong Yi Yi Cuisine
Creator of DaDong Yijing Cuisine
Chairman of Da Dong Catering Investment Co., Ltd
Chairman, DaDong Food & Beverage Investment Co., Ltd.
Specially appointed expert of vocational education in Beijing
Specialist, Career Training Program (Beijing)