Can you still eat small dumplings cold? What is the taste of crayfish and kiwi shrimp mixing and matching? Is it delicious to make a small ball of sake to make a "shaved ice model"? "High-quality" mung bean soup, what is the difference?
The weather is getting hotter, Nanxiang Mantou Shop, Green Wave Corridor, Shanghai Old Hotel, Songhe Tower, Ningbo Tangtuan Shop and other shanghai time-honored brands, recently launched dozens of new summer creative new dishes, enriching consumers' summer tables...
Eat cold small dumplings, refreshing and delicious
"Gently lift, move slowly, open the window first, and then drink soup", this is the recipe for eating small dumplings. Xiaolongbao, famous for its thin skin, rich filling, soup, fresh taste and beautiful shape, is one of the hot snacks steamed to order. But this summer, the "ice and ice fragrant small dumplings" launched by Nanxiang Mantou Shop changed the "tradition" of hot food in small steamed buns.
You Yumin, the sixth-generation non-hereditary heir of Nanxiang Mantou Shop, introduced that the skin of the "Ice Ice Fragrant Small Dumpling" is made of special ice skin, which is full of flexibility. The filling core breaks the tradition and has two flavors, sweet and salty, adapting to the tastes of different customer groups.
The sweet "Ice Ice Fragrant Small Dumpling" core is made of peanut butter and banana, which smells fruity, sweet and delicious to eat, and also adds a large piece of peach gum to enrich the taste; the salty core, the butter, mashed potatoes, ham, etc. are prepared in a specific proportion, the salty aroma is dense, bite open the skin of the small dumpling, and the rich butter aroma fills the mouth.
Why did the century-old Nanxiang Mantou Shop come up with such an ingenious combination? You Yumin said that he was inspired by products such as Japanese Daifuku and ice skin mooncakes that young people like in recent years, and also wanted to develop a small dumpling that can make people feel cool when they eat.
The way to eat "ice and ice fragrant small dumplings" is even more ritualistic: the traditional steamer has become a delicate and transparent food-grade small square box, just like presenting a treasured small gift, full of romance.
In addition to the "Ice Ice Fragrant Small Dumplings", Nanxiang Mantou Shop has also launched the "Black Truffle Deer Antler Mushroom Dumplings" and dozens of new summer dishes this summer, including the bad brine flavor favored by the old Shanghainese, "A Bad Bowl Bucket", the Sichuan flavor "Hydrangea Pulling Mouth Chicken" and "Fresh Matsutake Emerald Fresh Shellfish" that young people like.
One ingredient, burned in a variety of flavors
Crispy bamboo shoots crab willow deer antler mushroom, deer antler mushroom vegetarian crispy eel, red onion sauce deer antler mushroom fried abalone slices... At the just-concluded "RuyiQing" Cup Yuyuan Deer Antler Mushroom Creative Dish Competition, nearly ten long-established chefs from LuboLang, Nanxiang Mantou Shop, Songhe Tower, Chunfeng Songyue Lou, Dexing Restaurant and so on made more than 100 different dishes with the same ingredients, which was amazing.
These dishes, the cooking methods, the taste patterns presented, and the styles of presentation are very different, fully demonstrating the imagination and creativity of the new generation of chefs, and finally the award-winning dishes have been on the table of the public this summer.
At noon yesterday, the lobby of the old Shanghai Hotel was full. Many customers found that the menu of the old restaurant had more than a dozen new products: crispy deer antler mushrooms, home-roasted deer antler mushrooms, mandarin fish, fruity borscht ribs, crystal double-flavored shrimp, pea mint leaves... There are creative dishes, but also classic Shanghainese flavors.
Luo Yulin, the fifth-generation non-hereditary heir of the old hotel in Shanghai, said that "summer dishes" have always been prepared with seasonal ingredients, and this year specially added deer antler mushroom dishes. Deer antler mushroom is an edible mushroom, which is rare on the market and is particularly suitable for summer consumption because of its crisp and refreshing taste. This year, we have incorporated award-winning works such as the young chefs' innovative crispy deer antler mushrooms and home-roasted antler mushrooms into the summer menu, reflecting the inheritance and innovation of this dish.
In addition, long-established summer dishes such as Green Wave Corridor, Songhe Tower, and Ningbo Tangtuan Restaurant have also been launched.
Crispy bamboo shoots crab willow deer antler mushroom, home-roasted rice cake catfish belly, coconut egg yolk chicks, yam marble parfait, rose salt steamed river prawns... "high value" and "good taste", is the evaluation of many consumers' summer dishes in the Green Wave Gallery.
Songhe Tower launched a "high-grade version" of Su-style mung bean soup, adding a variety of ingredients such as gold and silver wire, red and white glutinous rice, dates, and winter melon candy to the cool and slightly sweet mint water, making the soup rich and cool.
Ningbo Tangtuan Shop launched a small round ball made of shaved ice wine, especially to cool off...
Column Editor-in-Chief: Tang Ye Text Editor: Tang Ye
Source: Author: Tang Ye Huang Liming