[Shin's Charm]
Rarely a hundred years old
Old brand new taste
Xiandelai Rib Rice Cake Shop is located in Yunnan Road Food Street, founded in 1921, located in 177 Lane Tangkou, South Xizang Road, a ribs with two rice cakes, drizzled with special spicy soy sauce, the store door often long queue, known as the "Rib Rice Cake King" title, almost household name in Shanghai. This year coincides with its 100th anniversary, and Shanghai has added another century-old store.
At the end of the big world, walking to the fresh to eat a pork rib rice cake, the happiness index is comparable to now to taste a Michelin dinner. Someone once told a story that a child who ate a good rib rice cake was bound to get a few drops of rice cake sauce to drip on his clothes, and when he returned home, the neighbor asked how the clothes were dirty? "White is a good big world, eat fresh rib rice cake to get it!" That momentum was definitely the object of envy for all the children in the alley.
After 11:00 noon on weekdays, white-collar workers wearing professional clothes to eat rib rice cakes are endless, order a rib rice cake, paired with single stalls or small wontons, and then order some joyful snacks. With a good appetite, enter the door and compare "two" with the familiar conductor, indicating that you want to eat two ribs today! On weekends, winter and summer vacations, many grandparents and grandparents brought the third or fourth generation to eat rib rice cakes, children ate full of sauce, many elders proudly said: foreigners are popular to eat steak, Ala Shanghai people eat oil ribs, the same Type of Table!
Rib rice cake is the most exquisite
In Shanghai, there are many long-established hotels that are more than 100 years old, and only those who can operate for a hundred years with a piece of ribs may be rare. What's the cooking tip? After buying the ribs, first go through a unique treatment, diners eat all say that the meat is fragrant, and then the acid ribs are listed, the taste is similar, they began to choose the acid ribs, each piece of about 70 grams, the maximum error does not exceed 5 grams. After the simple processing of the ribs, the paste is sizing and hanging, and the flour, eggs, five-spice powder, etc. are mixed into a batter, and the ribs are soaked in the batter to facilitate the flavor.
Unlike the traditional pork chops that are slowly fried in a frying pan, the fresh one uses two high oil temperatures to quickly fry, the oil temperature rises to 250 ° C, the ribs are slid in piece by piece, and the surface crust changes color immediately after the drainage is fished out, the time is appropriate for 27 seconds, the longest is not more than 30 seconds. After draining the oil, use scissors to cut two or three knives at the edge of the ribs, can not be cut, into the oil pot again, the same can not exceed 30 seconds, the moisture of the ribs is protected by the batter, the extremely short heating time makes the ribs taste more tender.
The golden companion of the oiled pork ribs are two small rice cakes, which are about 15 cm long and about half a centimeter thick, slowly soaked in hot oil that has been seasoned, and then drizzled with sauce. Rice cake sauce is slightly sweet and sour, slightly salty, well set off the rice flavor and sweetness of the rice cake, sticky but not sticky teeth, many diners like rice cakes more than ribs, the chef said that the sauce added jam and seafood sauce, others are reluctant to reveal.
After potting, drizzle the pork ribs with spicy soy sauce and wait 1 minute to start tasting the best taste. Spicy soy sauce is a must-have seasoning for Shanghainese to eat rib rice cakes, and it is now customized by Merlin Food Factory for fresh food.
Golden pair single-stall soup
In Shanghai, many dim sums have their own golden partners, the partner of fritters is salty pulp, the partner of raw frying is curry beef soup, and the partner of rib rice cakes is single-grade. Single gear, containing a gluten stuffed meat, a blind bag, some people joke that it means "single hanging". If there are two of them each, it is called a double stall, and it can be eaten with vermicelli.
Unlike many shops in the market that use oil gluten to stuff meat soup, it is rare to have water gluten stuffed meat. After adding water to the flour and forming a dough, add water and repeatedly scrub and knead, after washing off the starch, what is left is gluten. Oil gluten is made by frying the gluten and fluffy, and then stuffing the meat to cook. Fresh is made by stuffing meat into raw gluten, which is thick and tough, and tightly wrapped in meat filling.
Fresh to every day to break their own bones and chop stuffing, there will be a lot of pork bones, early in the morning with pork bones boiled soup, bone broth plus Shanghai diners like fresh spicy powder, a single file looks refreshing, the entrance is piping hot and spicy, with rib rice cake is quite happy.
"Steel pot" with cold noodles
If the 100-year-old elderly will give people a kind and kind feeling, the 100-year-old is more like an old naughty boy, giving diners unimaginable surprises. As the weather gets hotter, cold noodles from many snack bars begin to be listed one after another, and the cold noodles are served on the plate, plus three silks, ribs or sauce meat, and it is traditional to drizzle with peanut butter.
In the past two days, the rare cold noodles have also been listed, and the moment it was served, many old diners laughed and sighed on the spot: Ling'er! interesting! In front of you is a binaural "steel pot" that was once a must for every shanghainese family, which contains three cold noodles of sesame sauce, and the entrance has a rich aroma of sesame sauce, and it is very interesting to eat cold noodles with a pot.
Sesame sauce cold noodles with a red bean shaved ice, a large cup of red bean shaved ice, frost above the edge of the cup, dotted with dried osmanthus flowers, below is the boiled red adzuki beans, eat when you also have skills, to use a spoon to slowly crush the shaved ice into the juice, and then stir evenly to eat, the entrance is sweet and cold.
"Taste of Youth" finds back feelings
Young people in Shanghai after the 80s and 90s, most of their parents were dual-career families at that time, and most of them went home after work late, and most of them went home by themselves after school. With pocket money and thinking it was too early to eat, I would buy some snacks at the snack bar in front of the school. There are small rice cakes, tenderloin, etc., which are fried and dipped in the soup in a can of Lekoufu, and the unique taste has become a memory of a group of people, but unfortunately it is difficult to find it now.
Many young people come fresh to remember this taste, the chicken gizzard and squid hung on the paste and fried, out of the pot drizzled with sauce, bite down the moment, pull people back to the last century, many people specially with children to relive the taste of childhood, sigh delicious and fun.
What else can you eat when you come here? Classic fried quail, dried tofu fried like vegetarian chicken's signature hot sauce noodles, Sichuan characteristic red oil copy, old Shanghai crispy chicken, etc., fresh as if it has been given a traditional and lively character, giving food more cultural value, to diners to comfort and surprise.
The national tide is rising, and the ribs are crossed
Yu Jie, the general manager of the fresh rib rice cake, talks funny and humorous, three sentences can amuse people, very like to invite people to taste fresh, good at marketing management, he is also the "little naughty boy" behind the old naughty boy.
He believes that "Fresh Come" is one of the most foreign long-established brands in Shanghai, and the city, modernity, petty bourgeoisie and trend are all its genes. Why only present this aspect of taste? Therefore, while retaining the classic taste, he began to try to adopt a younger and more fashionable way of expression, conveying the cultural temperament of the Shanghai School that has been fresh for a long time.
Under his impetus, from taste to form to reproduce a lot of classic Haipai snacks, while inviting designers to redesign the outer packaging of fresh kuaishou dishes, drawing inspiration from traditional culture, and integrating illustration elements, combined with the Haipai "national tide" design style, at a glance, we know that this is Shanghai flavor, know that this is fresh. Shallot oil noodles and double-grade soup are all expressed in an innovative and trendy way, which is given new vitality and allows fresh to formally cross the circle. It is no longer just food, but has become a work, becoming a souvenir and cultural and creative daily necessities that tourists can take away after coming to Shanghai, and becoming a new business card of the "Fresh Come" brand culture. Chen Jun
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No. 36 Yunnan South Road (near Ninghai East Road) 63261284
The bottom floor of No. 9 and No. 15 Yandang Road 13661980372