When it comes to the characteristics of Shanghai cuisine, many people will use thick oil and red sauce to describe it. In fact, native Shanghainese people know that thick oil and red sauce does not mean that Shanghainese people have a heavy taste, but eat vegetables that are sweet. There are not many dishes in Shanghai, and most of the dishes that Shanghainese like are white cuts. White boiled. Steamed, such dishes are too numerous to mention in Shanghai.
1. White cut class representative (white chopped chicken. White cut large intestine. White cut lamb)
There is a saying that there is no chicken in Shanghai, which shows the degree of love of chicken in Shanghai. White chopped chicken is a typical Shanghai representative dish, it seems to be cooked and cut, but in fact, the method is quite cumbersome, and there is no chef's skill for several years. The chicken selection, cooking method and time are just right, I have tried 5 times at home, and never succeeded. Its characteristics are: chicken bones have residual blood, chicken meat is tender and juicy.
The method of treating the large intestine with white cut (herein regardless of the circle or the rectum collectively referred to as the large intestine) is similar everywhere, but only Shanghai has made white cuts, and it is really rare in other places. Its features: soft and tender, dipped in soy sauce taste excellent!
White cut lamb is not as famous as white chopped chicken, but the status in the hearts of Shanghainese may have surpassed that of white chopped chicken. There are no less than 30 or 40 white cut lambs in Shanghai, and there are also differences between the north and the south in the selection and practice of sheep in Shanghai. Any shanghai native you ask can casually say the characteristic white cut lamb in his area, which shows the high status of white cut lamb in the hearts of Shanghainese.
White chopped chicken
White cut large intestine
White cut lamb
2. White boiled class representative: (brine shrimp. Rotten fish. Brine edamame and peanuts)
Shanghainese people like to eat shrimp is also more famous, as long as it is shrimp no matter which rivers, lakes and seas it comes from. Brine shrimp is the most common practice on the Shanghai family table with river prawns. Kiwi shrimp. Tide shrimp. White rice shrimp and the like can be made into brine shrimp, and in general, most Shanghainese use river prawns to make brine shrimp. Its features:: The method is simple, keeping the original taste of shrimp, high nutritional value.
It is a Shanghai dialect and does not know how to pronounce it when translated into Mandarin, which is now a rarity. The selection of fish is generally wild carp (shanghainese called white fish), grass carp and black fish can be. Cut into pieces and marinate directly into boiling water, add some salt. Now there are too few wild fish, and the water quality of the river is poor, which may be the reason for the gradual disappearance of this dish.
Brine edamame and peanuts are common appetizers in Shanghai. The method is simple, here is not detailed, meat dishes to eat more with such a vegetarian dish can give you scraping oil water.
Brine shrimp
Rotten fish
Brine edamame and peanuts
3. Steamed class representative (steamed fish. Steamed sea bass. Steamed crucian carp stuffed meat)
Steamed fish: It is very strange that Shanghainese cut the fish obliquely, telling you why: it is because of this cut that the fish is large and beautiful, indicating that Shanghainese are quite particular about eating. The method of steaming sea bass and striped fish is similar, and the back of the fish can be steamed for 6 to 8 minutes with the flower knife yellow wine and ginger, and drizzled with steamed fish soy sauce. Features: Tender and delicious meat, high nutritional value!
Steamed crucian carp stuffed meat is a memory of childhood, and few people make it now. Wild crucian carp stuffed with meat served with scallion and ginger. rice wine. Salt, put in a deeper bowl and steam for 30 minutes, the soup still has a lot of aftertaste, telling you that it is definitely better than the current crucian carp tofu soup.
Steamed striped fish
Steamed sea bass
Steamed crucian carp stuffed meat
Actually white cut. White boiled. There are many steamed dishes in Shanghai, although these dishes are not very attractive in color, but this is the pattern of Shanghainese: taste umami, eat healthy!