Shanghai red sausage has a delicate taste, salty and delicious flavor, and is one of the classic representatives of Haipai cuisine, carrying countless childhood memories of old Shanghai. But what few people know is that there is still a tortuous and bumpy past behind the Shanghai red sausage.
It all started with the "October Revolution." In November 1917, the cruiser Aurora fired a cannon and lenin's Bolshevik forces launched a charge at the Winter Palace. After several years of bloody and fiery civil war, by October 1922, the Red Army was on the verge of achieving a comprehensive victory in the Russian Civil War. At this time, the Russian nobles, officers, intellectuals, landlords and merchants saw that the building was about to fall, as if they had seen their future destiny. In order to survive, they had no choice but to take their families with them and choose to leave their homeland. As a result, millions of people went into exile, known historically as "White Russia".
White Russian exiles
Xiafei Road
However, Shanghai natives who generally like fresh and sweet taste, in the face of russian-style red sausages with a strong garlic flavor, most of them have to frown, and the strong and thick garlic flavor is indeed not pleasing to Shanghainese. Mikoyan took it all to heart, and his years as a chef gave him the sensitivity of a cheetah, and he immersed himself in the characteristics of the Shanghai local diet and re-formulated a new red sausage recipe. In order to avoid excessive taste, the addition of garlic was cancelled, and the locally produced red soy sauce was added to enhance the color, and for the first time, the real Shanghai red sausage was made. The shanghai red sausage made by the new process has a delicate taste, delicious and delicious, and a bite full of fragrance, and soon received praise from local diners, many people came to visit, and the small borscht restaurant was often overcrowded. People who had the heart came to learn how to make it, and soon after, Shanghai red sausage began to bloom in the streets and alleys of the delicatessen.
This small borscht restaurant survived the turbulent mid-twentieth century and was finally anchored in 1959. After sino-Soviet relations deteriorated, Mikoyan was forced by the internal and external environment, and the elderly, who were more than half a hundred years old, boarded the ferry to the Soviet Union and left Shanghai, where they had lived for 37 years. However, shanghai red sausage has gone through the years, washed lead, been continuously refined and improved by various expert chefs, and has shown more and more vigorous vitality in this magical land of the East, becoming a bright pearl in Haipai cuisine.
Half a century later, the Tang Renshen R&D team is committed to making authentic and delicious Shanghai big red sausage, visiting and researching everywhere, absorbing the strengths of hundreds of families, and discovering the production recipes and processes of that year under the circumstances of fate. Ten years of grinding a sword, after years of tireless up and down searching, carefully polished, combined with Chinese and Western meat products technology, the use of modern advanced Western-style production equipment, to create a series of shanghai characteristics of the fragrant, old Shanghai (no starch), children's nutrition red sausage and a series of shanghai characteristics of the big red sausage, deeply loved by the people of Shanghai. Shanghai big red sausage is selected with good pork leg meat, spices, after marinating, stirring, rolling, enema, steaming and other more than a dozen processes refined, incomparably delicious big red sausage evokes the childhood memories of countless old Shanghainese. Food is the common language of human beings, and the Tang Dynasty god Shanghai red sausage will make more and more people feel the unique charm of Haipai cuisine.