Introduction: Lao Banzhai is a famous long-established brand in Shanghai, opened in 1905, focusing on Huaiyang cuisine, which has a history of 113 years, and can be said to be a full catering big brother in Shanghai, a century-old store. Famous dishes such as pork, boiled dried silk, white sauce catfish, stewed tiger tail and lion's head are all famous at home and abroad, and they are more praised as "Shanghai's must-have" with knife fish sauce noodles. Unfortunately, it has passed the knife fish season, can not taste the classic, then follow the small editor to taste the old half of the food in these do not lose the knife fish noodles delicious it!
The old Banzhai was originally located at the intersection of Hankou Road and Hubei Road, and was moved to the intersection of Hankou Road and Zhejiang Road in the early years of the Republic of China, founded by several Yangzhou people who opened a bank, originally named The Banzhai Association, and later changed to a Hanzhai Restaurant.
In 1999, due to the construction of municipal engineering, moved to the present site of No. 600 Fuzhou Road, after rectification and decoration to a new look to meet new and old customers, very popular with customers, whether it is takeaway window or internal dining, the store inside and outside are crowded, fame and popularity do not lose the old Shanghai style.
The takeaway window business of various pastries, cooked food and mooncakes at the door is also very hot. They are all freshly made and sold, eaten on the same day, and very fresh! Many of the surrounding residents use it as a small canteen.
Walking into the interior, it is a long queue of order areas, and the queue is so long that the editor can't even see the menu clearly!
Look around, surrounded by all the "old gourmets", fortunately, the order speed is relatively fast, about 7-10 minutes on your turn!
The variety is very complete, the price is also very beautiful, less than 20 yuan can eat a bowl of signature noodles ~
After ordering, go inside is the dining area, the decoration is also very elegant, antique mahogany tables and chairs, green brick tiles, red columns, small palace lamps, clean and elegant, quite a Jiangnan style of leisurely comfort.
The kitchen is also semi-open, and the rules are divided next to the dining area, so that everyone can see the process of noodles being served under the pot, and eating will be at ease.
The pre-prepared bowls are stacked high, like a hill, and have been at peak hour!
Then there's another big play – "Find a Seat"! Xiaobian went to the lunch market, the lobby dining area can be described as "crowded" is no exaggeration, in addition to sitting diners, many customers and Xiaobian, standing and waiting for diners to eat well in the seat, the entire hall is full of support.
Shanghainese who understand the scriptures know that the classic collocation of the old half-fast: lard rape rice + pork! Of course, Xiaobian will not let go!
Seemingly simple lard rice is extremely popular, delicious and cheap, and the daily sales volume is in short supply!
A full bowl, the amount is also very sufficient, steaming, lard aroma, soft stems, fragrant entrance, salty and fresh. The rice is very slippery to eat, not greasy, and the small appetite can eat the bottom of the bowl clean!
The old half-jai's pork is also a must, it is said that the selection is all hoofed front leg meat, and the production process is also very elaborate! The flesh is crystal clear, slightly pink, elastic and chewy in the mouth, fat but not greasy, salty and fresh.
I have always heard that the knife fish simmered noodles of the old half of the zhai are a must, but it is a pity that the xiaobian went when he was not in the season of knife fish, so he ordered another sign - gold medal meat noodles! A bowl of noodles that looks like a dull one contains a big flavor! The soup base is thick and the noodles are not inferior, accompanied by a portion of meat, fresh and luscious, feasting.
The editor of the big stomach king also ordered a separate raw fry, which is also very large, the filling is very full, the bottom of the skin is fried golden brown, bite a mouthful of soup, and the bottom of the raw fry is charred and crispy and very delicious.
As a well-known century-old shop in Shanghai, Lao BanZhai spans more than a century and has always made the most traditional tastes dedicated to the most traditional locals! How many of these old memories can shanghai still survive?