Tomorrow is the Mid-Autumn Festival!
This day is indispensable to a reunion dinner!
Only love and good food can live up to it
Shanghainese Mid-Autumn Festival
What the hell is going on?
Let's take a look!
Four treasures of the Mid-Autumn Festival
Fresh meat mooncakes Hairy duck taro Edamame
Around the Mid-Autumn Festival, eat a fresh meat mooncake, drink a bowl of duck soup, eat a taro, peel a few edamame beans, the "Four Treasures of the Mid-Autumn Festival" is complete, it is considered complete!
Fresh meat mooncakes
Divide the mooncake, a small piece of sweetness to the heart.
First of all, the Mid-Autumn Festival mooncake is indispensable! Fresh meat mooncakes are eaten as breakfast, and the meat filling is juicy and crispy.
When the full moon rises in the Mid-Autumn Festival, the family usually sits around and eats Cantonese mooncakes, egg yolks, lotus paste, bean paste, coconut paste... All kinds of flavors, cut by the authoritative individuals on the roof of the house, a small piece, sweet to the heart, happiness!
Hairy ducks
The hairy duck is the most pleasing to the people of Ala Shanghai.
Shanghainese celebrate the Mid-Autumn Festival, and there are ducks on the table. There are many kinds of duck roasting methods, eight treasure duck, crispy duck, sauce duck, taro duck soup...
Among them, the most representative is also the Eight Treasure Duck, which is stuffed with ham, winter shoots, shiitake mushrooms, chestnut meat, shrimp and other eight kinds of hanging fresh head ingredients in the belly of the duck, and the memory is full of fresh flavor.
Taro
The taste of taro is superb!
Taro, eating the local "red stem taro", the root is slightly pink, simmered is not paste, dipped in some white sugar, a bite down, fragrant and refreshing.
Taro is a plant that breeds with bulbs, symbolizing "mother and child depending on each other", so eating taro in the Mid-Autumn Festival has a beautiful meaning.
Soybean
Peel the edamame festival, eat well and wash your hands quickly.
In addition to taro dipped in sugar, when I was a child, edamame and taro were often cooked together and eaten, and edamame taro was fried and eaten. The edamame pronunciation is "hairy head", which refers to a baby or a child in Shanghainese.
Edamame, also known as edamame pods, is harmonized with the words "jia" and "ji", so eating edamame is hoping to be auspicious and everything is smooth. There are several beans lined up in the edamame, which also symbolizes the unity of brothers and sisters. Adults generally teach children to wash their hands when eating well, otherwise they will itch.
Mid-Autumn Festival family banquet
Less is not complete!
Braised pork
The Mid-Autumn Festival reunion is indispensable to a rich family feast! Hundreds of untiguous braised pork, of course, is the first choice, Mu Ma basically will do! Rich color, sweet taste, to the point of crying!
Crystal shrimp
The crystal shrimp, which is smooth and crystalline, crisp and tender, salty and delicious, is also a representative of this dish, which is indispensable in the Mid-Autumn Festival.
Fried shrimp in oil
And fried shrimp! The shrimp shell is red and crispy, if it is left, it is peeled off as soon as it is licked, and the shrimp meat is tender, slightly sweet and sour, and the flavor is unique.
Ring oil eel silk
There is also a sound of oil eel silk, fried eel shredded high head swing a pinch of ginger shredded, green onion, and then directly boiling oil poured down, eel boiling, stirring up a little vortex, just description makes people drooling!
Hairy crabs
It is a good autumn, the hairy crabs of Yangcheng Lake are not good to be absent, the yellow crab yellow, the crystal cream, really the saliva will flow down! Ready to feast on the harvest?
Sake stuffed small rounds
At the end of the reunion dinner, of course, it is indispensable to make a round ball of osmanthus wine, and a bowl of wine is made of small rounds, symbolizing the reunion.
Sugar lotus
Speaking of sweets, in addition to the mooncakes during the Mid-Autumn Festival, Shanghainese people are happy to eat fragrant glutinous and delicious osmanthus glutinous rice sugar lotus, accompanied by the fragrance of osmanthus flowers, delicious enough to make people worry about their stomachs.
In addition to the above traditional Shanghai cuisine
Xiaobian also sorted out some delicacies from all over the country for everyone
It can definitely add a lot to the family banquet
Let's learn it!
Home roast Wangchao meat is tender and chewy, the soup is rich and not greasy, is a must-do dish for Taizhou people when inviting guests at home; stir-fried spicy snails are spicy and appetizing, with a continuous aftertaste, used to drink a must; pickled shrimp is also a special snack of Taizhou, it is crisp on the outside, soft and tender on the inside, and can be eaten as a staple food. These dishes are cooked at the family feast, and the whole family is happy.
Sichuan cuisine masters have made more than 30 improvements on the basis of Kung Pao chicken, and the self-innovation gongbao shrimp balls are eaten on the outside and tender on the inside, the shrimp meat is elastic, and the sweet and sour fruit aroma of lychee is endless.
Hui cuisine master hand in hand to teach the classic Emblem dish braised paddling, beautiful shape, melt in the mouth, can definitely become a big dish on the table that people praise continuously.
The elderly Chinese cooking masters brought with them the roasted Liao ginseng onions. In addition to the soft and sticky sea cucumber, this dish also has a creative addition of barley rice, which enriches the taste and increases nutrition.
What the senior Chinese cooking master has done is an original "pictogram dish" - a hundred birds and phoenixes, made of shrimp meat made of small birds around the phoenix, high value, good taste, the family banquet table has this dish, absolutely long face.
Although the two parts of the pig brain flower and the pig tail are delicious, they are very difficult to do, and must be treated with great care, otherwise the entrance will only have a fishy taste in the mouth. Kitchen masters bring vegetable tofu roasted brain flowers, the use of a few simple tricks, you can make the brain flowers tender but not rotten, fresh and not fishy; Huaiyang cuisine chef through the trick to easily solve the problem of pig tail fishy, difficult to taste, a chestnut roast pig tail package will be taught.
Pig brain flower do you love to eat? Smooth and delicate, melts in the mouth, and is unforgettable after eating!
Recently, corn has been on the market in large quantities, and it is naturally indispensable on the table. Cornmeal can be paired with a variety of seasonal vegetables to make an autumn flavor of the golden garden, delicious and good meaning; corn kernels can be made into pretzel corn, rainbow seven-color shrimp ring, popcorn, suitable for all ages. Simple and simple, you have completed a delicious table.
One stick of corn, making three flavors! The autumn colorful table is full of golden autumn flavors.
Little friends pay attention
Xiaobian sends benefits for everyone!
The happiest thing in autumn
There's nothing better than eating round after round!
What's the must-have dish on your family's feast?
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Source: Where to eat in Shanghai, CCTV home to eat
Editor: Yip Ka Shing