The story of Matsue's old shop
Micro/Calendar/History
Take your taste buds to "find"
Eat "Matsue flavor" into your stomach
Today's cuisine
"The people eat for heaven"
For the people of Songjiang in the last century
Going to a restaurant is still a luxury
And in the past, Matsue was famous for its restaurants in the city
Small Cantonese restaurants, welcome buildings, Caolu restaurants and so on
Today, only the Caolu Restaurant has been preserved to this day
01 With silver dollars 250 yuan as the founding capital
October 1942
The founder of Caolu, Jin Xingsun
At the intersection of Zhongshan Road Road
Under the plate is a small three-room pavilion
Named "New Star Restaurant"
To the west of the gate of the People's Government of Songjiang Town, Songjiang County, there was the only police booth in Songjiang at that time, and behind it was the Grass House
The staff is only 9 people
This is also the predecessor of the "Grass House"
Since the roof is covered with straw
At that time, it was also called "grass shed"
Songjiang's old caolu restaurant site (Photo by Zhou Shoujie)
02From "Sauce Fried Chicken" to "Kung Pao Chicken"
The grass huts of that year gathered
A master chef who immerses himself in culinary skills
Master Wang Gou of Caolu at that time
There is a "sauce fried chicken" that is very popular
But golden apricot sun will be Sichuan cuisine's special peppers
After reducing the spiciness, add it with peanuts
Very much in tune with the tastes of the Matsue people
This dish has also become a hit
03 "Slap will not let go":
Early classic dishes and grass houses
Zygote puff pastry
When it comes to famous points, of course, it is the founder's unique skill
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Won the praise of the dim sum masters at that time
The puff pastry is thin and the rolls are tight
After heating, the center spirals and is layered
At that time, there was no one in the restaurant industry
Matsue marinated chicken
It has become famous during the Daoguang years of the Qing Dynasty
Songjiang brine chicken is white brine
Do not put any spices
Preserve the original taste
Hens that have been free-range for more than 8 months are selected
Cook for 3 hours on end
After cooling, there will be layers of jelly juice in the skin
Pour over the cut chicken nuggets
Needless to say, tender and delicious
Matsue three goals
Chestnut balls, eight treasure autumns, pine nut shrimp balls
Pine nut shrimp ball ↓
Crab powder eight treasure ball ↓
Four-cheeked perch eight raw hot pot
Four-cheeked sea bass is a specialty of Matsue
With pork slices, shrimp, loin slices, fish fillets,
Egg slices, chicken slices, seasonal slices and other eight treasures
Four gill bass eight raw hot pot
(Source: Cloud Food)
Three-silk lettuce soup
(Guo Kaiming, shen Jianxin, photo)
Fresh taste and honest hospitality
The reputation of the grass shed gradually became popular
The calligrapher Cheng Shifa also often went to the grass hut to feast on friends
"Straw Barn Restaurant"
It was also renamed "Caolu" at that time.
04 Relocated in 1992
Northeast of the intersection of Renmin North Road and Zhongshan 2nd Road
Every morning it was a customer service
You can see the long lines from afar
Breakfast and refreshments in the grass hut
It is also the golden sign of The Matsue Confectionery Circle
YYDS in the hearts of Matsue people: Kusanagi meat pan-roast
Fresh meat mooncakes,
Matsue people call it "Kusanagi Meat Pan-yaki"
The crust is crispy and drops off the residue with a gentle touch
The original pork filling is very firm
"Vitality starts with this mouthful"
The categories sold cover three meals a day
In addition to the crab powder buns, lard sand buns,
Fresh meat raw frying, fresh meat re-firing and so on
The delicious food that comes out of season is also looking forward to every year
Fancy cold noodles are also available in summer
The noodles are white but slightly yellowish
It is the noodle color of authentic Shanghai cold noodles
It is non-sticky and lumpy, but the taste is not satisfactory
Lacking the smoothness that noodles should have
It's more like eating dried beans...