Cantonese cuisine, a cuisine that can be traced back to more than 2,000 years ago in the early Han Dynasty, since the beginning of the Qin and Han Dynasties, the Han people have continuously moved south, bringing the Central Plains food style of "not tired of being tired of finesse, not tired of eating", such a historical origin has created Cantonese cuisine to take the strengths of hundreds of families, the style I use.
Although the Guangdong people do not have the great momentum of the "Ning Gang", the business they run is very majestic in Shanghai, and they do not hesitate to spend huge sums of money and pay attention to the elegance of the decoration. Like the famous Yong'an, Xianshi, Xinxin, Daxin and other companies, are the base camp of Guangdong Gang Business. On November 24, 2018, Yongan Company was selected into the third batch of China's "20th Century Architectural Heritage Projects" list, which shows the grandeur of Guangdong's business.
The Cantonese cuisine (i.e., Cantonese cuisine) industry was also very developed at that time, and even the big and small figures who were not members of the "Cantonese gang" often went to taste Cantonese cuisine in a lively way.
Sichuan Road before the Shanghai War, Cantonese restaurants are lined up, full of Guangdong world.
The book "Shanghai Consultant", published in 1934, recorded: "Shanghai's Western cuisine is the most popular, with Cantonese and Sichuan cuisine as the most popular." ”
"Shanghai Customs and Miscellaneous" also said: "At present, there are many newly opened Cantonese restaurants in the area from Sima Road to Hongkou, most of which are traded by locals, and the business is more developed than that of other kinds of restaurants." ”
At present, in addition to the restaurants of the four major companies on Nanjing Road, there are several such as "Da Sanyuan" and "Guansheng Garden", and there are several such as "Apricot Blossom Building" and "Plum Garden" on the Fourth Road.
Jinling Restaurant on Aidoya Road is the leader of the Guangdong Gang Restaurant. In terms of layout, it does its best to decorate: a room and a corner, there are beautiful, the chairs are spring cushions, the table is a glass table; a spoon, exquisite, the walls are carved dragons and phoenixes, elegant and customary.
Walking in slowly is like entering the palace, and the golden splendor will dazzle your eyes, so go to the Guangdong pavilion and not only taste a variety of delicacies, but also make the whole body enjoy the pleasure.
It is also ingenious, set aside a lot of elegant small rooms, if you go with the couple, you can also avoid the vulgarity of showing your face, let you bring the right wife at home, or a temporary little lover, with you sitting in danger or biting your ears, no one disturbs, it is really a great place to talk about the heart!
Because of this beautiful environment, the pricing of dishes is more expensive, which is also reasonable. The law of cooking borrows from the half-raw and half-cooked of Western cuisine, but the color is absolutely bright and the taste is absolutely tender, so that you have the sigh of "except for Wushan is not a cloud"!
In this way, some of the banquet wine is as high as a few hundred yuan, in addition to military and political dignitaries, rich businessmen, the general public does not dare to step in, can only look at the building and sigh!
Since the downturn in the market, snack bars have begun to mushroom, breaking ground, and business is extremely prosperous, and these big restaurants have certainly been quite affected. It can really be described as "little devils falling into King Kong", and even the biggest King Kong can't help but toss the little devils!
The major restaurants had to catch up, so they set up snack departments, and Yong'an and Dasanyuan also set up tea rooms, snacks and so on.
The sensitive businessman quickly grasped the psychology of the customer and immediately practiced the doctrine of cheapness and beauty.
Ordinary Cantonese restaurants, there are printed recipes, divided into categories, hot dishes, cold cuts, wine, staple foods, etc., indicating the price, feel free to order. As soon as you enter the door, the enthusiastic guy immediately offers an order menu and patiently recommends the specialties of the museum, and you can ignore these and order whatever you want.
Among the cold cuts, char siu and oil chicken are the cheapest and sell the best. If you want to drink two glasses, it is enough to order two cold cuts with the following wines. The most common of the hot plates are stir-fried beef, stir-fried pork, stewed beef tendons, etc. The stewed beef tendon is the most delicious and cheap, and is deeply loved by customers; among the soups, oxtail soup and grass mushroom soup are the cheapest.
Char siu is a traditional dish in Guangdong, is a kind of Cantonese roast flavor, the marinated lean pork hangs on a special fork, coated with red char siu sauce, put into the oven barbecue, just the right char siu soft and juicy, bright color, full of flavor.
Oil chicken is a traditional dish with a full range of colors and flavors, and also belongs to the Cantonese cuisine series. This dish is brownish red in color, the meat is charred but not crisp, the taste is sweet, slightly spicy, and can be used as an appetizer, and it is also a special dish.
The stewed beef tendon is golden and transparent, soft and elastic, full of collagen, so that you will never forget it the last time you eat it.
If you are not good at eating food, you do not have to go to the large Cantonese pavilion, and the medium Guangdong pavilion is a good place to go. There are many in the area of the third and fourth roads, such as "all colors" and so on, which can be called by the method of "Japanese cuisine".
"Japanese cuisine" is a combination of dishes set by restaurants in order to facilitate meals or promotion, such as three dishes and one soup, four dishes and one soup, etc., to provide small meals or family dinners, and the price is generally much cheaper than a la carte dishes.
"Japanese dishes" from one yuan and two dimes to three or four yuan, depending on the number of people, can save the trouble of one dish and one dish, and can also avoid the embarrassment of not knowing the dish. There is also a more provincial way to eat is supper, similar to the guest meal, only one dish and one soup, each guest is not a triangle, eating is very affordable.
If it is a small gathering of three or two friends, or a family to improve their food, a medium Cantonese restaurant, the "Japanese cuisine" order is indeed a good choice.
Most of the tang in Cantonese restaurants are Cantonese nationals, they are not good at greeting, when you greet them, don't call them "Tang Qi", because they don't like this name, the most common should be called "dude". The Cantonese "guys" are similar to the Shanghainese "pot lids", they are willing to do "covers" and do not like to be "officials", they can't help but want to look down and smile, but it really reflects their down-to-earth spirit.
Cantonese cuisine is fine and fine, the ingredients are many and clever, the decoration is beautiful and colorful, and it is good at innovating in imitation, and there are many varieties.
Cantonese cuisine pays attention to quality and taste, the taste is relatively light, and strives to be fresh and fresh, and seek beauty in light. And with the change of seasons and seasons, summer and autumn are light, winter and spring are more intense, the pursuit of color, fragrance, taste, type.
Cantonese cuisine is a culture, an atmosphere, a rendering, a harmony, a folklore, a color, and a manifestation of health standards.
And Guangdong people are born industrious, willing to bear hardships, do not love greed and cheap, but they take money as the first priority of life, tirelessly pursue money, in order to achieve the goal, rush around, spare no effort.
"Get rich and get busy" is the mantra of Guangdong businessmen, and it is also the belief they have practiced all their lives.
This is perhaps the main reason why Cantonese cuisine has endured in Shanghai for a long time and is getting better and better.