Oriental Network reporter Cheng Qi reported on June 30: The summer solstice has arrived, and the old restaurants in Shanghai have begun to use their brains to innovate: Nanxiang Xiaolongbao has changed from "hot food" to "cold eating", and there is a full sense of ceremony, sending a different kind of cool for the summer. In the summer menu of the Green Wave Corridor and the old hotel in Shanghai, the "blue ocean of mushrooms" deer antler mushrooms sang the protagonist, transforming into dozens of creative new dishes. Songhe Tower's "high-end version" Su-style Eight Treasure Mung Bean Soup and Ningbo Tangtuan Shop's shaved ice wine stuffed small rounds have returned again, cooling down the heat and cooling down.
Can you still eat small dumplings cold? This time-honored creative one word: Like!
"Gently lift, slowly move, first open the window, and then drink soup" This recipe for eating small dumplings, I believe that many people, especially local citizens in Shanghai, are not unfamiliar with it. Xiaolongbao is a business card of Shanghai snacks, and has always been known for its thin skin, rich filling, soup, fresh taste and beautiful shape. Before eating, you must first take a small bite and slowly suck the soup so that you will not be burned. Therefore, there is also a folk saying that "only people wait for small cages, no small cages and other people", which shows that small steamed hot snacks are steamed on time.
If you were told now that small dumplings could be eaten cold, would you believe it? This seemingly very layman's problem has now become a reality - after yuyuan Nanxiang mantou shop successfully launched the pink peach cheese dumplings in the spring, this summer launched a creative new product "ice ice fragrant small dumplings", just listening to the name makes people feel cool and cool.
Yuyuan Nanxiang Mantou Shop Summer New Product "Ice Ice Fragrant Small Dumpling"
According to You Yumin, the sixth generation of non-hereditary heir of Nanxiang Mantou Shop, the skin of this ice-ice fragrant small dumpling is made of special ice skin, which is very flexible, and the filling core also breaks the tradition and is full of creativity. Originally, considering the diversity of customer tastes, they made sweet and salty flavors during research and development to adapt to the tastes of different customer groups. "In fact, the ice skin with sweet ingredients is a natural 'perfect match', but considering that male customers may prefer salty taste, we decided to keep a salty taste after the trial, which can meet the taste preferences of different guests."
The sweet ice-flavored bun is filled with peanut butter and bananas, which not only smell fruity, but also sweet and delicious, and a large piece of peach gum is added to the core to enrich the taste. The salty filling core is mainly made of butter, mashed potatoes, ham, according to a specific proportion of the preparation, salty and fragrant, bite open the skin of the small dumplings, the rich butter aroma immediately sneaked into the mouth, making people feel that it is not so much a snack, but rather a new Chinese dessert with a national trend.
How did such a creative idea come about? You Yumin said: "We have found that in recent years, products such as Japanese Daifuku and ice skin mooncakes have been very popular with young people, and now that it is summer, we want to develop a small cage that can be eaten cold, so that people can feel cooler when eating." "The small dumplings made of ice skin naturally do not need to be steamed at high temperatures, and customers only need to scan the code with their mobile phones to place orders, and soon they can taste this new summer product."
The presentation of "Ice Fragrant Dumplings" is also very special
In addition to the novel taste, the way the ice-filled dumplings are served is also very special: the traditional steamer basket is replaced with a delicate and transparent food-grade small square box, which is like opening a carefully treasured wedding ring when opened, and this romantic design makes a small dumpling also have a full sense of ceremony.
You Yumin said: "We want to use innovative ways to let the public feel that the old brand is not only the traditional side, but also the fashionable and exquisite side. It is reported that in addition to the ice and ice fragrant small dumplings, Nanxiang Mantou Shop has also launched a black truffle deer antler mushroom dumplings and dozens of new summer dishes, both the Shanghai people's favored bad brine taste of a bad bowl bucket, but also the Sichuan flavor of the refreshing hydrangea pulling mouth chicken and the season's fresh matsutake emerald fresh shells, etc., enriching the citizens' summer table.
Yuyuan Nanxiang Mantou Shop Summer New Product "Black Truffle Deer Antler Mushroom Small Dumpling"
How many flavors can an ingredient make? These old brands give the answer
Crispy bamboo shoots crab willow deer antler mushroom, deer antler mushroom vegetarian crispy eel, red onion sauce deer antler mushroom fried abalone slices, raw baked cattail deer antler mushroom, dry shochu stuffed deer antler pastry, crispy deer antler mushroom, deer antler mushroom fried shrimp balls, deer antler mushroom stewed pigeon breast... At the just-concluded Ruyi Love Cup Yuyuan Deer Antler Mushroom Creative Dish Competition, nearly ten long-established chefs from Lubo Lang, Nanxiang Mantou Shop, Songhe Tower, Chunfeng Songyue Lou, Dexing Restaurant and other nearly ten time-honored chefs made more than 100 different dishes with the same ingredients, which was amazing.
These dishes are very different in terms of cooking techniques, flavor types, and plate styles, which fully demonstrate the rich imagination and creativity of the new generation of chefs. What is significant is that in addition to the certificate prize money that the winner can receive, the winning dish also has a chance to really appear on the table of the citizens.
Photo: Shanghai Old Hotel Summer New Product "Crystal Double Flavor Shrimp"
At noon, the reporter saw that the lobby on the second floor of the old hotel in Shanghai was almost full. Many customers found that the menu of the old hotel had more than a dozen eye-catching new products: crispy deer antler mushrooms, home-roasted antler mushrooms, mandarin fish, fruity borscht ribs, crystal double-flavored shrimp, pea mint leaves... There are both novel and creative dishes, as well as classic old Shanghai flavors.
"Crayfish are a must-eat in summer, and this dish roasts crayfish and kiwi shrimp together, which is what we love to eat." Customer Mr. Wang and his colleagues came here for dinner today, and specially ordered this new dish with a very summer flavor, crystal double-flavored shrimp, and everyone ate it with relish.
According to Luo Yulin, the fifth-generation non-hereditary heir of the old Shanghai Hotel, this summer menu is mainly based on seasonal ingredients, and the addition of deer antler mushroom dishes makes this year's menu very different from previous years. "Deer antler mushroom is an emerging edible mushroom, which is not common on the market, but because its taste is particularly crisp and refreshing, it is especially suitable for summer consumption, so we have integrated the two award-winning works of crispy deer antler mushrooms and home-roasted deer antler mushrooms and mandarin fish into the summer seasonal menu, hoping to let customers feel that the inheritance of this dish is very up-to-date."
Shanghai Old Hotel's new summer product "Crispy Deer Antler Mushroom"
Shanghai Old Hotel Summer New Product "Home Roasted Deer Antler Mushroom Tuk Mandarin Fish"
The summer menu of the Green Wave Gallery has also been launched: crispy white asparagus, colorful crisp bamboo shoot crab willow deer antler mushroom, rich soup of home-roasted rice cake catfish belly, as well as cute coconut egg yolk chicks, and very "high-grade" yam marble parfait... These new summer dishes, which have been "preemptive" in terms of appearance, have been welcomed by the citizens as soon as they were launched.
Customer Aunt Fang came to the Green Wave Gallery with her "girlfriend group" at noon today, in addition to the signature dish, they also specially ordered rose salt steamed river shrimp, deer antler mushroom crisp eel and other new summer products. Aunt Fang smiled and said: "Shanghainese originally like to eat fried shrimp, ringing oil eel this kind of dish, but in the summer still want to eat refreshing and healthy, just these new dishes are steamed, vegetarian, we think it is more refreshing to eat." ”
Green Wave Gallery Summer New Product "Rose Salt Steamed River Shrimp"
These new products not only have a high click rate in the afternoon market, but also are also favored by regular customers in the afternoon. At about 3 p.m., the window view in the Green Wave Corridor was already full of people, many of whom came for afternoon tea. Waiter Xiao Wang told reporters that in addition to the classic lady set, green wave set, gourd crisp and other snacks, the recently launched coconut egg yolk chicks, yam marble parfait is also selling well, "every day can sell nearly a hundred copies, sometimes late to order." ”
Green Wave Gallery Summer New Product "Yam Marble Parfait"
Green Wave Gallery Summer New Product "Coconut Egg Yolk Chick"
If you are tired of shopping in Yu Garden, you can also go to The Songhe Lou Noodle Restaurant to drink a cup of "high-grade version" of Su-style mung bean soup. Compared with the traditional mung bean soup in Shanghai, the Su-style mung bean soup is rich and cool with a variety of ingredients such as gold and silver wire, red and white glutinous rice, dates and winter melon candy in the cool and slightly sweet mint water. If you want to stop and sit down, you can also go to the Ningbo Soup Dumpling Shop to eat a bowl of shaved ice wine stuffed dumplings and experience a different way to cool off.