Shanghainese people eat all kinds of pastries, Shen Dacheng's Qingtuan, LuboLang's Osmanthus Cake, Qiao Jiazhai's Strip Cake....... All kinds of long-established cake dumplings are like a number of family treasures. The taste of this mouthful of glutinous rice, for Shanghai Xiaoyuan, who grew up in a sweet atmosphere like a cake ball, is not only the fragrance of lips and teeth in the mouth, but also the memory that sticks deep in the heart.
Shen Dacheng
Shen Dacheng, the one who collects Dacheng
Shen Dacheng was founded in the sixth year of Guangxu (1875), Shen Dacheng looks like a personal name, but it is not, his founder is called Shen Ajin. In the early years, when Shen Ajin, a Wuxi native, started a porridge shop at the intersection of Hubei Road and Fuzhou Road, in order to gather snacks and flavor snacks, it was named "Shen Dacheng Porridge Shop". Later, the porridge shop moved to the original Bao Daxiang Silk Cloth Village on Nanjing Road and changed the name of the shop to "Shen Dacheng".
Spring babbling!
If there is a food that can make people have a reverie about Shanghai in the spring, then it must be the Youth League!
Shen Dacheng's green dough is shaped like its name, a small green one, chubby, round and rolling, bright and cute, looking cute! The outer skin is fragrant and light, soft and sticky, ah whine, the filling is full and almost overflowing, tough just right.
The sweet soft glutinous feeling fills the entire taste buds, and it dissolves in the mouth, making people feel a fresh breath in the early spring, as if swallowing the whole spring at once. And the source of this fresh breath is also the soul of the green dough skin - wormwood juice. The dough kneaded with wormwood and the bean paste filling are a perfect match, the bean paste is bright in color, the delicate red bean paste is just right sweet, and the oil is moist like spring rain.
Hongkou Cake Dumpling Food Factory
Word of mouth is ringing
Opened in 1953, Hongkou Cake Dumpling Food Factory once caused a sensation throughout Shanghai Beach and was one of the few old shops. There are many kinds of cakes inside, including red bean cake, black rice cake, mung bean cake and so on! The Hongkou Cake Dumpling Factory, which has opened all over Shanghai, is the first brand in the hearts of countless Hongkou small people. There are many Ara Hai Ning like the old Mi Dao haha ~
Full of "family portraits"
Friends with difficult choices can directly choose a family portrait to try, snow vegetables, meat floss, fritters, salted egg yolks, and a circle of sweet and fragrant black sesame sugar powder on the outside. The aunt who makes the cake dumplings puts the fritters in the oven and bakes them, ensuring that everyone buys fresh bags and eats them first, and then flattens the rice cake balls and puts them into the full ingredients. One bite down that is a rice cake fragrant sticky, fritters crisp ah ~ sweet and salty intertwined but no sense of violation, completely non-sticky teeth but soft glutinous q bounced very much, salty and sweet delicious to explode! No wonder there is always a long queue at the entrance of the store ~ if you like to eat sweets, you must come to one! The tube is full and delicious, and the price is good! Xiaobian strong push!
Joe's house
Born in a food stall
Speaking of the well-known "Qiao Jiazhai", its birth should start from a foreigner more than a hundred years ago. More than a hundred years ago, Shanghai Beach, like today, flooded with a large number of foreigners who came to ask for a living. Li Yigao, a native of Anhui, is one of them. Li Yigao had no other means of livelihood and made a living by setting up a food stall near Qiaojiazha Road in the old city. Such street stalls abounded both in that era and in Shanghai today, and it was no surprise. No one would have thought that such a food stall would develop into a century-old shop.
After confirming the look, I met the double brewing ball
Double Brewing Dumpling is a special dim sum created in Shanghai in the 1940s. The dough is wrapped in sesame seeds and bean paste, so it is called "double brewed dough".
Qiao Jiazha's double brewing dough has a high appearance, the surface looks a bit like ice skin, the stuffed bean paste and black sesame seeds are stuffed, the inner filling is scattered with particles, and the filling is often mellow.
You can feel the texture of handmade cotton, rather than simply stuffing the filling. Black sesame fried just right, will not be sweet to the mole, and then blended with the aroma of bean paste is really irresistible, Xiaobian thinks that Qiao Jiazhai interprets the unique taste of the double brewing ball very well, can be filled with five small stars!
Wang Jiasha
"Sandor" 厍??
Wangjia Shaben gang dim sum making technique is a traditional handicraft in The Jing'an District of Shanghai. Wang Jia Sha Dim Sum Shop was founded in 1945 and has a history of more than 60 years. "Wang Jia Sha" was originally Wang Jia Shu (pronounced she), which is a place name. Because "sha" is a different writing of "厍", and "sha" and "厍" in Shanghainese are homophonous, homophonous is borrowed to form Wang Jiasha.
The heart of a soup ball
Wang Jiasha is well-known in Shanghai. Xiaobian looked inside the window, saw an endless stream of people waiting, the masters made in public, everyone can eat while watching the operation process, absolutely really assured! Wang Jiasha's dim sum is most attractive to crab flour dim sum, and his family's first crab powder soup dumplings are a must-have, which is a delicacy in the hearts of old Shanghainese. Crab powder is fragrant, the skin is thin, the filling is large, the soup is more juicy, the crab oil and the meat aroma are intertwined, and the soft taste hooks the mind back to the youth.
Xiaobian learned that Wang Jiasha's crab powder soup dumplings must be dismantled on the spot with fresh river crabs, plus superior pork, and the two are perfectly integrated to prepare a unique crab powder meat filling. The skin of the crab flour soup ball is very interesting, the skin of the ordinary soup ball is rolled out with a rolling tool, and the skin of the crab powder soup ball is completely kneaded. So the shell is larger, the crab powder filling inside can be put more, and the soup ball is also beautiful after it is done, like a small crab powder lion's head, wearing a white silk cotton jacket. A Spring Festival can sell 10,000 boxes in a single day!
Green Wave Gallery
Beautiful as the name suggests
The Green Wave Corridor was originally a pavilion in the West Garden of Yu Garden in the 38th year of Ming Jiajing, which was opened during the Ming Jiajing period and was located on the bank of the Jiuqu Bridge of the Old City God Temple in Shanghai, formerly known as "Le Pu Lang Tea House". In 1978, it was converted into a restaurant, which specializes in Shanghainese and Suzhou-style dishes. Green Wave Corridor Restaurant is located on the bank of the Jiuqu Bridge of the Old City God Temple, south of the bustling city well, north of the garden landscape, is a three-story imitation Ming and Qing Dynasty building, green tile Zhulan, flying eaves angle, and the lake pavilion reflects the brilliance. The Green Wave Corridor is a three-story imitation Ming and Qing Dynasty building, with green tiles and zhulan, antique, nine-curved bridge in full view, and blue waves and green water.
Fragrant osmanthus cake
Among the many signature spots of the old green wave gallery, Xiaobian's favorite is osmanthus cake. The diamond-shaped cake is translucent and visually silky with a silky texture like glass, and the golden osmanthus flowers are condensed like amber, and the fragrance is faintly sweet.
Simple appearance, natural osmanthus sweet, eat sticky saucer chopsticks non-stick teeth but very fragrant, chopsticks picked up, the cake bottom sticks to the plate, the cake body in the air into a long strip, sweet proportion of pinch is very good, the taste sweetness is very good. The attentive chef added Wuliangye to the osmanthus cake, glutinous rice, osmanthus and wine, which were integrated into one, remaining between the lips and teeth, sticky and not sticky teeth, this kind of incense, not spices can be made. Bite down, refreshing non-stick teeth, if you eat a piece after a meal, you can immediately relieve a little greasy gas. It's so evocative!
Wufangzhai
What does "Wufang" refer to?
"Wufangzhai" got its name from the Light Years of the Qing Dynasty, the founder's surname was Shen, and he initially opened a sweet shop outside Qimen, using roses, osmanthus flowers, lotus hearts, mint, sesame seeds and other five kinds of things that Suzhou people love to eat as raw materials, making sweet snacks such as osmanthus balls, red bean sugar porridge baked crisp beans, lotus heart soup, ice and snow crisps, rose cakes and so on.
Shen had five daughters under his knees, named Meifang, Guifang, Lianfang, Hefang and Zhifang, which happened to have a literal similarity with the commonly used raw materials in the store, and the neighbors jokingly called his shop "Wufangzhai "Wufangzhai". The owner of the Shen family simply made a mistake and officially named the store "Wufangzhai". This is the origin of the name Wufangzhai .
Mung bean cake is online!
Mung bean cake is one of the characteristic pastries of Wufangzhai, mung bean cake has a standardized shape, light yellow color, fine and tight tissue, and a soft and soft taste without sticking teeth. What's even more wonderful is that it is infused with osmanthus flowers during the production process, and the taste is better, and the fragrance of cinnamon in the lips and teeth is lingering and refreshing. The sweetness is not so strong and does not swell. Looking at the small piece, the entrance is a long sense of happiness that spreads out ~ wonderful!
Wufangzhai adheres to the traditional process, from purchasing mung beans, processing into rong, and then improving the formula, choosing a mold, and then using plants to extract color paste for coloring, not daring to be sloppy at all. Slow grinding, sieving, uniform and slow pressing are all manual operations to maintain moderate sweetness and delicate and soft taste. ...... Every detail has been repeatedly pondered and exquisite. The delicacy of this hand is eager to knead it all into the mung bean cake. This delicacy that everyone eats is the natural flavor that the craftsmen hold through their hands, and eat it! Eat it!
After reading the introduction of the editor, do you have a deeper understanding of our Shanghai cake dumplings, and can't wait to relive the memories on the tip of our tongues again! Shanghai's time-honored cake dumplings hide the craftsman spirit of generations of craftsmen, the excellence of production, and the inheritance of Shanghai's Haipai regional cultural tradition, leaving not only a snapshot of our childhood, but also the cultural memory of the city. walk! Glutinous rice controllers, let's eat together, explore our taste buds, and evoke our memories!