Photo: Green Wave Corridor Autumn New Products - Pike Crab Sauce Roasted Taizhou Bean Noodle Interview Subject Courtesy of (the same below)
Xinmin Evening News (reporter Yang Yuhong) During the National Day holiday, many long-established restaurants in Yuyuan Garden have launched many new dishes limited to autumn according to seasonal food customs.
Pictured: Green Wave Gallery autumn new product - molecular black vinegar salt sea bass
Not long ago, fishing in the East China Sea brought a lot of fresh seafood to foodies, and pike crabs are one of them. As a representative of the Haipai cuisine, LuboLang, this time the newly launched autumn menu uses pike crab with Taizhou bean noodles, and the sauce roast method makes a bowl of seemingly ordinary bean noodles have an unusual umami taste. The pike crab in this dish uses "little lady crab". Si Jiong, the head chef of the Green Wave Corridor, told reporters that the so-called "little girl crab" specifically refers to the female pike crab that has not yet fully shedding its shell and mature, although this crab is small but the crab yellow is particularly large, so it is very popular with the consumer market along the coast. It is reported that the supply period of "Little Lady Crab" is very short, generally until the end of October. In addition, Green Wave Gallery has also launched new autumn products such as honey juice pine plate meat with tender ling, ginger juice braised lotus belt, tangerine grapefruit persimmon balls, yogurt snowflake fat beef jelly and so on.
Photo: Shanghai Old Hotel Yuyuan Branch autumn new products - golden autumn crab jelly
Pictured: Shanghai Old Hotel Impression City autumn new dish - fragrant pot hemp duck braised hoof flower
In addition to the pike crab in the sea, hairy crab can be said to be the favorite of Shanghainese in autumn. How much can Shanghainese love crabs? According to Wang Chenghui, chief expert of the Shanghai River Crab Industry Technology System and professor of Shanghai Ocean University, "Shanghai consumes about 60,000 tons of hairy crabs a year, which is already one of the most important hairy crab markets in the country." As the old shanghai hotel with a long-standing intangible cultural heritage, the chefs of the three stores of Yu garden, Vitality City and Nanxiang Impression City have used their brains to use seasonal ingredients such as chestnuts, red crabs and eels to launch more than 20 new autumn products in one go. Among them, a "golden autumn crab jelly" in Yuyuan Shop is really eye-catching, and the crab yellow and crab meat of hairy crabs in the season are as crystal clear as frost. Luo Yulin, the fifth generation of non-hereditary heirs of the old hotel in Shanghai, told reporters that this golden autumn crab jelly seems simple, but it is actually quite laborious, "First of all, the hairy crabs should be washed and cooked, and then the crab yellow and crab meat including crab leg meat are removed by hand, and the vinegar, sugar and ginger are mixed into juice for seasoning, and finally finalized on the table." ”
Pictured: Dexing Restaurant Fuxing HuiDian autumn new dish - orange ribs
Pictured: Dexing Restaurant Fuxing HuiDian autumn new dish - steamed barracuda crab with fish egg paste
Also constantly updating the menu is the time-honored Dexing Restaurant in China. Since the relocation from the original South Gate area to the Old West Gate at the end of May this year, the popularity of new stores has not diminished. In order to better enrich the dinner needs of citizens and customers during the festival, Dexing Restaurant specially launched 12 new products before the festival, from cold and hot dishes to dim sum. Mei Lin, the head chef of Dexing Restaurant Fuxing Hui Restaurant, said, "The theme of our new dishes this time is to carry out 'micro-innovation' around the home-cooked taste of autumn, adding autumn elements on the basis of retaining the characteristics of the gang, and improving the public's acceptance of new dishes. "For example, the orange ribs are based on the sweet and sour ribs that are loved by Shanghainese people. In addition to the homemade sweet and sour sauce in the store, this time it also specially added orange juice and orange meat, making a traditional hongan dish with thick oil and red sauce fashionable and fresh.
Such "micro-innovations" are also reflected in their other new autumn dishes: ancient French Benbang crab bone sauce, steamed pike crab with egg yockery, home-roasted pomfret, ancient steamed persimmon cake cake, etc., all based on the traditional flavor of the gang, innovative improvements to adapt to the preferences of emerging consumer groups, and gradually awaken the memory of young consumers of long-established foods from a little bit.