【 Travel 】 Taste buds taste flavor ] Exquisite Shanghai cuisine Favorite squirrel mandarin fish

Introduction: The four basic elements of human beings are "food, clothing, shelter and movement". These four elements promote human progress and continue to cycle with the iteration of human civilization. Today, the "line" of life, superimposed travel, is not only to witness the eight happy mood, but also the taste buds on the tongue, it is in the bone three points of the kiss taste sour, sweet, bitter, salty, fresh taste of life food. The dishes eaten during the journey shake history and humanity, so the dishes eaten during the journey are written. Name: "Taste buds on the way to travel".

Coordinates: Shanghai April 2015

On April 22, I took the earliest flight (6:45) to Shanghai, and had breakfast at home at 3:30 in the morning, thinking that there was breakfast on the plane, but I did not expect that the first time I took Spring Airlines, I encountered "Waterloo". First of all, the luggage that followed me for more than ten years, in the case of neither overweight nor in line with the airline's specifications, was designated by Spring Airlines to check, but also pay 60 yuan check-in fee, the reason is that I bought a special ticket, do not include baggage check fees. Second, the plane does not provide catering, thirsty and asked the stewardess for a glass of water...

Hungry after enjoying the wisteria feast, but can not find a place to eat nearby, unlike Guangzhou there are restaurants everywhere, when hungry, this only realized that Shanghai people are pay attention to wear and do not pay attention to eat. Think of the famous Nanxiang Xiaolongbao, flying all the way here always want to taste. So take the subway + bus to Nanxiang ancient town, it is three o 'clock in the afternoon.

After 12 hours of hunger, eat Nanxiang Xiaolongbao, is really delicious, bite, gravy spray, inside is round meat filling, I eat 10 in one breath!

But the price is not cheap, 20 small buns cost 30 yuan.

Nanxiang Xiao long Bao, Han nationality snack is a traditional famous snack in Nanxiang Town, Jiading, Shanghai, with a history of more than 100 years. The skin of Xiaolongbao is made of unfermented refined flour. Steamed Xiao long Bao, small and exquisite, shaped like a pagoda, transparent skin, crystal yellow, a bite a packet of soup, full of mouth, delicious taste. Nanxiang Xiaolongbao is famous for its thin skin, rich filling, heavy spiced sauce and fresh taste. It is one of the favorite snacks at home and abroad.

For dinner, our Shanghai friends treated us to Shanghai cuisine at the imposing, palace-like, locally famous "Global Harbor" (known locally as Tuhao Harbor). They said that we came in a hurry and stayed for a short time. They wanted to let us taste the most famous dishes in Shanghai with one meal. They ordered a total of 8 cold dishes and hot dishes! It scared me. Fortunately, Shanghai food is delicate and the plates are large and the portions are not large. Thank you very much for the warm hospitality of Shanghai friends!

I sterilized every dish, but I couldn't name a lot of them. After coming back, I shamelessly asked my friends in Shanghai to know why.

1. Fried kidney: Pork loin, carrot, bamboo shoots, black fungus, salt, soy sauce, cooking wine, chicken essence, sesame oil, Sichuan pepper oil. Kidney crisp, tender and delicious, taste spicy see fresh, refreshing and fragrant, eating hot is preferable.

2. Sixi Bran : A lot of materials, including baked bran, dried mushroom, golden needle, black fungus, peanuts, soy sauce, salt, sugar, sesame oil. Attractive color, rich taste, typical Shanghai salty sweet. All the ingredients fully absorb the flavor of the soup, and the wonderful taste is indescribable.

3. Shanghai Chicken: They use Sanhuang chicken. The taste is not as good as Guangzhou's white cut chicken. Feel the Guangdong chicken is extremely delicious, Cantonese cuisine white cut, Hakka cuisine salt baked chicken, the former original flavor, the latter salty aftertaste, to the field, do not eat chicken, such as Hangzhou called chicken, Dezhou braised chicken, are not as white cut chicken.

4. Shredded eel : Ingredients are eel, garlic, lard, white sugar, dark soy sauce, light soy sauce, ground ginger, chives, sesame oil, white pepper, starch, rice wine. A typical Shanghai dish, it is smooth and tender with a distinctive garlic and pepper aroma.

5. Sliced shrimp with garlic: The ingredients are shrimp, garlic rice, salt and corn oil. Strong garlic, with the umami taste of shrimp, even shrimp shell can eat.

6. Dry stir-fried cauliflower: I think it's got shrimp sauce. It's really crunchy.

7. Lao Lantang Wok (Egg Wedge Casserole) As soon as this dish comes up, I feel strange, this is clearly our Hakka egg corner pot, how can it be transformed into an old lane wok? But this dish in Shanghai added fans, and Hakka egg corner pot is at most a little radish shreds, clear and refreshing. I remember when my father made egg wedges Very patient, beat the eggs, adjust the meat filling, use a small spoon to scoop some egg liquid, put it into the pan to fry, then add the meat filling, use a spatula to wrap it into dumplings, fry it one by one, and finally put it into the casserole pot, with a few pieces of radish pieces on the bottom, adjust the taste, after the pot is really delicious (unfortunately did not take photos).

8. Squirrel Mandarin fish . At first let people surprised, called art, the knife, shape, practice, I am afraid that at home can not be done. The entrance is crisp, sour and sweet taste. "Squirrel Mandarin fish" is a famous traditional Han Chinese dish in Suzhou, Jiangsu Province. It belongs to the Suzhou cuisine. It has a history of more than 200 years. It has been listed as a top delicacy on banquets throughout Jiangnan. The use of Mandarin fish to make dishes has been around for a long time, generally steamed or braised mainly, and the preparation of squirrel shaped Mandarin fish dishes is the first in Suzhou. According to legend, when the Qianlong emperor of the Qing Dynasty was in the south of the Yangtze River, he had to eat in Suzhou Songhe Floor restaurant, the chef used carp out of the bone, carved patterns on the fish, added seasoning slightly marinated, dragged on the yolk paste, into the hot oil pot tender fried mature, poured hot sweet and sour gravy, shaped like a mouse, crispy inside tender, sweet and sour delicious. "Tiao Ding Ji" recorded in the Qing Dynasty: "squirrel fish, take (fish season) fish belly, boneless, drag egg yolk, fried yellow, fried into squirrel style, oil, sauce cooked." Squirrel Mandarin fish has the effects of tonifying kidney and spleen, nourishing blood and promoting stasis.

Favorite squirrel Mandarin fish oh!

The next day I went to Qibao Ancient Town, where I had breakfast.

authentic Shanghai tangyuan Each one is huge, there are fresh meat, bean paste, jujube paste, etc., a complete variety, each 3 yuan. Soft, slippery, a bite down, full of filling will consciously come out, gradually melted between lips and teeth. I ate fresh meat filling, sesame filling, jujube paste filling each one, it has exceeded my "belly".

Small pork wontons / 6 yuan per bowl, thin skin, big filling, smooth taste, fresh mouth, long aftertaste.

In addition Glutinous Rice balls / Each bowl costs 10 yuan Poached egg noodles /7 yuan.

Shanghai food, like a delicate Shanghai woman, pretentious and not kitsch, if the two people disagree, she will not quarrel with you, but with you pretentious, until you give in, will make your heart sweet, this sweet, let the man's heart are soft, so Shanghai women are almost ten fingers do not touch the spring water, very happy. Can be described as Lingshan Xiushui, small jasper ah!

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