Recipes tagged "Shanghai cuisine"
28 recipes found
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Steamed hairy crab
Every year from September to October is the time to eat hairy crabs. It is the most delicious at this time. The crab paste is rich and plump, and everyone can't help but eat a few. It tastes delicious when I think about it. Steaming is the most authentic way to eat it. This time I soaked the washed hairy crabs in some white wine, and when the crabs were drunk, I left them to the fish, haha. After soaking in wine, there will be a faint aroma of wine, and the wine can sober up and sterilize. The steamed crab is great. The crab paste tastes very sweet.
Hot dishes Seafood -
The old Shanghai flavor "Hairy Crab with Oil Sauce" has the sauce flavor
If it’s not that Yangcheng Lake crabs are good, why would you live in Suzhou in this life? This poem by Tang Guoli, Zhang Taiyan’s wife, is the most widely circulated sentence about Yangcheng Lake crabs. It can be seen that Suzhou people have a special liking for eating crabs. Gu Yanwu's manuscript of "Shao Guoli's Disease in the World" was lost for more than 200 years. One day, it was acquired by Wu Shina, a famous scholar in Suzhou. One day, Fang Huan and Wang Songwen from Kunshan discovered this manuscript at Wu's house. Because Gu Yanwu was from Qiandeng, Kunshan, he thought that this manuscript should be kept in Qiandeng. Wu Nashi generously donated it. This was a great event and became a good story in the book world. It happened that the Wu family held a crab banquet that day, and Fang Huan was also present. Qing Dynasty novelist Bao Xiaotian was also there, explaining the origin of hairy crabs: The word "gate" is good. Anyone who catches crabs must set up a gate made of bamboo in the harbor. At night, a light is placed across the gate. When the crabs see the light, they will climb up the bamboo gate and catch them one by one on the gate. It is very convenient. This is where the name hairy crab comes from. A bamboo gate is a bamboo fence inserted in the water. The crabs caught on the gate become hairy crabs, and the larger ones become hairy crabs. Suzhou people are very particular about eating hairy crabs. They eat it every penny and eat it with force. The so-called martial arts means breaking, biting, chewing, chewing, and swallowing crabs without using any tools. The food is refreshing but in ruins. Wen Chi uses eight pieces of crab to carefully dig out every tiny piece of crab meat from the crab shell, crab legs, and crab claws. After eating, the empty crab shell and crab legs are put together to look like a complete hairy crab. For ordinary people like me, the elegant way of eating is really not fun enough. Of course, when it comes to the table, open the lid and eat the yellow sucking ointment, which is very satisfying. Big crabs are called hairy crabs, and they are best only boiled and steamed. The small ones are called hairy crabs, and crab farmers start selling them in the sixth month of the lunar calendar. No matter whether they are male or female, the crab roe and crab paste are not solid, but the meat is tender and extremely fresh. Therefore, it is very suitable for making dishes such as noodle crab and hairy crab with oil sauce. If you bite the shell in your mouth, the meat will be squeezed out with the pressure, and you will be satisfied with every bite. Hairy crab with oil sauce is our classic dish. Because the ingredients of the crab itself are of high quality, home-made products are not much different. It is not easy to fail, but it is equally difficult to make it delicious. I still follow the method described by Mr. Zhou Tong in "Weili Qiankun" and the method of Master Zhou Huairong with slight changes. First, choose hairy crabs that are as hard as possible and divide them into two parts. In order to prevent the crab roe and crab paste from flowing out, the opening of the crab must be dipped in fried wheat flour to seal the opening. Add a little oil to the pot, dip the crab in flour and fry it in the oil first, then add the ginger and stir-fry together, pour in the rice wine, wait for the wine to rise, add the soy sauce prepared with dark soy sauce and light soy sauce and cook until the sauce smells fragrant. Then add water, add sugar to taste and cook for a few minutes. At this time, if you like rice cakes, you can add rice cakes or edamame. When the crabs are cooked and the juice is thickened, pour a little bit of balsamic vinegar, then drizzle with oil and serve. You can also use fried wheat flour and cornstarch to thicken the sauce. This will make the hairy crab sauce thicker and more flavorful.
Hot dishes children -
![Shanghai style [braised shrimp] - a cool summer side dish, perfect as a meal or snack](/7b99c267-2566-4287-bc73-3b288a94f958.jpg)
Shanghai style [braised shrimp] - a cool summer side dish, perfect as a meal or snack
Braised food is a common method in Shanghai cuisine, such as edamame, fish, chicken, chicken feet... Soak the cooked ingredients in braised food and put it in the refrigerator for 1 or 2 hours. When you eat it, it will be cool and fragrant, especially suitable for summer. As a northern cook, this is the first time I try this bad method. I feel it is very simple. When I eat the shrimps, I feel like I have braised five-spice eggs in my mouth. It feels like eating egg yolks. It has a rich aftertaste and the taste is quite amazing! A dish suitable for novices, with an absolute success rate of 100%. The fermented glutinous rice wine is made from the fermented juice extracted from aged distiller's grains and then mixed with spicy sauce. As the name suggests, in short, it is actually wine grains + marinade = marinade. This thing is rich in aroma, moderately salty and fresh, and can be used for dipping meat or vegetables.
Hot dishes old man -
Five-spice smoked fish
A few days ago, I went to a Shanghai restaurant and ate a dish called smoked fish for the first time. I was surprised. The surface of the fish sticks is crispy and tough, and when you bite into it, the meat is very dry and moist. It is sweet, salty and fragrant. So I went home to search for the recipe and added some modifications of my own. It became this recipe. I ate a big plate alone...
Hot dishes Pregnant women -
A delicacy you can’t miss in spring – Pickled Fresh Food
Pickled fresh meat is a favorite way of eating bamboo shoots among Shanghainese. Every family has its own method. The main method is to add fresh meat to bacon and bamboo shoots. At first I was disgusted with this soup made with bacon, but over time, I gradually fell in love with the taste, salty and delicious.
Hot dishes Common dishes -
【Shanghai】Auspicious Yuanzi
It’s the Year of the Rooster soon. How could there be no chicken-related dishes on the New Year’s Eve dinner table? Chicken and auspicious are homophonic, and the round shape of this dish has the metaphorical meaning of reunion!
Hot dishes Chinese banquet -
Shanghai style - pork ribs rice cake
Spare ribs and rice cakes are a snack that can be found everywhere in Shanghai. A huge piece of ribs, two or three large pieces of rice cakes, and Shanghai-style thick oily red sauce and slightly sweet dipping sauce only cost a dozen yuan and are filling and satisfying! I made this because Lao Geng, a Shanghainese, always craves this food. After eating it once, I found that the technical difficulty of this food is not high, so I tried to make some. My feeling is not much different from the ones outside. Except that the batter outside the big row is less than the one sold, there is really no difference! !
Snacks children -
【Shanghai】Pepper and salt peanuts
Shanghai Salt and Pepper Peanuts are great with wine or as a snack!
Snacks Home cooking -
braised pork
My hometown is from Shandong in the north. No matter what dishes I cook, as long as they contain salt, I will never add sugar, especially meat dishes. The first time I ate salty and sweet braised pork was after I went to Shanghai. I had braised pork for lunch in the cafeteria on the first day of work. I vomited it out as soon as I took a bite. I was heartbroken at that time. How could there be sugar in the meat😭😭😭 As time went by, I slowly fell in love with this salty and sweet braised pork. 😂😂😂 Later, I found a local neighbor in Shanghai to ask her how to make braised pork.
Hot dishes Home cooking -
One of the four classic King Kong breakfasts----salty soy milk
Among Shanghainese breakfasts, the most classic ones are the Four King Kongs. The so-called Four King Kongs are fried dough sticks, soy milk, rice, and flatbreads. When I was a child, my favorite foods were deep-fried dough sticks wrapped in flatbreads and rice balls with salted soy milk. Every holiday, my grandma would take a pot and go out to buy the Four King Kong or fried steamed buns, and then when she came back, she would process the light syrup into a pot of salty soy milk, and then eat it with other snacks. It was the happiest thing for us children.
Drinks Chinese cuisine -
【Shanghai】Soy Sauce Pork
During the Chinese New Year, you have to pickle some bacon. Generally, salted chicken, bacon and sausages are all brought back from your parents. I haven’t made this soy sauce meat for several years. Since I was free at home, I made some soy sauce meat this year and made some Cantonese-style sausages myself. I also brought some to my parents when I went back and got some good reviews. It seems that I will continue to work hard next year!
Private kitchen Shanghai cuisine -
Honey Juice Sixi Baked Bran
Sixi roasted bran is a local specialty in Shanghai. It can be eaten hot or cold. The locals like to cook it with thick oily red sauce, which has a sweet taste, so it is called honey sauce. I remember that when I was a kid, every time I had a wedding banquet or banquet with relatives, this cold dish was indispensable. It is filled with soft roasted bran and is filled with soup, paired with refreshing day lily and fungus. It is salty and slightly sweet, and everyone of all ages likes it. It is not inferior to the satisfaction of big fish and meat. Take it with a porridge in the morning, it is quite a meal.
Hot dishes Common dishes -
【Shanghai】Sixi Baked Gluten
Sixi roasted bran is one of Shanghai's classic cold dishes and an indispensable part of New Year dishes. The traditional Sixi, in addition to roasted bran, must also add mushrooms, daylily, black fungus and peanuts. In the new version of Sixi Roasted Bran, in addition to the grilled bran, the original shiitake mushrooms, daylily and black fungus remain unchanged, and winter bamboo shoots are used instead of peanuts. (Actually, I don’t like peanuts.) Si Xi Si Xi, because of its happy name, is naturally the favorite among New Year dishes. It is also an old classic among Shanghai New Year dishes. Almost every year our family celebrates the Chinese New Year or has dinner together. It is delicious cold or hot, each with its own flavor. Generally, it appears as a cold dish. The main feature of the Shanghai version of Sixi Baked Glutinous Rice Bran is that it is rich in juice and flavor, and again, light soy sauce and sugar dominate. Maybe people from other areas are not used to it, and different Shanghainese people have their own different ways of seasoning. One cooking method is fried, and another is non-fried. Every time you pass by a deli, you will see the moist and sweet roasted bran. The fried braised bran will be dry, and the fried braised bran will be drier. The mushrooms prefer the moist and sweet bran. This is what I’m introducing today.
Hot dishes Shanghai cuisine -
Upgraded version of pickled pork
This is an upgraded version of pickled pork, which adds grass chicken and lettuce to the original ingredients. Do you think it can be fresher?
Hot dishes Chinese cuisine -
Simple version of five-spice smoked fish
The weather is getting warmer, and a variety of delicious cold foods are beginning to hit the dining table. This delicious five-spice smoked fish requires no cooking skills and no difficulty. Not only is it easy to make, but the required seasonings are also readily available at home. You can make more at one time and eat it directly when you are busy or lazy. It is convenient, quick and delicious. It can be used as a dish or as a side dish. Because it is a pickled food, it should not be eaten frequently. Just make it once in a while to satisfy your cravings, and remember to eat lots of fresh vegetables! !
Hot dishes Home cooking -
Braised pork with fresh bamboo shoots
The ancients said: No meat will make you thin, and no bamboo will make you vulgar. If you want to be good but not thin, eat bamboo shoots and roast meat. Bamboo shoots are a delicacy that those who love to eat will never tire of eating them. Bamboo shoots and meat are cooked together, which is especially good for the taste. Combine the braised bamboo shoots and braised pork into one, and make a dish of braised pork with spring bamboo shoots. You can enjoy two flavors at once. The meat is rotten and fragrant, and the bamboo shoots are crisp and refreshing. They have complementary nutrients and are incomparably delicious. What a disaster for a first-class rice!
Hot dishes Common dishes -
Shanghai Smoked Fish
Smoked fish is indispensable for Shanghainese New Year's Eve dinner. Perhaps it is because of this that Lao Geng often talks about it, but I am always reluctant to do it because I have to turn on the oil pan and the oil for frying fish will have a fishy smell and cannot be used for other purposes. As long as I do it, I will always I cook a lot. The freshly braised smoked fish is crispy on the outside and tender on the inside. I like it this way, but Lao Geng likes to soak it longer, which makes it a little chewy and has a stronger flavor. Or the braised smoked fish can be stewed in a casserole with some Chinese cabbage, egg dumplings and meatballs, which is also very delicious.
Cold dishes old man -
Sixi Baked Gluten
Sixi Castanopsis Bran is a very traditional and classic side dish in Shanghai. It is red in color and rich in aroma. The roasted bran absorbs the fragrant vegetable juice, which is salty and sweet. The combination with mushrooms, fungus, and peanuts adds a bit of nutrition.
Hot dishes Home cooking -
Shanghai Private Sauce Beef
Based on Xiaogu’s previous interviews and research, I found that everyone has different ways of cooking soy sauce beef. So, it’s for reference only. I was discussing with a friend about the differences between the north and the south. He said that they don’t use sugar in their cooking, but in Shanghai, many dishes require sugar, especially braised dishes, and we don’t skimp on sugar. Sigh, before learning this recipe, you must first investigate the style of the place, haha, just kidding. However, this method of cooking food is really very different in different regions. Therefore, this private sauce beef dish can also be said to have a strong Shanghai flavor and Shanghai taste. The Agu version of Private Kitchen Sauce Beef is a traditional dish in my family. It doesn’t have too many spices, and you don’t need to add a lot of cinnamon, bay leaves, etc. It seems that some places still use yellow sauce to cook the sauce beef. In short, our family’s sauce beef is relatively simple, mainly using brown sugar and light soy sauce. It is said on the Internet that the combination of beef and brown sugar is not good. Maybe, the opinions of online experts these days are not reliable. If you are not sure, you can use rock sugar or white sugar instead. Rock sugar is better than white sugar. This braised beef is similar to braised beef, except that one is roasted whole and the other is cut into pieces. It can also be regarded as braised beef. For braised beef, you should choose beef tendon. Sometimes there are more tendons, and it will have a nice texture when cut. The whole process is relatively simple, just keep cooking, starting with high heat, then changing to low heat to simmer slowly in the middle, and finally reduce the juice. Dad said that adding brown sugar can make the beef rise, because it is red, and with light soy sauce, the color is also richer. The brown sugar mentioned in the previous article can also be used, and rock sugar is also good. You can also add some dark soy sauce, it depends on your preference. Simmer slowly for about 2 hours, and it's almost ready. It's a time-consuming dish. After cooking, the juice does not need to be too dry. It will solidify after cooling. The beef needs to be cooled before it is easier to cut. After cooling, it will be much harder than when hot, and the soup will also freeze. When eating, melt the soup first, pour it on the beef slices, and heat it in the microwave for a while to make it more delicious. There is another way, you can use some sesame oil and some seasoned soy sauce, a little bit, mix well, add chopped green onion, and pour it on the beef, it is also good.
Cold dishes Private kitchen -
Five-spice smoked fish
Learn how to cook Five-spice smoked fish with Hot dishes and Common dishes.
Hot dishes Common dishes -
Pickled fresh food
Pickled Duxian is a special dish in the Jiangnan region. It is one of the representative dishes in Shanghai local cuisine, Suzhou cuisine and Hangzhou cuisine. This dish has a salty and fresh taste, thick white soup, rich nutrition, and is simple and easy to make
Hot dishes Home cooking -
Old Shanghai Scallion Noodles
Speaking of scallion oil noodles, I have to say that it is half of Shanghai’s business card. There are scallion noodles all over the country, but Shanghai’s is the most obsessed with it. A few months ago, I went for a stroll in Shanghai. Apart from the bustling traffic and the impression of a metropolis with many high-rise buildings, the most impressive thing that stuck in the mind of a foodie was the pan-fried buns and scallion noodles. Add soy sauce to scallion oil, smell it, mix it, and your appetite will suddenly open up... Scallion oil has to be admitted that the essence of scallion is concentrated in the oil. If scallion is compared to a strong woman, then scallion oil is a gentle and elegant lady. It doesn't have the stimulation of fresh onions, but it is full of charming onion aroma. Many friends think that scallion oil is so simple. Can't you just heat the oil and pour it on the scallions? I can only hehe. The scallion oil made in this way only stimulates one-tenth of the fragrance of the scallions, but does not stimulate the fragrance that truly penetrates into the bone marrow. The real scallion oil needs to be simmered over low heat. Yes, you heard it right, it is made by simmering it. Simmer until fragrant, allowing the oil temperature to slowly penetrate the onion leaves through the onion leaves. How to make delicious scallion noodles without any failures? Don’t miss this next step.
Staple food Noodles -
![Classic Shanghainese dish----[Sixi Roasted Bran]](/3b30d3c9-c166-4bef-a24b-b099451c66b7.jpg)
Classic Shanghainese dish----[Sixi Roasted Bran]
Sixi roasted bran is a Shanghainese dish that tastes salty and sweet, is red in color, has a rich and mellow aroma, and is salty and sweet. This dish has a sweet taste, so you can adjust it to your family's taste if you make it at home. Roasted bran is rich in protein and is a high-protein, low-fat, low-sugar and low-calorie food. Traditional Chinese medicine believes that roasted bran is sweet in taste and cool in nature, and has the effects of neutralizing, relieving fever, replenishing qi, nourishing blood and quenching polydipsia.
Hot dishes Home cooking -
【White chopped chicken】
The white-chopped chicken has smooth skin and smooth meat, light and delicious. It is one of the must-have cold dishes in our New Year's Eve dinner. Children at home generally like chicken, but most of the general farmed chicken contains hormones, so it is best to eat less. You can buy this kind of domestic chicken, and we feel more at ease when eating it. Therefore, eating white chicken can not only make children eat with peace of mind, but also enhance their physical fitness. Hehe. . . This time I skipped the tedious scalding method for the plain-cut chicken. I immersed the cooked whole chicken in ice water, wrapped it tightly in plastic wrap and put it directly in the refrigerator. The skin is still smooth and the meat is delicious... Friends who are interested can try it!
Cold dishes Common dishes -
Drunk Crab
During the crab season, crabs are served on our dining table every once in a while, and I love them. But if you can’t eat too much at one time, add some minced ginger to warm your stomach. It’s delicious but also pays attention to dietary health. I have taught many ways to eat crabs, and today I will introduce you to a rare one. Many people are afraid of eating it because it is fresh, but good eaters are very obsessed with drunken crabs. Like our family, they always eat them as snacks. The method is very simple, let’s share it.
Home cooking Seafood -
Pickled fresh food
This season we have a local seasonal dish called Jian Du Xian, which is stewed with fresh meat, fresh pork belly and spring bamboo shoots!
Hot dishes old man -
Pan-fried Chongming Cake
Chongming cake is one of Chongming’s specialty pastries. There are two kinds of sponge cake and hard cake. The ingredients are carefully selected, the ratio is reasonable, the sweetness is moderate, the pulp is appropriate, and it can be steamed or boiled. It is fragrant and loose, glutinous but not sticky. It is a special snack of Baodao Chongming. I went back to my mother-in-law's house last weekend and brought a few boxes of Chongming cakes to my friends. I also kept a box for myself. Usually this kind of cake is steamed or boiled. If you eat too much of the same method, you will get bored, so I simply fried it according to the Western method. I didn't expect it to be very delicious. The outer layer is fried, crispy and chewy, and the inner layer is soft, waxy and non-sticky, sweet and delicious. Let me share with you a different way of making special snacks!
Staple food Snacks -
Full of fragrance, smooth and chewy, a bowl of unparalleled taste - scallion oil noodles
This noodle has a rich flavor and the green onions inside are very delicious. The noodles are also pressed by ourselves, so they are smooth, chewy and elastic. You will definitely not be disappointed. You will definitely want to eat an extra bowl of noodles
Staple food Pasta