Recommend some delicious Shanghai dishes!

1. Perch with four gills

Shanghai Songjiang bass, which is famous for its delicious taste, tender meat and special cooking skills, has always been regarded as a top delicacy. Songjiang perch has a plump body, with a body length of more than 1 centimeters and a weight of more than 1 grams. Its head is large and flat, its mouth is wide and its eyes are small, and it is yellow-brown, covered with several black stripes and slightly black spots. What's even more surprising is that this fish still has water in its gill chamber after it comes out of the water. If it is placed in rice chaff, it can live for four or five days. This fish has a concave ridge before and after its gills, which is shaped and colored like a gill hole, and there is an orange-red stripe on the gill cover, which looks like four exposed gill leaves, so it is called "four-gill bass".

Although perch is small, it is quite famous. Fan Chengda, a poet in the Southern Song Dynasty, said in a poem: "If you pound oranges, there will be fish, and the west wind will blow the four-gill bass;" When it is crisp and greasy, it is everywhere except Songjiang. " Praise the Songjiang perch heartily. It is said that Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River to taste the Songjiang perch, and named it "the first fish in the south of the Yangtze River". Since then, Songjiang Prefecture has paid tribute to the court every year.

In p>1972, when former US President Nixon visited Shanghai, he tasted Songjiang perch. In 1983, Jinjiang Hotel in Shanghai held a performance of Songjiang perch cooking skills in Hong Kong, which caused a sensation among local Chinese and foreign people. It can be seen that Songjiang perch is regarded as a "treasure in fish" at all times and at all times.

Shanghai Jinjiang Hotel is famous for cooking perch. The soup of "Baked Bass with Four Branches" is milky white, delicious, tender and delicious.

raw materials: live bass 75g, bamboo shoots 8g, egg white 1g, raw oil 5g, onion 5g, ginger 5g, yellow wine 1g, refined salt 1g, monosodium glutamate 3g, and clear water 76g.

method: wash the perch and slice the spring bamboo shoots. Heat the wok with strong fire, slide the wok, add the oil, add the onion and ginger slices, when it is golden yellow, put the bass belly up, fry it for a while, turn the bass back up, cook the cooking wine, cover it, uncover it, add water, boil it for 5 minutes, cover it again when the soup is milky white, and stew it for 6 minutes with low fire, then uncover it.

second, mandarin fish in white sauce

"mandarin fish in white sauce" is one of the famous special delicacies in Shanghai. This dish is made of live mandarin fish, with milky white color and fresh and tender fish, which is favored by diners.

There is another story about cooking with mandarin fish. At that time, Kangxi went south to make an unannounced visit to the people's feelings. One day at noon, he came to the west palace gate and saw a hotel, so he pushed the door and went in. Just sit tight, the shop assistant ran over with a big grin and said, "Hakka officer, what do you want to eat?" "A fish, a catty of wine." Kangxi said. In a moment, the bartender sent wine and vegetables to Kangxi. Kangxi poured himself a drink, and after eating one fish, he asked for another. Because this fish is really delicious, Kangxi asked, "What's the name of this dish?" "Bellflower Fish," replied the bartender, "this fish has golden patterns on its abdomen, so it is called' Bellflower Fish'." Kangxi said, "Shopkeeper, how about I change the name of this dish?" "Good." So the bartender brought a pen and paper, and Kangxi wrote the words "fish at the palace gate" and signed "Xuanye". Shortly after the signboard was put up, the shop assistant was surprised and happy when he heard that it was written by the son of heaven. He quickly knelt down in front of the signboard and shouted, "Thank you for your kindness." Although this is a legend, the delicacies made of live mandarin fish are widely circulated.

raw materials: 1 live mandarin fish (about 1g), 25g of lean diced ham, 5g of green beans, 25g of cooking wine, 6g of refined salt, 5g of monosodium glutamate, 1g of onion and ginger, 1g of soup, 1g of water starch and 5g of raw oil.

Method:

(1) Scrape the scales of mandarin fish, cut the umbilicus, wring the gills and internal organs from the mouth with chopsticks, clean them, cut off the fins on both sides and back, scald them in boiling water, take them out, put them in cold water, gently scrape the black skin with a knife, cut several knives on both sides of the fish to make them tasty, put a little salt to rub them evenly, put them in a long pot, sprinkle with monosodium glutamate, and add.

(2) Heat a wok, pour in oil, add ham, green beans, soup, refined salt and monosodium glutamate, pour in fish soup, stir well with water starch after boiling, and pour it on mandarin fish.

3. Babao Duck

"Babao Duck" is a famous dish in various hotels in Shanghai, but it is best cooked in Shanghai Chenghuangmiao Shanghai Old Hotel, so it is praised by gourmets as a must at the table and is famous at home and abroad.

in the early 192s, there were no babao ducks in old restaurants. One day, the shopkeeper listened to the guests talking about how good the babao duck in a restaurant was. In order to prosper, the shopkeeper dressed up as a customer with a chef and went to a restaurant to taste it, and brought back an eight-treasure duck for careful analysis and research. On the basis of absorbing other people's cooking skills, they made improvements in cooking techniques and materials: first, they changed the traditional practice of removing bones from babao ducks, opened their backs with bones, filled them with ingredients, locked them in a big bowl and sealed them with cellophane; Second, change the burning to steaming. In this way, the duck shape is plump and full, the original juice is prominent, and it is fragrant when it comes out of the cage. Then pour shrimp and green beans prepared with steamed duck original brine to make the finished product more colorful. Suddenly, the old restaurant "Babel Duck" became famous.

raw materials: 1 duck (about 15g), 15g diced mushrooms, 75g diced clean winter bamboo shoots, 25g diced meat, 25g sliced duck gizzards, 5g diced ham, 15g scallops, 1g diced chestnuts, 1g green beans, 5g starched shrimps, 25g lotus plums and 1g glutinous rice.

Method of making:

(1) Cut the duck on the side of its back, gut it, wash it, chop off its feet, break its leg bones, put the whole duck in a boiling water pot, blanch it, take it out, wash it, wipe off the water, apply seasonings such as soy sauce, yellow wine and white sugar, and buckle the duck belly up in a big bowl.

(2) Mix scallops, diced mushrooms, diced bamboo shoots, diced meat, diced ham, diced chestnuts, sliced duck gizzards, lotus plums, glutinous rice, yellow wine, white sugar, soy sauce and monosodium glutamate into stuffing, fill it into the belly of the duck, put the duck's head, neck and feet on the stuffing, seal the bowl with cellophane, and steam it in a cage with high heat. Then pour the original brine into the pot, add shrimps and green beans, thicken with water starch after boiling, pour the raw oil on it, push it evenly, and pour it on the duck.

four, eight-treasure hot sauce

"eight-treasure hot sauce" is a famous specialty in Shanghai, which is improved from "fried hot sauce". "Stir-fried Chili sauce" is an ordinary home-cooked dish, which used to be served at rice stalls. Because of its dark color and strong flavor, it is very suitable for next meal. In the 194s, the chefs of Tonghe Restaurant on Jiujiang Road poured a shrimp "hat" on the fried spicy sauce with reference to the cooking method of Shanghai local dish "Family Portrait", and adjusted and enriched the raw materials of the fried spicy sauce, cooking with eight main raw materials, such as shrimp, chicken, duck gizzard, pork leg, stomach, kai yang, mushrooms and bamboo shoots, so it was called. "Babao Chili sauce" tastes spicy, fresh and slightly sweet, and is very tasty, which is very popular among diners. Later, some restaurants in Shanghai followed suit, and "Babao Chili sauce" was widely circulated.

raw materials: 5g of starched shrimp, 5g of sliced duck gizzard, 7g of cooked diced chicken, 5g of diced pork leg, 5g of peanuts, 5g of diced bamboo shoots, 25g of cooked diced pork belly, 1g of dried shrimp, 25g of bean paste, 2g of Chili sauce, 1g of soy sauce, 1g of yellow rice wine, 25g of sugar, and 1g of dried bamboo shoots.

Method: (1) Take a bowl, add sliced duck gizzard, diced chicken, diced diced pork, diced belly, diced bamboo shoots, dried shrimps and peanuts and mix.

(2) Heat a wok, add oil, add chopped green onion and Jiang Mo to saute, then put Chili sauce and bean paste into the wok and simmer at the same time. After half a minute, add raw materials such as diced chicken, stir-fry for several times, cook cooking wine, simmer for a while, then add white sugar, soy sauce, monosodium glutamate and broth to boil, and continue to simmer for 3 minutes.

(3) Add cooking oil to the wok. When the wok is heated to 6%, pour in the shrimps and stir them up. When the shrimps turn white, take the wok out and pour them into the colander. Put a little oil in the original hot pot. Add broth, salt and monosodium glutamate, burn thoroughly, add shrimps, thicken with starch, pour in cooked oil, and cover with hot sauce.

5. Steamed Crucian Carp

"Steamed Crucian Carp" is a traditional specialty of Shanghai Dexingguan Hotel.

cooking with crucian carp dates back to the Qing dynasty. Legend has it that "Braised Pearl with Big Clam" is a famous dish that Cao Xueqin, a great writer, pondered when he was young. On one occasion, Cao Xueqin visited her aunt's house in Suzhou. In the market, I saw the black-backed crucian carp alive and kicking in the basin, and the "Langli Chicken Head" (Euryale ferox) sold by vendors. He was furious, thinking why not buy back two crucian carp and go back to make a dish for crucian carp. I immediately bought live crucian carp and gorgon euryales, went back to my aunt's house, and asked the chef to put the clams into the washed fish belly for stewing. After the chef did the same thing, it was really fragrant and delicious. Cao Xueqin thought while eating, such delicious fish and vegetables must have a good name. Black-backed crucian carp is like a mussel and gorgon is like a pearl, so this dish is called "Braised Pearl with Big Clam"! Coincidentally, Zheng Banqiao, one of the "Eight Eccentrics of Yangzhou", had a whim one day and asked his family to chop up the fresh meat sent by his friends and put it into the belly of the fish for frying and cooking. The play name was "Carassius auratus is pregnant", and the preparation method was similar to that of "Braised pearls with big clams", and the result was well received by his family.

It is said that one year, when Mr. Yu Youren, a veteran of the Kuomintang, visited the Shanghai Chenghuang Temple, he went to the nearby famous restaurant Dexing Pavilion for dinner. Because Yu Youren was from Shaanxi, he didn't like sweet dishes, so the chef steamed the fish. After this dish is made, the fish is tender and delicious, and the taste is particularly good. Since then, "steamed crucian carp" has become the first famous Shanghai dish in Dexing Pavilion.

raw materials: 2 live crucian carp (about 75g), 25g ham, 25g winter bamboo shoots, 5g water-soaked mushrooms, 5g refined salt, 25g Shaoxing wine, 5g monosodium glutamate, .5g pepper, 1g onion ginger and 25g lard.

Method:

(1) Scrape the scales, gills, viscera and wash the black belly coat of crucian carp. Winter bamboo shoots, ham and mushrooms are all shredded for use.

(2) arrange crucian carp in a long pot, put shredded ham, shredded winter bamboo shoots and shredded winter mushrooms on it, sprinkle with pepper, monosodium glutamate, refined salt, onion and ginger, add Shaoxing wine, pour lard on it, steam for 15 minutes, take it out, and remove the onion and ginger.

Vi. Lotus Crab Fight

There are many kinds of crabs in China, including river crabs, swimming crabs, blue crabs and river crabs, among which river crabs are the most popular. Suzhou, Shanghai is even more famous as "Yangcheng Lake Clear Water Hairy Crab". There is a poem saying: "Yangcheng Lake crabs are not good, so why live in Suzhou in this life?"

Crabs are rich in nutrition, and they are high in fat, vitamin A and riboflavin. Especially the female crab in September and the male crab in October of the lunar calendar, the eggs are full of paste and greasy, and they are big and fleshy. "Umbilical ball in September, sharp in October" is the experience of buying clear water hairy crabs.

There are many ways to eat hairy crabs. In 193s in Shanghai, they were usually cooked or steamed. In late autumn, restaurants, hotels, and delicatessens are all listed for clean water hairy crabs. In the future, people think that peeling by hand is too troublesome and unsanitary, so the Wang Baohe Restaurant, which is famous for its crab feast, is used by chefs to remove crab meat and carefully cook crab dishes according to taste, such as "Emerald Shrimp and Crab" and "Crab Oil Dragon Roll". Among them, "Lotus Crab Fight" is very popular because of its white lotus and delicious crab powder, and has become a famous dish with a long history in Shanghai.

raw materials: 12 live crabs in clear water (about 16g), 6 egg whites, 25g shredded green onion, 1.5g shredded carrot, .5g shredded Nostoc flagelliforme, 5g Shaoxing wine, 2g onion and 2g Jiang Mo respectively, 4g monosodium glutamate, 4g refined salt, .5g pepper, 5g clear soup, 1g cornmeal and 25g sugar.

Method:

(1) Wash and steam the crab, remove the crab powder, and wash and blow dry the crab shell for later use. Heat a wok, add 75g of raw oil, stir-fry minced onion and ginger and crab powder slightly, when the fragrance is revealed, add Shao wine, refined salt, monosodium glutamate, pepper, clear soup and stir-fry, and when the crab powder is dried, take it out of the wok and evenly pack it in 12 crab shells.

(2) Beat the egg whites, add a little salt and 15g of clear water, and stir until the foam comes out. Remove the foam and stir again. Then pour the egg white on the crab powder in each crab shell, put the shredded green onion, shredded Nostoc flagelliforme and minced carrot into it, make it into an orchid pattern, then steam it in a cage for about 6 minutes, and then take it out and discharge it in a pot when it becomes a white hibiscus.

(3) put 1g of stock in the pot, add salt, monosodium glutamate, boil, thicken with water starch, add a little cooked oil, stir well, and pour it on the hibiscus crab bucket.

VII. Soup preserved with bamboo shoots

"Soup preserved with bamboo shoots" is a famous dish in Shanghai. This vegetable soup is white and thick, with crisp and fat meat and delicious taste. Every spring when bamboo shoots are on the market, people in Shanghai like to cook this delicacy.

Bamboo shoots were called "bracts" in ancient times. As early as the Xia Dynasty, people used bamboo shoots instead of food and paid tribute to them, and they were handed down from generation to generation. At the same time, it also left many poems praising bamboo shoots. "An old friend knows what I mean, and thousands of miles send bamboo sprout. Qing-tou jade baby, take off the cotton one by one. It is a bamboo shoot poem by Su Dongpo that bamboo shoots are as white as jade as swaddling babies. The chefs in the north still don't know what this is, and my eyes are bright after seeing bamboo shoots. In the Song Dynasty, the famous monk Ji Dian said, "Bamboo Shoots are sparse": "Draw gold in the oil pan and boil white jade in the rice pan." Zanning, another eminent monk in the Song Dynasty, also wrote a monograph on eating bamboo shoots, Bamboo Shoot Spectrum.

It is said that Emperor Kangxi of the Qing Dynasty was particularly fond of eating spring bamboo shoots in the south of the Yangtze River. Cao Yin and his wife and brother Li Xu paid tribute to the capital every year during their tenure of weaving in Jiangning and Suzhou, as well as salt administration in the two provinces (that is, bamboo shoots unearthed when swallows came).

raw materials: 2g of salted leg meat, 2g of fresh rib meat, 15g of clean bamboo shoot meat, 1g of yellow wine, a little refined salt, 2g of monosodium glutamate and 8g of lard.

Method: (1) Wash the salted leg meat and fresh rib meat at the same time, scrape the dirt off the skin, put the skin up in the pot, and add water to drown it. First, boil it with strong fire, then simmer for half an hour. When it is four-ripe, turn the bacon over, continue to simmer until the skin is soft, take it out when it is inserted with bamboo chopsticks, remove the bones by heat, and trim the fat and skin for later use; Fresh rib meat is cooked until it is 8% ripe, and then taken out for later use.

(2) When eating, cut the salty meat and fresh meat into four cubes, cut the bamboo shoots into hob pieces, put them into the original soup pot, first boil them with high heat, and then boil them with medium heat for six or seven minutes. When the soup is thick, boil them with monosodium glutamate and salt, and then take them out of the pot.

Eight, Crystal Shrimp

"Crystal Shrimp" is one of the famous special delicacies in Shanghai Jing 'an Hotel, and was once rated as "the first dish in Shanghai". Its development, the famous writer Liang Shiqiu once wrote in "Talking about Eating in Elegant Rooms": "Speaking of shrimps, the best one is Fujian Restaurant. I remember that Zhongxintang on Chang 'an Avenue in Beiping is the only large-scale Fujian restaurant in Beiping. The stir-fried shrimps made are full of shrimps, bright and transparent, and soft and crisp. The good governance of seafood by the monks is a unique step. " In the 194s, famous chefs of Jing 'an Hotel in Shanghai attracted "stir-fried shrimps" from Guangdong and Fujian cuisine, and made innovations in cooking skills. In addition, the selection of materials was excellent, the production was strict, and the flavor was unique. "Crystal Shrimp" comes to the table, full of strange fragrance and crystal clear, which is like a pearl. No wonder Jing 'an Hotel eats more than ten tons of shrimps every year.

raw materials: 5g selected river shrimp, 1 egg white, 5g monosodium glutamate and 7 refined salt. 5 grams, 15 grams of starch and 4 grams of baking soda, and 6 grams of crude oil (solid