"I heard that Yuyuan Mall was open for dine-in, so we immediately went straight to Nanxiang Steamed Bun Shop. The taste here really hasn't changed at all, it's still so delicious." Mr. Zheng, a citizen, specially brought it with him My wife came to relive the taste of Nanxiang Xiaolong . The traditional fresh meat dumplings and crabmeal fresh meat dumplings are their favorites. “After eating them for so many years, they have become accustomed to them. I haven’t eaten them for a long time.” "I miss you all."
html On June 29, Shanghai began to gradually resume dine-in dining. Many time-honored restaurants in Yuyuan Mall, such as Green Wave Gallery, Nanxiang Steamed Bun Shop, Chunfeng Songyue Tower, Songhelou Noodle House, and Dexing Restaurant, also opened their doors. Welcome guests. While dine-in dining is open in an orderly manner, various time-honored brands are also using their brains to attract consumers and introduce new products based on the summer season. According to Lu Yaming, general manager of Lvbo Gallery, in order to ensure the safety of dine-in epidemic prevention, the restaurant strictly implements the requirements of the "Guidelines for the Resumption of Business and Resumption of Epidemic Prevention and Control of the City's Catering Service Industry" (Third Edition), including customers and employees. Various epidemic prevention measures in aspects such as , environment and so on.
The reporter saw that customers who entered the store consciously wore masks as required, cooperated with the clerk's prompts to scan the venue code and accepted on-site temperature measurement. There are often many elderly customers in time-honored restaurants, and the staff will help them complete the registration process carefully and patiently.
In addition, time-honored restaurants such as Nanxiang Steamed Bun Shop, Dexing Restaurant, Songhelou Noodle House, and Ningbo Tangtuan Shop also give priority to recommending contactless ordering and checkout. After customers sit down, they can use WeChat to scan the sign on the table. You can easily place and pay orders by yourself using the QR code. At the same time, the store staff will also take the initiative to provide serving chopsticks and serving spoons and promote the "table length system" to them. After the customers leave the table, the waiters will clean and disinfect the tabletops, seats, etc. to ensure the epidemic prevention safety of on-site diners.
While doing a good job in epidemic prevention, summer delicacies are also "new" at the same time. Nanxiang Steamed Bun Shop has always been famous for its handmade steamed buns with thin skin, rich fillings, juiciness, fresh taste and beautiful shape. It has previously developed innovative flavors such as Pickled Du Xian , Taotao Cheese, Spicy Crayfish Xiaolong Mantou has won the favor of new and old customers with its eye-catching appearance and creative and good taste.
In order to welcome the return of offline dine-in dining this time, Nanxiang Steamed Bun Shop has specially developed a new product: small steamed buns with mushrooms, fresh scallops, seasonal vegetables, and several summer dishes, and plans to launch them in early July. According to You Yumin, the sixth-generation intangible cultural heritage inheritor of Nanxiang Steamed Bun Restaurant: " Gallinobacteria itself has high freshness. When paired with fresh scallops, it's 'fresher on top', and the taste is also very refreshing and crispy." , suitable for summer consumption.”
The time-honored Dexing Restaurant, which has a history of nearly 140 years, has made great efforts in the development history of local cuisine and tried to revive a local dish that was almost “lost” for 70 years: fried tofu and vermicelli chicken. . They combined it with modern people's tastes and improved it into a new product: double-speed braised chicken skirt pot.
According to Mei Lin, the brand chef of Dexing Restaurant, fried tofu and vermicelli chicken was originally a traditional local dish. Because of its clever combination of ingredients and the balance of meat and vegetables, it became a "mouth-watering signature dish" of Dexing Restaurant at that time. won the favor of the citizens. In the 1950s, a writer once wrote: "...I order all the famous dishes of Dexing Hall , especially the cold cuts of white-cut meat and the hot dishes with three shredded meats The fried tofu chicken is the best."
It is said that some street restaurants at that time simplified the ingredients of this dish, and in the early 1920s, it became a famous Shanghai snack that has been passed down to this day. Single stall soup, double stall soup . However, the traditional fried tofu vermicelli chicken has gradually faded out of the public eye since the late 1950s due to its diverse ingredients, long preparation time, and labor-intensive production.
"We dug it out again, but that doesn't mean to copy it completely, but to make appropriate improvements according to the current public taste preferences and retain the essence. For example, the oily tofu is replaced with , oily gluten stuffed with meat, and louver buns, and then is added The antler mushroom and soft-shell turtle skirt play a role in improving freshness and enriching the taste. "It is reported that this new dish is planned to be launched simultaneously in Dexing Restaurant Yuyuan Store and Fuxinghui Store in mid-July.
reporter / Fan Yuhao
editor / Huangqian
picture / Yuyuan Mall
