In 2014, CCTV's "A Bite of China" recorded the Sanlin Benbang Restaurant managed by Li Mingfu, the son of Li Borong, the master of this gang's cuisine. After the show, the popularity of the Sanlin Benbang Museum was ignited instantly, and it was full almost every day, and it was once necessary to make an appointment a week in advance to have the opportunity to visit the store. In the following years, Sanlin Benbang opened three branches, located in Pudong Changqing, Zhoupu and Zhaojialou, and the old store in Zhonglin Street, Sanlin Town, is still popular today.
Li Mingfu, the owner of Sanlin Benbang Restaurant, is the son of Li Borong, the master of this gang, who once worked in a star-rated hotel, and then went to Japan as a chef, and after returning to China, he set up his own banner in Sanlin's hometown and set up a "Sanlin Benbang Restaurant". At present, the chef in charge of Sanlin Benbang Restaurant is Li Yue, the son of Li Mingfu, who entered the industry at the age of 16 and served as the chef of an old restaurant in Shanghai, and then quit his job and went home to assist his father in cooking this restaurant. His twin brother Li Wei, who is also a chef, works as a dietitian in the hospital, and often returns to the restaurant at night to help.
"A Bite of China" focuses on the two dishes of Sanlin Benbang Restaurant, which are buckled three silk and fried shrimp, showing the knife work and fire skills of this dish. Buckle three wires need to take a button cup with pores at the bottom, put mushrooms at the bottom, shredded ham, chicken breast, and bamboo shoots are spread into the buckle cup in proportion, and the bamboo shoots and ham shreds are compacted in the middle, steamed over the fire, and formed in the buckle soup bowl, which tests the chef's knife work. Compared with other large restaurants in this restaurant, the three wires here are worthy of the name of "fine buttons and three wires", the knife work is online, the three wires are as thin as the tips of a hair, which is amazing, and the taste is not lost. However, if you want to eat three silk in Sanlin Benbang Restaurant, one needs to make an appointment in advance, and the other needs to spend more than 1,200 yuan.
The local imprint of Sanlin Benbang cuisine is deeper, and its sweetness is slightly lower than that of urban local dishes, and on the famous dish of fried shrimp, the sugar content of Sanlin Benbang Restaurant is lower, and the thickening is also lighter, and the river shrimp can be cooked in eight seconds when the hot pot sits on the fire. Whether it is the selection of ingredients, coloring, seasoning or heat, the restaurant can be impartial, the shell is crispy and the meat is tender, and the salty and sweet are balanced. The eight treasures spicy sauce is in place, the eight treasures are used together, the ginkgo seeds and shrimp are covered, and the sauce is less sweet. The grass head circle of this gang is a little mediocre, the grass head relies on heavy oil to support the fragrant mouth, the tenderness is not good, the circle is not a thick pig intestine head, the part is slightly thin, and the cleaning is not refreshing enough, the taste is soft, the entrance is salty and fresh, and the sweet taste is overflowing.
Pudong famous dishes steamed three fresh, many diners also come to visit, meat skin, meat balls, smoked fish, pig's feet, pork belly, egg dumplings and so on steamed into a pot, known as the soup fresh material is beautiful, in fact, the head of the material has its own flaws, the egg dumpling meat filling is too fine, the meat round is soft and tasteless, the pork belly is soft and loses the taste, the taste of the pig's feet is acceptable, but there are pig hair is not clean. Among the steamed three fresh, Sanlin meat skin is famous, and the scallion skin is also a classic Pudong farmhouse dish. The meat skin of this restaurant comes from one of the best local meat skin suppliers in Sanlin, but it is also a big disappointment, the meat skin has the smell of pigs and oil residue, the entrance is slag, chewing lightly and turning into water, there is no taste, and the taste is the same as chewing wax. Salted pork and vegetable rice is rice freshly fried, the salted meat is fatty, the rice particles are harder, and the taste is not as good as the stove vegetable rice.
The Sanlin Benbang Museum on Zhonglin Street still has a high popularity, and the daily meals are basically full, and you need to wait for a table during peak hours. Although it is not as popular as it was back then, diners are still advised to reserve their seats in advance to avoid temporary emptying. The shop is located in a row of shops under the bridge in the town, parking is available along the street, and the lobby is full of old-fashioned eight-immortal tables and benches, about a dozen tables in total. Except for the serving, there is basically no active service at all, but it is quite responsive. The three branches of Changqing, Zhoupu and Zhaojialou have varying degrees of fluctuations in their standards, and the stability of the production cannot be guaranteed.
Compared with the local restaurants in the city, the Sanlin local restaurant has a more local atmosphere, and when the classical cold platter, steamed three fresh, etc. are served, it is like being in the farmer's red and white wedding banquet, and there is no surprise in this kind of Sanlin local dishes. If you are interested in visiting Sanlin Benbang, we still recommend Zhonglin Street Hotel first, whether it is the stability of the product or the dining experience, Zhonglin Street Hotel has more reasons to visit.
