Southerners don't like pasta? Miss by a mile. In the Jiangnan area, the popularity of noodles is not inferior to that in the north, just look at the branches of noodle restaurants such as Lao Shengxing, Lao Hongxing, Lao Shengchang and Lao Shunchang in Shanghai to know how much Shanghainese people love noodles. In recent years, even the form of noodles with a very regional color, such as Henan braised noodles, has become popular in Shanghai. Shanghai noodles are based on Suzhou-style noodles, integrating various characteristics of Zhejiang noodles and Yangbang noodles to form this noodles.
There are many types of Shanghai noodles, and they are divided into clear soup noodles and red soup noodles according to the soup. The clear soup noodles are mostly made of chicken and duck bones and pork bones; Red noodle soup is usually colored with soy sauce. According to the thickness of the noodles, they are divided into thin noodles and wide noodles, the thin noodles have a harder and stronger taste, and the wide noodles will be softer. There are more categories according to the toppings, including large row noodles, large intestine noodles, yellow croaker noodles, eel noodles, spicy meat noodles and so on. According to whether there is soup or not, it can be divided into noodle soup and mixed noodles.
Boiled onion oil noodles are a very famous Shanghai snack. The so-called open ocean is actually sun-dried shrimp. The scallion oil noodles don't seem to be technically difficult, but they are actually extremely difficult to work with. In the process of frying green onions, it is necessary to grasp the heat and consider the time, if the green onion is too much, it will be scorched, and if it is not enough, it is difficult to reflect the fragrance of the green onion. The onion oil noodles have a great taste, and the noodles are smooth and firm, not as hot as the noodle soup. Kaiyang can give the noodles freshness, and the aroma of green onions will stimulate the taste buds on the nose.
The popularity of eel noodles is due to the fact that they are made of eel rather than noodles, and the cooking method is mainly stewed. In the production of toppings, there are thickened and dry stir-fried, and the taste is different. The thickened eel silk is called Xiangyou eel paste, which is also a famous dish in the south of the Yangtze River. Eel silk has a strong seasonality, and it is best in summer, and it tastes tender and delicious, adding a lot of color to the noodles.
Rotten noodles are a Shanghai snack that rarely appears on the streets, and the only way to eat it is to make a friend in Shanghai. As the name suggests, rotten noodles are noodles that are boiled and rotten and made into a paste. However, the delicious rotten noodles are not sticky, let alone burnt, which is a great test of cooking skills. Depending on the taste, the noodles are filled with a variety of ingredients, such as tomatoes, eggs, vegetables, white water, shredded pork, shredded chicken, etc. The main feature of the noodles is that they have a smooth taste, and the noodles are almost chewy and can be swallowed directly into the throat.
Recommended Merchants:
Top Teller porridge noodle restaurant
Business district: Xintiandi area
Address: No. 22, Lane 494, Huaihai Middle Road, Huangpu District, Shanghai
Phone: 021-51079177
Opening hours: Monday to Sunday all day
Per capita: 30 yuan
Large intestine surface
Business district: Xintiandi area
Address: No. 59, Fuxing Middle Road, Huangpu District, Shanghai
Phone: 021-63744249
Business hours: Monday to Sunday 10:00-20:00
Per capita: 30 yuan
Haiqiang Noodle Restaurant
Business district: Jiangwan/Wujiaochang area
Address: Room 103, No. 3, Lane 100, Yunguang Road, Hongkou District, Shanghai
Phone: 021-65541067
Per capita: 25 yuan
