Songjiang local delicious ten years of grinding sword quest Guangfulin site park Guangfulin site park "Tibet", in the end what was officially unveiled? This is what many citizens and tourists are looking forward to. But in fact, the depths of the "hidden" Park Guangfulin restaurant, is already open. Some familiar doorway of the Songjiang native to the local taste delicious at the same time, can also be the latest progress in the way of "peep" a Guangfulin site park. As the only inside the park restaurant, Guangfulin restaurant is in fact and the ruins park together. This is not only reflected in the external style, but also embodied in the temperament. It is located next to the temple is also known, is an antique loft, next to the archway, and screen wall etc.. If it’s not a reminder of a shop, you probably have a hard time finding it. Looks very elegant restaurant, the flagship is Songjiang’s local dishes. Regardless of the choice of ingredients, or cooking methods, pay attention to the excavation and inheritance of Songjiang local food culture. It is said that as far as possible in order to show the most authentic local burn, the boss repeatedly invited, so the teacher Fu Xin bang, hand "inspiration" store young chef. Four gills perch is a well-known specialty in Songjiang, but not many people eat. Here, when the waiter for each end of a cup of carp pond custard, but people can not help wondering whether the point of the four gill perch. Because of this, the size and shape of the carp pond, and four gill perch looks very similar, and delicious cooking methods and also no less, but the price is close to the people. Carp pond carp pond custard smallish, soup all into the custard, well below the heat gently, how to eat a "fresh" word. "This wild pond carp is also a close relative of four gills perch.". We have eaten as a child, is an unforgettable childhood delicious, but now, basically can not buy wild pond carp in the food market." Boss Xu Caiping told reporters that the shop is a small carp pond, Kunshan fish farmers direct delivery, daily supply is not determined, much less, sometimes not, each only about one or two, size, whole body black, to see that this is a wild river growth. A tempting red meat, is strongly recommended by the chef Liu shop. He said, this is the new teacher to teach Bang specialty, but in color, more elegant and some knife. The 2 pounds of chunks of pork, looks spectacular, but it is not to eat greasy surface, Pete don’t tender, a bit sticky mouth, but that is the entrance, sweet and spicy, let people taste a bit more imperceptibly. It is said that the chef is the selection of Songjiang local ecological breeding of pine meat, and must be five layers of meat, red and white. In cooking, the first steam burning law, to make it fully out of oil, to eat, it’s not what oil; then add their modulation of sauces, with two small fire to simmer for hours, so that the full flavor. On the table, a large red meat is cut into nine pieces, suddenly smell. The click rate of this dish is 90%. A thousand thousand island lake and lake bream bream, is the Sheshan teacher to teach, each table will point. The chef used big bream, every day sent directly by the Qiandao Lake base, basically in each)

探秘广富林遗址公园 “藏”着的松江本地美味 十年磨一剑的广富林遗址公园,到底什么时候正式揭开面纱?这是许多市民游客翘首以盼的事。但其实,公园深处“藏”的广富林酒家,却是早已对外开放的。一些深谙门道的松江本地人,在前往品尝本地美味的同时,也能顺便“窥视”一番广富林遗址公园的最新进展。作为目前公园里面唯一的饭馆,广富林酒家其实是与整个遗址公园融合在一起的。这一点既体现在外在风貌上,也体现在内在气质上。它位于知也禅寺的旁边,是一座古色古香的阁楼,紧挨着的还有牌楼、 照壁等。若不是一块店招的提醒,你恐怕很难找到它。看起来十分雅致的饭馆,主打的竟是松江的乡土菜肴。不管是食材选择,还是烹饪方法,都讲究对松江本地食文化的挖掘和传承。据说,为了尽可能呈现最原汁原味的本地烧法,老板娘多次请来佘山、新浜等地的老师傅,手把手“点拨”店里的年轻大厨。四鳃鲈是松江的知名特产,但吃到的人并不多。在这里,当服务员为每人端上一盅塘鲤鱼炖蛋时,竟让人不由得怀疑自己是否点了四鳃鲈。因为,这塘鲤鱼的个头和外形,看起来与四鳃鲈十分相似,而且,烹饪方法和鲜美程度也丝毫不逊色,但价格却是亲民的。塘鲤鱼炖蛋塘鲤鱼的个头不大,汤汁全部渗入炖蛋之中,下方还有文火加热,吃起来怎一个“鲜”字了得。“这野生塘鲤鱼,也算是四鳃鲈的近亲。我们小时候都吃过,是一道难忘的童年美味,但现在,菜场里基本买不到野生塘鲤鱼了。”老板娘徐彩萍告诉记者,店里所用的塘鲤鱼,是小昆山捕鱼农民直送的,每天的供应量并不确定,时多时少、时有时无,每条仅一两左右,大小不一,周身乌黑,一看就知道是在野河里生长的。一道诱人的红方肉,则是店里刘大厨极力推荐的。他说,这是新浜老师傅传授的拿手菜,只不过自己在色泽、刀法上更讲究了一些。这2斤左右的大块猪肉,看起来“壮观”,但其吃起来一点也不肥腻,表层的皮特别嫩,有点黏嘴,但入口即化,甜中带辣,让人不知不觉就多尝了几口。据说,大厨选用的是松江本地生态养殖的松林肉,且必须是五层肉,肥瘦相间。在烹饪时,先采用蒸的烧法,使其充分出油,到吃的时候,就基本没什么油脂了;然后,再放入自己调制的酱料,用小火煨上两个小时,使之充分入味。上桌之后,一大块红方肉被切成九小块,顿时香气四溢。这道菜的点击率达到了90%。千岛湖大鳊鱼而一道千岛湖大鳊鱼,则是佘山老师傅传授的,每桌必点。大厨选用的大鳊鱼,每天由千岛湖基地直接送来,基本都在每条2.5斤左右,不大不小,以保证肉质不会太老,也不会太嫩。本地鳊鱼采购价在每斤10元左右,而他们选用的大鳊鱼每斤高达58元。为了做这一条鱼,大厨要花费两三个小时。第一步,要用小火煨上两个小时,把酱汁、佐料的味道充分煨到鱼肉里面去。第二步,再用大火收汁……最后,热气腾腾地端上来。这样一来,鱼肉吃起来仍是细嫩的,但每一块鱼肉都已充分入味。这道菜售价168元,但老食客们并不觉得贵。咸肉蒸百页一道咸肉蒸百叶,也是老板娘引以为豪的。她说,这是自己小时候就吃过的本地农家菜,现在店里的咸肉也是选用最好的五层肉自己腌制的,里面放了花椒、胡椒、白酒、姜等调料,没有其他添加剂,腌好后,咸肉变得特别好看,红是红、白是白,层次分明、色泽诱人,烹饪时将百叶放在咸肉下方清蒸,肉汁和香气都被蒸到了百叶里,使荤素二物变成了浑然一体的美味。羊脚羊肉拼盘类似的菜肴还有许多。特别值得一提的是,三伏天里,这里还推出松江本地全羊宴,包括羊杂汤、大蒜烧羊杂、羊脸肉、红烧羊肉、羊肉锅仔、炸羊排、羊肉羊角拼盘、羊肉粉丝汤等。此外,还有改良版的松江本地点心,比如农家菜饼、农家软糕、火腿粢饭糕等。最后,还要说一说老板娘私藏的绍兴黄酒。据说,她婆家在绍兴,这黄酒都是自家酿的,里面没有任何添加剂,特别好喝,即使喝多了也不会口干、头痛。于是,经常有食客在用完餐之后,请老板娘用可乐瓶打些酒带回家,更豪爽的食客则直接买了50斤的黄酒坛搬上车去。 上海:佘山度假区“绿肺”扩大 广富林遗址公园明年10月开放 (该视频仅供延展)动动手指,随时查询交通违法! 扫一扫下方二维码,关注腾讯大申网! 欢迎关注腾讯大申网微信(微信号:dashenw)相关的主题文章:

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