How about Shanghai food in summer? How about Shanghai food in summer?

1, Shanghai cuisine pays more attention to cold pot in summer. Distiller's grains cold dish is a kind of dish, and its side dishes are quite distinctive. For example, grandma and aunt used to cook and cut vegetables, add a little salty taste and some boiled edamame seeds. It's summer after dinner, and Shanghainese are happy to eat distiller's grains.

2. I used to eat squab made of plums, carved wine and brine, which was delicious. The fresh fragrance is unforgettable. There is also drunk mussel meat made of rice wine and plum, and I just want to eat two bowls of rice in soup.

Indeed, every season, some restaurants in Shanghai and Jiangsu and Zhejiang cuisine have to get some cold dishes and hot dishes made of distiller's grains and wine.

4. For example, nine planets is a typical Shanghai cuisine. In the season, it is customary to cook some dishes with distiller's grains. Like the traditional rotten bowls and barrels, there are rotten doors, rotten white meat, rotten belly, rotten edamame, rotten longevity fruit, salty and delicious, and that taste has always been in my memory, so I want to savor it then. It also reminds people of Shaoxing people's rotten pig's head meat and rotten chicken feet in summer. Hot waste vegetables and rotten fish fillets are always classics. Surprisingly, nine planets also made a rotten water bamboo. It is said that the wild water bamboo produced in Chongming is used, and the meat stem is thinner than ordinary water bamboo, and the meat is crisp.

Speaking of hot food, I think of a steamed shrimp ball with alcohol flavor that I ate before. It's Cantonese, but it's a combination of some bad dishes from Jiangsu and Zhejiang. Shrimp balls made of pure shrimp meat are steamed with carved wine, egg white and seafood broth. It's fragrant and colorful and tastes quite fresh.