Why can’t the exquisite Shanghainese put aside a bowl of humble vegetable pickled rice?

Paofan is a bond that Shanghai Ning people cannot let go of.

Whether it’s breakfast or dinner, what Shanghai Ningwei misses is the taste of soaked rice. That extremely ordinary mouthful of steamed rice contains the simplicity and simplicity of old Shanghainese.

Shanghai people’s version of pao rice is just boiling the leftover rice in hot water and waiting for the water to bubble. In summer, you can also enjoy it by soaking it in cold boiled water!

A steaming bowl of pao rice always makes a sizzling sound when you eat it because it is hot in your mouth. It is precisely because of this that the unique and refreshing feeling of pao rice is achieved.

The white rice soup is clear, light and oil-free, green and healthy, better than "instant noodles"! If it can be paired with some pickles and salted eggs, it will be really satisfying to eat it all.

The grassroots style of pao rice is a mark of the times for the older generation in Shanghai.

The rice must be cooked overnight, preferably a little lumpy. Generally speaking, it is difficult to eat such a meal. But soaked rice needs to be able to withstand the service of boiling water.

The water temperature should not be too low, otherwise the starch in the rice will not be dissolved well, and you will not be able to enjoy the heart-burning comfort. So you must use water that has just been boiled.

The amount of water should just cover the rice. Too much water will dilute the aroma of the rice, while too little water will make it difficult to soak and make it dry and difficult to swallow.

Don’t be impatient when eating. Use chopsticks to smash all the lumps in the overnight rice, wait until all the aroma of the rice is soaked out, and the temperature is almost hot enough to eat.

Like porridge, but not like porridge. Pao rice is pao rice, there is no substitute for it.

Every Shanghainese family has its own private way of making rice with rice. The dishes that go with rice are very particular and there are many types.

It can be crisp and flavorful pickled melon, or it can be dense and salty fermented bean curd. Yellow mud snails, salted chicken, bacon, preserved eggs, salted duck eggs, pickled mustard... no matter what you pair with white water soaked rice, it will make people eat it with relish.