The crispy small dishes that are necessary for summer are hidden in these five old names!

Such a difficult day, stewed stew and greasy, and inconspicuous pickles are the savior of the dining table. Don't underestimate a plate of pickles. In today's rich material, small sauce has become a culture and is popular all over the world.

The longest history of Chinese sauce is the longest and rich type. "Suiyuan Food List" is classified as a side dish in "Suiyuan Food List", and also listed the small menu specially. Pickled radish, big head dishes, ginger, and cucumber in it.

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Pickles

There is a history of more than two thousand years of sauce. It can be found in the pre -Qin classic books such as "Zhou Li", "Mao Shi", and "Yili".

During the Northern and Southern Dynasties, "Qi Min Yao Shu" converged the popular sauce production methods of the society at that time, which recorded a variety of pickles and classified them into sour pickles, salted pickles, and sweet sauce.

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Sugar and garlic

The generation of pickles was originally for long -term storage. In ancient times without refrigerated equipment and relatively scarce supplies, pickles were indispensable sources of vegetables. Although there is no shortage of anything, the salty fresh and crispy is the most appetizing in summer.

The variety of pickles reached six or seven hundred nationwide, and it was roughly divided into two major genres: southern and northern flavors. Nanwei sauce is represented by Yangzhou and Shanghai. The taste is sweet. Beiwei sauce is represented by Beijing, and the taste is salty.

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The sauce garden in the Qing Dynasty

Sauce is the daily life of Yangzhou people. Yangzhou is the oldest place in the south. The folk song sang: "Boil water for boiled rice, put on salty duck eggs; Yangzhou sauce is poured sesame oil, and two big buns."

The history of Yangzhou's pickled pickles can be traced back to the Western Han Dynasty more than 2100 years ago.

During the Sui and Tang dynasties, Yangzhou was rich in vegetables such as radish heads, cucumbers, screw vegetables, ginger, and marinated these vegetable sauce into the earliest prototype of Yangzhou sauce.

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Sanhe Simei Sauce Shop

"Three and Four Beauty" is now the most famous sauce garden in Yangzhou. As the representative of Nanwei sauce, it fully reflects the characteristics of rich sauce, sweet and crispy and tender.

"Three and Four Beauty" is merged from the two sauce gardens of "Sanhe" and "Four Beauty".

Sanhe sauce company was established in the 16th year of the Republic of China (1927). At that time, the technology of filled with sauce was introduced, which allowed pickles to be stored and transported for a long time. The "Four Beauty" sauce garden has a long history. It was established in the 22nd year of Jiaqing in the Qing Dynasty (1817). The skills and taste of ancient law made Yangzhou sauce as the court tribute many times.

In 1998, the two sauce gardens of "Sanhe" and "Four Beauty" were merged, and transportation and taste coexisted.

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Liubi Sauce Garden

The northern flavor sauce, which is relative to the south, is respected by the taste of the imperial city. In the old Beijing, pickles are the soul of Beijing. Beijingers choose sauce baais a few days a month.

Unlike Nanwei sauce, Beiwei sauce sauce is rich in flavor, salty and fragrant, and resistance to the aftertaste. Northern pickles can be used as sauce. Cheap radish, cucumber, garlic seedlings, slightly expensive dragon beard vegetables and almonds will appear in jam jar.

The old names of Beijing sauce are everywhere, and Liu Bizu, Guixinzhai, and Tianyuan are the top cards of Beiwei sauce. "Six Billo", because of the production process of its ancient law and the history of more than 470 years, sat firmly on the old -fashioned head.

Liu Biwu began in Jiajing Nian of the Ming Dynasty. Interestingly, they had their own production technology.

"The rice must be Qi, the queen must be the same, the Zhanchi must be clean, the ceramics must be good, the fire must be, and the water spring must be fragrant." Today, this sauce production technology has been included in the intangible cultural heritage.

In addition to the three and four beauty of Yangzhou mentioned above, Beijing's Liubiju, Guixinzhai, and Tianyuan, we also have the old sauce names in Shanghai. This time I found the old sauce shops that Shanghai people had to buy for 1 hour, so that the slightly salty sauce was cured and returned to a carefree hour light.

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Line in line to buy sauce

01 Shanghai National Land Specialty Food Mall

Recommended order: Mei sauce croar, cucumber cucumber

Address: No. 483-499, Huaihai Middle Road, Shanghai

Business hours: 09: 00-21: 00 (The affected by the epidemic is currently open to 17:00 in the evening)

What is the most famous in Shanghai is where the pickles are, and it must be the Shanghai National Food Mall on the Huaihai Road. Regardless of the scorching sun or heavy rain, the sauce window of this shop is lined up almost every day.

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Shanghai National Land Specialty Food Mall

The predecessor of the Shanghai National Land Specialty Food Mall was the Peili local production company operated by the brothers of Bao's brothers in Jiangsu. After 1936, it turned into Shanghai National Food Mall.

Many old Shanghai has come here to make soy sauce and buy radish, and even if the years change, they can't forget the old taste here.

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Shanghai National Land Specialty Food Mall Sauce Counter

There are many types of pickles in Shanghai National Land Specialty Food Mall, and dozens of them are full. It is almost impossible for Shanghai people to pass by without taking a small sauce. Not only this, you can also buy milk milk and peanut butter. When the hot summer comes, the old Shanghai people will still choose to buy a bottle of ancient peanut butter and go home to make Shanghai cold noodles.

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Croar

If the black and furry, Meimei sauce is not pleasing, but it is the favorite of Shanghai people! Bite a bite, and the sweet sauce splashed his mouth, salty but not sorrowful, and the aftertaste was sweet.

Cut a piece of sauce sauce, pour a few drops of sesame oil, and with a small bowl of white porridge, it will heal a meal for bitter summer.

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If you want to take a bite of cucumber, you must try the cucumber of the soil specialty food mall.

Milk cucumber uses the little cucumber that has just grown, and some cucumbers still have small flowers on their heads. Sweet and sour, bite a bite of crispy and delicious, you can eat a small half of the bag without knowing it.

02 Sanlin Sauce Campaign Market

Recommended order: big head dishes, sugar garlic

Address: No. 30, Pingxi Street, Ancient Town, Shaojialou

Business hours: No

In addition to the sauce of nationwide nationwide shops, the most popular sauce is Sanlin sauce. It is said that each family who lived in Sanlin had one -handed pickled sauce, and the front house was filled with pickles with pickling pickles.

In 1956, the town founded the "Sanlin Sauce Factory", hired the best sauce master of Sanlin folk, and chose the best vegetable raw ingredients to carefully make the "Samilin Sauce" with Shanghai flavors.

Sauce, lettuce, lettuce, radish, milk melon, cucumber. The big head is the earliest, and the rose osmanthus is particularly popular, sweet and crispy, and once monopolized the table of Shanghai people. With the development of technology, osmanthus, cucumber, sugar garlic, soy sauce, etc. have become frequent visits to summer dining tables.

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Osmanthus big food

The big head is also a mustard. The pickled mustard look dark, but it has a strong sauce. The people who are particular will wash the big water with water purification several times, add sugar and sesame oil to mix, and the sweet silk flavor is more powerful.

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Different types of sugar and garlic

Sugar garlic is not just the standard of the northerners. Shanghai's sauce shop, sugar garlic also occupies "half of the country". A piece of garlic is marinated with four or five different flavors by the owner of the sauce shop. It has black sauce and strong, white sour and greasy, and the most characteristic of Shanghai.

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Honey garlic

After the sugar garlic is entrance, it can hardly eat the sour taste, fresh but not spicy, refreshing and tender, with a sweetness. The marinated garlic stimulation smell is greatly eased. Even if you eat several petals, your mouth will not feel uncomfortable.

03 Han Dalong Sauce Garden

Recommended order: rose milk milk, sauce eggplant

Address: No. 287, North Street, Zhujiajiao Town, Shanghai

Business hours: No

Han Dalong Sauce Park was founded in 1886 and has a history of 136 years. In the middle of the Qing Dynasty, Zhujiajiao's brewing industry developed rapidly. A number of sauce produced by a batch of sauce garden workshops led by Han Dalong was sold well, and soon became a special product of Zhujiajiao's cheap and delicious.

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Han Dalong Sauce Garden

The various soy sauce, pickles, milk rot, wine and vinegar produced by Han Dalong have a unique set of craftsmanship. At the Panama World Expo in 1915, Han Dalong's rose milk rot and double sets of oil were won respectively, and later won the awards at the Nanyang Persuades and Domestic Exhibitions.

Entering the shop, a dozen jars were opened on the table, dozens of sauce sauce was placed on the shelves, and the tip of the nose lingered with a thick salty sauce flavor.

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Rose cream

When you go to Han Dalong Sauce Garden, you will have to taste the rose milk bean curd that you can taste, and take a bite. The aroma of the rose is infiltrated in red oil. The charm of old Shanghai.

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Dried eggplant

Dried eggplant sauce can be eaten all places. The eggplant should be made of small eggplant, and the sauce is made after drying. Full taste.

04 Old Street Sauce Store (Qibao)

Recommended order: Pagoda vegetables, spicy lettuce

Address: Shanghai Qibao Old Street Bei Gu Nong No. 10 (on the road opposite Qibao Winery)

Business hours: No (affected by the epidemic)

This shop is located in the ancient town of Qibao. Most of them go to the neighborhoods around. Many people grew up eating this pickles. The assorted vegetables, lettuce slices, and radish heads are slightly sweet and the taste is very delicious.

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Old Street Sauce Shop

Although the shop is small, it is not deceiving. As soon as you walk in, you will greeted enthusiastically: "Like sweet or spicy?" When you meet the old -fashioned guests, you will also talk about a few families, full of fireworks.

Many old diners said that the sauce soybeans and peanuts here are the old flavors that cannot be bought elsewhere. (It is difficult to save soy sauce soy, sauce peanuts, etc., whether there is stock to ask before departure)

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Pagoda

The pagoda vegetables are small, and they look like snails and are also called screwdrings. This kind of dish is easy to taste, salty and crispy, eating a mouth porridge, comfortable!

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Spicy lettuce

Spicy lettuce is also a very refreshing little sauce in summer. The small sauce made of lettuce, the taste is slightly spicy and salty, and the bite is clicked.

05 Wen Wantai sauce

Recommended orders: assorted vegetables, tender ginger slices, tender ginger heads

Address: No. 2158, Gaoqiao Road, Baijia Village, Zhangyan Town, Jinshan District, Shanghai

Business hours: No

In the hearts of the Jinshan people, the above jams are not as good as Jinshan Zhangyan Wentai sauce. "Wen Wantai" sauce is a century -old brand, which was established in 1850 (30 years of Qing Daoguang).

His sauce uses a unique "secondary sauce method", which means that the vegetables are immersed in the coat sauce tank during the first sauce, and after one and a half months to three months, let the vegetables and sauce sauce make the sauce and sauce sauce. Fermented together, step by step. In 2017, this kind of sauce production skills were also listed as Jinshan -level non -heritage projects.

In Jinshan, many people grew up eating smelling Wantai sauce. The rich and slightly sweet sauce is the childhood memory of every Jinshan man. It is the most memorable memory of the Jinshan people's table. ▲

Sacrifice

The assorted vegetables are the signature sauce of Wen Wantai. Mixed with cucumber, carrot shreds, lettuce, and pagoda vegetables, a piece of sauce can be eaten. Cut the assorted vegetables into shredded, and the sweet taste of sweet Mimi will not feel greasy to eat empty.

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Tender ginger slices

As the saying goes, "Eat radish in winter and eat ginger in summer", since ancient times, the people have often praised the wonderful use of "ginger in summer". In the hot summer, I often feel weak and greedy. At this time, eating more ginger, which is conducive to sweating and cooling, warm the spleen and stomach, and enhance appetite. Where can I eat ginger in empty mouth? Make it as small sauce, salty and slightly spicy, the most delicious.

If you are not able to accept the spicy taste of ginger, you can try the tender ginger slices. The flavor is unique. It has fresh, fragrant, tender, crispy, salty and delicious, and the aftertaste is long.

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Tender ginger head

If you eat ginger veterans, you must not miss the spicy and tender ginger head, a small tender ginger head, and the slightly yellow body exudes a strong ginger flavor. can not stop.

When you have a loss of appetite, you eat a bite of sauce, sweet and crispy and tender, which is the best medicine for treating bitter summer.

Responsible editor: Hattie

Edit: Phonebe

Photography: Zhong Yan VC

Part of the source network

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