The restaurant of Jiangsu style
in Shanghai can be classified into those of the Suzhou-Wuxi
style, the Zhenjiang-Yangzhou style and local Shanghai style.
The feature of Suzhou-style dishes is their natural flavor
in original stock and a mixture of salty and sweet taste.
The Dongfeng Hotel-Restaurant on Shanghai's Bund, the Renming
Restaurant on Nanjing Road(West), the Huaihai Restaurant
on Xizang Road and the Da Hong Yun Restaurant on Fuzhou Road
have, on their menus, boat-shaped fried duck, braised pork
in preserved bean-curd sauce, fried rolls stuffed with yellow
croacker, minced shrimp meat, stewed bean-curd with shrimp
and ginger sauce, five-spiced chicken drumstick and so on.
What caps all is the sizzling rice with shrimps. When the
scalding tomato sauce with tender shrimps is poured over the
deep-fried, golden-colored crisp rice crust, a dish, delicious
in its own way, is ready to serve. Wuxi's Floating Boat Restaurant
on the Taihu Lake is skilled in cooking fish of every kind.
Most restaurants of Wuxi style in Shanghai are named Lao Zheng
Xing.
The feature of Zhenjiang-Yangzhou-style
food is best described by the saying that the soup is so
crystal clear that you can see the bottom of the bowl and
the sauce is so thick that it turns creamy white.
The celebrated Yangzhou Restaurant
of Huaiyang style serves, among its best-known dishes, boiled
dry beau-curd slices, lion's head-shaped crab meat balls,
butterfly-shaped sea cucumber and silver carp in the shape
of lotus flower.
Other restaurants like the
Lao Ban Zhai Restaurant on Hankou Road also serves dishes
of traditional Yangzhou style. |