What do Shanghainese eat on the solstice in summer?

The custom of eating cold noodles in the summer of solstice began in Wei and Jin Dynasties, flourished in Tang and Song Dynasties, and became popular in Shanghai in the late Qing Dynasty. After the establishment of People's Republic of China (PRC), Shanghai cold noodles began to be steamed first and then cooked, which has not changed so far. Filter the cooked noodles with a colander, pour in soy sauce, peanut butter and spicy oil, and choose a partner.

Authentic Shanghai cold noodles are made of flat small noodles. Raw noodles are steamed in bamboo cages. After cooking, the roots are distinct. Half-cooked noodles should be rolled in boiling water to make them softer. Mix hot noodles with refined oil to prevent them from sticking together, and finally cool them under a fan.

There are generally four sauces for cold noodles in Shanghai. Peanut butter should be mellow and have a certain concentration, neither too thick to mix nor too thin to taste. Soy sauce is not poured directly from the bottle, but every family has its own cooking secret recipe. Rice vinegar is an appetizer, and spicy oil can increase the flavor and taste, which are essential.

Most cold noodle ingredients in Shanghai are also very traditional. Chili pepper meat, hot sauce, stir-fried three silk, mushrooms, fried fish, shredded eel, big steak, baked bran and vegetarian chicken are all very common and popular, and occasionally there are Cantonese dishes such as barbecued pork, roast duck and roast chicken as toppings, but they are not mainstream.

Extended data:

Shanghai cold noodles are dishes made of noodles (preferably steamed noodles), chicken or tenderloin and green peppers. Cold noodles are very refreshing to eat, and with the toppings of different vegetables, they will give people different delicious experiences.

The rich sauce is wrapped in peanut butter and carefully seasoned with vinegar and spicy oil, which makes the noodles more rich and layered. Cucumber, egg, shredded chicken, etc. It can increase the nutritional components of noodles and enjoy more flavors.

The cooked noodles are scooped up and drained. At the same time, they are blown with a fan, mixed with sesame oil and cooled, so that the cold noodles are clearly rooted.