1. Chongming mutton
Chongming mutton
Chongming white goat
Chongming white goat is a special product bred under specific soil and water conditions in Chongming Island. Approved by the state, it is named "Yangtze River Delta White Goat", which is a national key protected and developed livestock variety.
Whether it's braised in brown sauce, or boiled in white water and cut dry, or accompanied by yam, taro soup, are delicious. Every winter, there is an endless stream of customers who go to Chongming Island to taste mutton!
2. Chongming old liquor
Chongming old liquor
Chongming old liquor is made with glutinous rice as raw material, mixed with medicine and water after drenching. In addition, the liquor tastes sweet and milky, so it is also called sweet liquor, rice wine and water wine.
Chongming old liquor has a unique flavor, which is different from ordinary liquor and yellow rice wine. "October" is the best wine with a mild acidity and a good aftertaste.
3. "June yellow" in Chongming
Chongming June yellow
It's hot and lazy. Compared with the bustle and bustle, Chongming in June of the lunar calendar is light and cloudy, and the water color is gloomy. On a sultry day, Chongming has a kind of delicious taste, which is called "June yellow".
June yellow
The so-called June yellow, also known as "boy crab", is a crab that has just been shelled for the third time. Generally, its weight is less than 2 liang or even smaller. It can be said that it is the turning point of crab's development from "childhood" to "Youth". At this time, the crab shell is relatively thin, but the crab yolk is very full. Once the crab molts off this layer of shell, it will enter the sexual maturity period, and then the crab yolk will naturally decrease. "June yellow" is actually named after it. In Shanghai, June yellow is very popular because of its delicious taste.
4. Chongming Yangtze River swordfish
Swordfish
Swordfish is a valuable economic fish. It is named after its flat and long body and its shape resembles a short knife. From the beginning of spring, swordfish enter the river from the sea and swim upstream for reproduction. The waters around Chongming Island are the places where swordfish visit the most, so that the fishermen on the island have unique conditions to catch swordfish, so swordfish has become one of the specialties of Chongming.
The meat of swordfish is delicious and tender to the extreme. Cut the swordfish into half a chopstick long, add lard, ginger, yellow rice wine, green onion seasoning, and then it becomes a top-grade dish. When eating, as long as you put the swordfish in your mouth and suck it gently like a baby's milk, the fish will break away from the fine bones. It is tender and fresh, fragrant and refreshing, which makes you never tire of eating it. If the swordfish is braised, its taste is also very delicious.
5. Sea snail
Chongming sea snail
This is a dish that can recall many Chongming people. Chongming people don't call it sea snail, they call it sea snail directly. Most of Chongming people cook it directly with clear salt, and put some fennel, cinnamon and scallion, and it becomes a delicious home-made seafood.
6. Shredded cucumber with cold sauce
Shredded cucumber with cold sauce
Shanghai Chongming jinggua
Towel gourd, a specialty of Chongming Island in Shanghai, is also called Jingua by local people. However, this kind of melon is not the kind of sweet melon we usually say to eat as fruit. It is a kind of vegetable melon.
Jinggua silk, directly pull is ready-made silk, do not need to cut like potato silk, etc., open the melon directly after the silk, salad to eat. Chongming people like to eat this refreshing food in summer!
7. Eggplant
Eggplant
Chongming Green eggplant
The main ingredient of this seemingly ordinary dish must be Chongming Green eggplant! Not to brag, Chongming Green eggplant meat is more tender, easier to absorb the taste of the soup, very delicious!
Chongming people will do this dish: eggplant peeled and sliced, steamed in a pot, taken out and poured in the sauce, which can be put into soy sauce, vinegar, sugar, salt, garlic paste, etc. according to personal taste, it is finished!
8. Grass head salty pheasant
Grass head salty pheasant
Caotou Yanhe is a constant preparation for thousands of households in Chongming. In April and may, when the grass in the field will be old, cut it off one by one, wash it, blow dry the water, and then put it into the jar. Add salt and tamp it with a thick wooden stick. To prevent air from entering, the mouth is sealed with straw and mud. Then buckle the altar upside down on the ground, and then seal the mouth of the altar with clay.
Grass head salty pheasant
After two months of opening, the original green grass has turned golden yellow, giving off a refreshing, slightly sour aroma. Take a pinch of it and chew it in your mouth. You'll feel full of body fluid. If you add oil and sugar, put it on the wok for cooking and steaming before eating, it will be more memorable.
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