We all know that Shanghainese are very exquisite about eating, and many Shanghainese stomachs are easy to be captured by a bowl of steaming soup noodles!
A bowl of slender and flexible noodles, topped with red and white meat soup, accompanied by delicious and delicate toppings, is the ultimate enjoyment... Today, Xiaobian came to a long-established brand that began in 1757 and has a history of more than 260 years and started with a face - Songhe Tower.
SongheLou mainly plays Su-style soup noodles, red soup noodles pay attention to the noodles white soup red, soup, noodles and toppings can not be less, which is also the essence and soul of the Concentration in The Su-style Food Culture. Su-style soup noodles also have the characteristics of "three hot", that is, hot noodles, hot soups, and hot bowls! Old foodies who know the scriptures will choose to eat the noodles in 3-5 minutes so that they can taste the original taste of the noodles.
The Songhe Tower that Xiaobian came to is located on Bailing Road in Yuyuan Garden, and it is also the first store of Songhe Tower in Shanghai. Not long ago, the old shop was newly opened, and the simple and elegant decoration style also made many Shanghainese and Shanghai tourists who are obsessed with Su-style soup noodles come to visit.
Here, braised meat noodles are very popular with Shanghainese and have a very high seating rate. When the noodles are served, they are placed separately from the toppings. Steaming red soup base, the soup is refreshing, delicate and pure, it is very tempting to watch...
Ancient braised meat noodles, 38 yuan / bowl ↓↓↓
The stewed meat is as thick as 2 centimeters, fat and thin, and the size is huge! Of course, it is also necessary to soak the stewed meat deeply in the red soup and heat it for a few minutes, so that the stewed meat noodles can be eaten.
The stewed meat is made in ancient ways, plump and delicious, melts in the mouth, and is tough and crispy.
The noodles are not very thin, but they are very muscular and chewy.
Another classic is the ringing oil eel topping with thick oil and red sauce, which is also the favorite of many Shanghainese.
Ring oil eel lake surface, 58 yuan / part ↓↓↓
After being fried in heavy oil, the meat of the eel is fresh and firm, Q bounces into the taste, and the taste is salty and sweet, and it is incomparably delicious.
The amount of stir-fried eel is very large, and the fresh eel is soaked in the hot oil, and the aroma is also filled in the air.
Pour the eel into the noodles and you will be able to blend it perfectly with the red noodle soup, and the fragrance will float for four seats! Thus, a bowl of eel noodles was made on the upper level!
In such an elegant environment, a bowl of Su-style soup noodles, if you add a few plates of exquisite Su-style dim sum, then it can be said that you can definitely eat with joy.
To say that the dim sum of Songhe Tower, then the fine bean paste balls ↓↓↓ have to be mentioned, viscous and thick, sweet but not greasy, soft glutinous suitable, as well as osmanthus flowers sprinkled with fragrance, the taste is very rich.
Fine bean paste balls, 22 yuan / serving ↓↓↓
Also highly recommended is the egg sauce steak ↓↓↓ Crust on the outside and tender on the inside! It has more juice than traditional pork chops, and it's a must-see when paired with the shop's spicy soy sauce.
Egg sauce large steak, 26 yuan / serving ↓↓↓
In addition, the crab flour soup buns, shrimp roasted wheat, and spring rolls are also very delicious.
Crab powder soup bun, 28 yuan / 4 pieces ↓↓↓
Shrimp roasted wheat, 28 yuan / 4 pieces ↓↓↓
Spring rolls of shrimp and vegetables, 15 yuan / 3 ↓↓↓
In the summer, paired with a bowl of iced Su-style Eight Treasure mung bean soup, you can also dissolve!
Dates, lilies, kumquats, raisins... In addition, the glutinous mung beans and the moist glutinous rice are decorated with a touch of delicate red and green silk to brighten the color, pour mint water and ice cubes, and take a sip to moisten the heart.
Eight treasure mung bean soup, 18 yuan / serving ↓↓↓
Of course, the exquisite taste of the Su style, which gathers jiangnan poetry and painting on the tip of the tongue, is also inseparable from the century-old ingenuity.
Although the Songhe Tower was once famous for the squirrel mandarin fish loved by the Qianlong Emperor, in fact, it started with noodles. The Songhe Tower, which began in 1757 (the twenty-second year of the Qianlong Qing Dynasty), was founded by Xu in Suzhou Xuanmiao temple. According to the inscription, the Songhe Tower was originally a noodle restaurant and joined the noodle industry office. In the eighteenth year of Guangxu (1892), the inscription on the erection of the noodle industry office was inscribed, and the first place in the list of donors was the Songhe Tower (the original stele is now stored in the Confucius Temple of Sanyuanfang).
In 1902, (the 28th year of Guangxu), songhe tower, which had always operated noodles, was expanded into a noodle restaurant, and the noodle industry office was funded to move from the original site of GongXiang to the new site of Dongmei Lane. During the Tongzhi Guangxu period, Songhe Tower was just a small shop selling noodles and meals in the corner of the small three bays. But the noodles it operated were unique in flavor, and at that time, the stewed meat was famous for its delicate operation, moderate taste, and in-mouth melting. The shortage of summer fish is the market with explosive eels.
Today, the reopening of the Songhe Tower in Shanghai also means that Shanghainese who favor Su-style soup noodles can taste the authentic traditional Su-style red soup noodles without leaving "Shanghai".
So, it's the heartwarming face, do you all love it!