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听说这家“三林本帮馆”已有很久,可以追溯到《舌尖上的中国》第二季节目前去拍摄时。当时即说要大吃一顿,始终未能成行,直到剧集播出前一周,沈宏非老师慢悠悠地说:“再不去,也许就要吃不着了。”如梦初醒,即刻组织一干老饕友人杀至。当然,之前得先预订招牌的扣三丝和虾子大乌参。我们常说的上海本帮菜,主要是本地菜的基础,再受到宁波菜、苏锡菜的影响,又吸收了一小部分徽菜和淮扬菜的特点,经数十年融合,慢慢变成30年前的样子。后来又有黄河路、乍浦路美食街的发展时期,产生所谓“模子菜”流派。
It has been a long time since I heard that this “Sanlin Ben Gang Hall” dates back to the second season of “China on the Tongue”. At that time to say a great meal, has not been able to make the trip, until the week before the drama broadcast, Shen Hongfei teacher said leisurely: “Do not go, may not eat. ” Gourmand friends killed. Of course, before you have to sign the first buckle three silk and shrimp large Ushusen. We often say that Shanghai cuisine, mainly based on local cuisine, and then subject to the influence of Ningbo cuisine, Su Xi dishes, but also absorbed a small part of Anhui cuisine and Huaiyang characteristics, after decades of integration, slowly It becomes appearance 30 years ago. Later, there was the Yellow River Road, Zhapu Road Food Street, the development period, resulting in the so-called “mold dishes ” genre.