Dong Tai Xiang Sheng Jian Guan(Chongqing Bei Roaddian)

I walked to the restaurant from the Gongcheng Road exit of Xujiahui subway station. There were not many people at noon on weekends. Two bowls of noodles for two people plus one or two Shengjian, 30 yuan per person, very full. The Shengjian was not freshly cooked, so the taste was very ordinary. The fried noodles cost 21 yuan, a little expensive. There was quite a lot of shredded meat, and it was not fried too oily. The shredded eel noodles were good, the shredded eel was quite fresh, and the noodles would be better if they were a little softer.

Shanghai Food｜If you want to eat Shengjian at midnight, go to this Dongtaixiang! If you want to eat Shengjian at midnight, go to this Dongtaixiang! Open 24 hours a day! 🌟Special Shengjian 12 yuan/two/4 pieces 4/5 The Shengjian is full, the semi-fermented skin is a bit soft, the meat is tender, with a little juice, and the bottom is baked crispy. 🌟Fresh Meat Dumplings 5 ​​yuan/piece 4.5/5 You can also taste the taste of glutinous rice flour, the meat is tender and juicy inside. 🌟Shepherd's Purse and Meat Dumplings 5 ​​yuan/piece 4.5/5 The glutinous rice is sticky, and the shepherd's purse and meat filling are very fragrant and delicious! 👉Store name: Dongtaixiang Shengjian Restaurant (Chongqing North Road Branch) 📍Address: No. 188, Chongqing North Road, Huangpu District, Shanghai 🚇Transportation: Metro Line 14/1 "Huangpi South Road Station" 🕙Business hours: All day

If other snack shops close early in the afternoon, then you can have a hot and freshly-made Shengjian at this shop 24 hours a day⬇️ 📍 Name: Dongtaixiang Shengjian Restaurant (Chongqing North Road Store) Store address: No. 188, Chongqing North Road, Huangpu District, Shanghai Business hours: Monday to Sunday 0:00-24:00 🥢 A time-honored brand that is open all year round, great! 🥢 Shengjian with its own intangible cultural heritage aura, how can it not be delicious! 🥢 The scallion oil noodles are also amazing, authentic old Shanghai style. 🥢 Fully transparent kitchen, immersive snack experience mode anytime, anywhere. 🥢 Delicious and not expensive, the price-performance ratio is really amazing.

1. Dongtaixiang Shengjian Mantou Restaurant (Chongqing North Road Store) is a Chinese fast food restaurant located at No. 188 Chongqing North Road, Huangpu District, Shanghai (near Dagu Road). It is open 24 hours a day. Parking is inconvenient at the door, so car owners should try to avoid driving there. 2. Dongtaixiang Shengjian uses only fresh pork to cut and mince, and resolutely eliminates the minced meat products provided by suppliers, because they may contain blood, lymph and other ingredients that are harmful to consumers' health. Dongtaixiang Shengjian's mixed meat filling is just right in proportion to the fat and lean meat filling. After frying, bite through the skin, and a bag of melted marinade will immediately gush out, which is hot and fresh, and you can't stop, giving your mouth an extremely pleasant enjoyment. 3. Dongtaixiang Shengjian Mantou uses semi-fermented dough. Unfermented or almost unfermented dough cannot be called Shengjian Mantou. It is well fermented, tough and soft, and not tight or loose. You can bite Dongtaixiang fresh meat pan-fried buns boldly without worrying about being scalded by the splashing soup. This is the charm of Dongtaixiang pan-fried buns with half-fermented dough. 4. Dongtaixiang pan-fried buns are fried well. Eat the skin and then eat the browned, slightly thick, and just the right hard bottom plate, with a little meat flavor and vegetable oil fragrance, and it is crispy when you bite it. This is where pan-fried buns are superior to other buns. 5. Dongtaixiang pan-fried buns represent the traditional clear water pan-fried buns: crisp bottom, slight soup, loose noodles, and tight meat. The muddy water pan-fried buns are large, thin skin, and more soup. To achieve the muddy water effect, more meat jelly must be put. 6. Dongtaixiang pan-fried buns are a Shanghai snack with cultural heritage. If you have the opportunity, I recommend you to try it. 7. Dongtaixiang's sesame sauce noodles are just so-so, not as good as the sesame sauce noodles at Weixiangzhai, No. 14, Yandang Road, Shanghai, because Dongtaixiang's sesame sauce noodles are a bit sticky, which directly affects the taste of the noodles, although Dongtaixiang's sesame sauce is also good. 8. For more food and snacks about Shanghai Dongtaixiang Shengjian Restaurant Chongqing Branch, please refer to my Ctrip travel notes "First met in Macau, met in Shanghai, thought I met a liar at first sight, and found out the hero's true colors after a deeper understanding - Shanghai Dongtaixiang Shengjian steamed buns tasting notes", link address: http://you.ctrip.com/travels/shanghai2/3453046.html

I asked in the group where I could eat authentic scallion oil noodles with dried shrimps in Shanghai? The answer I got was Dongtaixiang. I did it right away. I immediately asked my friends to go there last night. Walking into the store, the decoration of the whole store is relatively antique. The cash register is surrounded by a grille. It is small. The menu is here and you can see it when you look up. Although the main dish is Shengjian, there are many other choices, noodles, wontons, and all kinds of things. If you come here for the first time, I still recommend ordering their signature dishes - signature Shengjian and scallion oil noodles (with a bowl of egg skin soup). The serving speed is very fast. The scallion oil noodles and egg skin soup are on the table in 2 minutes. The aroma of scallion oil is already wafting before you eat it. The appearance is 100 points. Dongtaixiang's special honey bowl, the bottom layer is hot oil, the noodles are placed on the hot oil boiled scallion segments, and the top layer is decorated with dried shrimps. Shanghai's scallion oil noodles must have this dried fish to be the most authentic, but now it may be because the cost of seafood products has increased, and almost few people are willing to put the few dried fish in the scallion oil noodles. Basically, they just make scallion oil noodles. Quickly stir the noodles to make the noodles and soy sauce fully blend together, and stir the noodles and scallions together. Eat a mouthful of noodles, 99 points of satisfaction! This is the authentic scallion oil noodles, the noodles are smooth but tough, the scallion oil is fragrant, and the dried fish is delicious. The 1 point is deducted because I think the scallion segments are not burnt enough. If it can be more burnt, it may be a little crisper. Swallow the noodles and take a sip of the egg skin soup, which should be made from meat bones, and a little bit of lard is added. I can taste the aroma of lard. The taste is 100%. The scallion oil noodles were swept away by me in a few minutes, and the pan-fried dumplings were also served. Shanghai's pan-fried dumplings are divided into two types: clear water and mixed water. Dongtaixiang's should be mixed water pan-fried, with the mouth facing down, the skin is thinner, and the meat filling has a little soup. The size is the normal size of pan-fried. There is juice in one bite, but not so much that it will burst out, so it won't be too messy to eat. The base is baked very, very crispy. Dip it in a little rice vinegar and bite it down, and you will hear a crackling sound, which is delicious. The meat filling inside may still be a whole piece because there is not much soup, so it will not fall apart when eaten. Their pan-fried sesame is sprinkled a lot, so it is also very fragrant, and the presentation is also very beautiful. Vinegar can be poured on the upper left corner of the plate, so a vinegar dish is saved, which is very convenient. Small wontons are also a feature. Their small wontons are still very sufficient. Each wonton has a rich meat filling and a very thin skin. The soup base is a broth with egg skin, which is also a traditional Shanghai method. A bowl of small wontons is also very satisfying. However, if you like to eat the kind of wontons with less meat and thin skin, you may find this one too thick and you may not be used to it. My friend and I spent 43 yuan for a meal, and we were very full. The important thing is that we finally had the authentic Shanghai scallion oil noodles with dried shrimps. Students who come to Shanghai for tourism highly recommend coming here to try it. Oh, by the way, their Shengjian has also been rated as Shanghai's intangible cultural heritage, so you can eat two Shanghai specialties in one visit, it's worth it!

#俊俊导食#Looking for the taste of old Shanghai, dinner came to Dongtaixiang Shengjian Restaurant at No. 188 Chongqing North Road (Dagu Road intersection). This is a 24-hour fried bun restaurant, which seems to have won the title of intangible cultural heritage. Fried buns are different from those in Wuhan. They use the traditional Shanghai method. The pleated side is fried at the bottom. When it is out of the pan, it is sprinkled with green onions and sesame seeds. It is stylish and divine. Today I ordered shrimp fried buns, 12 yuan for four. I took a light bite and the soup leaked down the corners of my mouth. This is the taste of fried buns. Fresh shrimp and meat accompanied by the dry shell at the bottom, with a crunch, it's really good! Another bowl of light Shanghai wonton, each one is not weighed, real fresh meat, 9 yuan a bowl, with soup, water and meat, a very satisfying dinner, five-star recommendation!

Compared to some famous online-famous sheng jian, Dongtaixiang seems to be much more low-key, but in fact it is the authentic traditional Shanghai sheng jian. The dough is made with semi-fermentation technology, so the dough is thin and crispy, the meat filling is carefully selected, the meat quality and taste are excellent, and the gravy is very fragrant, but not like the non-traditional sheng jian. In addition to sheng jian, fried tofu bean curd soup and traditional covered noodles are also very delicious.

This is the first snack bar I take my friends from other places to when they come to Shanghai. Let me tell you, Xiao Yang Sheng Jian, before Taiwanese people had chain packaging and before the media hyped it up, you could still eat it casually. Now... you know, I'm too lazy to talk about it. 2 taels of Sheng Jian plus 1 bowl of shrimp wontons is the standard, and then I take 2 taels home for my mother when I leave, she will definitely be very happy. If you ask me why it tastes good, I think the filling is good, not the kind of Xiao Yang's. You will know after eating more, it has meaty fragrance, elasticity, a lot of juice, thin skin and crispy bottom. How come the shrimp wontons are so delicious, it feels very high-end. Although I know that the soup is not nutritious, I still drink it up every time. There is nothing I can do.