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Famous Native Produce

  • Meilin Brand Luncheon Meat
  • Pear Syrup Candy
  • Pork Sausage
  • Salted Ham
  • Small Nanxiang Stuffed Dumplings
  • Five-Flavored Beans
  • Xin Chang Fa's Sugar-roasted Chestnuts

    Meilin Brand Luncheon Meat

    The Meilin brand luncheon meat is one of the famous products of the Shanghai Meilin Cannery. They are packed in tins of a wide range of sizes. For the convenience of the customers, each of the square tins is provided with an opener. Being one of the delicacies of Western- style food, it is also good for preparing cold or hot Chinese dishes. Luncheon meat can be sandwiched and goes well with bread or Chinese steamed bread. Fried luncheon meat in slices or scrambled meat mixed with mushrooms, green pepper, eggs and other flavorings can serve as an excellent dish at banquets, having all the Chinese characteristics of color, flavor, taste and shape in preparing food and combining Chinese and Western flavors in a good way.

    The Meiling brand luncheon meat is made from the scientifically defrosted pork of the best quality. The pork, well proportioned in lean meat and the fat, is salted under low temperature, then minced and mixed with starch, maize flour, refined salt, white powdered pepper and other supplementary flavorings before it is thoroughly mixed under vacuum, filled into tins, sterilized under high temperature and cooled down instantly. The weight of each filled tin is standardized and the tinned meat is in perfect and nice shape. Due to the carefully designed procedure, streamlined production and the selection of good materials, the luncheon meat of good quality is famous for its tenderness, elasticity, smoothness, richness, un-greasiness, fragrance and delicious taste. It enjoys high reputation in the international market.

    Pear Syrup Candy

    The pear syrup candy, a special product of Shanghai's City God Temple Bazaar, has long enjoyed a wide fame. The first shop selling the candy was Zhu Ping Zhai. It was set up in 1854, the fourth year of the reign of Emperor Xian Feng of the Qing Dynasty and was then located beside the stone lions in front of the Grand Hall of the City God Temple. It sold then medicinal pear syrup and square-shaped pear syrup candy. The second shop, named the Yongshen Hall, was opened in 1882. Twenty years later, a third one, called the Dashen Hall, was established near the entrance of the ancient Yu Yuan Garden to the north of the temple.

    Different from the sellers of other trades, the peddlers sang loudly in praise of their candy while making the candy on a stove. Their songs attracted a big member of buyers. This made the pear syrup candy of the City God Temple Bazaar known far and wide.

    Now the Shanghai Pear Syrup Candy Store in the Yu Yuan Bazaar(formerly the City God Temple Bazaar) sell pear syrup candy of a great variety all year round. Among them is the medicinal pear syrup good for curing coughs, which is made of a dozen of medicinal herbs like the almond, haw, tendril-leafed fritillary bulb, orange roots and blossoms. There are also assorted pear syrup candy made of ginger juice, peppermint, walnuts, fried shrimps, meat floss, bean puree, pine-nuts, peanuts, gingko nuts, dried rose petals, lemon, etc.

    Pork Sausage

    Shanghai pork sausage are made of fresh lean pork. They are tender but do not get loose when they are sliced off. Being elastic, glossy, tasty and easy to be preserved, the sausages can be served as a good potluck or used as presents for friends. They taste even better if they are kept in a cool and ventilated place for a few weeks. Sausages of this type can be used for cold assorted dishes, hot-fried or stewed dishes. For people on business trips or on sightseeing tours, they make a very good picnic food. With the improvement of the techniques, its quality is getting better and better.

    Salted Ham

    The salted ham, a new development of the Western way of preserving ham, was first produced by the Shanghai Meat Products Factory. The lean meat used by the factory is well selected from pig's hind legs through strict veterinary inspection and the bones, fat and tendons are removed. A salt solution mixed with hemoglobin, liquid glucose and other supplementary ingredients is injected by the machine into the meat, which is then preserved for several days before it is rolled, kneaded, molded and cooked. The salted ham so prepared looks reddish, glossy and elastic. It does not fall apart while sliced. It tastes neither flavorless nor too salty. Being tender and delicious, it is a favorite food for both Chinese and foreign residents. It is also used by chefs for preparing cold and hot dishes for banquets and can be served as a popular picnic food for tourists.

    Small Nanxiang Stuffed Dumplings

    Situated in the northwest of Shanghai, Nanxiang is one of the major market towns in Jiading County, where commerce is brisk, restaurants and snack bars are numerous. Of all the snacks, the small stuffed dumplings are a favorite food for both Chinese and foreign gastronomers.

    The small stuffed dumplings of Nanxiang are made of refined wheat flour, lard, pork skin and other supplementary flavorings. When tasting the hot dumplings, the gastronomers will invariably say that the dumplings are juicy and the pork fillings tasty.

    Nnaxiang's small stuffed dumplings have a history of over one hundred years. It is said that a man named Chen He ran a snack bar in Nanxiang and the dumplings he made were thin in skin, juicy in filling. What's more, he used a filling mixed with sesame oil and other delicacies of the season such as the tender bamboo shoots in spring, shrimp meat in early summer and crab meat in late autumn. The delicious dumplings attracted more and more gourmets. Eventually the Nanxiang dumplings became increasingly popular day by day. After liberation, this traditional Chinese refreshment has made much improvement and become much nicer in quality. A Japanese lady TV reporter, after tasting the dumplings, said with high praise, "I have been to over thirties countries in the world, but I have never tasted anything like this. It's just delicious." She filmed the whole process of the making of dumplings and the scene of diners enjoying with great relish. Years ago, dumplings of this type were exported to Hong Kong. In short, they have become best sellers among the Chinese and foreign customers.

    Five-Flavored Beans

    The production of the five-flavored beans by the City God Temple Bazaar has a history of over 40 years. In the early 1930's, someone used cassia bark and aniseed in cooking green soybeans and found a good market in the City God Temple Bazaar. Then, there was a small proprietor in the neighbor- hood by the name of Guo Yunzhou who established in that area in 1938 a bean shop called the " Xinglong(Prosperity) Five-flavored Bean Shop of the Guo Family". He chose the famous white broad beans from Jiading County, known for their big size, chewiness and proper hardness, as material for his products. The beans he cooked had a salt layer on the skin which looked very much like sugar-creamed; hence the name " sugar-creamed five-flavored beans" of the City God Temple. Being fragrant and chewy , with a slightly sweet taste out of the salty flavor, these beans are very popular with tourists, who always like to buy some here for themselves or for their friends. In recent years, it has gained international fame.

    Xin Chang Fa's Sugar-roasted Chestnuts

    The sugar-roasted chestnuts of the Xin Chang Fa Fruit Store are the best in Shanghai. All the chestnuts are almost of the same size. When roasted, they look glossy and do not get cracked or burnt and the shells easily go off. As soon as you press your fingers on the chestnut, the shell cracks and you get the meat. It is soft and delightfully fragrant.

    How can Xin Chang Fa's sugar roasted chestnuts be so well prepared and unique in taste. The shop selects Liang Xiang chestnuts produced in Fangshan County in North China. The nuts produced there are similar in size, plump and sweet. Before roasting the chestnuts, the shop sorts them out first according to their sizes and roast them separately. By so doing, all the nuts are done simultaneously, with nothing overdone, burnt or half-cooked. The sand used in roasting is rinsed and heated. Maltose and tea-sea oil are added to moisten the sand while roasting to keep the chestnuts from being stuck to the sand and to help stirring the nuts easier. The shop pays special attention to the control of the flames so that the chestnuts, when roasted, look glossy.

    Since the shop sticks to its orientation of putting quality in the first place, it is always thronged with customers, especially during the Mid- autumn Festival. As years passed by, the shop gradually maintained a distinctive style.

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