Food contests thriving
Print Edition
THE China Cuisine Association named the top 10 traditional Songjiang dishes from among 226 entries cooked by 35 restaurants.
The winning dishes included braised pork tied with straw, organic rice stewed with ham, beef bones steamed with soybeans, red-braised fish, lobster steamed with egg, and stir-fried eel with hot oil.
The annual culinary contest is now in its seventh year. It was begun as a means of honoring classic traditional dishes in Songjiang and keeping those traditions alive. It also provides a handle for tourism promotion.
In a separate contest, Songdong Road, famed as a local center for the catering industry, gave out awards for star dishes made at its time-honored restaurants.
The road features Songjiang delicacies along with cuisines from other parts of the country.
They included sour fish from West Lake in Hangzhou, stewed pigeon from Huangshan Mountain in Anhui Province and red-braised meatballs from Yangzhou in Jiangsu Province.
Entries in the Songdong Road food contest were judged by locals casting their votes.
“We serve ordinary people and they have the final say,” said the owner of Jinsheng Hall, a restaurant specializing in Shanxi Province cuisine.
Songdong Road is home to 86 restaurants and eight cooking schools. Its culinary history dates back to the early 1980s.
The road has linked up with the Shanghai Film Park to provide film stars working there with the finest local cuisine.
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