China News Service, January 22 (Wang Ji) Camel Dan, Tiger Stove, New Year’s Eve Dinner, Coffee House... "New Year Feast" "Shanghai Taste·Good Life-Old Shanghai" newly launched by Shanghai History Museum "Food Cultural Relics Exhibition" kicked off on the 22nd in the first floor exhibition hall of the West Building of the Shanghai History Museum.
After the opening of Shanghai, all kinds of cuisines and Western dishes gathered here.
In the environment where the various cuisines of the gangs are all splendid, the local cuisine of Shanghai has absorbed the strengths of the tastes and developed the dishes of the gang, such as pickled fresh, fried eel, eight-treasure duck, borscht, fried pork... This kind of taste makes people remember it.
"Shanghai Taste·Good Life-Old Shanghai Food Cultural Relic Exhibition".
Photo courtesy of Shanghai History Museum
The exhibition took six months to prepare, and visited experts and scholars of relevant food culture, from the four major sections of "Nongtang Dim Sum", "Eat Dinner in the Pub", "Eat Dinner in the Room" and "After Dinner", from the late Qing Dynasty to the 80s of the last century. The food development and changes of the era are concentrated in three meals a day, and various cultural relics carrying the development of Shanghai's food culture for more than a hundred years are exhibited.
"Shanghai Taste·Good Life-Old Shanghai Food Cultural Relic Exhibition".
Photo courtesy of Shanghai History Museum
Strolling here, you can not only see the golden signboards of the Hongyunlou, Shao Wansheng, Xinghualou, Guanshengyuan, Meilin and other time-honored brands, menus and stocks, Qiu Tianbao’s silver teapot, the wrapping paper of the old house, and various Planting Western tableware, you can also experience the leisurely time of people "hatching teahouses" and drinking coffee from old photos and postcards.
"Shanghai Taste·Good Life-Old Shanghai Food Cultural Relics Exhibition", New Year's Eve dinner setting.
Photo courtesy of Shanghai History Museum
The exhibition also exhibited the economic menus of people in Shanghai more than 80 years ago, various price coins and price coupons when there was a shortage of tokens, as well as the original "half and two grain coupons" created by Shanghai.
Chen Hanhong, an associate researcher of the Urban History Research Department of the Shanghai Museum of History (Shanghai Revolutionary History Museum), told Chinanews.com that the "half-liang ration coupon" is a manifestation of the careful calculation of Shanghai people. "Some people can't eat one or two, so it's a waste. ? So I ate half of them."
"Shanghai Taste·Good Life-Old Shanghai Food Cultural Relics Exhibition" will be on display until March 28.
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