第一食堂

Have you ever craved a taste of old Shanghai? Right here at the 第一食堂, you can almost hear the echoes of street vendors singing their ditties. They once filled Shanghai’s lanes, offering everything from tobacco to tasty treats. The 第一食堂 isn’t just a university restaurant, it’s a portal to the past. It’s a place to savor not just your meal but also the rich culinary history of this vibrant city. The history of Shanghainese cuisine is as diverse as the city itself. From humble street snacks to elaborate banquet feasts, it’s a story of lane life and culinary fusion. Think beyond xiaolongbao. Imagine the “Four Big Kings” of the Shanghai breakfast: flatcakes, youtiao, sticky rice, and soy milk. These were the staples enjoyed at small lane shops, fueling the city’s bustling energy. The early 20th century saw the rise of branded food marketing in Shanghai. Companies like M.P. San & Co Biscuits and Lao Ruifengmao began mass-producing their goods, packaging them in eye-catching designs. Even Worcestershire sauce, a staple in Shanghainese kitchens, has its roots in this era, adapted from international influences. Today, dishes like zhazhupai (炸猪排), a breaded and fried pork cutlet, are served with a side of locally brewed Worcestershire sauce, a testament to this enduring fusion of flavors. Shanghainese cuisine embraces influences from nearby Zhejiang, Jiangsu, and Anhui provinces, as well as international flavors like schnitzel, borscht, and cream puffs. The 第一食堂, with its modern amenities like air conditioning and takeaway options, provides a comfortable setting to explore this vibrant culinary landscape. It connects us to a past where food was not just sustenance but a cultural experience. So, next time you’re at the 第一食堂, take a moment to appreciate the rich tapestry of flavors that make up Shanghai cuisine.