2023-11-26 06:00:00
Delicious Tao Lai｜Shanghai 369 Restaurant in Wanchai has been in business for 60 years and insists on making everything from scratch to create the true flavor of Shanghai cuisine!
Every time I pass by Shanghai 369 Hotel, I am attracted by its black and white signboard. Looking inside the glass window, I saw the handwritten menu on the wall and the round table covered with red cloth, which gave me a nostalgic atmosphere. Since its opening in the 1960s, “369” has gone through three generations and has also witnessed the changes in Wan Chai District. And although times have changed, it seems that only the human touch and flavor of this old Shanghai hotel remain.
And although times have changed, it seems that only the human touch and flavor of this old Shanghai hotel remain. (Photo: Zhao)
Old Shanghai flavor
Pushing the door open, the stainless steel cabinet on the left is filled with various types of Shanghai cold dishes made daily. According to Dai Kangfu (Afu), the third generation successor, many of them are dishes that have long been lost in the market. “It seems like Dried orchid tofu is basically lost in the outside world because the process of making it is very difficult and complicated: it needs to be dried, fried, boiled and soaked, and it takes two or three days to make a whole plate, so few people do it stupidly. “In addition to the rare cold dishes that can be found in 369, some Shanghai dishes that have never been seen before can also be found on the menu, such as the liver of more than ten herrings,winter bamboo shootsandbroad beanStir-fried fried bald lung. “There are some dishes that some people in my family don’t know anymore, and it takes the older Shanghai guys to know them first, so we keep some dishes on the menu. Regular customers who want to eat early can just call and tell us.” The time of 369 seems to be condensed in the red menu on the stage.
Secret thick oil red sauce for 60 years
In addition to retaining traditional cooking methods in its dishes, 369 also insists on preparing all sauces in-house. Just because the essence of Shanghai cuisine is “thick oily red sauce”, “We have an average of five or six kinds of sauces to cook for each dish. After each dish is brought back, the chef has to season it again. Everything has to be prepared first. Changes, just like some vinegar, bean paste, and black bean paste have been passed down because of the taste of the first generation, so you should not be able to find our taste in the noodles.” No wonder it was already the end of the day to make it. Visited, but there are still many customers calling to order takeout. Some even want to pack a box of smoked fish to visit their friends after a long absence. This shows that 369’s secret sauce has retained the appetite of many customers.
In addition to retaining traditional cooking methods in its dishes, 369 also insists on preparing all sauces in-house. (Photo: Zhao)
The family works together
Although the store is now mainly run by Ah Fu, his father, Dade, still comes to the store to chat with the neighbors and help check the quality of the goods. Ah Fu said with a smile, “He is bored at home every day, so why not come to the shop and talk to the customers?” He later said that his father brought him to the shop when he was a child, and he secretly helped pick bean sprouts. “Every time I have to work here, sometimes I will steal some cold dishes and eat some hairy crabs.” Therefore, Ah Fu is very happy to take over the shop, thinking that this has already been a part of his life. “Everything that grandpa and dad have done so hard must be passed on to others. It’s not just me. My cousin and uncle are all helping me. I always do whatever I see that needs to be done.” “Multiple steps.” “Multiple steps” may seem easy, but they can be seen on the floor, in the kitchen, and at the cash register.
Ah Fu (right) and Jimmy (left) are not only responsible for the daily management of the store, they are also responsible for the fillings of dim sum. (Photo: Zhao)
Unforgettable neighborhood support
It is passed down from generation to generation, so many neighbors have watched Ah Fu grow up, and he will never forget the support of this group of neighbors. “In the past, my parents-in-law might come to eat, but some immigrants from my family came back to Hong Kong and brought their children and grandchildren to eat.” Ah Fu said that he was most happy when these neighbors said that their taste was still the same. “After such a long time, there will always be some low points, but it doesn’t matter. The most important thing is that we can make our own taste better.” Looking at the customers in the store, whether they are just ordering a bowl of noodles or a big steak At banquets, everyone from 369 to 369 always entertains them cordially. It can be seen that in addition to the taste, the favor is also always there.
G/F, 369 Hotel, Shanghai, No. 30-32 O’Brien Road, Wan Chai Telephone number: 25278611/25272343
The original article was published on AM730
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