It’s Easter time, and where better to celebrate Easter in Shanghai then to go to a bräuhaus.
Paulaner @ Raffles City Changning has opened its doors in mid-2017 becoming the new flagship outlet of the Paulaner Bräuhaus Shanghai brand. The outlet is ideally located next to Zhongshan Park in downtown Puxi with direct access to subway lines 2, 3 and 4. The restaurant specializes in Bavarian and international cuisine while serving our popular micro-brewed Paulaner beers.
Paulaner’s Assortment of Cold Cuts and Cheese, Liver Mousse, Butter and Basket of Home-made Bread – Der Schinken is a German masculine noun meaning “ham.” There are many styles of ham in continental Europe, where pigs could be raised by feeding them on beechnuts and acorns in the forest (die Schweinemast). Cured ham has been produced since the Middle Ages, mostly for the tables of the rich, or for seafaring rations. Wealthier states (West Phalia) developed air cured hams, while poorer states such as Saxony and Selisia had less pork and ate it fresh.
Grilled Pork Knuckle, Sauerkraut and Mashed Potatoes – When life gives you cabbage, you make sauerkraut. Sauerkraut is made by a process called lacto-fermentation. To put it (fairly) simply: There is beneficial bacteria present on the surface of the cabbage and, in fact, all fruits and vegetables. Lactobacillus is one of those bacteria, which is the same bacteria found in yogurt and many other cultured products. When submerged in a brine, the bacteria begin to convert sugars in the cabbage into lactic acid; this is a natural preservative that inhibits the growth of harmful bacteria.
Lacto-fermentation has been used for centuries to preserve seasonal vegetables beyond their standard shelf-life. The fermentation process itself is very reliable and safe, and the fermented sauerkraut can be kept at cellar temperature (around 55°F) for months, although those of us without cellars can make do with storing the kraut in our fridges. Besides preserving the cabbage, this fermentation process also transforms it into something incredibly tasty and gives it additional health benefits — fermented sauerkraut contains a lot of the same healthy probiotics as a bowl of yogurt.
Schweinshaxe, in German cuisine, is a roasted ham hock (or “pork knuckle”).The ham hock is the end of the pig’s leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria. Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed which made inexpensive cuts of meat delicious (see, for beef, the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation. The meat is usually marinated for days, in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically—depending on size—for two to three hours.
Mixed Sausage Platter of Nürnberger Sausages, Grilled Cheese Krainer Sausages, Vienna Sausages and Grilled Pork Sausage with Sauerkraut and Mashed Potatoes – Bratwurst and Rostbratwurst is a sausage made from finely minced pork and beef and usually grilled and served with sweet German mustard and a piece of bread or hard roll. It can be sliced and made into Currywurst by slathering it in a catchup-curry sauce.
Nürnberger Rostbratwurst – smaller (pinkie-finger-sized) bratwurst sausages, flavored with marjoram and a source of great national (for the state of Franconia) pride.
A Vienna sausage is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep’s intestine, then given a low temperature smoking. The word Wiener means Viennese in German. In Austria the term “Wiener” is uncommon for this food item, which instead is usually called Frankfurter Würstl.
Bavarian Brezel – Pretzel is a type of baked bread product made from dough most commonly shaped into a twisted knot. Pretzels originated in Europe, possibly among monks in the Early Middle Ages. The traditional pretzel shape is a distinctive nonsymmetrical form, with the ends of a long strip of dough intertwined and then twisted back into itself in a certain way (a pretzel loop). In the 2010s, pretzels come in a range of different shapes. Salt is the most common seasoning for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor through the Maillard reaction; other seasonings include various cheeses, sugars, chocolate, glazes, seeds, or nuts. There are several varieties of pretzels, including soft pretzels, which must be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life
Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weißbier (literally “white beer”, but the name probably derives from Weizenbier, “wheat beer”), is a beer, traditionally from Bavaria, in which a significant proportion of malted barley is replaced with malted wheat. By German law, Weißbiers brewed in Germany must be top-fermented. Specialized strains of yeast are used which produce overtones of banana and clove as by-products of fermentation. Weißbier is so called because it was, at the time of its inception, paler in color than Munich’s traditional brown beer. It is well known throughout Germany, though better known as Weizen (“Wheat”) outside Bavaria. The terms Hefeweizen (“yeast wheat”) or Hefeweißbier refer to wheat beer in its traditional, unfiltered form.
Historical Building & Bavarian Interior Design
The restaurant is located in a two-storied free standing building at Raffles City Changning. The building itself got rebuild after the historical Saint Mary’s Girls’ Middle School campus originated in the year 1923. The interior atmosphere combines modern yet simple design with touches of rustic, traditional furniture and décor.
Both floors are equipped with cozy semi private rooms inspired by Bavaria’s mountain chalets, suitable for personal get together and celebrations up to about 60 persons. The highlight of the second floor’s alpine-inspired cabin is a historical copper brew kettle, which was used to produce more than 6,000 brews before.
The comfy beer garden is offering space to lean back and relax during warmer days of the year.
PAULANER BRÄUHAUS SHANGHAI @ RAFFLES CITY CHANGNING
Raffles City Changning, Dodson Hall (Unit H5 @ Courtyard, close to H&M)
#1197 Changning Road
Changning District, Shanghai 200 051
邮编： 200 051
Tel.: +86 (0)21 6474 5700
Fax: +86 (0)21 6445 9189
Date Visited : Apr 2018