You can't let go of Shanghai. If you only know the snacks in Chengdu and Chongqing, you will fall behind. In fact, Shanghai, as a bustling city, has lost its bustling appearance. If you walk in here, you will find a different Shanghai.
Shanghai snacks are very diverse. Of course, it's fried buns that make people love them. So what else is there? Next, let's take a look with Xiaobian!
Soup buns and fried buns-Old Sheng Xing
The dumplings in the old Sheng Xing Soup Bag House have gained a good reputation, and they are also fried first-class. There is a special area next to the store to make fried food. The master has a clear division of labor, and now the package is made first. The master is skilled, the dosage of the medicine is the same, and the shape of the fried food is only mg.
I observed the master's skillful skills, but I couldn't learn the master's craftsmanship. Accompanied by the sound of "zi zi", the pan was fried, the front team lined up in an orderly way, and the master patiently served the customers.
The fried skin is thin and stuffed, the outer layer is crisp, and the bite is full of satisfaction. Although the stuffing is meat, it doesn't feel greasy at all.
Eating one addiction, girls who eat too much don't have to worry about getting fat, because they will feel full after two. Neighbors have become frequent visitors here, and there are also foodies who come here.
Address: No.432 Tianshan West Road, Changning District, Shanghai
Nifan-nanyang road Nifan Rice Ball
Located on Wujiang Road, the nanyang road glutinous rice ball comes standard. It is made into a round and huge ball with soft glutinous purple rice, and there are old dough sticks, minced pork, sauce and marinated eggs in it. It's super satisfying to bite it down!
Coupled with a cup of soybean milk, a beautiful day begins ~ another one with the highest order rate is the family photo rice ball. Three eggs were stuffed in the rice ball, and one kind of egg was slowly revealed, including tea eggs, salted duck eggs and tiger skin eggs.
Each kind of egg has its own unique taste. Eating a family photo can taste three different levels, which is great!
Address: No.90, nanyang road, Jing 'an District, Shanghai (Xikang Road)
Yellow croaker noodles-Aniang noodles
It is a little legend of Shanghai Lane. It is one of the top ten noodle restaurants in Shanghai, and it is Aniang noodle restaurant. This shop was opened by an old woman in Shanghai and her son. Because of its delicious taste, this old shop is very popular among diners.
Later, grandma died of a serious illness, and her son used Niang noodle restaurant as the name of the store in order to miss his mother.
Don't look at its small storefront, business is very good.
It is not easy to eat this bowl of noodles, and queuing is a must. However, many Shanghainese are still willing to wait in line for this bowl of noodles.
The signature braised noodles with yellow croaker is a must. The yellow croaker is exquisite, the soup is delicious, and the noodles are smooth, which is praised by every customer.
Address: No.36 Sinan Road, Luwan District, Shanghai
pancake
The first thing in donkey kong is pie. A typical breakfast is a pair of fried dough sticks. The pancake is folded in half and sandwiched with a fried dough stick. The crust of the pancake is brittle and can be broken, and the inner layer is tough and constant. With soy milk, salty and sweet are all personal preferences.
deep-fried?scallion?pancakes
Scallion cake is really something with complicated technology and low profit.
Nowadays, all the dough mixed with chopped green onion vegetable oil is called scallion cake, but the real scallion cake is almost absent in Shanghai.
The process of authentic Shanghai scallion cake is still very complicated. First, the dough is fried, spread out, smeared with suet, sprinkled with chopped green onion and coarse salt. Roll it up and make it into a cake blank, and then roll it flat. First, bake it on both sides of the iron plate on the fire, then put it in the pie oven, brush it with oil and bake it again, and then turn it over and brush it with oil until both sides are golden yellow and crisp.
Crab shell yellow
Crab shell yellow is made of crispy noodles and fermented noodles, made into round cakes, covered with sesame seeds, and baked on the furnace wall. The fillings are salty and sweet, and the salty ones are onion oil, fresh meat, ham, crab powder, shrimp, etc., which are round; Sweet ones are white sugar, rose, red bean paste, jujube paste, etc., oval.
Fresh meat moon cake
Fresh meat moon cakes are the best of all salty moon cakes! The stuffing is completely composed of a mass of fresh meat (pork), the skin is crisp and pink, and it is somewhat tough, and the rich gravy slowly permeates it, which is a must.
The fresh meat moon cakes made by Taikang and First Food Store are all very delicious ~ Before and after the Mid-Autumn Festival, there will be a long queue at the door of the store.
Rice cake
Mix the rice flour into paste, slightly ferment, pour the rice slurry into the central depression of a large pan, put it on medium heat, cover and bake for 10 minute, and serve. The bottom is golden, the surface is white, and it is slightly sweet and sour. Nowadays, some rice cakes will also be added with distiller's grains, which smells like distiller's grains and is accompanied by fried dough sticks, which is also a strange combination.
Dapai noodles
Big row of noodles is a real Shanghai special noodle. For big row of noodles with bones, chop and loosen the meat of the big row with the back of a knife, marinate it for an hour, then drag the egg white and starch in a frying pan until both sides are browned, and then add water and materials to braise in soy sauce.
Finally, the braised soup is poured into the cooked noodles in another pot, covered with large rows and green vegetable hearts, which becomes the most satisfying noodle soup for Shanghainese.
Youdunzi
The oil chopping block usually opens in the alley mouth in the afternoon, and a coal stove is put on it, with a small iron pot filled with steaming cooking oil, and a large pot of thin batter and a large pot of shredded radish mixed with chopped green onion next to it.
The seller of the oil chopping block scooped up a spoonful of batter, poured it into an oval iron mold and shook it evenly. Then he put in shredded radish with chopped green onion, spread a spoonful of batter on the shredded radish, and then put it in an oil pan for frying.
This kind of cheap food is crispy outside and tender inside, oily but not greasy, and everyone loves it. The older generation of Shanghainese regard the oil chopping block as an afternoon snack.
Sesame seed
Sesame seed is a snack for old Shanghainese. I like to watch the master slowly pull out the waking dough into thin and continuous fine noodles with his fingers, and put it into hot sesame oil for deep frying, which is crisp and delicious.