Shanghai snacks, steamed, boiled, fried, branded, many varieties, the most popular consumer favorite, no better than: soup dumplings, hundred leaves, oil noodles. This is the most favored "three main pieces".
Soup dumplings: Shanghai soup dumplings are characterized by fine workmanship, small and delicate, thin skin, filling, shrimp, crab meat, regardless of which filling, are moderately salty, excellent taste. Each small cage generally put ten soup dumplings, with pine needles on the bottom, not sticky skin, and fragrant, served on the table, look at its shape, smell its taste, appetite, bite open the skin, a little oil and water inside the package, so called "soup dumplings".
Hundred Leaf: is a kind of soybean skin (Shanghai called "thousand sheets") made of a knot snacks, there are a number of layers, it is called "hundred leaf", boiled in boiling water and sheng into a bowl of bone broth, and add salt, MSG, scallions and other ingredients, eat up! The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
Oil noodle essence: it is made of refined flour fermented into a small round ball, fried in a frying pan to a golden brown color, and then put into a bowl of boiling bone broth and added a number of ingredients, when eaten, there is a kind of oil but not greasy delicious feeling.
Besides the rich and spicy local food, Shanghai people are actually most proud of their dim sum. Whether it's the city's four big kingpins, pickles and rice, or the pigeon egg rounds and eyebrow crisps that received Sihanouk in the Green Lantern Gallery, they are all top-notch delicacies. Search up the corner of the small snacks, slowly taste, delicious gradually spread from small places ......[title]Shanghai Normal University Traditional Snacks/[title]
1.Pan-fried Steamed Buns
Pan-fried Steamed Buns can be said to be a native Shanghai snacks, said to have been hundreds of years of history. Pan-fried buns are made with semi-fermented flour, topped with fresh meat and meat jelly, and fried in a pan in a row, with a few dashes of cool water during the frying process, and finally sprinkled with chopped green onions and sesame seeds.
The secret of deliciousness: the bottom is crispy, the skin is thin, and the meat is fragrant. When you bite into it, the meat juice is wrapped in the aroma of meat, oil, scallions and sesame seeds, and the flavor is first-class. Of course, the shengjian now also has a certain "delicious" development, crab meat shengjian, chicken shengjian package taste, are also a great, and now many of the Shanghai catering snack bar, have launched a similar to this, enough traditional and innovative snacks, want to taste the delicious, can be described as a step through the iron shoes without looking for a place to get all the effort! The company's website is a good place to find out more about the company's products and services!
2. Nanxiang Xiaolongbao
Nanxiang Xiaolong famous, has a hundred years of history. The first name "Nanxiang big meat steamed buns", later called "Nanxiang big steamed buns", then called "Gu yiyuan xiao long", now called "Nanxiang xiao long". The name "Nanxiang Xiaolong" is now called "Nanxiang Xiaolong". The big meat steamed buns adopt the method of "heavy filling and thin skin, and change small to big", choosing fine white flour to roll into thin skin; and filling with fine meat without MSG, using chicken broth to cook the meat skin to take the jelly and mix it in to get its freshness, and sprinkling in a small amount of finely ground sesame seeds to get its aroma; and also according to the different festivals to take crabmeat or spring bamboo, shrimp, and into the meat filling, folding fourteen tucks in each steamed bun, and making ten tucks with a couple of flour, and then making ten tucks with a couple of flour. Each bun is tucked fourteen times or more, and ten are made from one or two grams of flour, shaped like water chestnuts in a translucent form, and small and exquisite.
The secret of deliciousness: poke the skin, juice full of a dish for the best. The skin is thin, the juice is fresh, the meat is tender, and the filling is abundant
3. Small wontons of three fresh wontons
It seems that Shanghainese people are particularly clear about the size of wontons. Shanghai's sanshen wontons are also different from Wuxi's sanshen wontons. Instead of being filled with fresh meat, kai-yang, and squash, the wontons are filled with pure meat. The so-called "three fresh names" are all in the soup, shredded egg, shrimp, seaweed, the three fresh meat wrapped in a thin skin, salty and smooth taste.
The secret of deliciousness: soup hot, thin skin like yarn, three fresh portions in place. The soup is hot, the skin is thin as a veil, and the portion of three kinds of fresh food is in place. It slips into the stomach after a giggle.
4. And the oil and tofu noodle soup is a keeper among the wet dishes. Though it looks a bit watery, it's a perfect match for greasy snacks such as shengjian (pan-fried dumplings). And it's a treat to watch it being cooked: the pot of soup churns and cooks the thread flour in a wire mesh spoon, and the smell is aromatic.
The secret of deliciousness: the broth is clear enough and the flavor is fresh enough. With oiled tofu, vermicelli and phyllo wraps, and a double gear, you're guaranteed to drop your eyebrows in freshness.
5. Noodles with Kai Onion Oil
Boiled scallion oil and roasted seaweed (known as kai yang in Shanghainese) accompany the noodles.
The secret of the flavor: the noodles are tough, the kai yang is delicious, and the onion oil is fragrant. A bowl of good noodles in hand, if the table and a few more good taste of small dishes, you will feel eating snacks, but also a great enjoyment of life ah!
6. Strip head cake mint cake
South-South-North, pastry is the Chinese people's favorite snacks. When it comes to Shanghai's pastries, I'm afraid you can't even count them on your toes. But by the Shanghai people are widely loved by the number of strip head cake and mint cake, and double stuffed dough and so on. Mint cake is glutinous rice flour mixed with a little mint powder and decorated with red and green threads. Sticky rice cake is made of glutinous rice flour mixed with fine sand (not coated with fine sand, but kneaded together) and shaped into long strips, which are even more delicious when deep-fried.
Tasty tips: mint cake, sweet, cool and refreshing, eaten in the summer quite a fire. Strip cake, soft and condensed, moderately sweet
7. Begonia cake
Begonia cake is the oldest generation of dim sum, and I'm afraid many young people have never eaten it. It has an outer layer of flour skin and a bean paste filling inside, and is baked in a special mold. It is so named because the mold is shaped like a begonia flower.
Delicious tips: the shape is coffee-colored, eat the surface sprinkled with caramel, eat the mouth is exceptionally sweet.
8. Crab shell yellow
Fermented flour and oil made of pastry with filling. The color and shape of the cake resembles a boiled crab shell. The finished product is brownish-yellow in color and tastes crispy, fluffy and fragrant. In the early days of Shanghai, all the teahouses, tiger stove (water franchise) store, most of them have a vertical baking tank and a flat bottom frying pan oven, while doing and selling two small snacks - crab shells and fried buns.
The secret of deliciousness: crispy, fragrant, full of sesame seeds
9. Ring sand round
Ring sand round is one of the flavorful snacks of Shanghai Qiaojiajie Dim Sum Shop, which has a history of more than 70 years. According to legend, at the end of the Qing Dynasty, there was an old lady surnamed Lei in the area of Sanpalou in Shanghai, who made a living by setting up a stall to sell soup dumplings. In order to do more business, she tried to make up for the inconvenience of storing and carrying the dumplings. At first, she rolled a layer of glutinous rice powder on the surface of the dumplings, and then tried to make all kinds of dry powder, and the result was that the use of adzuki bean powder was very effective, and it was very popular among diners. In honor of her, the descendants named this kind of dumplings as "Ringsha Duan".
There are many varieties of the ring sand round variety: fresh meat, bean paste, sesame and so on. They are pink in color, rich in bean aroma, soft and refreshing, and easy to carry.
Practice tip: Qiaojiajie dim sum store operated by the ring sand round is Chongming County red beans after boiling and grinding into sand, sun-dried into purple powder, and then, wrapped in fresh meat or bean paste, sesame and other fillings of glutinous rice dumplings cooked, drained, rolled on a layer of bean paste powder. This kind of soup dumplings, colorful and fragrant, hot eating has a strong aroma of red beans, and soft and refreshing, easy to carry, has been very popular among tourists.
10. rice cake with ribs
Rice cake with ribs is an affordable and unique snack in Shanghai with a history of more than 50 years. There are two famous rice cakes with pork ribs in Shanghai - "Xiao Changzhou" and "Fresh Come". "Small Changzhou" spare ribs rice cake selection of Changzhou, Wuxi and other places of pork spine meat, marinated in soy sauce, and then into the soy sauce, oil, sugar, onion and ginger, wine and other mixed frying pan blanch, blanch until the color is purple-red, tender meat, flavor and aroma of the time to take out. At the same time, the Songjiang rice cooked, placed in a stone mortar with a hammer repeatedly whacked, to be whacked to the rice has no whole grain removed, every 500 grams cut 20, each root wrapped in a small piece of blanch has been blanching ribs, and then into the sauce in the frying pan blanch.
When eating, sprinkled with five-spice powder, there is both the strong aroma of ribs, but also the soft and crispy rice cake, very tasty;
"Fresh to come" of the ribs of rice cake is the flour, diamond flour, five-spice powder, eggs together into a dip wrapped in the surface of the ribs, blanch in oil.
The ribs golden color, crispy surface, tender meat. At the same time, the Songjiang rice and red soy sauce, pork ribs together with sweet noodle sauce, pouring chili sauce can be. The dish is sticky and fragrant with a slightly sweet and spicy flavor, and it is fresh and tender. Shanghai's Shuguang restaurant's "small Changzhou" spare ribs rice cake, "fresh to come" confectionery made of spare ribs rice cake is the most distinctive.