Shanghai snacks were recorded in the Southern Song Dynasty. At the beginning of the Ming Dynasty, Shanghai became a famous city in the southeast, and its production became more and more exquisite. In the Qing Dynasty, with the increasing prosperity of Shanghai's commerce, all kinds of rice-flour snacks became more abundant in season.

In the late Qing Dynasty, after Shanghai was listed as a foreign trade port, it gradually absorbed the essence of local snacks, almost covering the characteristics of major places in the country, and developed and perfected it to form its own characteristics.

Shanghai snacks are characterized by diverse tastes, both north and south; Strict material selection and fine production; It should be seasonal and change with time; The supply is convenient and flexible.

Crab shell yellow

Pastry with skin and stuffing is made by adding oil to fermented noodles. This cake is similar in color and shape to the cooked crab shell. The finished product is brown, crisp, loose and fragrant. In early Shanghai, most teahouses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, which sold two kinds of snacks-crab shell yellow and fried steamed bread while cooking.

Crab shell is yellow and crisp, and the fried steamed bread is fresh and tender, which is very popular among tea drinkers. In the late 1930s, franchise stores, such as Huangjiasha, Dahuchun and Wuyuan, sold these two varieties separately and became famous for a while.

Jujube paste shortcake

It is a kind of cooked pasta with crispy noodles as the skin and black jujube paste as the filling. Its golden color, small and exquisite, crispy skin and sweet and delicious stuffing are deeply loved by compatriots in Hong Kong, Macao and Japan.

Fried steamed bread

Shanghai calls steamed buns steamed buns, so fried steamed buns are the real fried steamed buns. Use semi-fermented bread stuffing, put it in a pot, fry it in oil, and spray water several times to cook it. Its bottom is golden yellow, hard and fragrant, crisp, steamed bread is white, soft and loose, the meat is fresh and tender, with a little marinade, and it smells like sesame or onion when chewed. It's better to eat while it's hot.

Fried steamed bread was originally a variety of tea houses and tiger stoves (boiled water shops). The stuffing is mainly fresh pork with jelly. After the 1930s, Shanghai catering industry introduced the store of raw-fried steamed bread, and many varieties such as chicken and shrimp were added to the stuffing.

Steamed cold noodles

It is a kind of pasta that is steamed first, then boiled, then cooled with cold air, and then mixed with seasoning. Cold noodles have always been a hot-selling variety in Shanghai food market in summer. Before and after 1937, the noodles were cooked and washed in cold water. After 1949, the health department banned the sale of cold noodles because they were washed with raw water.

1952, siruchun dessert shop adopted the method of steaming noodles first, then cooking noodles, and then cooling them with cold air, which was successful. Not only does it meet the hygiene requirements, but also the processed noodles are hard, tough and slippery, which are well received by customers.

Plain noodle soup

Also known as smooth surface. Folklore calls October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this kind of noodles sold for ten pence per bowl, so it was called Yangchun noodles. Kaiyang onion oil noodles, also known as laver onion oil noodles. Stir-fried with scallion oil and thoroughly cooked dried seaweed (known as Kaiyang in Shanghai) and cooked noodles.

Noodles are tough and smooth, seaweed is dry, soft and delicious, and scallion oil is fragrant. After 1945, there was a vendor named Chen in the Chenghuang Temple, who cooked scallion oil to make noodles with the daily practice of his hometown in northern Jiangsu. Onion has a strong and unique fragrance, which is very popular and has been passed down to this day. Now it is the specialty snack of lakeside snack bar. Baiguo Brewing Brewing Brewing jiaozi

It is made of fruit, glutinous rice flour and fermented grains. The wine is rich and sweet, with glutinous dumplings and sweet fillings.

Leishayuan

The glutinous rice dumplings are cooked and rolled with a layer of ground adzuki bean powder. At the end of Qing Dynasty, reggae near Sanpailou made a living by selling jiaozi. In order to do more business, she tried to make up for the inconvenience of storage and carrying in jiaozi. At first, she rolled a layer of glutinous rice dry powder on the surface of jiaozi, and then tried out various dry powders. Results the use of red bean powder was very effective and popular with diners.

Lard ginkgo muffin

It is made by mixing glutinous rice and japonica rice, grinding into powder, adding red beans and fruit materials, and steaming. Seasonal rice for the old year and the new year. The cake is soft and sweet, waxy but not sticky, and the nuts have various tastes.

Fu You sparerib rice cake

Pork chops with small and thin rice cakes are cooked in oil. There are two ways to make this snack in Shanghai, namely Shuguang Hotel (formerly known as Xiao Changzhou, known as the king of ribs) and Lai Xiande Dim Sum Restaurant. Both of them are famous for their pork ribs rice cakes, but they are famous in Shanghai in the early 1930s because of their different production methods, tastes and characteristics.

Fresh meat Maoerduo

Traditional cat ears are made of cold water and flour, and the ingredients are diced chicken and diced meat, as well as soup. Shanghai Qiaojiazha's cat ears are unique. They are made of handmade dough, stuffed with meat or bean paste, and then coated with oil, which has a unique flavor.

snail

Medium-sized snails are selected and cooked with fermented grains as the main seasoning. The snail meat is tender and tough, and the brine is fragrant. The gravy is mellow, and meat and gravy are more delicious when eaten together.

Gao Qiao muffin

It is made of refined white powder, cooked lard, soft sugar, red beans and osmanthus. It tastes sweet and fat, crisp and refreshing. It is one of the four famous cakes in Gao Qiao (muffin, muffin, crisp and crisp). Gao Qiao Food Factory, Ruijin Road, Huaihai Middle Road, is a franchise store.

Chenghuangmiao pear candy

According to legend, it has a history of 1300 years. /kloc-More than 0/00 years ago, Shanghai Chenghuang Temple opened a candy store. Because the owner is good at management, the candy in Chenghuang Temple is famous at home and abroad. This kind of sugar has two effects: pear cream sugar and colored pear cream sugar. Efficacy pear cream has the effects of relieving cough and asthma, promoting fluid production and appetizing.

It is made of almond, platycodon grandiflorum, Poria, Pinellia ternata, winter flower, peucedanum root, orange peel and other medicinal materials and white sugar by decocting and refining. Pear toffee with different colors is made of Chinese herbal medicines such as Amomum villosum, hawthorn, clove, bergamot, banksia rose and white sugar. Now it is monopolized by Yuyuan Mall Shanghai Pear Paste Sugar Store.

Cream spiced beans

Cream spiced beans are made from local green broad beans with fennel, cinnamon, refined salt, sugar, essence and cream. Its characteristics are slightly sweet, mellow and delicious, bright and clean in color, long aftertaste and appetizing.