Shengjian Steamed Buns can be said to be a native Shanghai snack, which is said to have a history of hundreds of years. Pan-fried buns are made of semi-fermented flour and topped with fresh meat and meat jelly, and are placed in a pan in a row and fried in oil, with several showers of cool water during the frying process, and finally sprinkled with chopped green onions and sesame seeds to finish the job.
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 wrapped with meat, oil, scallion and sesame fragrance comes out thinly, and the flavor is first-class.
Location:
Fei Long Shengjian, 1345 North Sichuan Road
Da Jiu Chun, 612 Middle Henan Road
Feng Yu Shengjian, a chain of stores in all districts of Shanghai
Siao Yang Shengjian, Wujiang Road Food Street
Nanxiang Xiaolongbao
Nanxiang Xiaolongbao is famous all over the world, and it has been in the history of a hundred years. The first name "Nanxiang big meat steamed buns", later called "Nanxiang big steamed buns", then called "Guyiyuan 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 soup to cook the meat skin to take the jelly and mix it in to get its freshness, sprinkling 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 steamed buns with one or two 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. Thin skin, fresh juice, tender meat, filling
Location:
Nanxiang Steamed Bun Shop No. 85 Yuyuan Road
Sanxian small wontons
It seems that Shanghai people are particularly clear about the size of the wontons. Shanghai's sanshuang wontons are also different from Wuxi's sanshuang 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 eggs, 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. Giggle and slip into your belly.
Location:
1409 Zhonghua Road, Dafuqi
Oil and tofu noodle soup
Dry point with wet point, this is the usual Shanghai people are accustomed to eat. And the oil and tofu noodle soup is one of the most popular dishes in Shanghai. 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. Add a double gear of oiled tofu, vermicelli and phyllo wraps, and you're guaranteed to drop your eyebrows in freshness.
Location:
Qiao Jiajiajie 289 South Xizang Road
Opening the noodle dish with onion oil
I remember that the noodle dish with onion oil was a childhood favorite of mine, and that my father used to whip up the family's lunches with the noodle dish in onion oil. The smell of sautéed scallions in a frying pan made me crave it. But the simpler something is, the harder it is to achieve perfection, and the same is true for noodles with scallion oil. The noodles are served with boiled scallion oil and roasted seaweed (known as kai yang in Shanghai).
The secret: Tough noodles, fresh seaweed and fragrant scallion oil. With a good bowl of noodles in hand, you won't look twice at the best dishes on the table.
Location:
Luyang Village: 77 Jiangning Road
Strip head cake and mint cake
South-South-North, pastries are the specialty of the Chinese. When it comes to Shanghai's pastries, I'm afraid you can't even count them on your toes. But the ones that are widely loved by Shanghainese people are the striped head cake and mint cake, as well as the double-stuffed dumplings and the like. 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 cakes are soft and gelatinous, and moderately sweet.
Location:
Luyang Village: 77 Jiangning Road
Canglang Ting, 689 Middle Huaihai Road
Shen Dacheng, 636 East Nanjing Road
Hai Tang Cake
Hai Tang Cake is the oldest of the dim sums, and I'm afraid that a lot of the young people haven't eaten it before. It has an outer layer of flour skin and a bean paste filling inside, 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.
Address:
Songyuelou Vegetarian Restaurant, No. 23 Baengnyeong Road
Crab Shell Yellow
Fermented flour and oil pastry made into the skin 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 and tiger stoves (water franchises) were equipped with a vertical baking tank and a flat-bottomed frying pan oven, which sold two snacks - crab shells and pan-fried buns - while making and selling them.
Tasty secret: crispy, fragrant, and full of sesame seeds
Address:
Small Shaoxing No. 118, Yunnan South Road