Shanghai specialties and snacks are Nanxiang xiao long, pan-fried dumplings, rice cakes with ribs and so on.

1, Nanxiang Xiaolong

Shanghai's Nanxiang Xiaolong in the late Qing Dynasty Tongzhi ten years of conception was born, it has a long history, famous both at home and abroad, many people admire the name and even come to Shanghai to experience Nanxiang Xiaolong's unique charm. Behind the deliciousness of Shanghai Nanxiang xiao long is the excellence of its ingredients and production methods. Nanxiang xiao long is filled with the finest meat from the leg of the pig, and the finest white flour is used to ferment the skin. The most unique and ingenious point is that the jelly mixed inside the filling is made by stewing the skin of the pork and the soup of the old hen together.

2. Shengjian

Shengjian, also known as pan-fried buns, has been popular in Shanghai for more than a century because of its unique flavor. As a special traditional snack in Shanghai, there are snack bars or restaurants selling shengjianbao everywhere in the streets of Shanghai today. Shengjian Bao is filled with a mixture of fresh pork and special jelly, then the bottom of the skin is fried until golden brown, and finally the top is sprinkled with scallions and sesame seeds.

3. Rice Cake with Spare Ribs

The rice cake with spare ribs has been a traditional snack in Shanghai for more than 50 years, and its unique flavor has captivated many people and received rave reviews. Spare ribs rice cake is a selection of high-quality pork chops with thin and glutinous rice cake, after a series of cooking, blanching and made. The uniqueness of the rice cake with pork ribs is that the pairing of pork ribs and rice cake complements each other perfectly.

Nanxiang xiao long dish history:

Nanxiang xiao long production technology in the Qing Dynasty Tongzhi ten years (AD 1871) was born, because the filling for the secret recipe, the production technology has been relying on the master and apprentice passed on to each other. In the 10th year of Tongzhi of the Qing Dynasty (1871 AD), Huang Mingxian, the owner of Rihua Xuan Dim Sum Shop in Nanxiang Town, adopted the method of "heavy filling and thin skin, and changing the size of the steamed buns into a small one".

He used unfermented fine flour for the skin, pork legs hand-minced into the filling with meat jelly made. In the 26th year of Guangxu (1900 AD), Wu Xiangsheng, the second-generation heir, opened Nanxiang Xiao Long Steamed Buns Shop in Chenghuang Temple, Shanghai. Later, due to the war and other factors, the third and fourth generation heirs were lost to historical records.

In 1958, the Ancient Interchange resumed the operation of Nanxiang Xiao Long Steamed Buns, and Feng Rongquan, the fifth-generation heir, improved the production process and brought Nanxiang Xiao Longs back to the table of ordinary people. 1997, Li Jianguang became the sixth-generation heir, and in 2000, he formulated the standards and norms for the technique, with clear standards for selecting the ingredients, formulating the recipe, mixing the ingredients, and even kneading and rolling out the dough, each of which is based on a clear criterion.