baozi stuffed bun

Shanghai baozi stuffed bun is characterized by fine workmanship, small size, thin skin and many fillings. Shrimp meat and crab meat, no matter what kind of fillings, are moderately salty and have excellent taste. Generally, ten soup packets are placed in each small cage, and the bottom is paved with pine needles, which is non-sticky and fragrant. After serving on the table, you can observe its shape and smell its taste, and your appetite is greatly increased. There is a lot of soup in the packet, so it is called "soup packets".

Baiye

is a kind of snack made of bean skin (known as "Thousand Pieces" in Shanghai), which has several layers, so it is called "Baiye". After boiled in boiling water, it is put into a bowl with a picture of Shanghai authentic snacks (18 pieces) and added with seasonings such as refined salt and chopped green onion, which makes it light and refreshing.

Oil gluten

is made into small round balls by fermenting refined flour, fried in an oil pan until golden brown, and then put into a bowl with boiling bone soup and some seasonings. When eating, it has a delicious feeling of oil but not greasy. In addition to the local restaurants with thick oil and red sauce in Shanghai, in fact, what Shanghai people are most proud of is the various snacks in Shanghai. Whether it's the four donkey kong in the street, pickled vegetables soaked in rice, or the pigeon eggs, round balls and crisp eyebrows received by Sihanouk in the Green Wave Gallery, they are all excellent and delicious. Collect snacks from every corner, taste them slowly, and the delicacy will gradually spread from small places ... Ten famous traditional snacks

Edit the top ten famous snacks in this paragraph

Shanghai

Raw fried steamed bread

Raw fried steamed bread can be said to be a native of Shanghai, and it is said that it has a history of hundreds of years. Semi-fermented flour is used for frying, which is wrapped with fresh meat and special Shanghai food pictures (15 photos). It is fried in a pan row by row, and cold water is poured several times during frying. Finally, chopped green onion and sesame seeds are sprinkled on it, and you are done. The secret of delicious food: crispy bottom, thin skin and fragrant meat. Bite it up, and the gravy is wrapped in meat, oil, onion and sesame, and it tastes first-class. Of course, there is a certain development of "delicacy" in fried meat. The tastes of fried crab meat and fried chicken buns are also excellent. Moreover, many Shanghai food and beverage snack bars have launched snacks similar to this, which are traditional and innovative enough. If you want to taste delicious food, you can say that you can't find a place to get it, and you don't have to work hard!

Nanxiang steamed buns

Nanxiang steamed buns are well-known at home and abroad, with a history of one hundred years. First named "Nanxiang Big Meat Steamed Bread", later called "Nanxiang Big Steamed Bread", then called "Gu Yi Yuan Xiao Long", now called "Nanxiang Xiao Long". Big meat steamed bread adopts the method of "heavy stuffing and thin skin, changing large into small", and selects refined white flour to roll it into thin skin; With lean meat as the stuffing, instead of monosodium glutamate, the skin of the meat is boiled in chicken soup, frozen and mixed in to get its freshness, and a small amount of finely ground sesame seeds are sprinkled to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also taken. Each steamed bread is folded with more than 14 pieces, and 11 pieces are made of one or two pieces of flour, which are translucent, small and exquisite. The secret of delicious food: puncture the skin and fill a plate with juice. Thin skin, fresh juice, tender meat and rich stuffing

Sanxian small wonton

It seems that Shanghainese are particularly clear about the size of wonton. Shanghai Sanxian wonton is also different from Wuxi Sanxian wonton. Wonton stuffing is not made of fresh meat, kai yang and pickled mustard tuber, but pure meat. The so-called three delicacies are all in the soup, and the three delicacies of shredded eggs, shrimp skin and laver bring out fresh meat wrapped in thin bags, which tastes salty, fragrant and smooth. The secret of delicacy: the soup is hot and the skin is as thin as yarn, and the three fresh ingredients are in place. Slipping into the belly with a swish, a Shanghai snack-Baiye

bean curd noodle soup

dry and wet, which is the usual way of eating in Shanghai. The bean curd noodle soup in the wet spot is a reserved program. Although it looks a little clear and watery, it is a perfect match with greasy snacks such as fried. And it's also a pleasure to watch its firing process: the soup in the pot is tumbling, cooking the wire powder in the barbed wire spoon, smelling it, and the aroma is overflowing. Delicious secret: the soup is clear enough and the taste is fresh enough. Oil tofu, vermicelli and venetian bag, plus a double file to ensure that your eyebrows are fresh.

kai yang mixed noodles with scallion oil

Boiled scallion oil and thoroughly cooked dried seaweed (Shanghainese called kai yang) are mixed with noodles to eat. The secret of delicacy: the noodles are full of tenacity, kai yang is delicious, and the scallion oil is fragrant. A bowl of good mixed noodles is in hand, and if there are some delicious side dishes on the table, you will definitely feel that eating snacks is also a great enjoyment of life!

strip cake and mint cake

north and south, cakes are China people's specialty snacks. When it comes to cakes in Shanghai, I'm afraid you can't count your toes. However, the top cakes and mint cakes, as well as double-stuffed dumplings, are widely loved by Shanghainese. Mint cake, glutinous rice flour mixed with a little mint powder, dotted with red and green silk. Sliced cake and glutinous rice flour are mixed with fine sand (not wrapped in fine sand, but kneaded together) to make long strips, which are better after frying. The secret of delicacy: mint cake, sweet and cool, is quite unpopular in summer. Striped cake, soft and firm, with moderate sweetness

Begonia cake

Begonia cake is the older generation, and I'm afraid many young people have never eaten it. Its outer layer is vermicelli, and the inside is filled with bean paste, which is baked in a special mold. Because the mold is shaped like a begonia flower, it is named. Delicious secret: the shape is brown, and the surface is sprinkled with caramel, which makes the mouth particularly sweet.

Crab shell yellow

Fermented noodles are fried with oil to make crispy cakes with skin and stuffing. The cake is similar in color and shape to a cooked crab shell. The finished product is brownish yellow and tastes crisp, loose and fragrant. In the early days of Shanghai, most of all tea houses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, and they sold two snacks-crab shell yellow and fried steamed bread while cooking. Shanghai snack-crab shell yellow

delicious secret: crisp, fragrant, looking for sesame seeds everywhere

grinding sand balls

grinding sand balls is one of the famous flavor points of Shanghai Qiaojiazha dim sum shop, which has a history of more than 71 years. According to legend, in the late Qing Dynasty, an old lady named Lei lived in Sanpailou, Shanghai, by setting up a stall to sell dumplings. In order to do more business, she tried to make up for the inconvenience of storing and carrying dumplings. At first, she rolled a layer of glutinous rice dry powder on the surface of the dumplings, and then tried out various dry powders. As a result, the use of red bean powder was very effective and was very popular among diners. In order to commemorate her, later generations named this dumpling "Sha Sha Yuan". There are many varieties of grinding sand balls: fresh meat, bean paste, sesame and so on. It is pink in color, rich in bean fragrance, soft and delicious, and easy to carry. Tips: The sand-rolling balls operated by Qiaojiazha Dim Sum Shop are made by cooking red beans in Dahongpao, Chongming County, grinding them into sand, drying them in the sun, and turning them into purple powder. Then, the glutinous rice dumplings with fresh meat, bean paste, sesame seeds and other fillings are cooked, drained and rolled with a layer of bean paste powder. This kind of dumpling is colorful and fragrant, has a strong red bean flavor when eaten hot, and is soft, waxy and refreshing, and easy to carry, which has always been popular with tourists.

Rib rice cake

Rib rice cake is an economical and unique snack in Shanghai, which has a history of more than 51 years. There are two famous ribs rice cakes in Shanghai-"Little Changzhou" and "Rarely Obtained". "Little Changzhou" pork ribs rice cake is made of pork spine from Changzhou and Wuxi. After pickling with soy sauce, it is put into an oil pan mixed with soy sauce, oil, sugar, minced onion and ginger, wine, etc., and taken out when the color is purple, the meat is fresh and tender, and the taste is strong. At the same time, after Songjiang rice is cooked, put it in a stone mortar and beat it repeatedly with a hammer. After being beaten until the rice has no whole grain, take it out, cut 21 pieces every 511 grams, wrap a small piece of blanched ribs in each piece, and then cook it in a sauce oil pan. When eating, sprinkle with spiced powder, it will have both the aroma of ribs and the soft and crisp rice cake, which is very delicious; The "fresh-obtained" pork ribs rice cake is made by mixing flour, water caltrop, spiced powder and eggs, soaking them on the surface of pork ribs and blanching them in oil. This kind of ribs is golden in color, crisp in surface and tender in meat. At the same time, add sweet noodle sauce to Songjiang rice, red soy sauce and ribs, and pour Chili sauce on it. The entrance glutinous rice is fragrant, slightly sweet and spicy, fresh and palatable. Shanghai Shuguang Restaurant's "Little Changzhou" ribs rice cake and "Rare" snack shop's ribs rice cake are the most distinctive. Tips: 1. Slap the ribs loosely on both sides with the back of the knife. Add cooking wine, salt and soy sauce, pat and knead to make it tasty. 2. Stir the water chestnut powder and flour eggs evenly and dip them on the surface of the ribs. 3, the lower ribs are fried until the surface is crusted, and the oil is drained. 4. Leave a little oil in the pot, add onion, shredded ginger, star anise and cinnamon to stir-fry until fragrant, add ribs, sugar, pepper, a little salt and appropriate amount of water, and simmer for 11 minutes in a medium-small fire until it becomes a bone soup. 5, the oil is burned to 71% heat, the next rice cake is fried until the surface is crusted, and the oil is drained. 6. Add the rice cake to the sparerib soup and continue to burn until the rice cake tastes delicious and the soup becomes thick. 7. Put the rice cake on the plate, cover it with ribs, pour the soup on it and taste your own craft quickly!

Edit the little-known snacks in this paragraph

There are countless other little-known snacks: there are: Shaoxing chicken porridge; Bad snail; Oiled steamed bread; Vegetarian buns, Xiao Yang fried-dumpling, etc.