Shanghai snacks - soup dumplings

Shanghai is a variety of famous snacks gathered in the place, its taste, both different from the Guangdong and Hong Kong areas of pure sweet flavor, also different from Sichuan, Chongqing spicy flavor, but to light, fresh, sweet, tasty! It is known for its light, fresh, sweet and delicious flavor. Shanghai's snacks, steamed, boiled, fried, branded, there are many varieties, the most popular among consumers is: soup dumplings, hundred leaves, oil gluten. 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, see its shape, smell its taste, appetite, bite open the skin, the package has a large number of soup, so it is called "soup dumplings".

Hundred leaves

is a kind of bean essence skin (Shanghai called "thousand sheets") made of a knot snack, there are a number of layers, so it is called "Hundred Leaves", boiled in boiling water and then sheng into the bowl of Shanghai local snacks pictures (18) head soup, and add fine salt, green onion, and then add a little bit of water, and add a little bit of water.

Oil gluten

is made of fine flour fermented into a small round ball, fried in a frying pan soaked into a golden brown after the pot, and then put into a hot bone soup and added a number of condiments in the bowl, eating, there is a kind of greasy but not greasy sense of delicious. In addition to the rich oil and sauce of Shanghai's local food and drink, the Shanghai people should be most proud of Shanghai's various kinds of dim sum. Whether it's the city's Four Diamonds, pickled rice with salted vegetables, or the pigeon's egg dumplings and eyebrow puffs served to Sihanouk in the Green Lantern, they are all top quality delicacies. Searching for small snacks in the corners and slowly savoring them, the deliciousness gradually spreads from small places....... Top Ten Traditional Snacks

Top Ten Famous Snacks

Shanghai Shengjian Steamed Buns

Shengjian Steamed Buns can be said to be a native Shanghainese snack, and are said to have a history of over a hundred years. The pan-fried buns are made of semi-fermented flour wrapped with fresh meat and special Shanghai food pictures (15 pictures), and then placed in a row in a pan to be fried, and then drizzled with cool water several times during the frying process, and finally sprinkled with chopped green onions and sesame seeds to make them complete. The secret of deliciousness: crispy bottom, thin skin, fragrant meat. When you bite into it, the meat juice is covered with the aroma of meat, oil, green onion and sesame seeds, and the flavor is first-class. Of course, the shengjian now also has a certain "delicious" development, crab shengjian, chicken shengjianbao 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, you 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!

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Nanxiang Xiaolongbao

Nanxiang Xiaolongbao is famous all over the world and has a hundred years of history. The first name "Nanxiang big meat steamed buns", later called "Nanxiang big steamed buns", then called "Guyi Garden small cage", now called "Nanxiang small cage 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 of them are made with one or two grams of flour, shaped like water chestnuts in a translucent form, and small and exquisite. Tasty tips: 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

Sanxian small 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 fame of the so-called three fresh is all in the soup, shredded egg, shrimp, seaweed, this three fresh seasoning thin skin wrapped in fresh meat, salty and smooth taste. Tasty tips: hot soup, thin skin like yarn, three fresh portions in place. The Shanghai Snacks - Baibai

Oil and tofu noodle soup

Dry point with wet point, this is the usual Shanghai people are accustomed to the dietary methods. 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 also a treat to watch it being cooked: the broth in the pot rolls around, cooking the thread flour in a wire mesh spoon, and the aroma is overflowing when you smell it. Tasty secret: the soup 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.

Noodles with onion oil

The noodles are tossed with simmering onion oil and roasted seaweed (known as kai yang in Shanghainese). Tasty secret: the noodles are tough, the kai yang is delicious, and the scallion oil is fragrant. With a bowl of noodles in your hand, and a few more flavorful side dishes on the table, you'll feel like eating a snack is one of life's great pleasures!

Strip head cake and mint cake

South-South-North, pastries are 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 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 by combining glutinous rice flour with fine sand (not wrapped in fine sand, but kneaded together) to form long strips, which are even more delicious when deep-fried. Delicious tips: Mint cake is sweet, cool and refreshing, which is good for summer. Strip cake, soft and condensed, moderately sweet

Haitang cake

Haitang cake is the oldest generation of dim sum, and I'm afraid many young people haven't eaten it. 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 shape of the mold resembles a begonia flower. Tasty secret: the shape is coffee-colored, eat the surface sprinkled with caramel, eat the mouth is extraordinarily sweet.

Crab Shell Yellow

Fermented flour and oil pastry made of pastry with filling. The color and shape of the cake is similar to that of a boiled crab shell. The finished product is brownish-yellow in color and tastes crispy, fluffy and fragrant. In the early days, all the teahouses in Shanghai, tiger stove (water franchise) store, most of them have a vertical baking jar and a flat bottom frying pan oven, while doing and selling two small snacks - crab shells and fried buns. Shanghai Snacks - Crab Shell Yellow

The secret of deliciousness: crispy, fragrant, and full of sesame seeds

Rolling Sand Dumplings

Rolling Sand Dumplings is one of the flavorful and famous snacks of Shanghai's 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, who made a living by selling soup dumplings at a stall. 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 her honor, the descendants named this kind of soup dumplings as "Ringsha Duan". There are many varieties of the variety of the ring sand dumplings: fresh meat, bean paste, sesame, etc.. They are pink in color, rich in bean aroma, soft and refreshing, and easy to carry. Practice Tip: Qiao Jiajiajie Dim Sum Shop operates the ring sand round is Chongming County red beans boiled and ground into sand, after drying into purple powder, and then, wrapped with 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.

Rice Cake with Spare Ribs

Rice Cake with Spare 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 boiled, 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 pot of oil to cook blanch. When eating, sprinkle five-spice powder, both the strong fragrance of ribs, but also the soft and crispy rice cakes, very tasty; "Fresh to come" of the ribs rice cakes are flour, diamond powder, five-spice powder, eggs together into a dip wrapped in the surface of the ribs, blanch in the oil. This 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" pork ribs rice cake, "Fresh Come" confectionery made of pork ribs rice cake is the most distinctive. Practice Tips: 1, rib with the back of the knife will be patted on both sides of the loose. Add wine, salt, soy sauce, patting, pinching, so that it is flavored. 2, will be diamond powder and flour egg stirred well, dip wrapped in the surface of the ribs. 3, under the ribs over the oil frying until the surface crust, fish out and drain oil. 4, leave a little oil in the pot, add green onion, ginger, star anise, cinnamon stir fry flavor, add ribs, sugar, pepper, a little salt, the right amount of water, with small and medium heat for 10 minutes to become bone broth. 5, the oil burned 70% hot, under the rice cakes fried until the surface crust, remove from the oil. 6, will be added to the rice cakes in the rib soup, continue to burn until the rice cakes taste, soup becomes thick juice. 7, the plate filled with rice cakes, covered with ribs, dripping soup