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Shanghai food:

Shaxian snacks

Shaxian snacks have a long history, a long history, in the folk with a strong cultural foundation, especially with a wide variety of unique flavors and affordable known as a garden of Chinese culinary culture is a flower, has long been renowned north and south of the Yangtze River. Shaxian snacks can also be found everywhere in Shanghai, like Baotun Road, Shuanghe Road, Changyi Road, etc. There are many such small stores, so if you are a fan of Shaxian snacks, you don't have to worry about the food.

Shengjian Steamed Buns

Shengjian Steamed Buns can be said to be a native Shanghainese snack, and are said to have a history of hundreds of years. The buns are filled with semi-fermented bread, discharged into a pan, fried in oil and sprayed with water several times before being cooked. "The skin is thin, not broken and not burnt, two points of leavening by baking, fresh filling and soup in the mouth, the bottom is thick and burnt is a failure." Not only introduces the advantages of the steamed buns, but also reminds diners that any "bottom thick and scorched" can not buy, and its to "stop eating". The bottom is crispy, the skin is thin, and the meat is fragrant. A bite up, the gravy wrapped in meat, oil, green onion, sesame aroma thin out, the flavor of the first class.

Sanshi cold noodles

Cold noodles have been prevalent in Shanghai for many years in the summer, large and small eating establishments in the summer is the hottest cold noodles of all kinds, three silk topping is the most traditional, a long history, and now there are more varieties of eel, mushrooms, shredded beef, and so on, the taste of the distinctive features. The general practice is to steam the noodles first after cooking, and then fry a topping, mixing some peanuts, sesame sauce, noodles and toppings plus seasoning, a mess of mixing on it, the appearance of no need to care about it, only to eat a cool body, even if it is addicted to it.

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. The buns are tucked fourteen times per bun and ten times are made with one or two grams of flour, and are shaped like water chestnuts in a translucent form, which is small and exquisite.