Shanghai's top 18 traditional snacks \x0d\\x0d\ 1, crab shell yellow \x0d\\\x0d\\ with fermented flour and oil crispy pastry made of skin with filling. The color and shape of the cake resembles a boiled crab shell. The finished product is brownish-yellow in color, crispy, fluffy and fragrant in the mouth. In the early days of Shanghai, all the teahouses, tiger stove (water franchise) store, most of them have a vertical baking jar and a flat-bottomed frying pan stove, while doing and selling two small snacks - crab shells and fried buns. Crab shell yellow crispy, fried steamed buns tender, loved by tea customers. the late 1930s, the emergence of a single sale of these two varieties of professional stores, such as Huang Jia Sha, Dapu Chun, Wu Yuan, etc., famous for a while. \x0d\\ \x0d\2, Date Mud Puff Pastry \x0d\\\\x0d\ is a pasta dish made with oil-crusted dough as the skin and black date mud as the filling, matured by deep-frying. Its color is golden, small and exquisite, the outer skin is crispy, the filling is sweet and delicious, popular with Hong Kong and Macao compatriots and Japanese tourists. 1988 the second national cooking competition won the silver medal award. \x0d\\\x0d\3, Shengjian Steamed Buns \x0d\\x0d\Shanghai calls buns steamed buns, therefore, Shengjian Steamed Buns are actually Shengjian Buns. With half-fermented bread filling, emissions pan, frying with oil, spray water a number of times that is cooked. The bottom of the color golden, hard and crispy, steamed body white, soft and loose, tender meat filling slightly with marinade, bite and chew and the aroma of sesame or green onion. It is best eaten hot out of the pan. Shengjian steamed buns were originally sold in teahouses and tigers' stoves (watering holes). Filled with fresh pork and jelly, after the 1930s, the Shanghai catering industry has a professional store of fried steamed buns, filled with chicken, shrimp and other varieties. \x0d\The secret of deliciousness: crispy bottom, thin skin and fragrant meat. One bite, the gravy wrapped in meat, oil, green onion and sesame aroma spewed out, the flavor of the first class. \x0d\\\x0d\4, Steamed Cold Noodles \x0d\\x0d\ is a noodle dish that is first steamed and then boiled, then cooled with cold air and seasoned. Shanghai food market, cold noodles has always been a summer sales varieties. 1937 before and after, the system is the noodles after boiling, with cold water cooled and become. 1949, the health department because of cold noodles with raw water cooled to be banned. 1952, the four Ru Chun dim sum store to take the noodles first steamed and then boiled, and then cooled with cold air cooled the way to process the cold noodles, was a success. Not only meet the hygiene requirements, and processed noodles hard tough and smooth, by the majority of customers welcome. \x0d\\\\x0d\5, Yangchun noodles \x0d\\\x0d\\ also known as light noodles. Folk custom called the lunar October for the small Yangchun, Shanghai city wells cryptic to ten for Yangchun. In the past, the noodles were sold for 10 cents per bowl, so they were called Yangchun noodles. Noodles with onion oil, also known as noodles with seaweed and onion oil. The noodles are mixed with boiled seaweed (called Kaiyang in Shanghainese) in fragrant onion oil and burnt seaweed. After 1945, a vendor named Chen in Chenghuangmiao used the daily method of boiling scallion oil in his hometown in northern Jiangsu Province to mix the noodles. The aroma of green onion was so rich and distinctive that it became very popular and has been passed down to this day. It is now the characteristic snack of Hubin Dim Sum Shop. The wine is rich in flavor and sweetness, the dumplings are glutinous and the filling is sweet and fragrant. \x0d\\\\\x0d\7, sand round \x0d\\\\x0d\\x0d\7, glutinous rice dumplings boiled and rolled on a layer of dry red bean powder made by beating. At the end of the Qing Dynasty, Lei Crone near the Three-Pai Lou in Shanghai made her living by setting up a stall to sell soup dumplings. 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 dry 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 the diners. \x0d\\\x0d\8, lard fruit muffins \x0d\\x0d\\ with glutinous rice, round-grained rice mixed, ground into powder, plus adzuki beans, fruit and other steamed. For the old year twilight new spring seasonal rice food. The cake body is fluffy and sweet, glutinous but not sticky, with a variety of nut flavors. \x0d\\\x0d\9, oil blanch pork ribs rice cake \x0d\\x0d\\pork ribs with small, thin rice cakes, blanch in oil, boiled and made. The snack in Shanghai, there are two systems, respectively, to the Shuguang Hotel (formerly known as the small Changzhou, known as the king of pork ribs) and freshly come to the confectionery as a representative of the two are famous for the operation of the pork ribs and rice cakes, but the production methods are different, the taste is very different, each with their own special features, in the early 1930s in Shanghai is famous. \x0d\\\x0d\10, Fresh Meat Cat Ears \x0d\\x0d\Traditional cat ears are made with cool water and noodles into cat ear shaped lumps, with diced chicken and meat as toppings, served with soup. Shanghai Qiaojiajie's cat ears are unique, with hand-rolled dough, wrapped in meat or bean paste, blanch into a special flavor. \x0d\\\\x0d\11, bad snails \x0d\\\x0d\\selected medium-sized snails, to modulation of the old lees as the main seasoning, cooking and become. The snail meat is tender and tough, the flavor of the lees is overflowing, the marinade is mellow and thick, and the meat and marinade are more delicious when eaten together. \x0d\\\x0d\12, Gaoqiao Muffins \x0d\\x0d\ with refined white flour, cooked lard, sugar, adzuki beans, cinnamon as the raw material, fine processing and become, taste sweet and fat, fluffy and refreshing for the Gaoqiao one of the four famous points (muffins, muffins, pancakes, thin crisp, a pinch of pastry). Specialized in the market department of Gaoqiao Food Factory at the Ruijin Road intersection of Huaihai Middle Road. \x0d\ \x0d\13、Secret Drunken Crab \x0d\\\x0d\this dish has a very special name "Drunken Crab", although the crab is used for raw food, but only after tasting it can you understand the fresh flavor. The chef uses aged Huadiao wine to marinate the "June yellow", the crab is drunk because of the wine, the muscles are relaxed, the wine flavor penetrates into the crab meat, so the whole crab has become a "captive" of the wine. When you slowly open the crab shell, the aroma of wine overflows, and you are instantly intoxicated by the wine and crab delicacies. \x0d\\\x0d\14, City God Temple Pear Paste Candy \x0d\\x0d\ is rumored to have a history of more than 1,300 years. more than 100 years ago, Shanghai's City God Temple opened a fruit paste candy store, due to the owners of the good management, so that the City God Temple Pear Paste Sugar famous in China and abroad. This sugar is divided into two categories: curative pear paste sugar and fancy pear paste sugar. The curative pear paste sugar has the effect of relieving cough and asthma, generating fluid and appetizing. It is made of almonds, tangerine root, poria, half-summers, winter flowers, forewives, orange red and other medicinal herbs and sugar, which are refined by decocting. Fancy Pear Candy is made of Chinese herbs such as sand nuts, hawthorn, cloves, Buddha's hand, woodruff, etc. and white sugar. Now exclusively sold by Shanghai Pear Paste Candy Shop in Yuyuan Mall. \x0d\\\x0d\15, Creamy Five-Spice Beans \x0d\\x0d\ creamy five-spice beans are made from local green fava beans, accompanied by fennel, cinnamon, refined salt, sugar, flavorings, cream and other condiments. Its characteristics are slightly sweet, mellow and tasty, glossy color, long aftertaste, and can be a good appetizer \x0d\Shanghai in addition to the thick oil and sauce of the local food, in fact, the most proud of the Ala Shanghai people should be the Shanghai snacks of all kinds. Whether it's the Four Diamonds of the marketplace, pickled rice with salted vegetables, or the pigeon egg dumplings and eyebrow puffs served to Sihanouk in the Green Lantern Gallery, they are all top quality delicacies. Search up the corner of the small snacks, slowly savor, the deliciousness starts from a small place ...... \x0d\\\x0d\16, Nanxiang xiao long bao \x0d\\x0d\ Nanxiang xiao long bao is famous in China and abroad, 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 per bun and ten are made with one or two grams of flour, shaped like water chestnuts in a translucent form, and are small and exquisite. \x0d\\\x0d\\tasty secret: poke the skin, juice full of a dish for the best. Thin skin, fresh juice, tender meat, rich filling \x0d\\\x0d\17, strip head cake mint cake \x0d\\\x0d\South-South-North, pastry is 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. However, the most popular ones among Shanghainese people are the "Sticky Cake", "Mint Cake" and "Double Stuffed Dumplings". 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. \x0d\\\\x0d\\taste tips: Mint cake, sweet, cool and refreshing, eaten in summer is quite hot. Strip cake, soft and gelatinous, moderately sweet. \x0d\\\\x0d\18, Sanshin Xiao Wontons \x0d\\\x0d\ seems like Shanghainese people are particularly clear about the size of the wontons. Shanghai's sanshin wontons are also different from Wuxi's sanshin wontons. The wonton filling is not made of fresh meat, kai-yang, or squash, but pure meat. The so-called three fresh names are all in the soup, shredded egg, shrimp, seaweed this three fresh seasoning out of the thin skin wrapped in fresh meat, taste salty and smooth. \x0d\\\x0d\\tasty secret: soup hot, thin skin like yarn, three fresh portions in place. Giggle and slip into your belly.