Food introduction:
There are all kinds of cuisines in Shanghai, and almost all cuisines from China and other parts of the world can be found in Shanghai. Shanghai local cuisines, also known as Shanghai Cuisine and Shanghai Cuisine, are famous for their fresh cooking, especially fish and shrimp, which are not fresh and not flexible, and have the characteristics of thick oil red sauce, bright color and emphasis on original flavor. Among them, Dexing Pavilion, Laozhengxing and Shanghai Old Hotel are the most famous. All kinds of local fast food snacks in Shanghai can be eaten at low cost, such as Chenghuang Temple, South Yunnan Road, huanghe road, Zhapu Road and Qibao Street. These are all places where delicious food gathers, and you will be addicted to them.
Braised mandarin fish
Su Dongpo once praised the squid: "The powder stone has no bones, and the white puffer fish does not cure the patient." It can be seen that the squid meat is white and tender, and the fish skin is fat and beautiful. It has the delicious taste of puffer fish and crucian carp, but it is not poisonous to puffer fish and prickly to crucian carp. Braised squid is a famous dish in Shanghai and a common local dish in Shanghai. It can be said that everyone in Shanghai can do it. Its marinade is as thick as chewing gum, the fish melts in the mouth, salty and sweet, and its color is red and bright, which is deeply loved by local people.
Xiang you shan Hu
Shanghai local cuisine, a typical representative of thick red sauce, refers to the cooked eel paste served on the table, and the hot oil crackles in the plate. It is characterized by delicious eel meat, rich flavor, appetizing and fitness with wine, smooth and real. Therefore, in June and July, Monopterus albus is very popular with tourists.
Bajiang
Babao Chili sauce is a famous specialty in Shanghai. It was originally improved from "fried Chili sauce". In the 1940s, the chefs of Jiujiang Lutong Restaurant poured a shrimp "cap" on the fried Chili sauce with reference to the cooking method of "family portrait", and adjusted and enriched the raw materials of the fried Chili sauce, using shrimp, chicken, duck, pig leg, stomach and Kaiyang.
deep-fry
Shanghai fried dumplings can be said to be a native of Shanghai dim sum, which is said to have a history of hundreds of years. It is made by wrapping fresh meat and jelly with semi-fermented flour, frying it continuously in a pot, showering it with cold water several times during frying, and finally sprinkling chopped green onion and sesame seeds. The skin is crisp, the juice is thick, the meat is fragrant and delicate. Take a bite, and the delicious taste of meat, oil, onion and sesame will last in your mouth for a long time. Because Shanghainese are used to calling "steamed buns", the fried buns in Shanghai are generally called raw-fried steamed buns. You can taste Longfei cooking, small watercress cooking, cooking and golden cooking.
Nanxiang steamed buns
Nanxiang steamed buns are a traditional name in nanxiang town, a suburb of Shanghai. Because of its small shape and translucent skin, it is steamed in a special bamboo cage, so it is called "Xiaolongbao". You can try the special Nanxiang steamed buns in Chenghuang Temple, but if you have the chance, you should go to nanxiang town in Jiading District to eat more authentic Nanxiang steamed buns.
Crab shell yellow
Crab shell yellow is a kind of shortcake with belt stuffing made of fermented noodles. The color and shape of the cake are similar to those of cooked crab shells. The finished product is brown, crisp, loose and fragrant. In early Shanghai, most teahouses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, which sold two kinds of snacks-crab shell yellow and fried steamed bread while cooking. Crab shell is yellow and crisp, and raw-fried steamed bread is fresh and tender, which is very popular among tea drinkers.
Ribs rice cake
Rib rice cake is an economical and unique snack in Shanghai. The ribs are golden in color, crispy and tender. The entrance glutinous rice is fragrant, slightly sweet and spicy, fresh and palatable. It has high nutritional value, can supplement calcium for children and the elderly, and has the effects of nourishing yin, moistening dryness, nourishing essence and enriching blood. The "Little Changzhou" ribs rice cake in Shanghai Shuguang Hotel and the "Rare" ribs rice cake in the snack bar are the most distinctive.
Bean curd soup noodles
Dry and wet alternate, which is the usual way of eating in Shanghai. Wet tofu noodle soup is a reserved program. Although it looks a little clear and moist, it is a perfect match with greasy snacks such as frying. And it is also a pleasure to watch its firing process: the soup in the pot is tumbling, the iron wire powder is boiled in the iron wire spoon, and the smell is overflowing.
Stewed sea cucumber with shrimp
Shrimp black ginseng began in the late 1920s, and was initiated by famous chefs and Cai of Shanghai Dexing Museum. It is made of big black ginseng and shrimp. This famous dish is complete and magnificent, and it is a high-grade banquet dish. Color, fragrance and shape have their own characteristics. Sea cucumber is rich in protein and minerals such as calcium, phosphorus and iron. Eating sea cucumber often has the functions of tonifying kidney and essence, nourishing blood and moistening dryness. But if you have dinner with friends from Europe and America, don't order sea cucumber. Most of them don't like to eat black food such as sea cucumber.
Caotouquanzi
Grass head is a common wild vegetable in Jiangsu and Zhejiang provinces. The circle is the pig's rectum. The "circle" produces oil, and the grass head absorbs oil. Braised circles meet raw grass heads, which are not only green, but also look beautiful. Moreover, because the nature of grass heads "eating oil" just absorbs the greasy circle, it tastes fleshy and fragrant, fat but not greasy.