1, salted soybean milk
A bowl with a wide mouth and a shallow bottom with a blue rim is full of real food. A spoonful of soy sauce, a spoonful of vinegar, a pinch of mustard tuber, a pinch of onion, the most exquisite Shanghainese, and some seaweed and shrimp skin. Soymilk was hot and fragrant, and the kung fu master scooped up a spoonful. Milky white hot soybean milk falls like a waterfall, pours into a bowl and blooms instantly.
2, pig rape rice
The bacon bought from the downtown area full of fireworks is cut into pieces suitable for both fat and thin. Only in this way, the preserved meat slices condensed with the essence of time have just hung out the delicious taste of vegetable rice. Chop fresh vegetables and stir-fry until shiny, mix in rice, add a little lard and cook with rice. The simplest but most delicious aroma came to my face.
3. Chicken and duck blood soup
There are many authentic snacks in Shanghai in Chenghuang Temple, and chicken and duck blood soup is just one of them.
At the beginning of the 20th century, a peddler named Xu Fuquan started this business. He used a potbellied cast iron pot to make soup, with aluminum skin in the middle, half scalding blood, and the other half hanging chicken head and feet soup. When guests visit, take out some chicken hearts, liver, gizzards, intestines and eggs from the container, and finally pour a spoonful of blood soup, sprinkle a handful of chopped green onion and pour a few drops of chicken oil. Fresh and smooth taste and affordable price have always been favored by old Shanghainese.
4. Oil terminal
As a snack on the streets of old Shanghai, the figure of oil chopping block is rare now. Only in old alleys or scenic spots can you smell this familiar smell.
The experienced master scooped up a spoonful of thin batter with a spoon, poured it into a circular trough-shaped iron container, put in finely cut shredded radish, carefully poured a layer of batter, and fried it in an oil pan. The oil chopping board out of the pan was placed in the barbed wire at the top of the oil pan, dripping with oil, and the fragrance had already spread far away.
5, grinding sand ring
Soak red beans in Dahongpao in Chongming County for two hours, boil them in water until they are crisp, put them into clean bags, squeeze them out, bake them in the oven, take them out, grind them into fine sand, and dry them into purple powder. Every step is carefully taken.
Then the glutinous rice dumplings with fresh meat or bean paste, sesame and other fillings are cooked, drained and lightly rolled in purple bean paste powder, which becomes the famous sand-rolling dumplings. This jiaozi has both the fragrance of glutinous rice and the sweetness of red beans, which is suitable for both hot and cold.
6. Long cake
Tiaotou cake is one of the most popular desserts in Shanghai. From the skin to the invagination, we spent enough time to decorate. The skin is made of finely ground glutinous rice flour, which tastes soft, waxy and sweet. Red bean paste is the oldest and most classic invagination. Sprinkling a little autumn dried osmanthus powder on it is not only a taste, but also a visual satisfaction.
7. rice cakes
Mix the washed rice and glutinous rice in a ratio of 1: 2, soak them in clear water for one night, put them in an electric cooker and cook until soft, cool for a while, then sprinkle with chopped green onion and transparent salt particles, and slowly stir evenly.
Then it is pressed into a layer of oily fresh-keeping box, put in the refrigerator for half an hour, taken out, cut into square slices with the thickness of 1.5cm, and finally fried in an oil pan until golden brown. Take out the oil and drain it, retaining the original flavor of rice and glutinous rice. The light seasoning of chopped green onion and salt grains is interspersed among them, and the tip of the tongue tastes when touched!
8. Chongming cake
Chongming cake is one of the traditional specialty cakes in Chongming, Shanghai, and it is a specialty snack. There are muffins and hard cakes. Muffins are usually eaten cold; Hard cakes are generally eaten after heating, sometimes steamed, and some wine can be added to make fermented cake soup. Pay attention to the selection of materials, reasonable proportion, moderate sweetness, moderate pulp, scientific cooking, fragrant and loose mouth, waxy but not sticky, and sell well inside and outside the island.
9, pear cream sugar
The history of pear cream candy is also 1300 years, and the vitality of this craft is still strong, because every moment of its delicious taste is made with heart. From decocting, concentrating, cutting and packaging, every working procedure is complicated and trivial, and every material is high-quality and simple.
10, fresh meat moon cake
Crispy skin of fresh meat moon cakes is a major feature, but making skin is a link that needs to be tested. Like all Shanghai cuisines, the fresh meat moon cakes made by Wufangzhai will be as exquisite as diamonds. The pastry should be wrapped with water-oil dough first, and then repeatedly folded to make the pastry layer reach more than 10, so that the pastry can be crisp and tough.