1, crab shell yellow, fermented noodles with oil to make shortcake with belt stuffing. This cake is similar in color and shape to the cooked crab shell. 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 the fried steamed bread is fresh and tender, which is very popular among tea drinkers. In the late 1930s, franchise stores, such as Huangjiasha, Dahuchun and Wuyuan, sold these two varieties separately and became famous for a while.

2, jujube paste shortcake, is a kind of cooked pasta with crispy noodles as the skin and black jujube paste as the filling. Its golden color, small and exquisite, crispy skin and sweet and delicious stuffing are deeply loved by compatriots in Hong Kong, Macao and Japan.

3, fried steamed bread, Shanghai called steamed buns, therefore, fried steamed bread is actually fried steamed bread. Use semi-fermented bread stuffing, put it in a pot, fry it in oil, and spray water several times to cook it. Its bottom is golden yellow, hard and fragrant, crisp, steamed bread is white, soft and loose, the meat is fresh and tender, with a little marinade, and it smells like sesame or onion when chewed. It's better to eat while it's hot. Fried steamed bread was originally a variety of tea houses and tiger stoves (boiled water shops). The stuffing is mainly fresh pork with jelly. After the 1930s, Shanghai catering industry introduced the store of raw-fried steamed bread, and many varieties such as chicken and shrimp were added to the stuffing.

4. Steamed cold noodles are pasta that is steamed first, then cooled with cold air and seasoned. Cold noodles have always been a hot-selling variety in Shanghai food market in summer. Before and after 1937, the noodles were cooked and washed in cold water. After 1949, the health department banned the sale of cold noodles because they were washed with raw water. 1952, the noodles were steamed first, then cooked, and then cooled by cold air, which succeeded. Not only meet the hygiene requirements, but also the processed noodles are hard, tough and slippery, which are well received by customers.

5, Yangchun noodles, also known as slippery noodles. Folklore calls October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this kind of noodles sold for ten pence per bowl, so it was called Yangchun noodles. Kaiyang onion oil noodles, also known as laver onion oil noodles. Stir-fried with scallion oil and thoroughly cooked dried seaweed (known as Kaiyang in Shanghai) and cooked noodles. Noodles are tough and smooth, seaweed is dry, soft and delicious, and scallion oil is fragrant. After 1945, there was a vendor named Chen in the Chenghuang Temple, who cooked scallion oil to make noodles with the daily practice of his hometown in northern Jiangsu. Onion has a strong and unique fragrance, which is very popular and has been passed down to this day. Now it is the specialty snack of lakeside snack bar.

6. 100 fruit-filled wine jiaozi, brewed with fruit stuffing, rolled glutinous rice flour jiaozi and wine. The wine is rich and sweet, with glutinous dumplings and sweet fillings.