In Shanghai, probably except Shao Wansheng, no other family dares to clap their chests and say that their drunken products are the first.

Shao Wansheng's technique of making drunkenness began in Qing Dynasty. Drunken crabs, drunken fragrant chickens, rotten herring, especially the golden signboard "rotten yellow mud snail", taste mild and sweet, and their lips and teeth remain fragrant.

There is an old saying: "Spring is full of silver worms, and summer is hot to eat mud snails." In summer, the bad container counter in front of Shao Wansheng's house has three floors outside, and most of them are directed at the "bad yellow mud snail"!

Lao Zheng xing Ben bang Cai

"Authentic Shanghai cuisine is the first to promote Lao Zhengxing", which explains Lao Zhengxing's position in this restaurant in one sentence.

Lao Zhengxing not only has good taste, but also won many honors. "Fried River Shrimp" won the national gold medal, and Babao whole duck, prawn seed big black ginseng, Zhengxing crisp eel and sauce noodles won the gold medal in the first catering Expo in 2004. Laozhengxing, which has been tested by taste buds for generations, is an excellent choice for eating authentic local dishes.

Dexing restaurant local dishes

Dexing Restaurant, a famous local restaurant in Shanghai, should also occupy a seat. Dexing Pavilion, built in 1878, is known as "the birthplace of Shanghai local cuisine", which is not only famous, but also delicious. Mei Lanfang and Du both like the local dishes here.

The shrimp and black ginseng in Dexing Museum has the reputation of "the first ginseng in the world"; The head of the rotten bowl is fat but not greasy, with rich fragrance, and the bald and tender meat of herring is very delicate and deeply loved.

Especially selling out-of-stock braised hoof flower noodles, stewed soft braised pork and thick-lipped soup stock, it is no exaggeration to praise "the first noodle in Shanghai"!

Lin San pao Cai

Sanlintang has three treasures, one of which is Sanlintang pickles, and the rice road is not too bad. There are several shops selling pickles in Sanlintang Old Street, and many people want to buy them across regions. Assorted rice, Xiaoshan radish and ginger slices are delicious! After soaking in rice, it is necessary.

Sanlintang pickles have a long history of production, among which Xiaonai pickles were handed down in the Ming Dynasty, but they were court tributes. Very thin strips, tender and sweet, full of sauce and fresh.

Kutokuhayashi vegetarian

Kutokuhayashi, known as the "leading brother" in Shanghai vegetarian industry, has authentic taste and healthy ingredients. Its 97-year history has been passed down from generation to generation, and it was the first thought of Shanghai people when they bought vegetarian cooked food.

Kutokuhayashi's vegetarian duck is absolutely delicious. Tofu skin is very thin, with some juice, and the baked bran and dried tofu sauce are very tasty. No wonder Soong Ching Ling and Bernard Shaw praised it!

Wang Baohe Xie Yan

Autumn wind is coming, and crabs itch. Hairy crabs are always on the dining table of Shanghainese. Hairy crabs from Yangcheng Lake and other places in Wang Baohe are of high quality.

1979, Wang Baohe Restaurant launched a crab feast, which caused a sensation throughout the country. In 20 13, "Wang Baohe Crab Banquet Cooking Skills" was rated as Shanghai Intangible Cultural Heritage, and dozens of crab dishes are inseparable from the word crab, even snacks are no exception.

Gao Qiao muffin

In Gao Qiao Town, Pudong, making cakes is a long tradition, especially muffins. Gao Qiao muffins originated in Guangxu period, when the Zhao family in the town was in decline. Zhao's wife made a homemade cake and sold it in a teahouse. This kind of cake is small, delicious, loose and crisp, and it is now a "muffin".

This is el gaucho's century-old cake. The edge of the cake is white. Take a bite, it's crisp and slag-dropping. There are also bean paste stuffing, walnut stuffing and red dates stuffing.

Dongtai Xiang fried-dumpling

Dong Taixiang successfully applied for "intangible cultural heritage" with semi-fermentation technology, which is a masterpiece in the frying industry.

Semi-fermented dough has soft pores, fried sesame seeds, crisp bottom and thin skin. You can drink soup in one bite, and it tastes so good that there is nothing to say.

Nanxiang steamed buns

Nanxiang is the birthplace of Shanghai steamed buns, with thin skin and big stuffing, and beautiful juice. Has been full of praise for Nanxiang steamed buns, dough, stuffing, soup, heat are extremely delicate, fine to every step.

Hand-chopped Nanxiang steamed buns once accounted for half of the steamed buns.

Feng ding Jing ti

Located in the southwest corner of Shanghai, Fengjing Dingti has a history of hundreds of years and won the Panama International Gold Award with Maotai.

Soft glutinous food is delicious when eaten cold, crisp but not rotten when eaten hot, and oily but not greasy. Many people traveled thousands of miles to the ancient town of Feng Jing just for this authentic Fengjing fish steak.

Fengjing Dingti takes Fengjing pig as raw material, with Fengjing yellow wine and Fengjing soy sauce, the most authentic Fengjing Dingti can be baked. Bright colors alone can make people appetite.