Shanghai snacks include Nanxiang steamed stuffed bun, mushroom plain bag, pigeon eggs dumplings, barbecued pork buns, crab shell yellow, phoenix-tailed baked steamed bread, fried steamed bread, sweet-scented osmanthus sugar lotus root, chicken porridge, mint cake, mung bean cake, Melaleuca oil cake, Taibai cake, fried noodles, big cakes, soybean milk, rice, fresh meat pot and so on. Beef tendon and louver soup, sweet-scented osmanthus and red bean soup, three-eyebrow pastry, spiced tea eggs, glutinous rice balls, five-diced buns, eight-treasure rice, oil steamed bread, fried rice cakes, bloody glutinous soup, cold noodles, vermicelli chicken blood and bean curd soup, three fresh bean skins, Yangchun noodles, vegetarian chicken, red bean paste and kelp green bean paste are all our local restaurants in Shanghai, except for oily sauce. Whether it's the four donkey kong in the street, the kimchi soaked in rice, or the pigeon eggs, balls and crisp eyebrows that Sihanouk received at the Green Wave Gallery, they are all excellent and delicious. Collect snacks from all corners and taste them slowly. Delicious food starts from a small place ... fried steamed bread! Fried steamed bread can be said to be a native of Shanghai dim sum, which is said to have a history of hundreds of years. Semi-fermented flour is used for frying. Fresh meat and jelly have been reported. They are fried in rows in a pot. During frying, cold water should be poured several times. Finally sprinkle with chopped green onion and sesame seeds, and you're done. The secret of delicious food: the bottom is crispy and the meat is fragrant. Bite it, the gravy is wrapped in meat, oil, onion and sesame, and it tastes first-class. Location: Longfei fried-dumpling, Sichuan North Road 1345, Dahuchun, Henan Middle Road 6 12, Yufeng fried-dumpling. There are chain stores in all districts of Shanghai, Xiaoyang fried-dumpling, Wujiang Road Food Street and Nanxiang Steamed Buns, which are well-known at home and abroad and have a history of one hundred years. Originally named "Nanxiang Meat Steamed Bread", later named "Nanxiang Meat Steamed Bread", later named "Guyi Yuan Xiao Dragon" and now named "Nanxiang Xiao Long". Big meat steamed bread adopts the method of "heavy stuffing and thin skin, making it big and small", and carefully selects refined white flour and rolls it into thin skin; Take lean meat as stuffing, without monosodium glutamate, cook the skin in chicken soup, mix it in after freezing, and sprinkle a small amount of finely ground sesame seeds to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also taken. Each steamed bread is stacked 14 or more, and 10 is made of one or two pieces of flour, which is translucent, small and exquisite. The secret of food: pierce the skin and fill a plate with juice. Thin skin, fresh juice, tender meat and much stuffing. Location: Sanxian Small Wonton, No.85 Yuyuan Road, Nanxiang Steamed Bread Shop. It seems that Shanghainese are very clear about the size of wonton. Shanghai Sanxian wonton is also different from Wuxi Sanxian wonton. Wonton stuffing is not fresh meat, Kaiyang or mustard tuber, but pure meat. The so-called three delicacies are all in the soup, shredded eggs, shrimp skin and laver. The fresh meat is wrapped in a thin bag and tastes salty, fragrant and smooth. The secret of delicious food: the soup is hot, the skin is as thin as yarn, and the three fresh ingredients are in place. Slip into your stomach. Venue: Dry and wet spots of tofu noodle soup at Zhonghua Road 1409, Dafugui, which is the usual way for Shanghainese to eat. 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. Delicious secret: the soup is clear enough and fresh enough. Oil tofu, vermicelli, Venetian bag, plus a double file to ensure that your eyebrows are fresh. Venue: Kaiyang scallion noodles, No.289, Tibet South Road, Qiaojiazha. I remember eating scallion noodles when I was a child. My father often uses scallion noodles to pass the lunch at home. I can't stand the smell of frying onions in oil. But the simpler it is, the harder it is to be perfect, and the same is true of scallion noodles. Boiled scallion oil and dried seaweed (known as Kaiyang in Shanghai) are eaten with noodles. The secret of delicacy: the noodles are tough, delicious and fragrant with scallion oil. A bowl of good mixed noodles is in hand, even if there is a good side dish on the table, you won't look at it again. Venue: Lvyang Village: No.77 Jiangning Road, north and south of Tiaotou Cake and Mint Cake. Pastry is a specialty of China people. Speaking of cakes in Shanghai, I'm afraid you can't grow your toes if you break them. However, top cakes and mint cakes, as well as jiaozi with double fillings, are widely loved by Shanghainese. Mint cake, glutinous rice flour mixed with a little mint powder, decorated with red and green silk. Sliced cake and glutinous rice flour are mixed with fine sand (not wrapped in fine sand, but kneaded together) to make long strips, which are better after frying. The secret of delicious food: mint cake, sweet and cold, is quite unpopular in summer. The cake on it is soft and firm, with moderate sweetness. Venue: Lvyang Village: No.689 Huaihai Middle Road, Canglangting, No.77 Jiangning Road, No.636 Nanjing East Road, Shen Dacheng. Begonia cake belongs to the older generation. I'm afraid many young people have never eaten it. Its outer layer is vermicelli, and the inside is bean paste, which is baked with a special mold. Because the mold looks like begonia, it is named. The secret of delicious food: the shape is brown, and the surface is sprinkled with caramel, which is particularly sweet. Address: No.23, Bailing Road, Songyuelou Vegetarian Restaurant. The fermented noodles of crab shell yellow are made into crispy cakes with belt stuffing with crispy oil. 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. The secret of delicious food: crisp fragrance, looking for sesame everywhere Address: South Yunnan Road, Shaoxing 1 18.