There are many kinds of snacks in Shanghai, such as steamed, boiled, fried and baked. The most popular snacks are: glutinous rice balls, venetian blinds, and essential oil noodles. These are the most popular "three main parts".
Tangbao: Shanghai Tangbao is characterized by fine workmanship, small size, thin skin, many fillings and shrimp and crab meat. No matter what kind of stuffing, it is moderately salty and tastes excellent. Generally, ten soup packets are put in each small cage, and pine needles are laid on the bottom, which is not sticky or fragrant. After serving, I saw its shape and smelled it, which greatly increased my appetite. You can bite open the skin, and there is a little oil and water in the bag, so it is called "soup bag".
Bai Ye: This is a kind of snack with several layers made of bean skin (called "Qianzhang" in Shanghai dialect), so it is called "Bai Ye". Blanch it with boiling water, put it in a bowl with bone soup, and add seasonings such as refined salt, monosodium glutamate and chopped green onion to taste light and refreshing.
Oil noodle essence: ferment refined flour into small balls, fry them in an oil pan until golden brown, then put them in a bowl, and add boiled bone soup and some seasonings. There is a delicious feeling of oil but not greasy when eating.
Shanghai people are most proud of all kinds of snacks in Shanghai, except those local restaurants with thick oil sauce. Whether it's the four donkey kong in the street, kimchi soaked in rice, or pigeon eggs received by Sihanouk at the Green Wave Gallery, the balls and crisp eyebrows are all excellent and delicious. Collect snacks from all corners and taste them slowly, and the delicacy will spread slowly from small places ... [Title] Traditional snacks of Shanghai Normal University/[Title]
1. 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. Of course, fried meat also has a certain "delicious" development. Fried crab meat and fried chicken buns taste great, too. Moreover, many restaurants and snack bars in Shanghai have launched snacks like this, which are traditional and innovative enough. If you want to taste delicious food, you can say that you can't find a place to get it, so don't work hard!
2. Nanxiang steamed buns
Nanxiang steamed buns 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.
3. Sam Sun Xiao Wonton
It seems that Shanghainese know the size of wonton very well. 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. Sneak into your stomach with a whoosh.
4. Tofu noodle soup
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.
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.
5. Mixed noodles with scallion oil in Kaiyang
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 in hand, plus some delicious side dishes on the table, you will definitely feel that eating snacks is also a great enjoyment of life!
6. strip cake and mint cake
In the north and south, cakes are the special snacks 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.
7. Begonia cake
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.
8. Crab shell yellow
The fermented noodles are oiled and crispy, and made into shortbread 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.
The secret of delicious food: crisp and fragrant, looking for sesame everywhere.
9. Sand grinding ring
Shayuan is one of the famous flavor spots of Qiaojiazha Dim Sum Restaurant in Shanghai, which has a history of more than 70 years. According to legend, at the end of the Qing Dynasty, an old lady named Lei lived in Sanpailou, Shanghai, and made a living by selling jiaozi. In order to do more business, she tried to make up for the inconvenience of storage and carrying in jiaozi. At first, she rolled a layer of glutinous rice dry powder on the surface of jiaozi, and then tried out various dry powders. Results the use of red bean powder was very effective and popular with diners. Later generations named this jiaozi "Sasha Vujacic Garden" in memory of her.
There are many kinds of grinding balls: fresh meat, bean paste, sesame and so on. Pink color, rich bean flavor, soft and delicious, easy to carry.
Tip: The sand-rolling meatballs operated by Qiaojiazha Dim Sum Shop are made by cooking red beans in Dahongpao, Chongming County, grinding them into sand, drying them in the sun and turning them into purple powder. Then the dumplings filled with fresh meat, bean paste and sesame seeds are cooked, drained and rolled with a layer of bean paste powder. This kind of jiaozi has bright colors, strong fragrance, strong red bean flavor when it is hot, soft and delicious, and easy to carry, and has always been popular with tourists.
10。 Ribs rice cake
Rib rice cake is an economical and unique snack in Shanghai, which has a history of more than 50 years. There are two kinds of famous ribs rice cakes in Shanghai-"Little Changzhou" and "Rare". "Little Changzhou" ribs rice cake is made of pig spines from Changzhou and Wuxi. After pickling with soy sauce, put it into an oil pan mixed with soy sauce, oil, sugar, minced onion and ginger, wine, etc. Take it out when the color is purple, the meat is fresh and tender, and the taste is rich. At the same time, after Songjiang rice is cooked, it is put into a stone mortar and beaten repeatedly with a hammer. Beat the rice until there is no whole grain, take it out, cut 20 pieces every 500 grams, each piece is wrapped with a small piece of blanched pork ribs, and then put it in a soy sauce pot to cook.
Sprinkle spiced powder when eating, which will not only have the fragrance of ribs, but also have the softness and crispness of rice cakes, which is very delicious;
The "fresh" pork ribs rice cake is made by mixing flour, water chestnut, allspice powder and eggs, soaking them on the surface of pork ribs and blanching them with oil.
This kind of ribs is golden in color, crispy in skin and tender in meat. At the same time, add sweet noodle sauce to Songjiang rice, red soy sauce and ribs, and drizzle with Chili sauce. The entrance glutinous rice is fragrant, slightly sweet and spicy, fresh and palatable. The "Little Changzhou" ribs rice cake in Shanghai Shuguang Hotel and the "Rare" ribs rice cake in the snack bar are the most distinctive.