1, Nanxiang steamed buns
National intangible food, the first batch of Shanghai intangible cultural heritage, Nanxiang Xiaolong is really the love of Shanghai people. Nanxiang Xiaolong, which has a history of 140 years, has been handed down from generation to generation and has become a delicious food. Nanxiang Xiaolong makes 10 steamed bread every two flours, and each steamed bread is stuffed with 3 yuan, with more than 14 folds, forming the characteristics of thin skin, fresh juice, tender meat and rich stuffing.
2. Vegetarian food in Kutokuhayashi
The 97-year history, passed down from generation to generation, has achieved the reputation of "the originator of vegetarianism" in Kutokuhayashi and Shanghai, and has also been successfully selected into the second batch of national intangible cultural heritage lists. Kutokuhayashi takes tofu, mushrooms and vegetables as raw materials, and is vegetarian and meat-cooked, that is, dishes such as "fish" and "meat" with realistic shapes are cooked by hand.
3. Shanghai pear sugar paste
"Sweet as honey, loose and crisp, not sticky and not greasy" is one of the oldest traditional local products in Shanghai, and it is also delicious on the tip of the tongue in the childhood memories of many Shanghai children. Pear paste sugar is made from Sydney or white pear and Chinese herbal medicine as main raw materials, and added with rock sugar, orange powder and lemon powder.
4, Shanghai old restaurant local cuisine
Shanghai Old Hotel's "Traditional Cooking Skills of Local Cuisine" was selected into the list of national intangible cultural heritage, and created a number of well-known local housekeeping dishes, paying great attention to the color, fragrance, taste and shape of the dishes. Braised and stir-fried dishes are common in Shanghai, and the selection of materials pays attention to live, raw, inch and fresh; Seasoning is good at salty, sweet, bad and sour.
5. Jinhua Ham
Jinhua ham, made of fine pig "Jinhua pig", has long been famous. Jinhua pig has the title of "Chinese panda pig", commonly known as two-headed black. The prepared ham is divided into winter legs and spring legs, front legs and rear legs. Generally speaking, the hind legs in winter legs are the best, which can be stored for a long time, and the longer they are collected, the more mellow they taste.