Shanghai specialty food

Shao Wansheng's bad goods

In Shanghai, there is probably no other family except Shao Wansheng who dares to clap his chest and say that his own bad and drunk products are the first.

Shao Wansheng's technology of making bad wine began in the Qing Dynasty. Drunken crabs, drunk spicy chickens and bad herring, especially the golden signboard "bad yellow mud snail", taste mild and sweet, and their lips and teeth remain fragrant.

There is an old saying: "Taste the silver bug in spring and eat the mud snail in summer". In summer, the bad container counter in front of Shao Wansheng's door is three floors inside and three floors outside, most of which are directed at the "bad yellow mud snail"!

Lao Zhengxing's local cuisine

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

Lao Zhengxing's food is not only delicious, but also won many honors. "Fried River Shrimp" once won the national gold medal, and Babao whole duck, prawn seed big black ginseng, Zhengxing crisp eel and sauce side won the gold medal in the first catering exposition in 2114. Lao Zhengxing, who has been tested by taste buds for generations, is an excellent choice to eat authentic local dishes.

Dexing restaurant's local cuisine

Dexing restaurant has to occupy a seat in Shanghai's famous local cuisine restaurant. 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 Yuesheng both love the local cuisine here.

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

Especially sold out-of-stock braised hoof noodles, stewed to tender braised meat and thick-lipped soup stock, it is no exaggeration to praise "the first noodle in Shanghai"!

There are three treasures in Sanlintang. One of them is Sanlintang pickles. Don't be too rude. There are several shops selling pickles in Sanlintang Old Street. Many people want to buy them across the district. jambalaya, Xiaoshan radish and ginger slices are delicious! After soaking in rice, it is a must.

The production of pickles in Sanlintang has a long history. Among them, the small milk pickles were said to be court tributes in the Ming Dynasty. Very thin strips, tender and sweet, full of sauce, and fresh.

Kutokuhayashi vegetarian

Kutokuhayashi is the "leading brother" in the vegetarian food industry in Shanghai, with authentic taste and healthy ingredients. The 97-year history has been passed down from generation to generation, and it is the first thing that Shanghainese think of when they buy vegetarian cooked food.

The vegetarian duck in Kutokuhayashi is absolutely delicious. The tofu skin is very thin, and it is very tasty with some juice. The baked bran and dried bean curd sauce are very tasty. No wonder Soong Ching Ling and Bernard Shaw have praised it!

Wang Baohe Crab Banquet

Crab feet itch in the autumn wind, and hairy crabs are always on the table of Shanghainese. Hairy crabs from Wang Baohe come from Yangcheng Lake and other places, with good quality.

In p>1979, Wang Baohe Restaurant launched the Crab Banquet, which caused a nationwide sensation. In 2113, "Wang Baohe Crab Banquet Cooking Skills" was awarded as Shanghai Intangible Cultural Heritage, and dozens of crab dishes were inseparable from the word Crab, even snacks were no exception.

Gao Qiao muffins

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

This is our cake which has been handed down in el gaucho for a hundred years. The edge of the cake is white, and it is crisp to the dregs when you take a bite. It is also filled with bean paste, walnuts and red dates.

dongtaixiang fried-dumpling

dongtaixiang has successfully applied for the "intangible cultural heritage" by virtue of semi-fermentation technology, and is the shoulder of the frying industry.

The semi-fermented dough is slightly porous, with fried sesame seeds, crispy bottom and thin skin. You can suck the soup with one bite, and the taste is so good that there is nothing to say.

Nanxiang steamed buns

Nanxiang is the birthplace of steamed buns in Shanghai, with thin skin, big stuffing, rich juice and beautiful shape. It has always been generous in praising Nanxiang steamed buns. No matter the dough, stuffing, soup and heat, it is extremely exquisite and exquisite to every step.

nanxiang steamed buns, which are hand-chopped, used to account for half of steamed buns.

Fengjing Dingti

Fengjing Dingti, located in the southwest corner of Shanghai, has been famous for hundreds of years and won the Panama International Gold Award together with Maotai.

Soft glutinous rice is delicious when eaten cold, crisp but not rotten when eaten hot, oily but not greasy. Many people have traveled thousands of miles to fengjing ancient town just for this authentic Fengjing Dinghoof.

fengjing diced hoof is made from fengjing pig, with fengjing yellow wine and fengjing soy sauce, the most authentic fengjing diced hoof can be produced. Just the shiny color can make people have a big appetite.