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Shanghai's delicacies include:

Shaxian Snacks

Shaxian Snacks have a long history and a strong cultural foundation among the people, especially its variety, unique flavor and economic benefits. It is a wonderful flower in the hundred gardens of Chinese food culture and has long been well-known in the north and south of the country. Shaxian snacks can also be seen everywhere in Shanghai, such as Baotun Road, Shuanghe Road and Changyi Road. There are many such small shops. If you are a snack lover in Shaxian, you can't worry about eating delicious food.

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. Use semi-fermented bread stuffing, put it in a pan, fry it in oil and spray water for several times. "The skin is thin and not burnt, and the second yeast head is baked, and the fresh soup is full of mouth, and the bottom is thick and burnt." This paper not only introduces the advantages of raw-fried steamed bread, but also reminds diners that anyone who is "burnt at the bottom" can not buy it, and even "eat it". Crisp bottom, thin skin and fragrant meat. Bite it up, and the gravy is wrapped in meat, oil, onion and sesame, and it tastes first-class.

Three-silk cold noodles

Cold noodles have been popular in Shanghai for many years in summer. The most popular cold noodles in large and small restaurants in summer are all kinds of cold noodles. The three-silk topping is the most traditional and has a long history. Now there are many varieties, such as shredded eel, mushroom, shredded beef, etc., with different flavors. The general practice is to steam the noodles first, then cook them, stir-fry a topping, mix some peanuts and sesame sauce, add topping and seasoning to the noodles, and mix them randomly. You don't have to worry about it when you look at it. Just eating cool is enough addiction.

Nanxiang steamed buns

Nanxiang steamed buns are well-known at home and abroad, with a history of one hundred years. First named "Nanxiang Big Meat Steamed Bread", later called "Nanxiang Big Steamed Bread", then called "Gu Yi Yuan Xiao Long", now called "Nanxiang Xiao Long". Big meat steamed bread adopts the method of "heavy stuffing and thin skin, changing large into small", and selects refined white flour to roll it into thin skin; With lean meat as the stuffing, instead of monosodium glutamate, the skin of the meat is boiled in chicken soup, frozen and mixed in to get its freshness, and a small amount of finely ground sesame seeds are sprinkled to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also taken. Each steamed bread is folded with more than 14 pieces, and 11 pieces are made of one or two pieces of flour, which are translucent, small and exquisite.