If it's a special staple food in Shanghai ~ ~ ~ Besides rice, Shanghai's shredded pork noodles with snow vegetables are good, as well as steamed buns and fried steamed buns, and wonton is also ok. Oh, yes, there are steamed hairy crabs with ribs and rice cakes, fried shrimps, fish balls with clear soup and squirrel mandarin fish. Seasonal snacks: spring rolls; Flavor staple food: Yangzhou fried rice fried and fried, steamed buns, rice cakes and cakes

Shanghai steamed buns

Nanxiang steamed buns in Shanghai have a history of 111 years and were born in Tongzhi ten years in the late Qing Dynasty. The original founder was Huang Mingxian, the owner of a dim sum shop-Rihuaxuan Dim Sum Shop. Later, his son opened a branch in the Old Town God Temple in Yuyuan Garden. That is, in this bustling and noisy Yu Garden. [3]

Nanxiang steamed buns were originally named "Nanxiang Big Meat Steamed Bun", later called "Nanxiang Big Steamed Bun", then called "Guyiyuan Steamed Bun" and now called "Nanxiang Steamed Bun". Big meat steamed stuffed bun 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, shrimps and meat stuffing are also taken, and each bag is folded by more than 1.4 folds. One or two flours are made into 11 pieces, which are translucent, small and exquisite. Gourmet is an art, and the steamed buns invented by China people can be regarded as a masterpiece of this art, and the steamed buns have developed this art to an extreme. Nanxiang steamed buns are well-made. It uses fermented white flour as the skin and pork leg as the stuffing. The most unique thing is to stew the soup with the old hen every other year, then cook it with the pork skin, then make a jelly and mix it into the stuffing.

The size of the dough is even, and the surface is wiped with cooking oil, which will make the taste better. Pull the embryo to the end, about the same size, and pull it up when wrapping. Its advantages are thin skin, tender meat and fullness. The hot fog went straight up and steamed the steamed buns. At this time, the steamed buns were white and crystal clear, like jade rabbits, which made people love them. Punch the dough and the slippery juice will flow out at once. Snow-white dough, bright juice and pink meat stuffing are extremely attractive. If you eat it with shredded ginger and balsamic vinegar and a bowl of shredded egg soup, it will taste better. The stuffing of steamed buns can also change with the seasons, such as adding shrimp in early summer and crab meat, crab roe and crab oil in autumn. Steamed buns are delicious and delicate and are loved by more and more people. From the first retail sale on the stone boat in Nanxiang town that year, to today's branches all over the country and even abroad, the changes of Nanxiang steamed buns are remarkable. However, its original flavor and natural simplicity have never changed, and it has always attracted a group of diners. Punch the dough, dip it in balsamic vinegar, take a bite of Nanxiang steamed buns with shredded ginger, and then savor it carefully, savor the traditional food culture of Shanghai, savor the feeling of "countryside" far away from the noisy city, and savor the delicious Nanxiang steamed buns.