There are three fresh peas, Nanxiang steamed buns, fat sheep noodles, Shanghai vegetable and meat wonton, Jiading white broad beans and so on.

1. Three fresh peas: Three fresh peas, a famous local dish. Wash peas and drain. Wash and dice winter bamboo shoots and mushrooms. Blanch tomatoes with boiling water, peel them and dice them. Set the pot on fire, put oil and heat it to 5%. Saute shallots and ginger slices, add soup to boil, add peas, diced winter bamboo shoots, diced mushrooms and diced tomatoes to boil, add salt to cook until cooked, and sprinkle with sesame oil.

2. Nanxiang Xiaolongbao: Nanxiang Xiaolongbao is a traditional famous spot in nanxiang town, a suburb of Shanghai, which enjoys a good reputation. Because of its small and translucent shape, it is steamed in a special bamboo cage, so it is called "Xiaolongbao" (Shanghai). The origin of Nanxiang Xiaolongbao is mainly distributed in nanxiang town, Jiading District, and later extended to Jiading District and Shanghai Yuyuan Old Town God Temple. Huang Mingxian, the founder of Nanxiang Steamed Bun, was born in nanxiang town, Jiading District. In his early years, he opened Rihuaxuan Cake Group Store and operated Nanxiang Big Steamed Bread. Huang Mingxian went to Guyiyuan to sell steamed bread every day, which was famous for its delicious taste and popularity.

3. Fat sheep noodles: Fat sheep noodles are famous for their bright red meat and delicious slices of white-cut sheep meat. After raw mutton sticks fishy, put the whole piece into a pot, add yellow wine, ginger, onion and so on, then add water and put it on a big fire, then cook it with low fire, add a little pepper or five spices, star anise, cinnamon and salted vegetables, take it out when it can be poked with chopsticks, cut it into thin slices, and eat it with soy sauce or sweet noodle sauce. The crispy meat is thick and slightly sweet, and it is not fishy or greasy. Use mutton.

4. Shanghai Dish and Meat Wonton: This is the most common food in Shanghai, but it is not easy to find locally. The stuffing of big wonton is lean meat, Chinese cabbage and so on. The skin of wonton is tender, smooth and elastic, which is stronger than Cantonese wonton. The soup base is boiled with pig bones and chicken bones for more than 6 hours.

5. Jiading white broad beans: Jiading white broad beans are produced in Shanghai, China. It has many functions and can be processed into spiced beans, crisp beans and bean powder. Mainly for vegetable food and processing broad bean food. Fresh broad beans are fried and cooked with scallion oil, which is especially sweet and fragrant; Germination of dried broad beans, commonly known as germinated beans, pays equal attention to fragrance, sweetness, crisp and glutinous. In addition, dried broad beans can also be used to mill steamed cakes, as raw materials for making soy sauce, sauce, candy, vermicelli, milk powder substitute and biscuits.