Add oil to fermented noodles to make cakes with skins and fillings. This cake is similar in color and shape to the cooked crab shell. The finished product is brown, crisp, loose and fragrant. In the early days of Shanghai, most teahouses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying boiler, and they sold two kinds of snacks-crab shell yellow and fried steamed bread when cooking. The crab shell is yellow and crisp, and the fried steamed bread is fresh and tender, which is very popular among tea drinkers. At the end of 1930s, specialty stores such as Huangjiasha, Dahuchun and Wuyuan, which specialize in selling these two varieties, became famous for a while.

2, jujube paste shortcake

It is made of cakes,

Pasta stuffed with black date sauce, cooked by frying. It is golden in color, small and exquisite, crispy in skin and sweet and delicious in stuffing, which is deeply loved by compatriots in Hong Kong, Macao and Japan. 1988 won the silver prize in the second national cooking competition.

3. lard muffin with 100 fruits

Mixing glutinous rice and japonica rice,

Grinding into powder, adding red beans, fruit materials, etc. And steaming. Seasonal rice for the old year and the new year. The cake is soft and sweet, waxy but not sticky, and the nuts have various tastes.

4. Secret drunken crab

This dish has a very special name called "Drunkenness leads a dream to death".

Although crabs are used for raw food, you can't know their delicacy until you taste them. The master pickled "June Yellow" with aged carved wine. The crab died of drunkenness, its muscles were slack, and the smell of wine penetrated into the crab meat, so the whole crab became a "captive" of wine. When you slowly open the crab shell, the smell of wine overflows, and people are intoxicated by wine and crab roe at once.

5. Chenghuangmiao pear candy

According to legend, it has a history of 1300 years. /kloc-More than 0/00 years ago, Shanghai Chenghuang Temple opened a candy store.

Because the shopkeeper is good at management, Chenghuangmiao pear paste sugar is famous at home and abroad. This kind of sugar has two effects: pear cream sugar and colored pear cream sugar. Efficacy pear paste has the effects of relieving cough and asthma, promoting fluid production and appetizing. It is made of almond, platycodon grandiflorum, Poria, Pinellia ternata, winter flower, peucedanum root, orange peel and other medicinal materials and white sugar by decocting and refining. Pear toffee with different colors is made from Chinese herbal medicines such as Amomum villosum, hawthorn, clove, bergamot, banksia rose and white sugar. Now it is monopolized by Yuyuan Mall Shanghai Pear Paste Sugar Store.

6. Nanxiang steamed buns (with steamed goods for sale)

Nanxiang steamed buns are famous at home and abroad.

It has a history of one hundred years. It was originally called "Nanxiang Big Meat Steamed Bread", later called "Nanxiang Big Meat Steamed Bread", later called "Gu Yi Yuan Xiao Chang", and now called "Nanxiang Xiao Long". Big meat steamed bread adopts the practice of "heavy stuffing and thin skin, making it big and small", and selects fine white flour to roll it into thin skin; Using lean meat as stuffing, instead of monosodium glutamate, the skin of meat is boiled in chicken soup, frozen and mixed together to obtain its umami flavor, and a small amount of finely ground sesame seeds are sprinkled to obtain its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also taken. Each steamed bread is stacked with more than 14, and 10 steamed bread is made of one or two pieces of flour, which is translucent, small and exquisite.

The secret of delicious food: pierce the skin and fill the plate with juice. Thin skin, fresh juice, tender meat and much stuffing.

7. Spiced beans

Technology: The raw materials used are selected broad beans produced in Yuyao County, Zhejiang Province, which are washed and boiled in water. Cooking is done with a double-barrel cooker with a clear water pot and a sugar water pot on it. Pour in the beans, and when you turn the beans, slowly push them down with the hedge around the pot. This will cook the beans evenly and taste. In about half an hour, when you see salt flowers on the bean skin, you can pick up the pot, dry the beans in a bamboo container, cool them thoroughly and dry them to get spiced beans.

Features: the skin is thin and fluffy, the salt and frost are even, and the chewing is soft and waxy. It tastes good, tastes sweet and has no taste.