Jiangsu, Zhejiang and Shanghai have always been a fertile land. People live a prosperous life and have better conditions to pursue refinement and detail in their diet and pursue taste and visual enjoyment. Therefore, Jiangsu, Zhejiang and Shanghai have many delicacies and rich snacks. The various Jiangnan flavors make people linger and have endless aftertaste. As for the diet of people in Jiangsu, Zhejiang and Shanghai, they like to eat light, sweet, salty, and refreshing food. Moreover, they are very particular about hygiene and generally like to eat fresh food. Because the climate in Jiangsu, Zhejiang and Shanghai is warm and humid, they grow rice and so on, so they also like to eat rice. ?
1. Pan-fried buns
When it comes to pan-fried buns, many people will add the prefix "Shanghai" in front. Pan-fried pancake originated in the Yuan Dynasty and became popular in Jiangsu, Zhejiang and Shanghai during the Ming and Qing dynasties. Shanghai began commercial operations in the 1930s, and has since become more popular than other regions. Nowadays, pan-fried steamed bun restaurants in many places often display the name "Shanghai Pan-fried Buns" to attract customers, so that they appear authentic.
In the world of martial arts, it is customary to divide Shengjian into two schools: the Clear Water School and the Mixed Water School. ?Mixed-water pan-fried pan-fried pan-fried pan-fried pan-fried pancakes? Also known as old-fashioned pan-fried pan-fried pan-fried pancakes. The cooking method is the northern Jiangsu method, using semi-risen dough. It is mainly fresh pork and meat skin jelly. It is characterized by thin skin, crispy bottom, thick juice, tight meat, and the opening faces down. (In order to have soup), Xiaoyang Shengjian, which is now famous in Shanghai, is this style. ?
2. Crab shell yellow
Crab shell yellow was created in the early 1920s. It is made from pastry dough and fermented dough to make an oblate cake with a sticky surface. A layer of sesame seeds is baked on the furnace wall. The fillings range from salty to sweet. The salty ones include scallion oil, fresh meat, crab powder, shrimp, etc. The sweet ones include sugar, rose, bean paste, jujube paste, etc. Because the cake is shaped like a crab shell and when cooked, the color is as deep red as the back of the crab shell, so it is called "crab shell yellow".
3. Pot stickers
Among the snacks that Shanghai Ning has grown up with since childhood, pot stickers are definitely a breakfast classic that we love deeply! The pot stickers have a waist and buttocks. The buttocks are charred and hard, and the bite is crispy. The waist is soft and soaked with gravy. The meat filling and skin are integrated into one, making you want to stop eating! Shanghainese are very particular about eating pot stickers. They must eat them while they are hot. Take advantage of the hotness of the pot stickers just out of the pot, gently bite them open, and slowly suck on them. The fat is mixed with the aroma of the meat, and you will have endless aftertaste!
4. Wuxi Sauce Spare Ribs
When it comes to Wuxi, I believe most people will first think of Sauce Spare Ribs. As a synonym for Wuxi’s local cuisine, Sauce Spare Ribs has long been associated with Qingshui Yougluten and Huishan Ni Afu. It has become Wuxi's three famous products and is world-famous. One section of the popular documentary "A Bite of China" talks about Wuxi Sauce Spare Ribs. Although it is not a sugar-producing area, Wuxi people persistently choose sweetness. Locals believe that Sauce Spare Ribs best represents Wuxi's cuisine. In addition to the exquisite selection of ingredients and cooking methods, the most famous thing is its strong sweet taste. In the traditional method, sugar accounts for almost one-tenth of the weight of the ribs. This is not good for diners in other parts of China. , it’s really unimaginable. ?
5. Xuyi crayfish
In Huai'an, Jiangsu, there is a very famous classic snack, that is Xuyi crayfish. If you haven’t been to Xuyi, you won’t know the status of lobster in Xuyi. Xuyi International Lobster Festival, a traditional festival held regularly on June 12th every year, will be held here regularly. Every year, lobster lovers gather here. Tens of thousands of people ate lobster and watched song and dance performances at Lobster Plaza. Xuyi people spent 18 years turning lobster into a red city label. Xuyi crayfish cooked with unique spices has a rich aroma and delicious taste, worth trying. Numb, spicy, fresh, beautiful, fragrant, sweet, tender, crispy, fat and bright, it makes people want to stop. After eating, the lingering aftertaste lingers in your hands for three days, making it unforgettable.
6. Yangchun Noodles
As long as noodles are mentioned in Shanghai, Suzhou, and Yangzhou, Yangchun noodles are indispensable. The so-called "Yangchun Noodles" originally referred to a kind of soup noodles without any toppings, called "clear soup noodles". It was one of the most popular noodles in the old days. Later, because businessmen and others tabooed unlucky words such as "Qing" and "Guang", some good people took the word "Yangchun" from the ancient music name "Yangchun Baixue" and changed it to "Yangchun Noodles". Yangchun Noodles pays attention to the soup, a big bowl of noodles, green and white soup, and neatly arranged noodles, as eye-catching as a beautiful woman's hair. The soup of Yangchun noodles is very fresh, but it is definitely not filled with MSG or chicken essence.