Xiasha Shaomai originated from Xiasha community in hangtou, Nanhui, Shanghai in the Ming Dynasty. According to legend, it was made by local people to reward soldiers who resisted Japanese pirates. Shanghai authentic small cage I recommend to come to this small cage. The first boss is Shanghai, and it is not easy to maintain its reputation for more than ten years. Secondly, this restaurant was recommended by a friend of mine in Shanghai. He has eaten Michelin restaurants all over the world, so the situation couldn't be worse. Shanghai Benbang noodle restaurant can still maintain a more authentic taste. The Chunfeng Songyue Building of Chenghuang Temple is an authentic noodle restaurant, which originated in the Wu years of Qing Dynasty and has only been a vegetarian for more than 1 years.

Nanxiang Xiaolong, the meat loaf adopts the method of heavy stuffing and fine skin, and the pure white flour is used to roll the skin fine; He also used refined meat instead of monosodium glutamate as stuffing. Boil chicken skin and chicken soup together, and mix the frozen meat together, and it will be fresh. Sprinkle a small amount of sesame powder to obtain fragrance; According to different sites, I ate crab powder or bamboo springs, shrimps and meat products. At least before the 199s, I had never seen yellow croaker noodles in Shanghai. My 9-year-old grandmother must have told me that I had never seen noodles with yellow croaker in the snack bar outside before I released them. As far as I know, the earliest macaroni with yellow croaker in Shanghai must be the "Aniang Noodle Restaurant" on Sinan Road, with a history of only 3 years at most.

three delicious little wonton, broken eggs, shrimp skin and lavender. These three delicacies are made of fresh meat wrapped in fine skin, salty and smooth, hot in soup, thin as a thread, and the amount of three kinds of fresh food is in place, which has slipped into the stomach. Various shops in Shanghai have different practices, paying attention to materials, such as "fried water" and "fried mixed water". The characteristics of fresh water frying are hard skin, thick noodles, solid meat and less soup. Shanghainese often call it fried toast; Deep-frying with water is characterized by crispness, thin skin, rich juice and rich meat flavor. Radish and cabbage have their own tastes.

Steamed bread can be said to be a dessert native to Shanghai, with a history of more than 1 years. It is a raw fryer made of semi-fermented flour, fresh meat and jelly, which is placed on the panel in rows. In the frying process, I have to pour it with cold water several times, and finally sprinkle with onions and sesame seeds. After eating Mrs. new york, Porter in Los Angeles and many cream cakes in the world, I officially declare that the best cream cake in the world is in Shanghai.