Shanghai snacks-baozi stuffed with juicy pork

Shanghai is a gathering place for all kinds of famous snacks. Its taste is not only different from the pure sweetness in Guangdong and Hong Kong, but also different from the spicy taste in Sichuan and Chongqing. On the contrary, it is famous for being light and delicious, sweet and delicious. There are many kinds of snacks in Shanghai, such as steamed, boiled, fried and baked. The most popular snacks are: glutinous rice balls, venetian blinds and oil gluten. These are the most popular "three main parts".

steamed jiaozi /dumpling (with meat and vegetable stuffing)

Shanghai baozi stuffed bun is characterized by fine workmanship, small size, thin skin, many fillings, shrimp and crab meat, moderate salinity and delicious taste. Generally, ten soup packets are put in each small cage, and pine needles are laid on the bottom, which is not sticky or fragrant. After serving, you can observe its shape and smell it, which will greatly increase your appetite. There is a lot of soup in the small bag, so it is called "soup bag"

A certain part of the belly

This is a snack made of bean skin (called "Qianpian" in Shanghainese), which has several layers, so it is called "Bai Ye". It was boiled in boiling water and filled with bones.

Shanghai authentic snack pictures (18 photos) The soup in the bowl, with seasonings such as refined salt and chopped green onion, is light and refreshing.

Fried gluten puffs

Ferment refined flour into small balls, fry them in oil pan until golden brown, then put them in a bowl, add boiled bone soup and some seasonings. There is a delicious feeling of oil but not greasy when eating. In addition to the local restaurants with thick oil and red sauce in Shanghai, in fact, Shanghai people are most proud of all kinds of snacks in Shanghai. Whether it's the four donkey kong in the street, kimchi soaked in rice, or pigeon eggs received by Sihanouk at the Green Wave Gallery, the balls and crisp eyebrows are all excellent and delicious. Collect dots falling from corners.

Heart, taste slowly, and the food will spread slowly from a small place ... Top Ten Traditional Snacks Edit the Top Ten Snacks in this paragraph.

Shanghai

Fried steamed bread

Fried steamed bread can be said to be a native of Shanghai dim sum, which is said to have a history of hundreds of years. It is made of semi-fermented flour wrapped in fresh meat and fried.

Selected frozen skins of Shanghai food pictures (15), fried in rows in a pot, drenched with cold water several times during the frying process, and finally sprinkled with chopped green onion and sesame seeds. The secret of delicious food: the bottom is crispy and the meat is fragrant. Bite it, the gravy is wrapped in meat, oil, onion and sesame, and it tastes first-class. Of course, fried meat also has a certain "delicious" development. Fried crab meat and fried chicken buns taste great, too. Moreover, many restaurants and snack bars in Shanghai have launched snacks like this, which are traditional and innovative enough. If you want to taste delicious food, you can say that you can't find a place to get it, so don't work hard!

Nanxiang steamed buns

Nanxiang steamed buns are well-known at home and abroad and have a history of one hundred years. Originally named "Nanxiang Meat Steamed Bread", later named "Nanxiang Meat Steamed Bread", later named "Guyi Yuan Xiao Dragon" and now named "Nanxiang Xiao Long". Big meat steamed bread adopts the method of "heavy stuffing and thin skin, making it big and small", and carefully selects refined white flour and rolls it into thin skin; Take lean meat as stuffing, without monosodium glutamate, cook the skin in chicken soup, mix it in after freezing, and sprinkle a small amount of finely ground sesame seeds to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also taken. Each steamed bread is stacked 14 or more, and 10 is made of one or two pieces of flour, which is translucent, small and exquisite. The secret of food: pierce the skin and fill a plate with juice. Thin skin, fresh juice, tender meat and much stuffing.

Sam Sun Xiao wonton

It seems that Shanghainese know the size of wonton very well. Shanghai Sanxian wonton is also different from Wuxi Sanxian wonton. Wonton stuffing is not fresh meat, Kaiyang or mustard tuber, but pure meat. The so-called three delicacies are all in the soup, shredded eggs, shrimp skin and laver. The fresh meat is wrapped in a thin bag and tastes salty, fragrant and smooth. The secret of delicious food: the soup is hot, the skin is as thin as yarn, and the three fresh ingredients are in place. Sneak into your stomach with a whoosh.

Shanghai Snacks-Bai Ye

Bean curd soup noodles

Dry and wet alternate, which is the usual way of eating in Shanghai. Wet tofu noodle soup is a reserved program. Although it looks a little clear and moist, it is a perfect match with greasy snacks such as frying. And it is also a pleasure to watch its firing process: the soup in the pot is tumbling, the iron wire powder is boiled in the iron wire spoon, and the smell is overflowing. Delicious secret: the soup is clear enough and fresh enough. Oil tofu, vermicelli, Venetian bag, plus a double file to ensure that your eyebrows are fresh.

Kaiyang chopped green onion mixed noodles

Boiled scallion oil and dried seaweed (called Kaiyang in Shanghai dialect) are mixed with noodles to eat. The secret of delicacy: the noodles are tough, delicious and fragrant with scallion oil. A bowl of good mixed noodles in hand, plus some delicious side dishes on the table, you will definitely feel that eating snacks is also a great enjoyment of life!

Strip cake mint cake

In the north and south, cakes are the special snacks of China people. Speaking of cakes in Shanghai, I'm afraid your toes can't count them. However, top cakes and mint cakes, as well as jiaozi with double fillings, are widely loved by Shanghainese. Mint cake, glutinous rice flour mixed with a little mint powder, decorated with red and green silk. Sliced cake and glutinous rice flour are mixed with fine sand (not wrapped in fine sand, but kneaded together) to make long strips, which are better after frying. The secret of delicious food: mint cake, sweet and cold, is quite unpopular in summer. The cake on it is soft and firm, with moderate sweetness.

Haitang cake

Begonia cake belongs to the older generation. I'm afraid many young people have never eaten it. Its outer layer is vermicelli, and the inside is bean paste, which is baked with a special mold. Because the mold looks like begonia, it is named. The secret of delicious food: the shape is brown, and the surface is sprinkled with caramel, which is particularly sweet.

Crab shell yellow

The fermented noodles are oiled and crispy, and made into shortbread with belt stuffing. This cake is similar in color and shape to the cooked crab shell. The finished product is brown, crisp, loose and fragrant. In early Shanghai, most teahouses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, which sold two kinds of snacks-crab shell yellow and fried steamed bread while cooking.

Shanghai Snacks-Crab Shell Yellow

The secret of delicious food: crisp and fragrant, looking for sesame everywhere.

Leishayuan

Shayuan is one of the famous flavor spots of Qiaojiazha Dim Sum Restaurant in Shanghai, which has a history of more than 70 years. According to legend, at the end of the Qing Dynasty, an old lady named Lei lived in Sanpailou, Shanghai, and made a living by selling jiaozi. In order to do more business, she tried to make up for the inconvenience of storage and carrying in jiaozi. At first, she rolled a layer of glutinous rice dry powder on the surface of jiaozi, and then tried out various dry powders. Results the use of red bean powder was very effective and popular with diners. Later generations named this jiaozi "Sasha Vujacic Garden" in memory of her. There are many kinds of grinding balls: fresh meat, bean paste, sesame and so on. Pink color, rich bean flavor, soft and delicious, easy to carry. Tip: The sand-rolling meatballs operated by Qiaojiazha Dim Sum Shop are made by cooking red beans in Dahongpao, Chongming County, grinding them into sand, drying them in the sun and turning them into purple powder. Then the dumplings filled with fresh meat, bean paste and sesame seeds are cooked, drained and rolled with a layer of bean paste powder. This kind of jiaozi has bright colors, strong fragrance, strong red bean flavor when it is hot, soft and delicious, and easy to carry, and has always been popular with tourists.

Ribs rice cake

Rib rice cake is an economical and unique snack in Shanghai, which has a history of more than 50 years. There are two kinds of famous ribs rice cakes in Shanghai-"Little Changzhou" and "Rare". "Little Changzhou" ribs rice cake is made of pig spines from Changzhou and Wuxi. After pickling with soy sauce, put it into an oil pan mixed with soy sauce, oil, sugar, minced onion and ginger, wine, etc. Take it out when the color is purple, the meat is fresh and tender, and the taste is rich. At the same time, after Songjiang rice is cooked, it is put into a stone mortar and beaten repeatedly with a hammer. Beat the rice until there is no whole grain, take it out, cut 20 pieces every 500 grams, each piece is wrapped with a small piece of blanched pork ribs, and then put it in a soy sauce pot to cook. Sprinkle spiced powder when eating, which will not only have the fragrance of ribs, but also have the softness and crispness of rice cakes, which is very delicious; The "fresh" pork ribs rice cake is made by mixing flour, water chestnut, allspice powder and eggs, soaking them on the surface of pork ribs and blanching them with oil. This kind of ribs is golden in color, crispy in skin and tender in meat. At the same time, add sweet noodle sauce to Songjiang rice, red soy sauce and ribs, and drizzle with Chili sauce. The entrance glutinous rice is fragrant, slightly sweet and spicy, fresh and palatable. The "Little Changzhou" ribs rice cake in Shanghai Shuguang Hotel and the "Rare" ribs rice cake in the snack bar are the most distinctive. Tips: 1. Tap the ribs on both sides with the back of the knife. Add cooking wine, salt and soy sauce, pat and knead to taste. 2. Stir water chestnut powder and flour eggs evenly and stick them on the surface of ribs. 3. Fry the ribs until the surface crusts and drain the oil. 4. Leave a little oil in the pot, add onion, shredded ginger, star anise and cinnamon, stir-fry until fragrant, add spareribs, sugar, pepper, a little salt and appropriate amount of water, and simmer for 10 minute on medium and small fire until bone soup is obtained. 5. Burn the oil to 70% heat, fry the next rice cake until the surface crusts, and drain the oil. 6. Add the rice cake to the sparerib soup and continue to burn until the rice cake tastes delicious and the soup becomes thick. 7. Put the rice cake on the plate, cover the ribs, pour the soup on it, and try your own skills quickly! Edit this famous snack.

In addition, there are countless small and famous snacks: Shaoxing chicken porridge; Bad snail; Oil-soaked steamed bread; Su Bao, Xiao Yang fried-dumpling, etc. Edit the appendix of this paragraph.

Famous local foods in Shanghai: sweet-scented osmanthus sugar lotus root, pigeon eggs glutinous dumplings, golden melon, pickled melon, pigeon lobster slices, Songjiang four-gill perch, Shao Wansheng's southern flavor food, Shaoxing boiled chicken, Daoxiang village duck gizzard, Fengjing Dinghoof, Beijing Rufu, dried bean curd, peach, snow melon, City God Temple spiced beans and Shanghai pear paste.