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. Semi-fermented flour is used for frying. Fresh meat and skin jelly are reported. They are fried in rows in a pan. During frying, cold water is poured several times. Finally, chopped green onion and sesame seeds are sprinkled, and you are done.

delicious secret: crispy bottom, thin skin and fragrant meat. Bite it up, and the gravy is wrapped in meat, oil, onion and sesame, and it tastes first-class.

location:

No.1345, Feilong fried-dumpling Sichuan North Road

No.612, Henan Middle Road, Dahuchun

Fengyu fried-dumpling chain stores are located in all districts of Shanghai

Xiaoyang fried-dumpling Wujiang Road Food Street

Nanxiang steamed buns

Nanxiang steamed buns are well-known at home and abroad, with a history of one hundred years. First named "Nanxiang Big Meat Steamed Bread", later called "Nanxiang Big Steamed Bread", then called "Gu Yi Yuan Xiao Long", now called "Nanxiang Xiao Long". Big meat steamed bread adopts the method of "heavy stuffing and thin skin, changing large into small", and selects refined white flour to roll it into thin skin; With lean meat as the stuffing, instead of monosodium glutamate, the skin of the meat is boiled in chicken soup, frozen and mixed in to get its freshness, and a small amount of finely ground sesame seeds are sprinkled to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also taken. Each steamed bread is folded with more than 14 pieces, and 11 pieces are made of one or two pieces of flour, which are translucent, small and exquisite.

the secret of delicacy: a dish full of juice is the best when the skin is punctured. Thin skin, fresh juice, tender meat and rich stuffing

Location:

No.85 Yuyuan Road, Nanxiang Steamed Bread Shop

Sanxian small 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 made of fresh meat, kai yang and pickled mustard tuber, but pure meat. The so-called three delicacies are all in the soup, and the three delicacies of shredded eggs, shrimp skin and laver bring out fresh meat wrapped in thin bags, which tastes salty, fragrant and smooth.

the secret of delicacy: the soup is hot, the skin is as thin as gauze, and the three fresh ingredients are in place. Sneak into the belly.

location:

No.1419, Zhonghua Road, Dafugui

Bean curd noodle soup

Dry and wet, which is the usual dietary method of Shanghainese. The bean curd noodle soup in the wet spot is a reserved program. Although it looks a little clear and watery, it is a perfect match with greasy snacks such as fried. And it's also a pleasure to watch its firing process: the soup in the pot is tumbling, cooking the wire powder in the barbed wire spoon, smelling it, and the aroma is overflowing.

delicious secret: the soup is clear enough and fresh enough. Oil tofu, vermicelli and venetian bag, plus a double file to ensure that your eyebrows are fresh.

Location:

No.289, South Tibet Road, Qiaojiazha

Noodles with scallion oil in kai yang

I remember that noodles with scallion oil was my favorite when I was a child, and my father often used noodles with scallion oil to pass the lunch at home. I can't stand the smell of frying shallots in oil pan. But the simpler it is, the harder it is to achieve perfection, and so is the scallion noodles. Boiled scallion oil and burnt dried seaweed (Shanghainese called kai yang) are eaten with noodles.

delicious secret: the noodles are full of tenacity, kai yang is delicious, and the scallion oil is fragrant. A bowl of good mixed noodles is in hand, even if there are even the best side dishes on the table, you won't look twice.

Location:

Lvyang Village: No.77 Jiangning Road

Tiaotou Cake and Mint Cake

South and North, cakes are the specialty snacks of China people. When it comes to cakes in Shanghai, I'm afraid you can't even grow them if you break your toes. However, the top cakes and mint cakes, as well as double-stuffed dumplings, are widely loved by Shanghainese. Mint cake, glutinous rice flour mixed with a little mint powder, dotted 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 delicacy: mint cake, sweet and cool, which is quite unpopular in summer. The top cake is soft and firm, with moderate sweetness.

Location:

Lvyang Village: No.77 Jiangning Road

No.689 Huaihai Middle Road Canglangting

No.636 Nanjing East Road, Shen Dacheng

Crabapple Cake

Crabapple Cake is the older generation. I'm afraid many young people have never eaten it. Its outer layer is vermicelli, and the inside is filled with bean paste, which is baked in a special mold. Because the mold is shaped like a begonia flower, it is named.

the secret of delicacy: the appearance is brown, and the eating surface is sprinkled with caramel, which makes it particularly sweet.

address:

No.23, Bailing Road, Songyuelou Vegetarian Restaurant

Crab shell yellow

Fermented noodles are fried with oil to make crispy cakes with skin and stuffing. The cake is similar in color and shape to a cooked crab shell. The finished product is brownish yellow and tastes crisp, loose and fragrant. In the early days of Shanghai, most of all tea houses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, and they sold two snacks-crab shell yellow and fried steamed bread while cooking.

delicious secret: crisp and fragrant, looking for sesame seeds everywhere

Address:

No.118, Yunnan South Road, Shaoxing.