Lean pork leg is the stuffing. The most unique thing is to stew soup with old hen every other year, then cook it with pork skin, and then make jelly and mix it into the stuffing. Punch the dough, dip it in balsamic vinegar, take a bite of steamed buns with shredded ginger, and then savor it carefully, savoring the traditional food culture in Shanghai.

Recommended shops: Wanshouzhai and Fuchun steamed buns.

2, three fresh small wonton

Shanghainese know the size of wonton very well. Big wonton, medium wonton, small wonton. Top joy or small wonton. The skin is as thin as gauze. Pick a little minced meat, soak it in water and put it in the soup made of egg skin, shrimp skin and laver. The taste is salty and slippery, sliding into the mouth, and the aftertaste is endless.

Recommended shops: Wanshouzhai and Dafugui.

3. Fried steamed bread

Fried steamed bread, stuffed with semi-fermented bread, discharged into a pot, fried in oil and sprayed with water several times. Its bottom is golden yellow, hard and fragrant, crisp, steamed bread is white, soft and loose, the meat is fresh and tender, with a little marinade, and it smells like sesame or onion when chewed. The bottom of the pot is crisp and the skin is thin and the meat is fragrant. Bite it, the gravy is wrapped in meat, oil, onions and sesame seeds, and it tastes first-class.

Xiao Yang fried-dumpling, Xiao Xian fried-dumpling.

4. fried dumpling

The frying pan and fried dumplings are two complementary things. I like to eat fried dumplings with thick skin and fried dumplings with thin skin. When a thin layer of skin is torn open, even soup will flow out like a small cage. That's a real pity.

Recommended shops: Wangbao fried dumpling, pot-stewed fried dumpling and Shengji Yipin fried dumpling.

5, pig rape rice

When I was a child, I was most looking forward to the salty and sour rice cooked by my mother. The bacon bought in the market was washed and cut into fat and thin pieces. Only in this way, the bacon condensed with the essence of time can show the delicacy of vegetable rice. Stir-fry fresh vegetables, mix with rice, add a little lard and bake with rice. Even if you eat three bowls, it smells good.

Recommended shop: Confucian Temple vegetable rice

6. rice cakes

When I was a child, I always bought a piece of rice cake to "pad my stomach" when I came home from school. The cooked glutinous rice is fried golden outside, which is not only beautiful, but also very crispy. I was especially happy to eat fried skin, which was crispy and delicious.

Recommended shop: stall head

7. Oil chopping block

Youdun can be traced back to a snack called "Pig's trotters" in Chaozhou. The master scooped up a spoonful of thin batter with a spoon, poured it into a circular trough-shaped iron container, put shredded radish on it, and finally put a stream shrimp on the raft, poured a layer of batter on it, and fried it in an oil pan. The oil chopping block out of the pan is placed in the barbed wire at the top of the oil pan, dripping with residual oil, and the fragrance has already impressed people within 0/00 meters of Fiona Fang/KLOC.

Recommended shop: stall head

8. Steamed cold noodles

Making cold noodles is a technical job. Noodles should be steamed first, then boiled, dried and mixed with oil, then cooled with cold air, and finally seasoned and mixed evenly. After these steps, noodles have more toughness and elasticity. In summer, mix some peanut butter, pour some vinegar, add the three-silk topping fried with water bamboo, mung bean sprouts and shredded pork, mix them together and swallow them like swallows. Always pleasant.

9. rotten noodles

People in Shanghai call it mud noodles. Generally speaking, noodles are not cooked well and have a certain paste, but they are rotten but not sticky, and the paste is not paste. It is simple but very "kung fu". Exquisite paste noodles, which contain many auxiliary materials, such as vegetables, shredded pork, shrimp, dried duck gizzard, shredded water bamboo and so on. It is delicious and fresh.

10, mixed noodles with scallion oil in Kaiyang

In order to cook fragrant scallion oil and burnt Kaiyang, mix them with noodles to eat. Saute shallots and fresh Kaiyang until fragrant. A good bowl of mixed noodles in hand, if there are some delicious side dishes on the table, it will be a great enjoyment of life!

1 1, yellow on both sides.

What is "two-faced yellow" snack? Many young people mistakenly think it is a cake snack fried on both sides. In fact, it is a snack made of fried noodles. Traditional two-sided yellow, there are two flavors, shrimp topping and shredded pork topping. Usually, we eat two sides of yellow at birthday parties and sparerib noodles at noon.

12 Crab Shell Yellow

In fact, crab shell yellow has nothing to do with crabs. It is a shortcake made of fermented noodles and ghee. 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, which could sell crab shell yellow while cooking, but now there are fewer and fewer masters who can cook crab shell yellow.

13, Tiger Claw

Tiger Claw is almost unheard of by the younger generation of Shanghainese. It is a very common snack in old Shanghai. The main ingredient is flour, which is shaped like a tiger's paw and then baked in a special vessel. Although the materials and methods are very common, it is golden, crisp, cheap and delicious, and old Shanghainese have a special liking for it.

14, glutinous rice steamed dumplings

Steamed dumplings are practiced all over the country. Shanghainese eat glutinous rice steamed dumplings with local flavor. The stuffing is made of glutinous rice and minced meat. Add fresh mushrooms, pour some soy sauce and wrap them in leather. If you eat it, your stomach will swell up a little. If you eat two for breakfast, you won't be hungry until noon.

15, hemp ball

Ma Tuan is the most famous traditional snack in Shanghai. It began in the Qing Dynasty and has been popular in Shanghai for nearly 65438 years. I like to eat hemp balls stuffed with bean paste. When I bite them, glutinous rice is chewed with the white sesame seeds on the outer layer. With a little bean paste, the sweetness is just right. Basically, whenever I pass by and see a hemp ball, I will buy one!

16 Chongming cake

Chongming cake is one of the foods that Shanghainese must eat every Spring Festival. Chongming cake is made as big as a small round table and needs to be eaten by the whole family. Chongming cake is not only delicious, but also represents reunion, happiness, happiness and sweetness. There are two kinds of Chongming cakes: hard cakes and muffins. Muffins are usually eaten cold, and hard cakes are usually eaten after heating. Sometimes they are steamed and heated, and sometimes they are made into fermented cake soup with some wine, which is delicious.

17, shredded pork soup rice cake

There are many kinds of rice cakes, but there is only one that Shanghainese enjoy, that is, long rice cakes, which are bought back, soaked in water, softened and cut into small pieces; Burn another pot of broth, add bean sprouts or vegetables, pick some shredded pork, and burn it with the rice cake until it is as white and tender as fat, which makes people's appetite open.

18 spring rolls

Shanghainese's memory of spring rolls still originated from street stalls with spring rolls skins. When I was a child, I always helped my mother separate them one by one, then mixed them with stuffing, wrapped them, and fried them until golden and crisp, which was delicious.

19 babao rice

Babao rice is also one of the famous snacks in Shanghai. Eight fillings are mixed with lard, beaten with glutinous rice and compacted. When you eat it, you steam it on the fire, and delicious oil is left out. Although a little sweet, but also a little greasy. However, isn't this sweet and happy feeling exactly what people are pursuing during the New Year?

20, soybean milk (salty pulp)

When Shanghainese say soybean milk, they actually mean salty pulp. Salty paste is the thickest flower head in soybean milk. Generally, there will be fried dough sticks+mustard tuber+shrimp skin+chopped green onion+seaweed+fresh soy sauce+spicy oil. It is a solid bowl with steamed stuffed buns in it. A breakfast is nutritious and delicious.