Shanghai Beach has always been a paradise for gourmets. When foreigners travel to Shanghai, they always have a meal with Chinese and Western cuisines, major cuisines and various evolved dishes. You may wish to take a look at the Shanghai food strategy I pushed, hoping to help you!

Cuisine introduction:

Shanghai has a variety of cuisines, and almost all cuisines from China and around the world can be found in Shanghai. Shanghai local cuisines, also known as Shanghai cuisine and Shanghai cuisine, are famous for their fresh cooking, especially fish and shrimp, which are not fresh and not used alive, and have the characteristics of thick oil red sauce, bright color and emphasis on original flavor. Among them, Dexing Pavilion, Lao Zhengxing and Shanghai Lao Hotel are the most famous. All kinds of local fast food and snacks in Shanghai can be eaten at a low cost, such as Chenghuang Temple, Yunnan South Road, huanghe road, Zhapu Road and tsat po street, which are all places where food is gathered, and you will definitely be addicted to it.

Braised Catfish

Su Dongpo once praised Catfish: "The pink stone head is still boneless, and the white puffer fish can't cure people." It can be seen that the squid meat is white and tender, and the fish skin is fat and beautiful. It has the delicious taste of puffer fish and crucian carp, but there is no poison of puffer fish and many thorns of crucian carp. Braised squid is a famous dish in Shanghai, and it is also a relatively common local dish in Shanghai. It can be said that everyone in Shanghai can cook it. Its marinade is as thick as gum, the fish melts in the mouth, salty and sweet, and its color is red and bright, which is very popular among local people.

oily eel paste

Shanghai local cuisine, a typical example of thick oil red sauce, means that the cooked eel paste is served on the table and the hot oil crackles in the plate. It is characterized by delicious eel meat, rich flavor, appetizing and fitness with wine, and slippery and really elastic. Therefore, in June and July, Monopterus albus is very popular with tourists.

Babao Chili sauce

Babao Chili sauce is a famous specialty in Shanghai, which was originally improved from "fried Chili sauce". In the 1941s, the chefs of Tongsu Restaurant on Jiujiang Road poured a shrimp "hat" on the fried Chili sauce with reference to the cooking method of "family portrait" of local dishes in Shanhai, and adjusted and enriched the raw materials of the fried Chili sauce, using shrimp, chicken and chicken.

fried-dumpling

Shanghai fried-dumpling 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 with fresh meat and jelly, fried in a row in a pan, drenched with cold water several times during the frying process, and finally sprinkled with chopped green onion and sesame seeds. Crisp skin, thick juice, fragrant meat and delicate. Take a bite, and all the delicious flavors of meat, oil, onion and sesame will not be dispersed in your mouth for a long time. Because Shanghainese are used to calling "steamed buns" as "steamed buns", the fried buns in Shanghai are generally called raw fried steamed buns. You can taste it in Feilong fried, Xiaoyang fried, Fengyu fried and Jin Biao Wang fried.

Nanxiang steamed buns

Nanxiang steamed buns, a traditional famous spot in nanxiang town, a suburb of Shanghai, are well-known. Because of its small shape and translucent skin, it is steamed in a special bamboo cage, so it is called "Xiaolongbao". You can have a taste of Shanghai's special Nanxiang steamed buns at Chenghuang Temple, but if you have a chance, you should go to nanxiang town in Jiading District to eat more authentic Nanxiang steamed buns.

Crab shell yellow

Crab shell yellow is a kind of crispy cake with skin and stuffing, which is made by adding oil to fermented noodles. The color and shape of the cake are similar to those of cooked crab shells. 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. Crab shell is yellow and crisp, and raw-fried steamed bread is fresh and tender, which are deeply loved by tea customers.

Rib rice cake

Rib rice cake is an economical and unique snack in Shanghai. The ribs are golden in color, crisp in surface and tender in meat. The entrance glutinous rice is fragrant, slightly sweet and spicy, fresh and palatable. It has high nutritional value, can provide calcium for children and the elderly, and has the effects of nourishing yin and moistening dryness, nourishing essence and enriching blood. Shanghai Shuguang Restaurant's "Little Changzhou" ribs rice cake and "Rare" snack shop's ribs rice cake are the most distinctive.

bean curd noodle soup

dry and wet, which is the usual way of eating in Shanghai. 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.

Radix Aconiti Shrimp

Radix Aconiti Shrimp was invented by famous chefs Yang Hesheng and Cai Fusheng of Shanghai Dexing Museum in the late 1921s, and it was made by frying and stewing Radix Aconiti Shrimp. This dish is famous, complete and magnificent, and it is a high-grade banquet dish. Color, flavor and shape are all unique, and sea cucumber is rich in protein and minerals such as calcium, phosphorus and iron. Eating sea cucumber often has the functions of tonifying kidney and essence, nourishing blood and moistening dryness. But if you have dinner with friends from Europe and America, don't order sea cucumber. Most of them don't like to eat black food such as sea cucumber.

grass head circle

grass head is a common wild vegetable in Jiangsu and Zhejiang. The circle is the rectum of a pig. The "circle" produces oil and grass head absorbs oil. When the braised circle meets the raw grass head, it not only leans against the green, but also looks beautiful, and because the grass head's "oil-eating" nature just absorbs the greasy of the circle, it tastes fleshy, and the meat is fragrant, fat but not greasy.