1: fried-fried. Many people say that fried-fried food in Shanghai is not delicious, with dead noodles, thick skin and sweet taste. In fact, maybe you have eaten "fake fried". Authentic Shanghai fried steamed bread, with white and soft dough, solid and full stuffing, fragrant soup and crispy bottom plate. Just one bite will make you feel the charm and tolerance of this city.

2: steamed buns are thin-skinned, tender, juicy and delicious, and you will love them when you eat them! In particular, the newly baked small cages are white and crystal clear, small and exquisite, shaped like pagodas. Take a bite and the soup lingers on the tip of the tongue, which is memorable. Remember, eating a small cage should follow four formulas to avoid scalding. Gently lift, slowly move, open the window first, then suck the soup.

3: scallion cake, for Shanghainese, scallion cake definitely has a special memory, which will bring back many people's good memories. The scallion cake just out of the pot is round and golden, with a little flint red color on the bottom ring of porcelain. Authentic Shanghai scallion cake, sprinkled with green chopped green onion and mixed with crystal-like lard, is rich in onion flavor. Take a bite gently, first of all, it is full of crispness, followed by strong onion flavor, and you will fall in love with it once, and you can't extricate yourself.

4: Crab shell yellow, which is a local specialty snack in Shanghai, is called Crab shell yellow because of its similar shape to crab shell. Authentic crab shell yellow is made of crispy dough, round cakes, and then covered with sesame seeds and baked on the wall of the oven. After baking, it looks like a crab shell and gets its name. The crab shell just out of the pot is yellow, crisp, soft, loose and fragrant, which is the favorite of tea drinkers. When foreigners come to Shanghai, they must try it. It's really good.

5: Begonia Cake, which was created in the Qing Dynasty, was named after the cake looks like a begonia flower. The traditional begonia cake is to bake the prepared batter in a special mold, with flour crust on the outer layer and bean paste stuffing inside, which is sweet and delicious. However, it is difficult to know the authentic Begonia Cake in Shanghai now. I'm afraid that some foreigners or a little younger locals don't know what Begonia Cake is.

6: Plum blossom cake. It is said that plum blossom cake originated in the Qing Dynasty, and developed into a snack with the most Jiangnan characteristics in the Qing Dynasty. When Emperor Qianlong went down to the south of the Yangtze River, he saw that it looked like plum blossom, with attractive color and sweet but not greasy entrance, which was better than many cakes in the palace, so he named it plum blossom cake. With the changes of the times, the present plum blossom cake has been improved on the basis of tradition, and its taste has become more and more diversified. If you encounter it, you can taste it.

7: Yangchun noodle. Yangchun noodle was invented by Shanghainese, and its original name was "clear soup and smooth noodles". There is no topping on the noodles, and the only seasoning is soy sauce. Of course, it is also very good to put some lard. It is said that at that time, Qianlong went down to Jiangnan to eat a bowl of nameless noodles in the street. Taking advantage of his strong interest, he said that it was the spring of March, so he gave it the name "Yangchun Noodles". Many places in China can make Yangchun noodles with similar methods, but the authentic Yangchun noodles in Shanghai are more delicious than those in any place. You must try it sometime!

8: Noodles with scallion oil and noodles with scallion oil are simple, but they are memories of a generation of Shanghainese. As the most traditional snack in Shanghai, it is most appropriate to describe Le Hui, a Shanghainese, with noodles mixed with scallion oil. Not only is it cheap, but it can also fill the stomach and has a strong onion flavor. Whether it's Zhajiang Noodles in Beijing, oil-sprinkled noodles in Shaanxi, or small noodles in Chongqing, Dandan Noodles in Sichuan ... In the eyes of authentic Shanghainese, it's not as good as a bowl of noodles with scallion oil. In the life of the magic capital from six to nine, only a bowl of steaming scallion noodles can cure your restless stomach.

9: Sand-rolling circles, with snowballing in the north and sand-rolling circles in the south. As the most traditional snack in Shanghai, Shayuan can be as famous as snowballing in Beijing. It is said that rolling rice balls originated in the late Qing Dynasty. In Shanghai, there was an old lady named Lei who opened a rice ball shop. In order to facilitate customers to take cooked rice balls home, she put the cooked rice balls in red bean powder and stirred them to make them stick to the bean powder, whether hot or cold, so it was named "Lei Sha Yuan". Living in a bustling city like Shanghai, if you are lucky enough to meet an authentic sand-rolling circle, you must stop and try it. This is the authentic old Shanghai flavor.

11: Little Shaoxing Chicken Porridge, as the most authentic Shanghai snack, was founded in 1947. Because the founder and the main operator are both from Shaoxing, it was named "Little Shaoxing Chicken Porridge Shop". Shaoxing chicken porridge is very popular in the eyes of local people. The cooked chicken porridge is yellow with green, and the chicken is white and bright, which is pleasing to the eye. The taste is fresh and fragrant, and the chicken is tender and refreshing. The more you eat it, the more fragrant it is.