Nearest specialty snacks or restaurants: Shuteng Fishing Village New Concept Sichuan Restaurant Per capita: 150 yuan Tel: 63677799 Address: No. 88 Nanzhan Road, Haimingyue CITIC Pacific Store All branches Add branches Per capita: 145 yuan Tel: 32181379 Address: Nanjing West

Boduo Xinji Catering Co., Ltd., 3rd floor, CITIC Plaza, No. 1168 Road Per capita: 58 yuan Tel: 54653823 Address: No. 15, Lane 1252, Fuxing Middle Road, Macau Doulao Jing'an store All branches Add branches Per capita: 70 yuan Tel: 62793807 62793167 Address: Yan'an Middle Road

No. 817 (near Shaanxi South Road) Shanghai specialty snacks: 1. Crab shell yolk is fried with fermented flour and added with oil to make shortbread with skin and filling.

The color and shape of the cake resembles a cooked crab shell.

The finished product is brown in color and tastes crisp, loose and fragrant.

In the early days, most of the teahouses and Laohuzao (boiled water specialty stores) stores in Shanghai were equipped with a vertical drying cylinder and a flat-bottomed frying pan stove. While making them, they sold two snacks - crab shell yellow and fried steamed buns.

The crab shells are yellow and crispy, and the fried steamed buns are fresh and tender. They are deeply loved by tea drinkers.

In the late 1930s, specialized stores selling these two varieties appeared, such as Huangjiasha, Dahuchun, Wuyuan, etc., and they became famous for a while.

2. Jujube pastry is made of pastry dough as the skin, black date paste as the filling, and is fried to maturity.

It is golden in color, small and exquisite, has a crispy outer skin, and has a sweet and delicious filling. It is very popular among compatriots from Hong Kong and Macao and Japanese tourists.

Won the silver medal in the second national cooking competition in 1988.

3. Pan-fried steamed buns: In Shanghai, steamed buns are called steamed buns, so pan-fried steamed buns are actually pan-fried steamed buns.

Fill it with semi-leavened bread, put it in a pan, fry it in oil, spray it with water several times and it will be cooked.

The bottom is golden in color, firm and crispy, the body of the bun is white, soft and loose, the meat filling is tender and slightly marinated, and there is a fragrance of sesame or green onions when chewing.

It is best to eat it hot.

Pan-fried steamed buns were originally a variety sold by teahouses and Laohuzao (Kai Shui shop).

The filling is mainly made of fresh pork and jelly skin.

After the 1930s, Shanghai's catering industry began to have specialized shops for pan-fried steamed buns, and the fillings also included chicken, shrimp and other varieties.

Delicious secret: crispy bottom, thin skin, and fragrant meat.

When you bite into it, the gravy is wrapped in the aroma of meat, oil, green onion and sesame. It has a first-class taste.

4. Steamed and mixed cold noodles are noodles that are steamed and then boiled, then cooled with cold wind, and seasoned and mixed.

In the Shanghai food market, cold noodles have always been the best-selling variety in summer.

Around 1937, the method of making noodles was to boil the noodles and then rinse them with cold water.

After 1949, the health department banned the sale of cold noodles because they were washed with raw water.

In 1952, Siruchun Dessert Shop first steamed and then boiled the noodles, and then cooled them with cold wind to process cold noodles, which was a success.

Not only does it meet hygienic requirements, but the processed noodles are hard, tough and smooth, making them popular among customers.

5. Yangchun noodles are also called smooth noodles.

According to folk custom, the tenth month of the lunar calendar is called Xiaoyangchun, and the lingo in Shanghai is that the tenth month is Yangchun.

In the past, each bowl of this noodle sold for ten cents, so it was called Yangchun Noodles.

Onion oil noodles are also called sea rice and onion oil noodles.

Mix the fragrant scallion oil and cooked dried sea rice (called Kaiyang by Shanghainese) with the cooked noodles.

The noodles are tough, glutinous and smooth, the sea rice is soft and delicious, and the scallion oil is fragrant.

After 1945, there was a vendor named Chen in the Chenghuang Temple who used the daily method in his hometown in northern Jiangsu to boil scallion oil and use it to mix noodles.

The rich and distinctive onion aroma made it very popular and has been passed down to this day.

Now it is a specialty snack of Hubin dim sum shop.

6. Mince stuffing and fermented glutinous rice dumplings. Fermented fermented glutinous rice dumplings are generally small and without fillings, but this round is slightly larger. It is filled with mint filling and rolled with rice flour. It becomes a small and exquisite minced glutinous rice dumpling. It is paired with sweet fermented glutinous rice made from high-quality glutinous rice.

The famous product of Shanghai Chenghuang Temple Man Yuanchun Snack Bar is also the top grade of sweet snacks.

It is characterized by a fresh fruity aroma, a stronger floral and wine aroma.

7. Leisha Yuan: Glutinous rice dumplings are cooked and rolled with a layer of pounded dry adzuki bean flour.

At the end of the Qing Dynasty, the Lei woman near the Three Archways in Shanghai made a living by setting up a stall selling glutinous rice dumplings.

In order to do more business, she tried every means to make up for the inconvenience of storing and carrying the dumplings.

At first, she rolled a layer of glutinous rice flour on the surface of the glutinous rice balls, and then tried making various kinds of dry flour. The result was that the red bean flour was used very well and was very popular among diners.

8. Lard mince cake is made by mixing glutinous rice and japonica rice, grinding it into powder, and adding adzuki beans, fruit ingredients, etc. to steam it.

It is a seasonal rice dish for the old year and the new year.

The cake body is soft and sweet, waxy but not sticky, and the nuts have various flavors.

9. Braised pork ribs and rice cake. Pork ribs are served with small and thin rice cakes, which are braised and cooked in oil.