Top Ten Specialty Snacks in Old Shanghai

1. Crab Shell Yellow

Crab Shell Yellow is named after its round shape and yellow color that resembles a crab shell. Crab shell yellow is made from pastry and fermented dough. It is first made into a flat round cake, dipped in a layer of sesame seeds, and baked on the wall of the oven. This cake is delicious, salty and sweet, with crispy skin. Someone wrote a poem praising it: "I smell the aroma before I see the bakery, and the puff pastry comes out of my mouth one after another." Crab shell yellow fillings are available in two flavors: salty and sweet. The salty ones include scallion oil, fresh meat, crab powder, shrimp, etc. The sweet ones include sugar, rose, bean paste, jujube paste and other varieties. The best product is made by Wuwan Bakery at the intersection of Weihaiwei Road and Shimen Road in Shanghai.

2. Spare ribs rice cake

Spare ribs rice cake is an affordable and unique snack in Shanghai with a history of more than 50 years. There are two famous pork ribs rice cake restaurants in Shanghai - "Xiao Changzhou" and "Xiandelai". "Little Changzhou" pork ribs rice cake uses pork backbone meat from Changzhou, Wuxi and other places, pickles it with soy sauce, and then puts it into an oil pan mixed with soy sauce, oil, sugar, green onion, ginger, wine, etc., until it becomes purple-red in color. Take it out when the meat is tender and fragrant. At the same time, after cooking the Songjiang rice, place it in a stone mortar and beat it repeatedly with a hammer. After beating until there are no more whole grains of rice, take it out, cut into 20 pieces per 500g, and wrap each piece with a small piece of blanched pork ribs. , then boil it in the sauce pan, and sprinkle it with five-spice powder when eating. It has the rich aroma of the ribs and the soft, glutinous and crispy rice cake, which is very delicious; the "Xiandelai" sparerib rice cake is made of flour, Stir water chestnut powder, allspice powder, and eggs together until they are coated on the surface of the ribs, then add them to the oil and cook. This kind of ribs is golden in color, crispy on the surface, and tender in texture. At the same time, add the sweet noodle sauce to the Songjiang rice, red soy sauce, and pork ribs, and top with the chili sauce. It is glutinous and fragrant in the mouth, slightly sweet and spicy, fresh and delicious. The "Xiao Changzhou" pork rib rice cakes at Shuguang Restaurant in Shanghai and the pork ribs rice cakes at "Xiandelai" dim sum shop are the most distinctive.

3. Pan-fried chicken steamed buns

Fried chicken steamed buns are a specialty snack in Shanghai. This kind of snack is made of fermented refined white flour as the skin, and the filling is made of various seasonings such as cooked chicken breast, minced pork sandwich, pork skin jelly plus sesame oil. Dip the tips of the shaped steamed buns with chopped green onion and sesame seeds, brush the surface with vegetable oil, and fry in a pan. The product is plump in shape, with yellow sesame seeds and green chopped green onion in the upper part, making it soft and delicious. The lower part is crispy and delicious, the filling is heavy and juicy, and it becomes more delicious as you eat it. This snack is the best made by Wangjiasha Dim Sum Shop in Shanghai.

4. Wild snails

Shanghai’s snails are a famous specialty snack. This snack is made from longan snails produced in Tunxi, Anhui Province, which are large, plump and thick-headed. After entering the store, they are raised in clean water for two days to make them spit out the sediment, and then put into the pot with fennel. , cinnamon, etc. and cook for a longer time. Finally, put the cooked snails on the aged fragrant rice wine and make it. This kind of snail is brownish gray in color, with tender meat, mellow juice and delicious taste. It is very popular. This delicacy is a famous specialty snack in Shanghai Wuweizhai dim sum shop and Xiandelai dim sum shop.

5. Xiao Shaoxing Chicken Porridge

The chicken porridge served by Xiao Shaoxing Chicken Porridge is an authentic Shanghai-style snack. The shop was founded in 1947 by a Shaoxing native. Since the founder and the main operator were both Shaoxing natives, a small Shaoxing people’s paradise was formed here, so people named it “Little Shaoxing Chicken Porridge Store” . Xiao Shaoxing chicken porridge is a snack made of ground rice porridge cooked with chicken broth, served with chicken and various condiments. When eating chicken porridge, cut the cooked chicken into 3 cm long and 0.6 cm wide pieces, put them on a plate, put the chicken porridge into a bowl, add green onions, minced ginger and chicken oil, and serve together. At this time, the chicken porridge is yellow with green, and the chicken is white and bright, which is pleasing to the eye and greatly increases appetite. When you taste it, the chicken porridge is sticky, slippery, and fragrant. The chicken is tender and refreshing, rich in nutrients, and the more you eat, the more delicious it becomes. This delicacy is sold in Xiao Shaoxing Chicken Porridge Shop in Shanghai.

6. Nanxiang Xiaolong Steamed Bun

Nanxiang Xiaolong Steamed Bun, also called Nanxiang Xiaolongbao, is a traditional snack in Nanxiang Town, a suburb of Shanghai, with a history of more than 100 years. . This dish is famous for its thin skin, rich fillings, heavy marinade and fresh taste. It is one of the popular snacks among domestic and foreign customers. The filling of Nanxiang steamed buns is made from sandwiched leg meat, without adding onions and garlic, and only sprinkled with a little minced ginger and pork skin jelly, salt, soy sauce, sugar and water. The skin of the steamed buns is made of unfermented refined flour. 50 grams of flour can make 8 buns, and 100 grams can make a basket. The steamed steamed steamed buns are small and exquisite, shaped like a pagoda, translucent and strong, crystal clear and yellow. Every bite of a bag of soup will fill your mouth with saliva and taste delicious. If you eat it with shredded ginger, balsamic vinegar, and a bowl of shredded egg soup, it will taste better. The fillings of Nanxiang Xiaolong Steamed Buns can also change with the seasons. Add shrimp in early summer, and crab meat, crab roe, and crab oil in autumn. Nanxiang Steamed Buns in Yuyuan Shopping Mall are one of the famous snacks in Yuyuan Shopping Mall.

7. Onion oil noodles

Onion oil noodles are a famous snack in Shanghai. The method of making onion oil noodles is very particular. First, cut the white scallions into inch-long sections and fry them in a warm oil pan. (The scallion oil cooked in this way has a dark red and yellow color, a rich onion aroma, and can be smelled. Increase appetite). Then add the scallion oil with the onion oil that has been fried in vegetable oil and soaked in wine and sugar to make the scallion oil. Cook the noodles, drain the soup, and mix with onion oil to make onion oil noodles.

This kind of noodles is bright in color, smooth and refreshing to eat, has a delicious shrimp flavor, a tangy aroma of green onions, and is rich in nutrients. It is very popular. Onion noodles are a specialty snack of Hubin Dim Sum Restaurant in Shanghai and one of the famous snacks of the City God Temple.

8. Vegetarian buns

Vegetarian buns are a specialty snack of Shanghai Chunfeng Songyuelou Vegetarian Restaurant. This restaurant has a history of more than 70 years. It is a vegetarian restaurant that combines the flavors of Beijing, Jiangsu and Yangtze, as well as the local flavor of Shanghai. The shop's vegetarian dishes, fried mushrooms, Luo Han Zhai, mushroom rice crispy soup, fried crab noodles, gluten noodles and other dishes are quite famous in Shanghai, especially the vegetarian buns made by the shop are famous and very popular. Vegetarian buns are made of refined white flour as the skin, and the filling is made of chopped vegetables, gluten, mushrooms, winter bamboo shoots, dried spiced tofu and then mixed with sesame oil, sugar and other condiments. After the wrapped vegetarian vegetables are wrapped in a cage and steamed, the skin will be white and soft, and the filling will be green in the center, bright and pleasing to the eye. The room will be filled with fragrance as soon as the cage is opened. It tastes delicious and refreshing, and you will not get tired of eating more. This snack can be tasted at Chunfeng Songyuelou Vegetarian Restaurant in Yuyuan Shopping Mall in Shanghai.

9. Youjiu Steamed Buns

Youjiu Steamed Buns are a specialty snack made by the century-old Zao Shen Dacheng Dim Sum Shop in Shanghai. The shop's steamed buns draw on the best of many others: the method of making the steamed buns is taken from Nanxiang Xiaolong Steamed Buns, rolled out with unfermented fine powder, and the filling method is taken from Huaiyang's finer soup dumplings, and the meat filling is added The bone soup is mixed well, and seasonings made of onions, ginger, garlic, etc. are mixed; when fried, a technique similar to that of deep-fried shortbread is used. The steamed buns made through such careful processing have a small and exquisite shape, golden skin, and beautiful color. , crispy in the mouth, fresh and tender meat filling, soup overflowing when you bite it, fat but not greasy. After eating, the fragrance will linger on the teeth and cheeks, and the mouth will be full of saliva. If eaten while hot, the aftertaste will be endless.

10. Leisha Yuan

Leisha Yuan is one of the famous snacks of Qiaojiazha Dim Sum Restaurant in Shanghai, with a history of more than 70 years. It is said that in the late Qing Dynasty, there was an old lady surnamed Lei in the Sanpailou area of ??Shanghai. In order to make the dumplings easy to store and carry, she pioneered the method of rolling white powder on the surface of the cooked dumplings. In order to commemorate her, later generations made this dumpling. Named Leishayuan. The Leisha Yuan operated by Qiaojiazha Dim Sum Shop is made by boiling Dahongpao red beans from Chongming County and grinding them into sand, then drying them into purple-red powder. Then, they are filled with fresh meat or bean paste, sesame and other fillings. The glutinous rice dumplings are cooked, drained, and rolled with a layer of bean paste powder. This kind of glutinous rice balls is colorful and fragrant. It has a strong red bean aroma when eaten hot. It is soft, glutinous and refreshing, and is easy to carry. It has always been very popular among tourists.

In addition to Shanghai’s local catering with thick oil and soy sauce, Shanghainese are actually most proud of Shanghai’s various dim sum. Whether it is the Four King Kongs in the market, pickles and rice, or the pigeon egg dumplings and eyebrow cakes served when Sihanouk was received at the Green Wave Gallery, they are all top-notch delicacies. Collect the little snacks in every corner and taste them slowly, the delicious food starts from the small...

Fried steamed buns

Shanghai calls steamed buns steamed buns, therefore, fried steamed buns are actually steamed buns. For fried buns. Pan-fried steamed buns can be said to be a snack native to Shanghai, and are said to have a history of hundreds of years.

Fresh pan-fried food is made by adding fresh meat and meat skin jelly to semi-fermented flour. They are placed in a pan and fried in rows. During the frying process, cold water is poured several times and sprinkled with water at the end. Add chopped green onions and sesame seeds and you're done. The bottom is golden in color, hard and crispy, the body of the bun is white, soft and loose, the meat filling is fresh and slightly marinated, and there is a fragrance of sesame or green onion 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.

The secret of delicious food: 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.

Location:

Feilong Shengjian No. 1345, North Sichuan Road

No. 612, Henan Middle Road, Dahuchun

Fengyu Shengjian in all districts in Shanghai They all have chain stores

Xiaoyang Shengjian Wujiang Road Food Street

Nanxiang Xiaolongbao

Nanxiang Xiaolongbao is well-known at home and abroad and has a history of a hundred years. It was first called "Nanxiang Big Meat Steamed Bun", then "Nanxiang Big Steamed Bun", then "Guyiyuan Xiaolong", and now it is called "Nanxiang Xiaolong". The big meat steamed bun adopts the method of "heavy stuffing and thin skin, changing big to small", using refined white flour to roll into thin skin; and using refined meat as the filling, without MSG, boil the skin with chicken soup and mix it with the jelly to get the freshness, sprinkle with a small amount of ground Thin sesame seeds to get their fragrance; crab powder or spring bamboo, shrimp and meat fillings are also taken according to different seasons. Each steamed bun is folded into more than fourteen pieces, and one or two flours are used to make ten pieces, which are translucent in shape like water chestnuts. Small and exquisite.

Tasty secret: Prick the skin and it will be full of juice. Thin skin, fresh juice, tender meat and rich filling

Location:

Nanxiang Steamed Bun Shop No. 85, Yuyuan Road

Nanxiang Town, Jiading District

Three Fresh Wontons

It seems that Shanghainese are very clear about the size of wontons. The three fresh wontons in Shanghai are also different from the three fresh wontons in Wuxi. The wonton filling is not made of fresh meat, Kaiyang, or pickled mustard, but pure meat. The so-called three delicacies are all in the soup. The three delicacies, shredded eggs, dried shrimps, and seaweed, create fresh meat wrapped in thin skin, with a salty and smooth taste.

Tasty secrets: The soup is scalding, the skin is as thin as gauze, and the portions of the three delicacies are in place. It slipped into my belly with a slurp.

Location:

No. 1409, Zhonghua Road, Dafugui

Fried tofu noodle soup

Dry points and wet points, this is normal Shanghainese’s customary eating habits. The wet-point medium-fat tofu noodle soup is a repertoire. Although it looks a bit light and watery, it goes perfectly with greasy snacks such as pan-fried vegetables. And it is also a pleasure to watch its cooking process: the soup is boiling in the pot, cooking the thread powder in the wire mesh spoon, and smelling it, the aroma is overflowing.

Tasty secret: The soup is clear enough and tastes fresh. Fried tofu, vermicelli and louvered buns, plus a double rack, will ensure you lose your eyebrows freshly.

Location:

No. 289, South Tibet Road, Qiaojiazha

Open onion oil noodles

I remember that scallion noodles were made when I was a child My favorite, my father often makes noodles with scallion oil for lunch at home. I can't get enough of the smell of fried shallots in the pan. But the simpler something is, the harder it is to achieve perfection, and the same is true for scallion noodles. Eat fragrant scallion oil and cooked dried sea rice (called Kaiyang in Shanghai) with noodles.

Tasty secrets: The noodles are firm, delicious and fragrant with scallion oil. With a good bowl of noodles in hand, no matter how good the side dishes are on the table, you won’t give it a second glance.

Location:

Luyang Village: No. 77, Jiangning Road

English 1.

[Dialect] a crisp pastry browned on one side with sweet or salty stuffing and with sesame on the upper crust

2.the new-year-cake of sparerib

3.the xhicken is raw to fry the steamed bun

4.poor field snail

5.little shao goes in for chicken`s gruel

6.south xiang covers the steamed bun small

7.open the noodles served with soy sauce, sesane butter,etc.of oil onion

8.plain green vegetable bun

9. the oil quick-boils the steamed bun

10.Hit the sand garden