Address: No.54 and No.60 typhoon shelters on Wujiang Road, authentic Hong Kong dim sum. Nine-bellied fish is a kind of marine fish, and Chaoshan people call it "tofu fish". It has a special shape, like a big loach. Its meat is a little gray, soft and boneless. Be careful if you use chopsticks to clamp it. With a little effort, you can "dismember". When fried with flour, it is beautiful in appearance, golden in color, salty and fragrant, and tender and smooth in taste. Pick up a piece and send it to your mouth. Soup and meat are oily and smooth as tofu. But now there are too many typhoon shelters outside Daxing, so we must find six authentic ones to eat nine-bellied fish. Address: Dapu Road 1, Changle Road 1, Nanjing West Road 65438, Zhang Yang Road 50 1, Haining Road 358, Yaohan 1, Wuzhong Road 65438 (Hechuan Road). The pot stickers of Hayes Youlong are the characteristics of Hayes Youlong. Eating such pot stickers is more distinctive, not as greasy as local pot stickers, and tastes good. Address: No.65438 Longchuan Road, No.456 Tianlin East Road, No.670 Maotai Road +02 1 Crab Shell Yellow A shortcake with belt stuffing was made by adding oil to the fermented noodles. This cake is similar in color and shape to the cooked crab shell. The finished product is brown, crisp, loose and fragrant. In early Shanghai, most teahouses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, which sold two kinds of snacks-crab shell yellow and fried steamed bread while cooking. Crab shell is yellow and crisp, and the fried steamed bread is fresh and tender, which is very popular among tea drinkers. In the late 1930s, franchise stores, such as Huangjiasha, Dahuchun and Wuyuan, sold these two varieties separately and became famous for a while. Jujube paste shortcake is a kind of cooked pasta with crispy noodles as the skin and black jujube paste as the filling. Its golden color, small and exquisite, crispy skin and sweet and delicious stuffing are deeply loved by compatriots in Hong Kong, Macao and Japan. Fried steamed buns are called steamed buns in Shanghai, so fried steamed buns are actually fried steamed buns. Use semi-fermented bread stuffing, put it in a pot, fry it in oil, and spray water several times to cook it. 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. It's better to eat while it's hot. Fried steamed bread was originally a variety of tea houses and tiger stoves (boiled water shops). The stuffing is mainly fresh pork with jelly. After the 1930s, Shanghai catering industry introduced the store of raw-fried steamed bread, with chicken, shrimp and other varieties added to the stuffing. Steamed cold noodles are noodles that are steamed first, then boiled, then cooled by cold air and mixed with seasoning. Cold noodles have always been a hot-selling variety in Shanghai food market in summer. Before and after 1937, the noodles were cooked and washed in cold water. After 1949, the health department banned the sale of cold noodles because they were washed with raw water. 1952, siruchun dessert shop adopted the method of steaming noodles first, then cooking noodles, and then cooling them with cold air, which was successful. Not only meet the hygiene requirements, but also the processed noodles are hard, tough and slippery, which are well received by customers. Yangchun noodles are also called slippery noodles. Folklore calls October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this kind of noodles sold for ten pence per bowl, so it was called Yangchun noodles. Kaiyang onion oil noodles, also known as laver onion oil noodles. Stir-fried with scallion oil and thoroughly cooked dried seaweed (known as Kaiyang in Shanghai) and cooked noodles. Noodles are tough and smooth, seaweed is dry, soft and delicious, and scallion oil is fragrant. After 1945, there was a vendor named Chen in the Chenghuang Temple, who cooked scallion oil to make noodles with the daily practice of his hometown in northern Jiangsu. Onion has a strong and unique fragrance, which is very popular and has been passed down to this day. Now it is the specialty snack of lakeside snack bar. Jiaozi is made of fruit stuffing, jiaozi wrapped in glutinous rice flour and jiaozi. The wine is rich and sweet, with glutinous dumplings and sweet fillings. Sand ball mud dumplings are cooked and rolled with a layer of dried bean paste powder. At the end of Qing Dynasty, reggae near Sanpailou made a living by selling jiaozi. In order to do more business, she tried to make up for the inconvenience of storage and carrying in jiaozi. At first, she rolled a layer of glutinous rice dry powder on the surface of jiaozi, and then tried out various dry powders. Results the use of red bean powder was very effective and popular with diners. Lard 100-fruit muffin is made by mixing glutinous rice and japonica rice, grinding into powder, adding red beans and fruit materials, and steaming. Seasonal rice for the old year and the new year. The cake is soft and sweet, waxy but not sticky, and the nuts have various tastes. Braised ribs with rice cakes, small and thin pork chops with rice cakes, fried. There are two ways to make this snack in Shanghai, namely Shuguang Hotel (formerly known as Xiao Changzhou, known as the king of ribs) and Lai Xiande Dim Sum Restaurant. Both of them are famous for their pork ribs rice cakes, but they are famous in Shanghai in the early 1930s because of their different production methods, tastes and characteristics. Fresh meat cat ears Traditional cat ears are made of cold water and flour, with diced chicken and diced meat as ingredients and soup to eat. Shanghai Qiaojiazha's cat ears are unique. They are made of handmade dough, stuffed with meat or bean paste, and then coated with oil, which has a unique flavor. Bad snails are cooked with medium-sized snails and prepared old snails as the main seasoning. The snail meat is tender and tough, and the brine is fragrant. The gravy is mellow, and meat and gravy are more delicious when eaten together. Gao Qiao muffins are made of refined white powder, cooked lard, soft sugar, red beans and osmanthus fragrans. Sweet, plump, crisp and refreshing, it is one of the four famous cakes in Gao Qiao (muffin, muffin and crispy). Gao Qiao Food Factory, Ruijin Road, Huaihai Middle Road, is a franchise store. Chenghuangmiao pear paste sugar has a history of 1300 years. /kloc-More than 0/00 years ago, Shanghai Chenghuang Temple opened a candy store. Because the owner is good at management, the candy in Chenghuang Temple is famous at home and abroad. This kind of sugar has two effects: pear cream sugar and colored pear cream sugar. Efficacy pear cream has the effects of relieving cough and asthma, promoting fluid production and appetizing. It is made of almond, platycodon grandiflorum, Poria, Pinellia ternata, winter flower, peucedanum root, orange peel and other medicinal materials and white sugar by decocting and refining. Pear toffee with different colors is made of Chinese herbal medicines such as Amomum villosum, hawthorn, clove, bergamot, banksia rose and white sugar. Now it is monopolized by Yuyuan Mall Shanghai Pear Paste Sugar Store. Cream Spiced Bean Cream Spiced Bean is made from local green broad beans with fennel, cinnamon, refined salt, sugar, essence, cream and other condiments. Its characteristics are slightly sweet, mellow and delicious, bright and clean in color, long aftertaste and appetizing. Fourteen kinds of Shanghai classic traditional snacks: steamed cold noodles with pear sugar and Yangchun noodles in Chenghuangmiao, crab shell and yellow begonia cake, peppermint cake and mixed noodles with scallion oil in Kaiyang.