The lean pork leg is the stuffing, and the most unique thing is to stew the soup with the old hen every other year, then cook it with the pork skin, then make a jelly and mix it into the stuffing. Punch the dough, dip it in balsamic vinegar, take a bite of Nanxiang steamed bun with shredded ginger, and then savor it carefully, savoring the traditional food culture in Shanghai.
Recommended shops: Wanshouzhai and Fuchun Steamed Buns.
2, three fresh small wonton
Shanghai people are very clear about the size of wonton. Big wonton, medium wonton, small wonton. Top joy or small wonton. Skin as thin as yarn, pick a little minced meat, soak it in water, and put it in the three fresh soup made from egg skin, shrimp skin and laver. The taste is salty and smooth, and it slips into your mouth, and the taste is unforgettable.
Recommended shops: Wanshouzhai and Dafugui.
3. Fried steamed bread
Pan-fried steamed bread, stuffed with semi-fermented bread, discharged into a pan, fried in oil and sprayed with water for several times. Its bottom is golden yellow, hard and fragrant with crispness, the steamed bun is white, soft and loose, the meat stuffing is fresh and tender with a little marinade, and there is the fragrance of sesame or onion when chewing. Crisp bottom, thin skin and fragrant meat. Bite it up, and the gravy is wrapped in meat, oil, onion and sesame, and it tastes first-class.
Recommended shops: Xiao Yang fried-dumpling, Xiao Xian fried-dumpling.
4. Pot stickers
Pan-fried and fried dumpling are two things that complement each other. Those who like thick skin eat pan-fried and those who like thin skin eat fried dumpling. When a thin layer of skin is torn, there is even soup flowing out like a small cage. What a pity.
Recommended shops: Baowang fried dumpling, Luwei fried dumpling and Shengji Yipin fried dumpling.
5, pig rape rice
When I was a child, what I expected most was that my mother cooked salty and sour rice, and the bacon bought in the market was washed and cut into pieces of fat and thin meat. Only in this way can the bacon, which concentrates the essence of time, show the delicious taste of vegetable rice. Stir-fry fresh vegetables, mix them with rice, add a little lard, and bake them with rice. That smells delicious, even if you eat 3 bowls.
Recommended shop: Confucian Temple Vegetable Rice
6, rice cake
When I was a child, when I came home from school, I always bought a piece of rice cake to "pad my belly". The cooked glutinous rice was fried golden outside, which was not only beautiful, but also very crispy. I was especially happy to eat fried skin, which was crispy and delicious.
Recommended shop: stall head
7. Oil chopping block
Youdunzi can be traced back to a snack called "pig's feet circle" in Chaozhou. The master scooped up a spoonful of thin batter with a spoon, poured it into a circular trough-shaped iron container, put shredded radish on it, and finally put a stream shrimp on the raft, poured a layer of batter on it, and fried it in the oil pan. The oil chopping block out of the pan was placed in the barbed wire at the top of the oil pan, dripping residual oil, and the fragrance had already impressed people within 100 meters.
Recommended shop: stall head
8. Steamed cold noodles
Making cold noodles is a technical life. Noodles should be steamed first, then boiled, dried and mixed with oil, then cooled with cold air, and finally seasoned and mixed well. After these steps, noodles are more tough and elastic. In the big summer, mix some peanut butter, pour some vinegar, add three-silk toppings fried with water bamboo, mung bean sprouts and shredded pork, mix them together and swallow them like a swallow. It's always pleasant.
9, rotten noodles
Muddy noodles are what Shanghainese call it. In a popular way, it means that the noodles are cooked badly, with a certain paste, but they are rotten but not sticky, and the paste is not burnt. It is simple but very "kung fu". Exquisite paste noodles, which contain many auxiliary materials such as green vegetables, shredded pork, shrimp, dried broken pieces of duck gizzard, broken pieces of water bamboo, etc., are delicious and fresh.
10, kai yang mixed noodles with scallion oil
In order to cook fragrant scallion oil and burnt kai yang, mix them with noodles to eat. Stir-fried shallots and fresh kai yang to make them fragrant. A bowl of good mixed noodles is in hand, and if there are some delicious side dishes on the table, it will be a great enjoyment of life!
1 1, yellow on both sides
What kind of snack is "two sides yellow"? Many young people mistake it for a cake snack fried on both sides. In fact, it is a snack made by frying strips of noodles. Traditional two-sided yellow, there are two flavors, shrimp topping and shredded pork topping. Usually, we have two sides of yellow for dinner at a birthday party and sparerib noodles at noon.
12, crab shell yellow
In fact, the crab shell yellow is not related to the crab, and it is a shortcake made of fermented noodles and crispy oil. The cake is similar in color and shape to a cooked crab shell. The finished product is brownish yellow, crisp, loose and fragrant. In early Shanghai, most of the tea houses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, which sold crab shell yellow while cooking, but now there are fewer and fewer masters who can cook crab shell yellow.
13, tiger paw
The younger generation of Shanghainese are almost unheard of for "tiger claws". It is a very common snack in old Shanghai. The main ingredient is flour, which is shaped like a tiger's paw and then baked in a special utensil. Although the materials and methods are very common, it is golden in color, crisp and crisp, cheap and delicious, and old Shanghainese have a special liking for it.
14, glutinous rice steamed dumplings
There are practices in steamed dumplings all over the country. Shanghainese eat glutinous rice steamed dumplings with local flavor, stuffing made of glutinous rice and minced meat, add fresh mushrooms, pour some soy sauce on it, wrap it in leather, and if you eat it, your belly will rise a little. If you eat two for breakfast, you won't be hungry until noon.
15, hemp ball
Hemp ball is the most famous popular traditional spot in Shanghai. It first started in the Qing Dynasty and has been very popular in Shanghai for nearly 100 years. I like to eat hemp balls filled with bean paste. When I bite them down, glutinous rice chews with white sesame seeds on the outer layer. With a little bean paste, the sweetness is just right. Basically, as long as I pass by and see hemp balls, I will buy one!
16, Chongming Cake
Chongming Cake is one of the must-eat foods for Shanghainese during the Spring Festival every year. Chongming Cake, which is made as big as a small round table, needs to be eaten by the whole family. Chongming cake is not only delicious, but also represents reunion, happiness, happiness and sweetness. There are two kinds of Chongming cakes: hard cakes and muffins. The muffins are generally eaten cold, and the hard cakes are usually eaten after being heated. Sometimes they are steamed and heated, and sometimes they are made into fermented cake silk soup with some wine, which is delicious.
17, shredded pork soup rice cake
There are many kinds of rice cakes, but there is only one kind that Shanghai people are happy about, that is, long rice cakes, which are bought back, soaked in water, softened and cut into small pieces; Burn another pot of broth, add yellow sprouts or green vegetables, pick some shredded pork, and burn it with the rice cake until it is as white and tender as fat, which makes the appetite big.
18, spring rolls
Shanghai people's memory of spring rolls, or originated from street stalls with spring roll skins, when I was a child, I always helped my mother separate them one by one, then mixed the stuffing, wrapped them up, and fried them until they were golden and crisp, which was delicious.
19, babao rice
Babao rice is also one of the famous snacks in Shanghai. Eight kinds of fillings are mixed with lard, knocked together with glutinous rice, and compacted. When you eat it, you steam it on the fire, and the delicious oil is left out. Although it is a little sweet, it is also a little greasy. However, isn't it the pursuit of this sweet and happy feeling during the New Year?
20, soybean milk (salty pulp)
When Shanghai people say soybean milk, they actually mean salty pulp. Salty paste is the thickest kind of flower head in soybean milk. Generally, there will be fried dough sticks+mustard tuber+shrimp skin+chopped green onion+seaweed+fresh soy sauce+spicy oil in it. It is a solid bowl with steamed buns, and a breakfast is nutritious and delicious.