What are the specialties of Jiangsu and Shanghai?

Jiangsu: Biluochun tea

One of China's top ten famous tea, commonly known as "scared people incense". Kangxi's southern tour passed through Suzhou, tasting tea greatly appreciated. Therefore, the tea is harvested from the Qingming and Guyu seasons, was given the name "Bi Luochun", and listed as tribute.

Brewing method: take a few tea leaves, sprinkle into warm water, the white hair will slowly dissolve, the tea leaves sink, then the bottom of the cup a turquoise, but the water is still tasteless, the water will be poured off about two thirds, and then rushed to the boiling water, the tea leaves all unfolded, the water is light green, like jade, the tea flavor flavor mellow.

Cai Zhi Zhai candy

Su-style candy is renowned in China, there are Ming goods, fried goods, soft candy, special flavors of four categories of more than 150 varieties, such as pine nuts candy, dumplings candy, peanut candy, three-color pine nuts soft candy, crispy pine nuts candy, pine nuts, southern jujube sugar, etc., which Cai Zhi Zhai exclusive production of the zongzong candy is the most famous.

Song brocade

"Brocade" is a kind of high-level silk fabrics, Suzhou produced Song brocade and Nanjing's brocade, Sichuan brocade and known as "China's three famous brocades". Its weaving process is sophisticated, the warp has a face and bottom of the warp two weight, it is also known as "heavy brocade".

Song brocade is characterized by exquisite patterns, elegant colors, flat and straight, antique, often used in framing valuable paintings and calligraphy, high-level gift boxes, but also to make special clothing and lace.

Suzhou preserves

Suzhou history of making preserves can be traced back to the era of the Three Kingdoms, the Qing Dynasty is the heyday of the preserves in Suzhou, which is most famous for "Zhang Xiangfeng", which has always been "court food". There are more than 160 kinds of candied fruits, and the most famous ones are golden jujube, creamy plum, golden kumquat, white sugar prune, and nine kinds of Chenpi.

Su-style plum flavor is sweet with acid, mouth with a grain, crisp and refreshing, and a long aftertaste, the most popular among travelers.

Su orange cake and kumquat cake made of Dongting mandarin oranges are rich in orange flavor, sweet and refreshing, and have the function of appetizing and energizing.

Su Embroidery

The history of Su Embroidery can be traced back to the Spring and Autumn Period more than 2,600 years ago, and Su Embroidery is known as one of the "Four Famous Embroideries of China" along with Hunan Embroidery, Sichuan Shu Embroidery, and Guangdong Cantonese Embroidery.

The themes of Suzhou embroidery are mainly figures, landscapes, flowers, birds and animals, and there are embroidery tablets, albums, screens, screens and so on. After the founding of New China, Suzhou artists successfully created double-sided embroidery, whose masterpiece is "double-sided cat".

Taicang Meat Loaf

Taicang Meat Loaf has slender fibers, soft quality, golden color, delicious taste, and melts in the mouth. It is fresh pork buttock tip as the basic raw material, by cutting strips, boiled pine, fried pine, rubbing pine made of 4 processes. Meat floss is resistant to storage, generally 3-4 months without deterioration, vacuum sealing can be kept for more than a year.

Taihu Silver Fish

Spring and Autumn and Warring States period, Taihu Lake is rich in silver fish. During the Kangxi period of the Qing Dynasty, silverfish was listed as a tribute, and was called the three treasures of Lake Taihu together with crabs and white shrimps. Silverfish is shaped like a jade hairpin, color like ivory, cartilage without scales, tender meat, delicious flavor, rich in nutrients, containing protein, fat, iron, riboflavin, calcium, phosphorus and other ingredients. Japanese people call it "fish ginseng". Silverfish can be stir-fried, deep-fried, steamed and made into soup. Silverfish scrambled eggs, silverfish blanch soup, silverfish balls, hibiscus silverfish, etc. are famous dishes in the Soviet cuisine.

Peach Blossom Woodcut New Year's Paintings

Suzhou Peach Blossom Woodcut New Year's Paintings, Tianjin Yang Liuqing Woodcut New Year's Paintings and Shandong Weifang Yangjiabu New Year's Paintings and known as "China's three major woodcut New Year's Paintings".

The Peach Blossom Wood New Year Painting began in the late Ming Dynasty, with a history of more than 350 years, and the earliest workshop was on the street of Peach Blossom Wood in Suzhou, which gave it its name. It flourished during the Yongzheng and Qianlong periods of the Qing Dynasty, and was known as the "Southern Peach and Northern Willow" together with Yang Liuqing New Year Painting.

The form and content of these paintings reflect folk life and are rich in decoration. Its strong national style was also favored by foreigners, such as the Japanese ukiyo-e, which was influenced by Taohuayu New Year's Paintings. Suzhou Embroidery

The history of Suzhou embroidery can be traced back to the Spring and Autumn Period more than 2,600 years ago, and it is known as one of the "Four Famous Embroideries of China" along with Hunan Hunan Embroidery, Sichuan Shu Embroidery, and Guangdong Cantonese Embroidery.

Taicang Meat Loaf

Taihu Silver Fish

Spring and Autumn and Warring States period, Taihu Lake is rich in silver fish. During the Kangxi period of the Qing Dynasty, silverfish was listed as a tribute, and was called the three treasures of Lake Taihu together with crabs and white shrimps. Silverfish shaped like a jade hairpin, color like ivory, cartilage without scales, tender meat, delicious flavor, rich in nutrients, containing protein, fat, iron, riboflavin, calcium, phosphorus and other ingredients. Japanese people call it "fish ginseng". Silverfish can be stir-fried, deep-fried, steamed and made into soup. Silverfish scrambled eggs, silverfish blanch soup, silverfish balls, hibiscus silverfish, etc. are famous dishes in the Soviet cuisine. Shanghai: Shanghai's various food streets are quite popular with tourists from all over the world, including the famous Yunnan Road Food Street, Huanghe Road Snack Street, Zhapu Road Food Street, Wujiang Road Food Street, Tianyaoqiao Road Food Street, Xianxia Road Leisure Snack Street and so on.

With the increasingly close links between Shanghai and neighboring regions, in the 318 National Highway leading to Jiangsu and Zhejiang provinces, the rise of a 4-kilometer-long "seafood street", Jin Yue fishing village, Yun Du Seafood City, daily fishing port and other different levels of consumption of restaurants and hotels, every day attracting customers from all walks of life.

Yunnan Road: Shanghai people go to the "restaurant" to go to the most Yunnan Road. Not only Chang'an Dumpling House, Jinling Restaurant, three and the building restaurant, the old Zhengxing restaurant and other increasingly prosperous, and the mouth of the street under the street also began to set up stalls to supply the late-night snacks, becoming Shanghai's famous food street. The most famous restaurants on Yunnan Road are Peking Duck and Xiao Jinling Salt Water Duck. There are also "Fresh Come" pork ribs and rice cake, "Little Shaoxing" chicken, "Nanxiang" steamed dumplings, Tianjin buns, Shandong dumplings, "Old Sichuan" hot pot and so on. Sichuan" hot pot, etc., of course, the most people are "attached" to the "Xinjiang roast lamb", far away from the smell of lamb, 2 yuan to buy a string, so you leave the Yunnan Road are a little reluctant to part with. So some people jokingly say: "Step into Yunnan Road, mouth, mouth, drooling countless".

Transportation: 220, 575, 781, 782, 783 Huaihai East Road Terminal, via Yunnan Road in Yan'an East Road stops 01, 127, 202, 775, 980 Road, Tunnel three, five, six lines. There are 42, 123, 126, 503, 926 (eastward) with stops on East Jinling Road, and 42, 126, 920, 926 (westward) with stops on East Huaihai Road.

Huanghe Road: Turning in from Nanjing Road, you'll feel like you've entered a forested road, with tall and dense restaurant signboards beckoning to you. You've entered a supermarket of raw and affordable food.

Transportation: People's Park Station on Subway Line 2, People's Square Station or Xinzha Road Station on Subway Line 1, Huanghe Road Terminal on Line 136, Beijing West Road Terminal on Line 210, and Nanjing West Road via Huanghe Road with stops on Line 20, Line 37, and Line 921, and on Beijing West Road with stops on Line 15, Line 21, Line 64, Line 801, and Line 939.

Zhapu Road: Hongkou's famous food street, adjacent to the municipal commercial street of Sichuan North Road, where a collection of restaurants and pubs with specialties from all over the world, is the first choice of Shanghai's middle class for banquets and parties.

Transportation: No. 100, 848 Zhapu Road Terminal, No. 63, 563 Wusong Road Terminal, No. 61 Tiantong Road Terminal, via Zhapu Road, and No. 6, 13, 14, 17, 25, 147, 220, 223, 510, 922 on Haining Road. On Tiantong Road there are 19, 65, 928.

Small Yang Shengjian on Wujiang Road

To put it roughly, there are hundreds of Shengjian and Steamed Buns stores on the Shanghai Tangshan Beach, much more spectacular than the STARBUCKS coffee shop. Even listen to friends in Shanghai told such a paragraph, "Ara waiting for a lover more than five minutes, we have to send a few words of complaint, but wait for the raw pan-fried buns on no problem." You can see how important this little shengjian is to Shanghainese people. Xiao Yang Shengjian is a 7-year history of Shengjian store, a large soup is a feature, each one is like a baby's fist so big, golden, skin as thin as paper, but thin but not broken, do not stick to each other, the meat is made of chopped pork, plus soy sauce, onion and ginger, pepper, sesame oil modulation into.

Address: No. 54, No. 60 Wujiang Road

The nine-mouth fish at the typhoon shelter

The typhoon shelter makes authentic Hong Kong-style dim sum, and the nine-mouth fish is a kind of marine fish, known as "bean curd fish" to the Chaoshanese, with a special "shape" that resembles a large loach. A large loach, the meat is a little grayish-white, and soft, less bone, with chopsticks, you have to be careful, a little force, can be "split". Deep-fried with flour drag, beautiful shape, golden color, taste salty, fresh, fragrant, tender texture, pick up a piece to the mouth, soup and meat sucked full of oil and water, tender and smooth like tofu. But now there are too many "Daxing" shelters out there, eat nine belly fish must recognize the authentic six.

Address: 175 Changle Road

Golden Magnolia Plaza, No. 1 Dapu Road

No. 1333 West Nanjing Road

First Yaohan, No. 501 Zhangyang Road

International Commercial Mansion, No. 358 Haining Road

No. 1258 Wuzhong Road (at the intersection of Hechuan)

Potstickers from the four seas of the wandering dragons

Pot stickers are the specialty of Four Seas Dragon, and they look rather anti-conventional, in the shape of strips, long and flat, at first glance they look a bit like Beijing's corseted hot pots, but also feel more like Japanese steamed dumplings. Eating such a pot sticker feels more special, not as greasy as the local pot sticker, the flavor is good.

Address: No. 121 Longchuan Road

No. 456 East Tianlin Road

No. 670 Maotai Road

Crab Shells Yellow

Crispies made of fermented flour and oil with filling. The color and shape of the cake is similar to that of a boiled crab shell. The finished product is brownish-yellow in color, and is crispy, fluffy and fragrant. In the early days of Shanghai, all the teahouses, tiger stove (water franchise) store, most of them have a vertical baking tank and a flat bottom frying pan stove, while doing and selling two small snacks - crab shells yellow and fried buns.

Crab shell yellow crispy, fried buns tender, loved by tea guests. the late 1930s, the emergence of a single sale of these two varieties of professional stores, such as Huang Jia Sha, Dapu Chun, Wu Yuan, etc., famous for a while.

Jujube mud cake

It is a noodle dish made of crispy dough, stuffed with black jujube mud and deep-fried. It is golden in color, small and delicate, with a fluffy crust and sweet and tasty filling, and is popular among Hong Kong and Macao compatriots as well as Japanese tourists.

Shengjian Steamed Buns

Shanghai calls buns steamed buns, therefore, shengjian steamed buns are actually shengjian buns. With half-fermented bread filling, emissions pan, frying with oil, spray water a number of times that is cooked. The bottom of the color golden, hard and crispy, steamed body white, soft and loose, tender meat filling slightly with marinade, bite and chew and sesame or scallion flavor. It's a good idea to eat it hot.

Shengjian steamed buns originally for the teahouse, the tiger stove (water store) varieties. Filled with fresh pork and jelly-based. 1930s, the Shanghai catering industry, there is a professional store fried buns, filled with chicken, shrimp and other varieties.

Steaming and mixing cold noodles

The noodles are first steamed and then boiled, then cooled with cold air, and then seasoned and mixed. Cold noodles have always been a popular summer product in Shanghai's food market, but before and after 1937, they were boiled and then cooled with cold water, and after 1949, the health department banned the sale of cold noodles because they were cooled with raw water.

In 1952, the four Ru Chun dim sum store to take the noodles first steamed and then boiled, and then cooled with cold air cooling method of processing cold noodles, was successful. Not only meet the hygiene requirements, and processed noodles hard tough and smooth, by the majority of customers welcome.

Yangchun noodles

Also known as light noodles. Folk custom called the lunar month of October for the small Yangchun, Shanghai market cryptic to ten for Yangchun. In the past, the noodles were sold for 10 cents per bowl, so they were called Yangchun noodles. Noodles with onion oil, also known as noodles with seaweed and onion oil. It is made with boiled onion oil and burnt seaweed (called kai yang in Shanghainese), which is mixed with boiled noodles.

The noodles are tough, sticky and smooth, the seaweed is soft and tasty, and the scallion oil is rich and fragrant.

After 1945, a vendor surnamed Chen in Chenghuangmiao boiled scallion oil in the same way as he did in his hometown in the north of Jiangsu Province and used it to mix the noodles. The aroma of green onion was so rich and distinctive that it became very popular and has been passed down to this day. It is now a specialty of Hubin Dim Sum Shop. Wine-stuffed dumplings stuffed with fruits

The dumplings are stuffed with fruits, rolled with glutinous rice flour and boiled with wine-stuffed dumplings. The wine is rich in flavor and sweetness, and the dumplings are glutinous with a sweet filling.

Rolling Sand Dumplings

The glutinous rice dumplings are boiled and then rolled in a layer of dried adzuki bean powder. At the end of the Qing Dynasty, Lei Crone, who lived near the Three-Pai Lou in Shanghai, made her living by selling soup dumplings at a stall. In order to do more business, she tried to make up for the inconvenience of storing and carrying the dumplings. At first, she rolled the surface of the dumplings with a layer of dry glutinous rice powder, and then tried to make all kinds of dry powder, the results of the use of adzuki bean powder is very good, very popular with diners.

Lard fruit muffins

Mixed with glutinous rice, round-grained rice, ground into powder, plus red beans, fruit and other steamed. It is the seasonal rice food for the old year's twilight and new year's spring. The cake is fluffy and sweet, glutinous but not sticky, with a variety of flavors of nuts.

Oil blanch pork ribs rice cakes

Pork ribs with small, thin rice cakes, blanch in oil, boiled and made. The snack in Shanghai, there are two systems, respectively, to the Shuguang Hotel (formerly known as the small Changzhou, known as the king of pork ribs) and fresh to come to the confectionery store as a representative of the two are famous for the operation of the pork ribs and rice cakes, but the production method is different, the taste is very different, each with their own special features, in the early 1930s in Shanghai famous.

Cat's ears with fresh meat

Traditionally, cat's ears are made with cold water and noodles into cat's ear-shaped lumps, with diced chicken and meat as toppings, and served with soup. Shanghai Qiaojiajie's cat ears unique, with a hand □ skin, wrapped in meat or bean paste, oil blanch, the flavor is special.

Bad snails

Selected medium-sized snails, with the modulation of the old lees as the main seasoning, cooking. The meat of the snail is tender and tough, and the flavor of the dregs is overflowing, and the marinade is thick and mellow, and the meat and marinade are more delicious when eaten together.

Gaoqiao Muffins

Made of fine white flour, cooked lard, sugar, red beans and cinnamon, they are sweet and fat, crispy and refreshing, and are one of the four famous snacks of Gaoqiao (muffins, muffins, thin crisps, and pinches of pastry). It's a specialty of Gaoqiao Foodstuffs Factory at Ruijin Road, Huaihai Middle Road.

City God Temple pear paste sugar

Legend has a history of more than 1300 years. more than 100 years ago, Shanghai City God Temple opened a fruit paste sugar store, due to the owners of the good management, so that the City God Temple pear paste sugar famous in China and abroad. This sugar is divided into healing pear paste sugar and colorful pear paste sugar two categories. The therapeutic pear paste sugar has the effect of relieving cough and asthma, generating fluid and appetizing.

It is made of almonds, tangerine root, poria, half-summer, winter flower, fore-beard, tangerine red and other medicinal herbs and sugar, which are refined by decocting. The colorful pear paste sugar is made of Chinese herbs such as sand nut, hawthorn, clove, Buddha's hand, wood incense, etc. together with white sugar. It is now sold exclusively by Shanghai Pear Paste Sugar Shop in Yuyuan Mall.

Creamy Five-Spice Beans

Creamy Five-Spice Beans are made from local green broad beans, accompanied by fennel, cinnamon, salt, sugar, flavorings, cream and other condiments. It is characterized by a slightly sweet, mellow and tasty taste, glossy color, long aftertaste and appetizing.

Monkey Silver Fish

Fengjing Ding Shou (枫泾丁蹄)

十四种上海经典传统风味小吃

城隍庙梨膏糖

阳春面

蒸拌冷面

蟹壳黄

海棠糕

条头糕薄荷糕

开洋葱油拌面

Shanghai Specialties:

Shanghai ink stone carving