Xiaolongbao: Xiaolongbao refers to the famous traditional dim sum in Shanghai. It is made of pork as the main stuffing, and its dough is stiff. It is translucent, juicy and fragrant.
Fried bun: Fried bun is one of the special snacks in Shanghai, which is relatively greasy, with golden yellow outer layer, full of fresh juice and a little sweetness.
Shanghai glutinous rice ball: Shanghai glutinous rice ball, also known as "purple rice ball", is made of millet and glutinous rice (containing red dates or red bean paste), soft and glutinous, and a little sweet.
Fried shrimp: Fried shrimp is a new dish in Shanghai, which is creative in materials and frying process. Choose large shrimps, use a small amount of butter to make them quick and hot, and the entrance is crispy and juicy, and the fragrance is attractive.
Braised pork: Traditional Shanghai braised pork is divided into sweet taste and salty taste, and the method is basically the same: cook pork belly, blanch it to remove blood foam, cut it into several pieces, add seasoning, bring it to a boil, and slow fire until the surface of pork belly appears bright red.
Crab powder steamed buns: Crab powder steamed buns are one of Shanghai's specialties. It takes steamed buns as the main body and adds fresh crab roe and crab meat to the stuffing. Soft in taste, fragrant and delicious.
Besides, there are other classic cuisines in Shanghai, such as braised carp, mala Tang, cold rice noodles with sauce, etc. These cuisines are closely related to Shanghai's local culture, historical background and regional characteristics.