1, Crab Shell Yellow
Crab Shell Yellow is named for its round shape and yellow color like a crab shell. Crab shells are made of shortening and fermented flour, first made into a flat round cake, dipped in a layer of sesame seeds, baked on the oven wall and become. This cake is savory, salty and sweet, and the skin is crispy. Someone wrote a poem to praise it "before seeing the cake family first heard the fragrance, the entrance to the crispy skin have to go down". Crab shell yellow filling has two kinds of salty and sweet. The savory ones have green onion oil, fresh meat, crabmeat, shrimp, etc. The sweet ones have varieties such as white sugar, rose, bean paste and date paste. The product is best made by Wuwan Bakery at Weihaiwei intersection on Shimen 1st Road in Shanghai.
2, ribs rice cake
Ribs rice cake is an affordable, unique flavor of Shanghai snacks, has more than 50 years of history. There are two famous rice cakes with ribs in Shanghai - "Xiao Changzhou" and "Fresh Come". "Small Changzhou" spare ribs rice cake selection of Changzhou, Wuxi and other places of pork spine meat, marinated in soy sauce, and then into the soy sauce, oil, sugar, onion and ginger, wine and other mixed frying pan blanch, blanch until the color is purple-red, tender meat, flavor and aroma of the time to take out. At the same time, the Songjiang rice boiled, placed in a stone mortar with a hammer repeatedly whacked, to be whacked to the rice has no whole grain removed, every 500 grams cut 20 roots, each root wrapped in a small piece of blanch already blanched ribs, and then blanch into the soy sauce pot, eat, sprinkled with five-spice powder, both the strong aroma of pork ribs, but also rice cakes soft and crispy, very delicious; "Fresh to come! "of ribs rice cake is the flour, diamond powder, five-spice powder, eggs together into a dip wrapped in the surface of the ribs, blanch in oil. This ribs golden color, crispy surface, tender meat. At the same time, the Songjiang rice and red soy sauce, pork ribs together with sweet noodle sauce, topped with chili sauce can be. The dish is sticky and fragrant with a slightly sweet and spicy flavor, and it is fresh and tender. Shanghai's Shuguang Restaurant's "small Changzhou" pork ribs rice cake, "Fresh Come" confectionery made of pork ribs rice cake is the most distinctive.
3, chicken pan-fried steamed bread
Chicken pan-fried steamed bread is a Shanghai specialty snack. This snack is to fermented white flour for the skin, with cooked chicken breast meat, pork sandwich meat and meat jelly with sesame oil and other seasonings into the filling. The tips of the buns are dipped in green onions and sesame seeds, brushed with vegetarian oil, and fried in a frying pan. The product is full of form, the upper half of the yellow sesame and green onion, soft and appetizing. The bottom half is crispy and delicious, with heavy filling and juicy, the more you eat it, the more flavorful it is. This snack to the Shanghai Wang Jia Sha Dim Sum Shop production of the best.
4, bad snails
Shanghai bad snails is a famous specialty snack. This snack is a big fat, thick meat head of the Anhui Tunxi production of longan snails as raw materials, into the store first with water for two days, so that it spit clean sediment, and then into the pot, plus fennel, cinnamon, etc. Cook for a long time. Finally, the snails will be put on the aged lees, and then spoiled. This kind of bad snail is brownish-gray in color, with tender meat, mellow juice, and delicious taste in the mouth, which is very popular. This food is Shanghai Wu Wei Zhai dim sum store and fresh to come to the dim sum store's famous special flavor snacks.
5, small shaoxing chicken congee
Small shaoxing chicken congee store chicken congee is an authentic Shanghai flavor snacks. The store was founded by a Shaoxing people in 1947, because the founder and the main operation of the master are Shaoxing people, here is the formation of a small Shaoxing people world, so people give it the name "small Shaoxing chicken congee store". Little Shaoxing chicken congee is a snack with chicken soup boiled in the original juice of the terrier rice porridge, with chicken and a variety of ingredients. Eat chicken congee, the cooked chicken cut into 3 cm long 0.6 cm wide pieces, plate, chicken congee into the bowl, plus green onions, ginger and chicken oil, together on the table. At this time, the chicken porridge yellow with green, chicken meat color white bright, pleasing to the eye, appetite. When tasting, the chicken porridge is sticky and slippery, fresh and flavorful, the chicken meat is tender and refreshing, rich in nutrients, the more you eat, the more fragrant. This food in Shanghai small Shaoxing chicken congee store business.
6, Nanxiang small steamed buns
Nanxiang small steamed buns, also known as Nanxiang small steamed buns, Nanxiang Town, a suburb of Shanghai, is a traditional snack, has more than 100 years of history. The product is known for its thin skin, filling, heavy brine, and fresh flavor, and is one of the flavorful snacks welcomed by customers at home and abroad. Nanxiang small steamed buns are filled with sandwich leg meat made into meat sauce, without adding onions and garlic, only a little ginger and meat jelly, salt, soy sauce, sugar and water modification. The skin of the steamed buns is made of unfermented fine flour, 50 grams of flour can be wrapped 8, 100 grams of a cage drawer. Steamed steamed buns, small and exquisite, like a pagoda, was translucent strong, crystalline yellow, a bite of a package of soup, full of mouth, taste delicious. If you eat with ginger, vinegar, with a bowl of egg soup, the flavor is even better. Nanxiang small steamed buns filling can also change with the seasonal changes. In early summer, shrimp is added, and in fall, crab meat, crab roe and crab oil are added. Nanxiang steamed buns in Yuyuan Shopping Center is one of the famous flavorful snacks in Yuyuan Shopping Center.
7, open onion oil noodles
Open onion oil noodles is a famous snack in Shanghai. Open onion oil noodle system is very delicate, it will first cut the white onion into inch segments, put the warm oil pot frying (with this method of boiling good onion oil color deep red with yellow, green onion aroma is rich, can increase the appetite of the smell). Then the onion oil with has been fried in vegetarian oil, wine sugar soaked Kai Yang, that is, into the open onion oil. Cook the noodles, drain the soup, and mix it with the Kai Onion Oil to make Kai Onion Oil Noodles. This kind of noodles look bright color, eat the lubrication and crisp, shrimp flavor fragrance, green onion aroma, rich in nutrition, very popular. Open Onion Oil Noodle is the special snack of Shanghai Hubin Dim Sum Shop and one of the famous snacks of City God Temple.
8, Vegetable Bun
Vegetable Bun is the specialty snack of Shanghai Spring Breeze Pine Moon House Vegetarian Restaurant. The store has a history of more than 70 years, it is a blend of Beijing, Suzhou, Yang Gang flavor in one, but also the local flavor of the Shanghai Vegetarian Restaurant. The restaurant's Vegetarian Assorted Vegetables, Fried Mushrooms, Lohan Zhai, Mushroom Pot Soup, Fried Crabmeat, Gluten Noodles and other dishes are famous in Shanghai, especially the restaurant's Vegetarian Vegetable Buns, which are famous and very popular. Vegetable buns are made of fine white flour as the skin, and the filling is made of green vegetables, gluten, mushrooms, asparagus, five-spice dried tofu chopped with sesame oil, sugar and other condiments. After the package of vegetables steamed in a cage, the skin is white and fluffy, and the filling is green in green, bright and pleasant, a cage will be full of room aroma, the taste is beautiful and refreshing, and more than one does not get tired of eating, never get tired of eating. This snack can be tasted in the Yuyuan Shopping Center in Shanghai, the spring breeze of the Songyue Building Vegetarian Restaurant.
9, oil blanch steamed bread
Oil blanch steamed bread is a century-old store in Shanghai, date Shen Dacheng dim sum store to produce the special flavor snacks. The store's oil blanch steamed buns Bozai the long: steamed buns skin method taken from the Nanxiang small steamed buns, rolled out with fine powder without fermentation, filling method taken from the Huaiyang fine point of the soup, the meat filling plus bone broth to beat well, seasoned with onions, ginger, garlic and other condiments; blanch frying and the use of blanch frying skills similar to the date of the date of the pancake after such careful processing produced out of the steamed buns, small and exquisite shape, skin was golden, beautiful color, crisp in the mouth! The meat filling is tender, a bite of soup overflowing, fat but not greasy. After eating the teeth and cheeks, mouth full of fluids, if eaten while hot, it will be more aftertaste.
10, sand round
Sand round is one of the famous flavor of Shanghai Qiaojiajie Dim Sum Shop, has a history of more than 70 years. Legend has it that at the end of the Qing Dynasty, there was an old lady surnamed Lei in the area of Sanpailou, Shanghai, who created the method of rolling white powder on the surface of boiled dumplings in order to make the dumplings easy to store and carry, and in order to commemorate her, the descendants named this kind of dumplings "Beating Sand Dumplings". Qiao Jiajiajie Dim Sum Shop operates the ring sand round is Chongming County red beans boiled and ground into sand, after drying into purple powder, and then, wrapped in fresh meat or bean paste, sesame and other fillings of glutinous rice dumplings cooked, drained, rolled on a layer of bean paste powder. This kind of soup dumplings, colorful and fragrant, hot food has a strong red bean flavor, and soft and crisp, easy to carry, has been very popular among tourists.
Shanghai in addition to the thick oil sauce red local food and drink, in fact, the most proud of Ala Shanghainese people should be Shanghai's various kinds of dim sum. Whether it's the city's Four Diamonds, pickles and rice, or the pigeon egg dumplings and eyebrow crisps served to Sihanouk in the Green Lantern Gallery, they are all top-notch delicacies. Scour the corners of the small snacks, slowly savor, delicious from a small place ......
Shengjian Steamed Buns
Shanghai calls buns steamed buns, therefore, shengjian steamed buns are actually shengjian baozi. Shengjian Steamed Buns can be said to be a native Shanghainese confection, and are said to have a history of hundreds of years.
The pan-fried buns are made of semi-fermented flour with fresh meat and meat jelly, and are placed in a row in a pan to be fried in oil, with several showers of cool water during the frying process, and finally sprinkled with chopped green onions and sesame seeds. The bottom color is golden, hard and crispy, the bun is white, soft and loose, the meat is tender with a little marinade, and when you bite and chew, there is also the aroma of sesame seeds or green onions. It is best eaten hot out of the pan. Shengjian steamed buns were originally sold in teahouses and tigers' stoves (watering holes). Filled with fresh pork and jelly-based. 1930s, the Shanghai catering industry, there is a professional store fried buns, filling color also increased chicken, shrimp and other varieties.
The secret of deliciousness: crispy bottom, thin skin and fragrant meat. One bite, the gravy wrapped in meat, oil, green onion and sesame aroma spewed out, the flavor of the first class.
Location:
Fei Long Shengjian, 1345 North Sichuan Road
Da Ku Chun, 612 Middle Henan Road
Feng Yu Shengjian, a chain of stores in all districts of Shanghai
Siao Yang Shengjian, Wujiang Road Food Street
Nanxiang Xiaolongbao
Nanxiang Xiaolongbao is famous all over the world, and it has been in the history of a hundred years. The first name "Nanxiang big meat steamed buns", later called "Nanxiang big steamed buns", then called "Guyiyuan xiao long", now called "Nanxiang xiao long". The name "Nanxiang Xiaolong" is now called "Nanxiang Xiaolong". The big meat steamed buns adopt the method of "heavy filling and thin skin, and change the small to big", choosing fine white flour to roll into thin skin; and filling with fine meat without MSG, using chicken broth to cook the meat skin to take the jelly and mix it in to get its freshness, sprinkling a small amount of finely ground sesame seeds to get its aroma; and also according to the different festivals to take the crabmeat or spring bamboo, shrimp, and into the meat filling, folding fourteen tucks in each steamed bun, and making ten tucks with a couple of flour, and then making ten tucks with a couple of flour. Each bun is tucked fourteen times or more, and ten are made from one or two grams of flour, shaped like water chestnuts in a translucent form, and small and exquisite.
The secret of deliciousness: poke the skin, juice full of a dish for the best. Thin skin, fresh juice, tender meat, filling
Location:
Nanxiang Steamed Bun Shop No. 85 Yuyuan Road
Nanxiang Town, Jiading District
Sanxian small wontons
It seems as if Shanghainese people have a particularly clear division of the size of the wontons. Shanghai's sanshuang wontons are also different from Wuxi's sanshuang wontons. Instead of being stuffed with fresh meat, kai-yang, and squash, the wontons are filled with pure meat. The so-called "three fresh names" are all in the soup, shredded eggs, shrimp, seaweed, the three fresh meat wrapped in a thin skin, salty and smooth taste.
The secret of deliciousness: soup hot, thin skin like yarn, three fresh portions in place. Giggle and slip into your belly.
Location:
1409 Zhonghua Road, Dafuqi
Oil and tofu noodle soup
Dry point with wet point, this is the usual Shanghai people are accustomed to eat. And the oil and tofu noodle soup is one of the most popular dishes in Shanghai. Though it looks a bit watery, it's a perfect match for greasy snacks such as shengjian (pan-fried dumplings). And it's a treat to watch it being cooked: the pot of broth churns and cooks the thread flour in a wire-mesh spoon, and the aroma is overflowing when you smell it.
The secret of deliciousness: the broth is clear enough and the flavor is fresh enough. Add a double gear of oiled tofu, vermicelli and phyllo wraps, and you're guaranteed to drop your eyebrows in freshness.
Location:
Qiao Jiajiajie 289 South Xizang Road
Opening the noodle dish with onion oil
I remember that the noodle dish with onion oil was a childhood favorite of mine, and that my father used to whip up the family's lunches with the noodle dish in onion oil. The smell of sautéed scallions in a frying pan made me crave it. But the simpler something is, the harder it is to achieve perfection, and the same is true for the noodles with scallion oil. The noodles are served with a side of boiled scallion oil and roasted seaweed (known as kai yang in Shanghai).
The secret to the flavor is that the noodles are tough, the kai yang is tasty, and the scallion oil is fragrant. With a good bowl of noodles in hand, you won't look twice at the best side dishes on the table.
Location:
Luyang Village: 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
7.open the noodles served with soy sauce , sesane butter ,etc.of oil onion
8.plain green vegetable
8.plain green vegetable bun
9.the oil quick-boils the steamed bun
10.Hit the sand garden
10.