Shanghai People's Square Food Raiders
Shanghai leisha garden
Shayuan is one of the famous scenic spots in Shanghai with a history of more than 70 years. According to legend, at the end of Qing Dynasty, there was an old lady named Lei in Sanpailou, Shanghai. In order to make jiaozi easy to store and carry, she pioneered the method of rolling white flour on the surface of cooked jiaozi. In order to commemorate her, later generations named jiaozi as a sand ball. The sand-grinding meatballs operated by Qiaojiazha Dim Sum Shop are made by cooking red beans in Dahongpao, Chongming County, grinding them into sand and then drying them into purple powder. Then, the glutinous rice dumplings with fresh meat, bean paste, sesame seeds and other fillings are cooked, drained and rolled with a layer of bean paste powder. This kind of jiaozi is bright in color, rich in fragrance, rich in red bean flavor when eaten hot, soft, waxy and refreshing, and easy to carry, which has always been popular with tourists.
Ribs rice cake
The ribs are crisp outside and tender inside, the rice cake is fragrant and delicious, and the juice is thick and colorful. Snacks that Shanghai people like to eat.
Rib rice cake is an economical and unique snack in Shanghai, which has a history of more than 50 years. There are two kinds of famous ribs rice cakes in Shanghai, "Little Changzhou" and "Rare". "Little Changzhou" ribs rice cake is made from pig spines in Changzhou and Wuxi. After pickling with soy sauce, put it into an oil pan filled with soy sauce, oil, sugar, minced onion and ginger, wine, etc. Take it out when the color is purple, the meat is fresh and tender, and the taste is rich. At the same time, after Songjiang rice is cooked, put it in a stone mortar and beat it repeatedly with a hammer. Beat until the rice is not whole, take it out, cut 20 pieces every 500 grams, each piece is wrapped with a small piece of blanched pork ribs, and then put it in a soy sauce pot to cook. When eating, sprinkle with spiced powder, which not only has the rich fragrance of ribs, but also has the soft glutinous crisp of rice cakes, which is very delicious.
Sam Sun Xiao wonton
It seems that Shanghainese are very clear about the size of wonton. Shanghai Sanxian wonton is also different from Wuxi Sanxian wonton. Wonton stuffing is not made of fresh meat, Kaiyang and mustard tuber, but pure meat. The so-called three delicacies are all in the soup, and the shredded eggs, shrimp skin and laver bring out fresh meat wrapped in thin bags, which tastes salty and smooth.
The secret of delicacy: the soup is hot and thin as yarn, and the three fresh ingredients are in place. Slip into your stomach.
Tofu noodle soup
Dry and wet alternate, which is the usual way of eating in Shanghai. Wet spot tofu noodle soup is a reserved program. Although it looks a little clear as water, it is a perfect match for greasy snacks such as frying. Moreover, it is also a pleasure to watch its firing process: the soup in the pot is tumbling, and the iron wire powder in the iron wire spoon is cooked, smelling the taste and the aroma is overflowing.
Delicious secret: the soup is clear enough and the taste is fresh enough. Oil tofu, vermicelli and Venetian bag, plus double files, make sure your eyebrows are fresh.
Fried steamed bread
Shanghai calls steamed buns steamed buns, so fried steamed buns are real fried steamed buns. Fried steamed bread can be said to be a native of Shanghai dim sum, which is said to have a history of hundreds of years.
Semi-fermented flour is used for frying. Fresh meat and jelly have been reported. They are fried in rows in the pan. During frying, cold water should be poured several times. Finally sprinkle with chopped green onion and sesame seeds, and you're done. 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 teahouses and tiger stoves (boiled water shops). The stuffing is mainly fresh pork with jelly. After 1930s, the catering industry in Shanghai launched a specialty store of raw-fried steamed bread, in which chicken, shrimp and other varieties were added to the stuffing.
Delicious: the bottom of the pot is crisp and the skin is thin and the meat is fragrant. Bite it, the gravy is wrapped in meat, oil, onions and sesame seeds, and it tastes first-class.