steamed buns are a famous snack in Shanghai, and Shanghainese call them steamed buns.

Not only do Shanghainese from other places have infinite tenderness in their eyes when they mention steamed buns, but foreigners also say that they must eat steamed buns when they come to Shanghai.

They are small, exquisite, wrinkled and neatly turned like petals, and the soft, smooth, thin and tough steamed stuffed bun skins are slightly transparent, and the stuffing can be seen vaguely.

The stuffing of steamed buns is a meat paste made of sandwich leg meat, which is made by sprinkling a little Jiang Mo without onion and garlic, and mixing with preserved meat jelly, salt, soy sauce, sugar and appropriate amount of water.

Steamed steamed buns are translucent, small and exquisite like pagodas, and each bite of a packet of soup tastes delicious.

There is a sequence for eating steamed buns: first, bite the skin into a small mouth, suck the soup dry, then dip it in red vinegar soaked with shredded ginger and put it in your mouth to taste it carefully.

When you gently bite the thin dough, the five senses are immediately captured by the delicious soup.

If you don't follow this procedure, the essence of steamed buns will pass you by when the soup flows away in an instant.

When you come to Shanghai in autumn and winter, you must try the crab powder cage. It feels delicious as if you had just chewed a big mouthful of tight crab meat.

You can clearly see that the black and white crab meat and golden crab roe are densely embedded in the meat stuffing by opening the dough of the steamed buns.

The famous places to eat steamed buns in Shanghai are Nanxiang Steamed Bread Shop, Jiajia Tangbao Shop and Wangjiasha Dim Sum Shop in Yuyuan Garden. Anyway, the quality of steamed buns in state-owned shops with time-honored brands is good.

fried steamed bread fried steamed bread is a special snack in Shanghai.

This snack is made of fermented refined white flour as the skin, and stuffed with minced pork, jelly with sesame oil and other seasonings.

Dip chopped green onion and sesame seeds into the tip of the wrapped steamed bread, brush the surface with plain oil, and fry it in an oil pan.

The product is full in shape, with sesame seeds from Huang Chengcheng and green chopped green onion in the upper part, which is soft and palatable.

the second half is crispy and delicious, with heavy stuffing and rich sauce flavor, which is more fragrant as you eat it.

Wang Jiasha Dim Sum Shop and Xiaoyang Fried Restaurant on Wujiang Road make great fried dishes.

Crab shell yellow Crab shell yellow is named because it is round and yellow like a crab shell.

First, make a flat round cake with pastry and yeast, and stick it on the wall of the oven to bake.

salty and sweet, crispy skin.

In the early days of Shanghai, most tea houses and tiger stoves (boiled water franchise stores) had a vertical drying oven and a frying pan stove, and they sold two snacks ―― crab shell yellow and fried steamed bread while cooking.

The crab shell is crispy and crispy, and the fried steamed bread is fresh and tender, which is very popular among tea drinkers.

There are two kinds of stuffing in crab shell yellow: salty and sweet.

The salty ones are scallion oil, fresh meat, crab powder, shrimp, etc., and the sweet ones are sugar, rose, red bean paste, jujube paste and other varieties.

This product is made by Wuwan Bakery at the intersection of ahava, Shimen 1st Road, Shanghai.

bean curd noodle soup with dry points and wet points is a common way of eating in Shanghai, while bean curd noodle soup with wet points is a reserved program.

although it looks a little clear and watery, it is a perfect match with snacks such as fried steamed buns and crab shell yellow or meat wrapped in venetian blinds.

It's also a pleasure to watch the cooking process while waiting. The soup in the pot is tumbling, and the old aunt puts a handful of semi-cooked glittering and translucent fine vermicelli in the barbed wire spoon, scalds it for a few seconds, then puts it into the soup bowl, and then quickly scoops up a bowl of original juice and fresh soup, in which several pieces of soft-boiled tofu fruit float.

It looks fresh and elegant, and smells fragrant. There is nothing that Shanghai girls don't like to eat.

General street snack bars are available, but the products produced by state-owned old shops such as Qiaojiazha and Wangjiasha taste better.

Big wonton with vegetables and meat. Shanghai's big wonton can probably be regarded as one of the few flashy things in the Shili foreign market. It's not as exquisite and delicate as people usually think. It's all skin with no stuffing, but thick skin and full head.

Shanghainese usually eat meat-stuffed vegetables and three-fresh-stuffed vegetables. The meat-stuffed vegetables are generally made of shepherd's purse, which is unique in Jianggradually area. After being scalded and softened, it is squeezed out and finely chopped, and the color is green and green, which is very pleasing to the eye.

meat should be made of three layers of meat, and it can't be chopped with a knife by a machine.

Shanghai's old aunts and grandmothers usually hold two sharp knives, and the left and right bow-openers lift the knives forcefully, coupled with the banging sound of the chopping board, which makes the wonton look very festive.

After the wonton is cooked, it is fished out and put in a big sea bowl, with a little green and red in the translucent skin.

Authentic wonton soup is actually a bowl of boiled water, with a little pork, fresh soy sauce, spicy oil or chopped green onion, which sets off the full and thick flavor of big wonton.

Shanghai's big wonton with vegetables and meat is not expensive. Generally, you can eat a solid, fragrant and sweet bowl for three to five yuan.

The wonton in Wanshouzhai, a famous old shop located on Shanyin Road, has always been praised.

kai yang noodles with scallion oil kai yang noodles with scallion oil is a famous snack in Shanghai. Although the preparation method is simple, it is not easy to master the essentials.

First, cut the shallots into sections, put them in a warm oil pan, and slowly fry the fragrant shallots. Then, put the dried seaweed (Shanghainese called kai yang) and a small amount of light soy sauce in the bowl, and mix them with the freshly cooked hot noodles quickly.

Noodles are tough, kai yang is delicious, and the onion smells delicious. Shanghainese often say that even if there is a good bowl of mixed noodles in hand, you won't look at it again.

Noodles with Scallion Oil in kai yang Shanghainese, from snacks to big ones, have deep feelings, and their Jianghu status is comparable to that of Zhajiang Noodles in Beijing.

Vegetarian bag Vegetarian bag is a special snack of the Spring Breeze Songyuelou Vegetarian Restaurant in Yu Garden.

This vegetarian steamed stuffed bun is made of extremely exquisite materials, with refined white flour as the skin and chopped green vegetables, gluten, mushrooms, winter bamboo shoots and spiced bean curd as the stuffing, with sesame oil, sugar and other condiments.

after the wrapped vegetarian dishes are steamed in a cage, the skin is white and soft, and the stuffing is green and green, which is bright and pleasing to the eye. When the cage is opened, the room is full of fragrance, and it tastes delicious and slightly sweet.

the most peculiar thing is that the stuffing is still green after being cooled and reheated, which is a secret of business.

Snail in Shanghai is a famous snack with special flavor.

This kind of snack is made from a big, fat, thick-fleshed longan snail produced in Tunxi, Anhui Province. After entering the store, it is raised with clear water for two days to make it spit out the sediment, and then it is put into a pot and boiled with fennel and cinnamon for a long time.

finally, put the cooked snail on the aged fragrant grains and make it.

This bad snail is brownish gray, fresh and tender in meat, mellow in juice and delicious in mouth, which is very popular.

This food is a famous specialty snack in Shanghai Wuweizhai Dim Sum Restaurant and Xiandelai Dim Sum Restaurant.

ribs rice cake ribs rice cake is an economical and unique snack in Shanghai, which has a history of more than 51 years.

There are two famous ribs rice cakes in Shanghai-"Little Changzhou" and "Rare Lailai".

"Little Changzhou" ribs rice cake is made of pork spine from Changzhou and Wuxi, pickled with soy sauce, and then put into an oil pan mixed with soy sauce, oil, sugar, minced onion and ginger, wine, etc., and taken out when the color is purple, the meat is tender and the taste is strong.

At the same time, after Songjiang rice is cooked, put it in a stone mortar and beat it repeatedly with a hammer. When it is beaten until the rice has no whole grain, take it out, cut 21 pieces every 511g, wrap a small piece of blanched pork ribs in each piece, and then cook it in a sauce oil pan. When eating, sprinkle with spiced powder, which will have both the fragrance of pork ribs and the soft glutinous crisp of new year's cake. The "fresh-obtained" pork ribs rice cake is made by mixing flour, water caltrop, spiced powder and eggs, soaking them on the surface of pork ribs and blanching them in oil.

This kind of ribs is golden in color, crisp in surface and tender in meat.

at the same time, add sweet noodle sauce to Songjiang rice, red soy sauce and ribs, and pour Chili sauce on it.

The soft glutinous rice at the entrance is slightly sweet and spicy, fresh and tender.

What are the classic snacks in Shanghai? I also want to go to Shanghai for a meal.