Tangbao

When it comes to Shanghai's steamed buns, Nanxiang steamed buns are naturally the most famous. As a traditional famous spot in nanxiang town, a suburb of Shanghai, it enjoys a good reputation. Because of its small shape and translucent skin, it is steamed in a special bamboo cage, so it is called "Xiaolongbao". There are also two famous shops making steamed buns in the city, one is Nanxiang Steamed Bread Shop in Yuyuan Mall, and the other is Guyiyuan Dim Sum Shop at Yan 'an Road, Tibet Road. All three stores have takeaways packed with bamboo baskets. However, in recent years, the Nanxiang small cage in Chenghuang Temple has become a place that only tourists care about, such as Ding Taifeng, Wanshouzhai and Jiajia baozi stuffed with juicy pork in Shanghai, and Wang Jiasha's crab powder small cage claims to be the best in Shanghai.

Crab shell yellow

Crab shell yellow is a kind of crispy cake with skin and stuffing made by adding oil to fermented noodles. The cake is similar in color and shape to a cooked crab shell. The finished product is brownish yellow, crisp, loose and fragrant. Crab shell is yellow and crispy, and the fried steamed bread is fresh and tender, which is very popular among tea customers. The crab shell yellow of Wuyuan bakery is very authentic and worth tasting.

Braised pork

Braised pork in Shanghai tastes sweet. The characteristics of Shanghai people's braised dishes are: one hand soy sauce bottle and one hand sugar can. Compared with braised pork in Hangzhou (Dongpo pork) and braised pork in Wuxi, it has very distinct characteristics of red thick oil sauce.

authentic braised pork of our gang: 1. Cut pork belly into pieces and blanch it with salt water; 2, casserole onion knot, ginger, star anise, cinnamon, add pork, add Shaoxing wine, soy sauce, add water and water until the meat is flush, and boil over medium heat; 3, change to simmer until the soup is nearly dry, add sugar, and dissolve it.

Caotou Circle, one of the top ten special snacks in Shanghai

Caotou is a common wild vegetable in Jiangsu and Zhejiang, and it is the rectum of a pig. The' circle' produces oil and Caotou absorbs oil. When the braised circle meets the raw grass head, it not only leans against the green, but also looks beautiful, and because the grass head's "oil-eating" nature just absorbs the greasy nature of the circle, it tastes fleshy and the meat is fragrant, fat but not greasy. Many local Shanghai restaurants have this dish.

fresh meat moon cake

the skin of fresh meat moon cake is crisp, and the meat inside is delicious. You can taste delicious soup after biting it, and the taste is light as a whole, so it is far less greasy than Yuntui moon cake. The fresh meat moon cakes in Laodafang and Guangming Village Restaurant are the most famous.

Rib rice cake

Rib rice cake is an economical and unique snack in Shanghai. The ribs are golden in color, crisp in surface and tender in meat. The entrance glutinous rice is fragrant, slightly sweet and spicy, fresh and palatable. Shanghai Shuguang Restaurant's "Little Changzhou" ribs rice cake and "Rare" snack shop's ribs rice cake are the most distinctive.

boiled chicken

boiled chicken, also known as three-butter chicken, is a traditional dish in Shanghai, which is often served as a cold dish for banquets and wine. Because the chicken is cooked without seasoning, it is called white-cut chicken. Shanghai boiled chicken began in the late Qing Dynasty, and first appeared in hotels. It was made of locally raised Pudong Sanhuang chicken. The cooked chicken was hung in the cooked food window, and it was chopped according to customers' needs.

Later, it was widely served in hotels in Shanghai. Not only were the materials more exquisite, but also cooked shrimp soy sauce was served with the boiled chicken for customers to dip in, which made it more delicious. Nowadays, the "White Cut Chicken" operated by Xiao Shaoxing Restaurant in Shanghai is the most famous. In the 1941s, Shaoxing was originally a chicken porridge stall, which was interrupted for a long time after liberation. In 1978, it was restored as a small Shaoxing chicken porridge shop. Because it insisted on using Sanhuang chicken to cook boiled chicken, it was very popular with customers and famous all over the country. Although the boiled chicken with the same practice can be eaten all over the street, the one with the earliest origin and the most authentic taste still has to come here. Like the steamed bread shop in Nanxiang, it has become one of the landmarks of Shanghai cuisine for foreign tourists.

Babao Chili sauce

Babao Chili sauce is a famous specialty in Shanghai, which was originally improved from "fried Chili sauce". In the 1941s, the chefs of Tonghe Restaurant on Jiujiang Road cooked with eight main raw materials, such as shrimp, chicken, duck gizzard, pork leg, belly, kai yang, mushrooms and bamboo shoots, referring to the cooking method of Shanghai local dish "Family Portrait", which was spicy, fresh and slightly sweet.

oily eel paste

Shanghai local cuisine, a typical example of thick oil red sauce, means that the cooked eel paste is served on the table, and the hot oil is still sizzling in the plate. It is characterized by delicious eel meat, rich flavor and slippery and elastic taste. Therefore, in June and July, Monopterus albus is very popular with tourists. Shen Dacheng and other local restaurants can enjoy this delicious food.