1. Pan-fried chicken steamed buns Pan-fried chicken steamed buns are a specialty snack in Shanghai.
This kind of snack is made of fermented refined white flour as the skin, and the filling is made of various seasonings such as cooked chicken breast, minced pork sandwich, pork skin jelly plus sesame oil.
Dip the tips of the shaped steamed buns with chopped green onion and sesame seeds, brush the surface with vegetable oil, and fry in a pan.
The product is plump in shape, with yellow sesame seeds and green chopped green onion in the upper part, making it soft and delicious.
The lower part is crispy and delicious, the filling is heavy and juicy, and it becomes more delicious as you eat it.
The best ones made by Wangjia Sha Dim Sum Shop.
2. Copy rice cakes. The rice cakes eaten locally are brown and sweet. Have you ever tasted salty rice cakes?
Shanghai rice cake is made from rice, glutinous rice and water ground into rice paste. After steaming, it is pressed into strips and cut into slices when it is time to fry.
Stir-fried with cabbage, shiitake mushrooms, black fungus, shredded pork, chopped green onions and soup, it's light and fragrant.
In the past, Shanghainese only ate rice cakes during the New Year, but now that the economy is booming, rice cakes have become a common dish.
3. Vegetarian buns Vegetarian buns are a specialty snack of Chunfeng Songyuelou Vegetarian Restaurant.
This restaurant has a history of more than 70 years. It is a vegetarian restaurant that combines the flavors of Beijing, Jiangsu and Yangtze, as well as local flavor.
The shop's vegetarian dishes, fried mushrooms, Luo Han Zhai, mushroom rice crispy soup, fried crab noodles, gluten noodles and other dishes are quite famous in Shanghai, especially the vegetarian buns made by the shop are famous and very popular.
Vegetarian buns are made of refined white flour as the skin, and the filling is made of chopped vegetables, gluten, mushrooms, winter bamboo shoots, dried spiced tofu and then mixed with sesame oil, sugar and other condiments.
After the wrapped vegetarian vegetables are wrapped in a cage and steamed, the skin will be white and soft, and the filling will be green in the center, bright and pleasing to the eye. The room will be filled with fragrance as soon as the cage is opened. It tastes delicious and refreshing, and you will not get tired of eating more.
4. Qiaoguo Qiaoguo is a traditional product in Shanghai-style pastries. Folks often use "seven curves and eight bends" to describe the shape of "seven clever".
There is a custom in the rural areas of suburban counties in Shanghai that when newlywed women go to their natal home on the seventh day of the seventh lunar month (commonly known as Qiao Day), they bring back some Qiao fruits from their natal home as gifts to their husbands.
Therefore, around the seventh day of the seventh lunar month every year is the peak production season for Qiaoguo.
5. Monkey silverbait is produced in Chongming, Qingpu and other counties in Shanghai.
Commonly known locally as "mianzhang fish" or "noodle fish", the meat is tender and delicious, containing protein, fat and carbohydrates. It is a treasure on the table.
Use it and eggs to stir-fry over high heat to make the famous dish "Scrambled Whitebait Eggs", or it can be dried or processed into canned whitebait.
6. Jinjing Rufu The "Jinjing Rufu" produced by Dingfeng Sauce Garden in Fengxian County, a suburb of Shanghai, has a long-standing reputation and is one of the famous high-quality fermented bean curds in the country.
There are three varieties: red curd, white curd and colorful curd.
Red curd includes big red cube and small red cube.
White curd includes bad curd, oil curd and white curd. There are more varieties of colorful curd named after ingredients, such as rose curd, spicy curd, ham curd, shrimp curd and so on.
Among them, rose curd has the most Jiangnan characteristics.
7. Shanghai pork jerky raw material formula: 100 kg of pork, 9 kg of white sugar, 0.13 kg of MSG, 2 kg of red soy sauce, 2 kg of white soy sauce, 1.5 kg of refined salt, 2 kg of 60-degree white wine, 0.5 kg of green onion, 0.6 kg of ginger, five spices
A small amount of powder, 0.01 kg of benzoic acid (preservative). Process flow: whole meat → boil to remove oil and blood foam → add red burnt flavor → dry. Product features: The finished product is in the shape of small pieces, each piece is about 1 cubic centimeter in size.
The texture is dry, without fat and skin, salty and sweet, and tastes good after chewing for a long time.
8. Gaoqiao sponge cake Gaoqiao sponge cake is one of the characteristic varieties of Shanghai-style pastries.
It is characterized by beautiful surface patterns, glutinous and loose texture, sweet and delicious taste.
10 kg of glutinous rice flour, 10 kg of japonica rice flour, 10 kg of white sugar powder, 250 g of lard, 5 kg of red bean paste, 4 kg of sugar, suet, 5 kg of various fruit ingredients, 4.5 kg. Preparation method: 1. Mix the two kinds of rice flour with powdered sugar, red beans, and sugar.
Mix the diced suet together, mix the flour overnight, and mix the adzuki beans and rice noodles one by one.
2. Brush the inside of the basket with a layer of sesame oil and spread the mixed cake powder on top.
First, cover 2/5 of the height of the basket, divide the premade dry bean paste into 10 pieces, place 5 pieces evenly around the cake, and place the other 5 pieces evenly in the middle of the cake.
Then cover the empty part of the basket with cake flour, scrape it flat, then spread a thin layer of cake flour on the surface of the cake, and arrange various fruit ingredients, roses, and sugar suet cubes into various patterns.
After the water in the steamer boils, put it on the drawer and steam it over high heat. The steam should be sufficient.
When it's almost cooked, open the lid, sprinkle some warm water on it and steam again.
Steam until the cake becomes white and shiny, then take it out to cool and then pack it into boxes.
Quality standards: Shape: Round block, beautiful pattern, no fillings exposed.
Color: The cake surface is white, without raw powder or impurities.
Tissue: moist and delicate, both loose and waxy, loose but not loose, waxy but not sticky.
Taste: soft, sweet and delicious.
9. Ma Ma Doudou On the first day of the twelfth lunar month, it is the coldest time in Jinzhong.
Before liberation, the poor lacked food and clothing, and their lives were difficult. They were even more worried about contracting diseases and had no money for treatment.
Therefore, on this night, Yuci people like to fry corn, soybeans, sorghum, wheat, hemp seeds and other grains.
The whole family sat around and ate, called "Mama Doudou", in the hope that it could drive away evil spirits and drive away plague seeds. Therefore, there is a folk proverb that "if there is no cooking on the first day of the twelfth lunar month, one person will get sick and the other will fall ill".
And because this day has entered the twelfth lunar month and is approaching the New Year's Eve, it is also called eating "Xunxun'er's momo beans".
The preparation method of Ma Ma Doudou is as follows: [Materials] A little of each grain.