Salted soybean milk is to Shanghainese what Hu spicy soup is to Henan and bean juice is to Beijingers, which is a touch of warmth in eternal memory.

The blue-edged bowl with wide mouth and shallow bottom is full of real food. A spoonful of soy sauce, a spoonful of vinegar, a pinch of mustard tuber and a pinch of onion, the most exquisite Shanghainese, will also put some seaweed and shrimp skin. Soymilk is hot and fragrant, and a good kung fu master scoops a spoonful. Milky white hot soybean milk falls like a waterfall, pours into a bowl and blooms instantly. A plate of fried fritters, cut into inches and soaked in a bowl, where do you need to think about the delicious food on earth?

2. Pork and rape rice

Pork rape rice must be the childhood memory of many old Shanghainese. Up to now, this simple but not humble food still occupies people's hearts.

Cut the bacon bought from the noisy food market full of fireworks into pieces suitable for both fat and thin. Only in this way, the preserved meat pieces that have concentrated the essence of time can properly hang the delicious taste of vegetable rice.

Chop fresh green vegetables and stir-fry until shiny, mix with rice, add a little lard and cook with rice. The simplest but most delicious aroma came to my face.

3. Chicken and duck blood soup

There are many authentic snacks in Shanghai in Chenghuang Temple, and chicken and duck blood soup is just one of them.

At the beginning of the 20th century, a peddler named Xu Fuquan pioneered this practice. He used a deep-bellied cast iron pan to cook soup, with aluminum skin in the middle, half scalding blood and the other half hanging chicken head and feet soup. When guests visit, take out some chicken hearts, livers, gizzards, chicken intestines and eggs from the container, and finally pour a spoonful of blood soup, sprinkle a handful of chopped green onion and pour a few drops of chicken oil. Fresh and smooth taste and affordable price have always been favored by old Shanghainese.

4. Youdunzi

As a snack on the streets of old Shanghai, the figure of oil chopping block is rare now. Only in ancient alleys or scenic spots can you smell this familiar smell. The experienced master scooped up a spoonful of thin batter with a spoon, poured it into a circular trough-shaped iron container, put in finely cut shredded radish, carefully poured a layer of batter, and fried it in an oil pan. The oil chopping board out of the pan was placed in the barbed wire at the top of the oil pan, dripping with oil, and the fragrance had already floated far away.

5. strip cake

From ancient times to the present, cakes have always been the best snacks in China. In Shanghai, where even street snacks should pay attention to petty bourgeoisie, desserts are also carried out to the end.

Jumping cake is one of the favorite desserts in Shanghai. We have spent enough time decorating it from the outer skin to the invagination. The skin is made of finely ground glutinous rice flour and tastes soft, waxy and sweet. Red bean paste is the oldest and most classic invagination. Sprinkling a little autumn dried osmanthus powder is not only the taste, but also the visual satisfaction.

6. Chongming cake

As the saying goes: Chongming is in the Song Dynasty, and Chongming Cake is the same age. Do you want to eat Chongming sweet glutinous rice cake or your own cake? Making Chongming cake the size of a small round table requires the whole family to sit down and eat it, because it also contains a good wish for complete happiness.

Speaking of Chongming cake, the experienced older generation can tell you how to choose glutinous rice for three days and three nights. What proportion of water is added to the powder? How to control the temperature? It seems that the most authentic way of Chongming cake will always remain in the hearts of old Shanghainese. It is not only the Tang poetry and Song poetry that inherit the culture, but also the soft, glutinous and sweet taste that inherits and blends.

7.pear candy

"A pack of ice chips hanging pear paste, two kinds of strong medicine, three (mountain) hawthorn malt to help digestion, four gentlemen to resist phlegm, five flavors and cinnamon are used, six flavors of ginseng and notoginseng grass are used, seven-star stove makes charcoal fire, gossip stove hangs pear paste, and nine roses are all eaten, all of which are tonics."

The history of pear cream candy is 1300 years, and the vitality of this craft is still very strong, because every moment of its delicious taste is created with heart. From decoction, concentration, cutting and packaging, every working procedure is complicated and trivial, and every material is high-quality and simple.

8. Fresh meat moon cakes

In the memory of Shanghainese, eating fresh meat moon cakes in the Mid-Autumn Festival must be a necessary lesson. Just look at the long queues on Nanjing Road, and you will know the weight of fresh meat moon cakes in the minds of Haining people in Shanghai.

The fresh meat moon cake just out of the pot is eaten in one bite. The crispy skin is soaked in delicious gravy and served with a whole piece of fresh meat. It tastes old and delicious. Crispy skin of fresh meat moon cakes is a major feature, but skin making is a link that needs to be tested. Like all Shanghai delicacies, the fresh meat moon cakes made by Wufangzhai will be as delicate as diamonds. The pastry should be coated with water and oil dough first, and then repeatedly folded and pressed to make the pastry layer reach more than 10, so that the pastry can be crisp and tough.

The rich gravy of fresh meat moon cakes is also a key factor in the success or failure of fresh meat moon cakes. Wufangzhai uses authentic pure skin as raw material, strictly controls the boiling time, condenses into crystal skin jelly, and can ooze delicious soup only after heating and merging with stuffing skin.

Let's get familiar with the taste of Shanghai and bring our relationship closer with delicious food.