1. Fried steamed bread is said to have a history of hundreds of years. The semi-fermented flour is wrapped in fresh meat and jelly, fried in a pan row by row, drenched with cold water several times during frying, and finally sprinkled with chopped green onion and sesame seeds.

2. Nanxiang Xiaolong, the big meat steamed bread adopts the method of "heavy stuffing and thin skin, changing the big one into small one", and selects refined white flour to roll it into thin skin; With lean meat as the stuffing, instead of monosodium glutamate, the skin of the meat is boiled in chicken soup, frozen and mixed in to get its freshness, and a small amount of finely ground sesame seeds are sprinkled to get its fragrance; Crab powder or Chun Zhu, shrimps and minced meat are also taken according to different seasons.

3. Three fresh small wonton, shredded egg, shrimp skin and laver bring out fresh meat wrapped in thin bags, which tastes salty, fragrant and smooth. The soup is hot and the skin is as thin as yarn, and the amount of three fresh ingredients is in place. Sneak into the belly.

4. Bean curd noodle soup, the soup in the pot is tumbling, cooking the noodle in the barbed wire spoon, smelling it, the aroma is overflowing.

5. kai yang mixed noodles with scallion oil, with boiled scallion oil and kai yang, mixed with noodles to eat. The noodles are full of tenacity, kai yang is delicious, and the scallion oil is fragrant.

6. Crab shell yellow, the fermented noodles are crispy and made into crispy cakes with skin and stuffing. The cake is similar in color and shape to a cooked crab shell. The finished product is brownish yellow and tastes crisp, loose and fragrant.

7. There are many varieties of sand balls: fresh meat, bean paste, sesame and so on. It is pink in color, rich in bean fragrance, soft and delicious, and easy to carry.

8. Rib rice cake, which has a history of more than 50 years, is an economical and unique snack in Shanghai. There are two famous ribs rice cakes in Shanghai-"Little Changzhou" and "Rarely Obtained".

9. Stripe cake, mint cake and glutinous rice flour are mixed with a little mint powder, dotted with red and green silk. Mint cake, sweet and cool, is quite hot in summer. The top cake is soft and firm, with moderate sweetness. Sliced cake and glutinous rice flour are mixed with fine sand (not wrapped in fine sand, but kneaded together) to make long strips, which are better after frying.

10. Begonia cake, whose outer layer is vermicelli and the inside is filled with bean paste, is baked in a special mold. Because the mold is shaped like a begonia flower, it is named. The appearance is brown, and the eating surface is sprinkled with caramel, which is particularly sweet.