What are the special snacks in Shanghai?

Speaking of Shanghai's delicious food, there are quite a few. Bian Xiao, let me give you a brief introduction. However, there are too many delicious foods in Shanghai. Bian Xiao is only introducing some of them here, so if you want to know what is delicious in Shanghai, you must go to Shanghai to experience it.

Fried pork bun

When it comes to Shanghai's special snacks, there must be fried dumplings, which have a history of almost one hundred years. The fried dumplings in Shanghai are golden and crisp, sprinkled with sesame seeds and shallots, and they are delicious just by smelling them. Deep-fried steamed bread must be eaten while it is hot. Although they may be a little spicy, they are delicious only when the skin is thick and juicy and very spicy. What about traditional fried dumplings? Pork is used as stuffing. Now there are many kinds of patterns, such as muscles and shrimp.

The most famous in Shanghai must be Xiao Yang's fried dumpling. This store has many branches in Shanghai, and the price is relatively close to the people. Shucaiji fried rice and Youlian fried rice are both very good, both of which are old shops.

steamed dumplings

Speaking of it, there is something similar to pot stickers, except that the skin of jiaozi is thinner and there is more soup in it, but it actually tastes different. Maybe this missing thing is similar in shape. Speaking of jiaozi, the most famous one is Nanxiang steamed buns. Basically, you can see its branches in many places in Shanghai. With the popularity of Nanxiang steamed buns getting higher and higher, many tourists who travel to Shanghai now go to the Nanxiang steamed buns in Chenghuang Temple to eat steamed buns.

There are Ding Taifeng, Wanshouzhai, Jiajia baozi stuffed with juicy pork and Wangjiasha in Shanghai, where you can also eat delicious baozi stuffed with juicy pork.

Crab shell yellow

This is a snack in Shanghai, a bit like a sesame seed cake, because it is round in shape and yellow like a crab shell, so it is called crab shell yellow. In fact, it is made of cakes and baking powder, with stuffing inside and sesame seeds outside, and baked on the oven wall. There are two kinds of filling in this problem. One is salty, such as crab powder, shrimp, fresh meat and scallion oil. Sweet is jujube paste. Sugar, bean paste, roses and other flavors, Wuyuan bakery near Jing' an Temple tastes very good.

Fresh meat moon cake

Regarding moon cakes, I believe many friends will say that they have only eaten sweet moon cakes, but salty moon cakes still need to be tasted. For example, Jiangsu and Zhejiang, Luzhou, this generation's specialty snacks, fresh meat moon cakes. This kind of moon cake has crisp skin and distinct layers. The meat inside is delicious, and you can taste the soup in one bite. Fresh meat moon cakes actually taste a bit like a combination of fried dumplings and old cakes, but they are not as greasy as ordinary moon cakes. They are delicious only when they are hot.

In Shanghai, moon cakes in Laodafang and Guangming Village restaurants are very famous and delicious, especially the one on Nanjing Road.

Sweet and sour pork chop

This dish is a cold dish of hundreds of local dishes. Basically, you can eat it in restaurants in Shanghai. However, as we all know, Shanghai food is sweet, so this dish is also suitable for friends who like sweets, such as Bian Xiao.

Ribs rice cake

This is a very special snack in Shanghai. In fact, the rice cake with ribs is not fried rice cake with ribs. Instead, choose a whole fried pork ribs with two rice cakes under it. The ribs are golden in color, crispy and tender. The rice cake is waxy, a little tendentious and a little sweet and spicy. It's really good to mix them together.

The fresh ribs rice cake at No.46 South Yunnan Road is very famous, and it is also an old brand in Shanghai. Many friends will choose to taste it here.

Shanghai gaotuan

Shanghai cake group is the general name of a kind of cake, among which jumping cake and green group red bean cake are often eaten by people. Tiaotou cake is made of glutinous rice flour and sprinkled with osmanthus powder, so it has a planned tendency to eat. There are even many pastry shops in the world that sell them. There are always people waiting in line at the gates of some time-honored brands, such as Wang Jiasha and Shen Dacheng. However, some snack bars also sell these, but they are all ordinary youth groups and are basically sold everywhere.

Xiang Xiao recommends a good one here, that is, Xinghualou. This family has innovated a green ball with a strong taste, which is the taste of salted egg yolk and fluffy meat. Salted egg yolk is not put in the whole, but mixed with meat floss. It tastes good.

Stewed duck with bean paste

Shanghai's sauced ducks are also famous. Jiangsu, Zhejiang, Shanghai and Shandong have the habit of eating sauced ducks for generations, generally in larger hotels and restaurants. Duck meat is tender, salty and sweet, fragrant and mellow, and its color is red and bright.

Lu Xiaolu Restaurant, Lvyang Village Restaurant and Guangming Village Restaurant are also recommended.

Shanghai drunken crab

Shanghai drunken crab is one of the most distinctive dishes in Shanghai cuisine. After September every year, when the river crabs are fat, some of them will be selected to be drunk crabs. However, the best time for drunken crabs is the end of June165438+1the end of October+the beginning of February.

Generally, female crabs mature earlier. When crabs are served in autumn, they are more delicious than male crabs. But when the male crab matures, the drunk crab made by the male crab is more delicious than the female crab.

Chicken with clear soup-Qingyuan chicken soaked in cold water after stewing (sliced before eating)

White-cut chicken, also called three-crisp chicken, is a traditional dish in Shanghai. Generally, cold dishes are cooked, because they are cooked without seasoning, so they are called boiled chicken. However, boiled chicken is still a test. After all, you have to put all the chicken blood in to keep your skin fair. It is also necessary to take out and remember the internal organs without affecting the appearance integrity of the chicken, and do not damage the chicken skin when scalding and plucking. These works add up to a delicious boiled chicken.