What delicious food is there in Shanghai?

Traveling to Shanghai during the National Day is a good choice. Shanghai is a prosperous "Ten Miles Foreign Market". The perfect combination of modern and ancient, Chinese and Western styles makes this city known as the Magic City. Exudes charming charm. Here, the red tiles and pink walls of the old foreign-style houses carry the legendary history of Shanghai; the Shikumen lanes display Shanghai’s traditional lifestyle. In addition, Shanghai also has a lot of delicious food. For example, thick oil red sauce is the most traditional feature of Shanghai cuisine, which means thick juice, heavy oil and heavy sugar. Very unique. So what to eat in Shanghai during the National Day trip? Below is the knowledge I brought to you about the delicious food in Shanghai. Welcome to read.

1. Shanghai Xiaolongbao

Speaking of Shanghainese exquisiteness and exquisiteness, a Xiaolongbao is enough to illustrate it! The skin is thin and the meat is delicious. Everyone must "gently Lift it, move it slowly, open the window first, drink the soup later, sweep it away at the end." They didn't dare to mess around at all. In terms of elegance and decency, Xiao Long Bao ranks second in Shanghai, and no one dares to claim first place. Nowadays, Xiaolongbao is becoming more and more diverse, with foie gras filling, durian filling, colorful skin... Don't make a fuss, because you are in Shanghai!

2. Scallion oil noodles

Shanghainese love eating noodles very much. Different from the wide variety of noodles in the northwest, Shanghai noodles are about savoring the noodles with chopsticks and the soup, and the rich soup is topped with fragrant soup. Toppings, combined with the ingenuity of Shanghai chefs, can be matched with countless choices to satisfy people's taste buds from breakfast to late night snacks.

3. Shanghai Pan-fried Buns

Traditional pan-fried buns mostly come from street shops and are fried in large iron pots. The bottom is very crispy and golden brown. It is sprinkled with sesame seeds and chives before serving. It smells fragrant and is small in size. There will be no soup. The pan-fried buns are in the process of transformation. The skin is thin and the bottom is not burnt. Be careful that the soup burns your mouth. The meat filling is elastic. My most recommended pan-fried buns come from restaurants. They are very similar to water-fried buns. They are usually cooked in a small pot and have a soft texture, sophisticated fillings and a delicious marinade.

4. Crab shell yellow

Fermented flour is added with oil to make shortbread with skin and filling. The color and shape of the cake resembles a cooked crab shell. The finished product is brown in color and tastes crisp, loose and fragrant. In the early days, all teahouses and Laohuzao (boiled water specialty stores) in Shanghai had crab shell yellow on their storefronts, so they were named after their round, yellow color that resembled a crab shell. Crab shell yellow is made from pastry and fermented dough. It is first made into a flat round cake, dipped in a layer of sesame seeds, and baked on the wall of the oven. This cake is delicious, salty and sweet, with crispy skin. Someone wrote a poem praising it: "I smell the aroma before I see the bakery, and the puff pastry comes out of my mouth one after another."

5. Pan-fried steamed buns

Pan-fried steamed buns can be said to be a native snack in Shanghai and are said to have a history of hundreds of years. Fill it with semi-leavened bread, put it in a pan, fry it with oil and spray water several times and it will be cooked. "The skin is thin and unbroken and not burnt, the yeast is baked, and the fresh stuffing and soup fill your mouth. A thick and charred bottom is a bad product." Not only introduced the advantages of fried steamed buns, but also reminded diners that any "thick and charred bottom" You don't have to buy it, you can just "stop eating". The bottom is crispy, the skin is thin, and the meat is fragrant.

6. Three fresh wontons

It seems that Shanghainese are very clear about the size of wontons. The three fresh wontons in Shanghai are also different from the three fresh wontons in Wuxi. The wonton filling is not made of fresh meat, Kaiyang, or pickled mustard, but pure meat. The so-called three delicacies are all in the soup. The three delicacies, shredded eggs, dried shrimps, and seaweed, create fresh meat wrapped in thin skin, with a salty and smooth taste.

7. Sansi Cold Noodles

Cold noodles have been popular in Shanghai for many years. Restaurants of all sizes are most popular in summer with all kinds of cold noodles. Shredded toppings are the most traditional and have a long history. Nowadays, there are many more varieties, such as shredded eel, mushrooms, beef shreds, etc., each with its own unique taste. The general method is to steam the noodles first and then boil them, then stir-fry the toppings, mix in some peanuts and sesame sauce, add the toppings and seasonings to the noodles, and mix them all together. Don’t worry about the appearance, just eat cool and you’ll be satisfied.