1. Small dumplings
Small steamed bun, also known as Xiaolong steamed bun, is the most famous traditional pastry dish in China, which first appeared in the Area of Changzhoufu in Jiangsu Province during the Tongzhi Period of the Qing Dynasty. In southern Jiangsu, Shanghai and Zhejiang, it is customary to call it Xiaolong steamed buns, Sichuan and Wuhu called "Xiaolong buns", Wuhan called "steamed buns", a steamer has 10 buns, and 10 buns are a cage. It is known for its thin skin, tender meat, juicy, delicious taste and beautiful shape. It began in tongzhi in the Qing Dynasty and has a history of more than 100 years. For XiaoLong, natural fresh juice is its essence. There is a saying that says: "Gently lift, move slowly, open the window first, and then suck the soup." ”
2. Raw fried buns
Raw fried bun is popular in Shanghai, Zhejiang, Jiangsu and Guangdong a characteristic traditional snack, referred to as raw frying, because Shanghainese are used to call "buns" as "steamed buns", ancient Chinese only steamed buns, Hu people into China after the emergence of new terms such as "bao", so in Shanghai raw fried buns called raw fried steamed buns. Features: crispy skin, thick juice, fragrant meat, exquisite. Take a bite, and the delicious flavors of meat, oil, green onions, and sesame will linger in your mouth for a long time. Originally, it was a tea house and a tiger stove (boiling water shop) and a variety. After the 1930s, the Shanghai catering industry has a professional shop for raw fried steamed buns, and the color of the filling has also increased the variety of chicken, shrimp and so on.
3. Flatbread
Cake is a kind of flour, starch or wheat flour made of flour, starch or wheat flour through traditional Chinese craftsmanship to make dough cakes, and then add unique raw materials to local processes. In addition to being eaten directly, the flatbread can also be served with vegetables. It was first named by Chinese. The memory is long, sprinkled with sesame seeds, and it feels a little layered to bite inside, very full. I heard that originated from northern Jiangsu, it is necessary to cover the dough with old yeast noodles for more than ten hours or so before kneading the dough, and the process is very exquisite.
4. Fritters
Fritters are the versatile shanghai breakfast, not only eat alone, and the pie is also a perfect match, but also with rice balls, soy milk, bean blossoms, pickled rice, dipped in soy sauce dipped in sugar are very delicious. Authentic Shanghai fritters certainly don't add alum, and baking soda will only add a small amount, which looks cramped, but the taste is still very good.
5. Rice cake
Shanghai area traditional characteristics of the breakfast. Also known as rice cake or rice cake, it is a traditional dim sum between the middle and lower reaches of the Yangtze River and Jianghuai. The rice is a golden rectangular fried rice cake, authentic as if I hadn't seen it in N years. The memory is that after frying, the outer layer is golden, crisp, and the inner layer of white rice cake is soft and delicious, one of the four king kongs of old Shanghai.
6, sweet soy milk
Sweet soy milk is a delicious traditional Chinese snack that can be drunk all year round. Spring and autumn drink soy milk, nourish yin and dryness, reconcile yin and yang; Summer drink soy milk, heat dissipation and heat prevention, raw and thirst quenching; Winter drink soy milk, dispel cold and warm the stomach, nourish and supplement. In fact, in addition to the traditional soybean milk, soy milk has many tricks, red dates, goji berries, mung beans, lilies, etc. can become the ingredients of soy milk.
7. Salted soy milk
One of the four king kongs in Shanghai. The salty pulp contains fritters, chopped vegetables, shrimp skins, green onions — and seaweed in the past, with a small spoonful of fresh soy sauce mixed with a little vinegar. The soy milk is boiled hot, and with the high-pouring posture, the salty pulp in the bowl will flower. It tastes delicious, but it's also pleasing to the eye. It is said that soybean milk with fritters, salted soy milk and fritters are the perfect match.
8. Shallot oil cake
The process of authentic Shanghai shallot oil cake is still very complicated, first the dough and the oil crisp, spread out, spread the plate oil, sprinkle the green onion and coarse salt. Roll it up to make a cake blank and roll it out. First bake on two sides on the iron plate of the stove, and then put it in the flatbread stove, brush it with oil to bake, and then turn it over to brush the oil to bake, both sides are golden brown to crisp out of the oven, which is a common food on the street and night market.
9. Pot stickers
It is mainly a small food of the pancake filling category. It's exquisitely made and tastes delicious. Serve with different fresh vegetables depending on the season. The shape of the pot sticker varies from place to place, generally in the shape of slender dumplings, the impression of Shanghai's pot sticker is a fine curved crescent shape, the bottom surface of the pot sticker is dark yellow, crisp, soft and tough, the finished product is filled with soup and oil, and the filling is delicious.
10. Burnt for sale
In Shanghai, pork grains, soy sauce, sugar, and cooking wine are fried to make the filling. It is also sold with shiitake mushrooms and dried shrimp, and it is one of the most popular breakfasts in Shanghai, and it is very delicious. Fragrant and delicious, it has the advantages of small dumplings and pot stickers, and is often used as a banquet dish by the people
11. Tofu flowers
Tofu brain, also known as water tofu, is a famous traditional snack, and the production process of salty pulp is similar, but the protagonist is replaced by tofu, the taste is fuller, and it is easier to skillfully integrate with various condiments.
12. Steamed buns
There are two kinds of steamed buns according to the filling, fresh meat and vegetables. The authentic seafood steamed bun is a white soup with no soy sauce and green onions, but only seasoned with salt, sugar, and ginger. The meat filling is lychee diced, three fat and seven thin, the skin should not be too thin or too thick, and the thickness of the gravy infiltration is more than half. Also, Shanghainese people don't call it buns
13. Fresh meat mooncake
Fresh meat mooncake is a dish made from flour, pork and sugar. The crust is very thoroughly baked, layer by layer, the bite is crispy and delicious, and there is no sticky teeth at all. The taste of the filling is also very good, salty and sweet, accompanied by a large pork, how a comfortable! This is the favorite fresh meat mooncake in old Shanghai.
14. Spring rolls
Spring rolls, also known as spring cakes, spring plates, pancakes. In the early days, spring rolls can only be eaten in the months of the New Year's Festival. The crispy shell and the yellow sprout mushroom meat shredded filling that comes out with a bite can be described as the most classic Shanghai flavor.
15. Qiang cake
This is more common when it was a child, as if it were a Hui food, divided into two kinds: oil qiang cake and hard qiang cake. Oil qiang cake fermentation foot, oil and water foot, fragrant and fluffy, more common. Hard qiang cake does not use oil, has less water, is chewy, resistant to hunger, and is uncommon. Qiang cakes are generally cooked in a pan of pan-fried raw frying, one pan and one cake, sprinkled with a large amount of sesame seeds on the surface, cut into a corner and sold. Hard qiang cake has less moisture and does not use oil, but it is chewy and resistant to hunger, so it is also popular.
16. Rice balls
Rice balls are popular as a breakfast food in the Jiangnan region of China and are common in Shanghai food stores in Hong Kong. Can be made sweet and salty. The sweet rice balls are filled with a stick of fritters and white sugar, while the salty ones are mainly fried with minced vegetables, sometimes with the addition of pork floss. The elaborate rice is also divided into red and white, and the red is made of blood glutinous rice.
17. Hemp ball
Hemp ball belongs to a famous kind of snack in Shaxian County, Fujian Province, with a round and full shape, golden color, thin and crispy skin, sweet and sticky inside, and is favored by many people. The impression is that the Shanghai hemp ball will be wrapped in bean paste filling, kneaded and closed, rolled on the sesame seeds, and then put in the boiling oil, fried until the shell is golden brown and fished out immediately, this time the best taste to eat. The main ingredients are glutinous rice and sesame seeds, some of which have fillings such as hemp mushrooms and bean paste, and some of which do not.
18: Roll of green onion oil
Shallot oil rolls are noodles similar to buns and steamed buns. It is an ancient pasta, a classic and homely staple food, which can be made into various flavors such as salt and pepper, sesame paste, and shallot oil. Nutritious and delicious.
19: Beef fried buns
Beef fried buns are halal food, fried foreskin is hair noodles, fried on both sides, pure beef filling, and sometimes some cabbage is added. The biggest feature is that it is large, larger than a bun, and the price is relatively high, but the taste is absolutely nothing to say. This fried bun is delicious and has a unique flavor.
20. Pancake fruit
This is all too familiar, mix flour and eggs into batter, spread into dough cakes on a pan, add eggs, mash well, spread with sweet noodle sauce, hot sauce, sprinkle green onions, puffers, wrap into rolls and serve. This Shanghainese has many names, such as quiches, pancakes, and bun steps. Pancake dumplings consist of mung bean noodle pancakes, eggs, and dumplings (fritters) or dumplings, accompanied by noodle sauce, chopped green onion, curd milk, and chili sauce (optional).
21. Small wontons with fresh meat
Shanghai wontons mainly refer to small wontons with fresh meat. The small wonton pays attention to the skin, which is as thin as paper and translucent, revealing the pink filling inside, which is fresh pork, wrapped in a folded skin to help taste and umami. Half of the soup base is lard or sesame oil plus boiling water and spring onion, and when eating, add a little white pepper, the soup is delicious and delicious, and the skin is smooth and filling.
22. Vegetable meat ravioli
Stuffed with a thin dough skin, usually cooked and eaten with soup, this is absolutely delicious as a child, and the refreshing cabbage with freshly cut pork tastes great. The soup base must be sprinkled with seaweed and egg skin, that is the most authentic Shanghainese meat ravioli.
23. Sake stuffed dumplings
Sake stuffed dumplings are Han snacks in the Jiangnan region. Filled with fruit, small balls of glutinous rice flour are boiled with sake. The wine is rich and sweet, the rounds are sticky, and the filling is sweet and fragrant. It is the last dish of many restaurants in Shanghai.
24. Rib rice cake
The ribs are golden in color, crisp on the surface and tender in meat. The entrance is sticky and fragrant, slightly sweet and spicy, tender and delicious.
25. Bacon and rice
The most famous bowl of rice in Shanghai is a rice made of bacon and green vegetables, the process is fried, this dish rice, according to their own preferences to choose how many raw materials, like the dish of more dishes, like the meat of the meat of the meat, but it is worth noting that the bacon is more salty, do not be greedy.
26. Curry beef soup
Shanghai's most famous popular snack is made by boiling and stewing. This delicacy originally appeared only as a supporting role in various ways, but it became more and more recognized because of its taste, and it became classic. Simply delicious.
27. Spicy and sour soup
Sour and spicy soup is a well-known snack in Shanghai, which was often drunk when I was a child, and the last spoonful of white pepper is the highlight and the finishing touch. It is characterized by sour, spicy, salty, fresh and fragrant. It is made by boiling shredded meat, tofu, winter shoots and other ingredients in clear soup. There is also the characteristics of Sichuan sour and spicy soup is sour, spicy, salty, fresh and fragrant. It is made by boiling shredded meat, tofu, winter shoots, Boryeong vinegar and other ingredients in clear soup.
28. Borscht
The earliest Western soups that Shanghainese people come into contact with seem to have come from Russia and Ukraine. There are tomatoes, miscellaneous vegetables and a lot of beef and carrots, very delicious, I remember when I was a child, I drank it all about the pot.
29. Bake potatoes
"Baked potatoes" is also known as roasted sweet potatoes, roasted sweet potatoes, Shanghai people especially like to eat, into the winter, Shanghai streets everywhere can see the roasted potato stove of foreigners, the cold wind neutral in the street, young men and women around the hearth waiting for the roasted potato out of the oven. You can find it almost everywhere on the street
30: Mix the noodles with shallot oil
Shanghai's signature delicacy, noodles are tough and smooth, and the variety includes open onion oil noodles, open yang delicious, and onion oil is also very fragrant. Shallot oil meat shredded noodles, shallot oil three shrimp noodles are simple, the material is not complicated, easy to make. All you need is spring onion and noodles, along with a few ingredients.
31. Double-grade soup
Double-stall soup is a delicacy, and double-stall soup is a traditional snack in Shanghai. The double stall is made up of two hundred-page packets, two oily gluten stuffed meat, and a bowl of vermicelli, similar to a soup. If it is a 100-page bag, an oil gluten stuffed meat, and a bowl of vermicelli, it is called "single stall".
32. Stir-fried rice cake with shredded meat
Rice cake is almost a dish that every household must eat in the New Year, which means that the coming year is high. Shanghai's rice cakes are sticky but not greasy, chewy in the mouth, not sticky at all, and the taste of mixed with shredded meat is simply delicious.
33. Chicken porridge
Chicken porridge for a delicacy. Common chicken porridge are: chicken porridge with wine, white rice chicken porridge, three fresh chicken porridge, peanut chicken porridge and so on. However, the real chicken porridge actually does not use chicken, just chicken soup.
34. Chicken and duck blood soup
Chicken and duck blood soup is a famous dish with full color and flavor, which belongs to the Su cuisine family. With a few pieces of time (heart, liver, gizzard, intestine, known as "time piece"), many blood clots the size of diced beans will slide down the spoon into the throat, tender, fragrant, fresh, and hot. In fact, now that I think about it, this is the real dark cuisine...
35. Pickled rice
As an ordinary Shanghai snack, the method of vegetable pickled rice can be extremely ordinary. Use overnight rice and green vegetables as raw materials, add a lot of water to heat, add salt and monosodium glutamate to taste and eat. Nowadays, the dish kimchi rice is more and more favored, the restaurant banquet often takes it as a snack, there are also lobster dish kimchi rice, shark fin dish kimchi and other luxurious works, simple cooking, fresh and refreshing, fresh and delicious, rich in nutrition.
36. Shanghai cold noodles
Think of cold noodles, served with vinegar, drizzled with hot toppings, and that picture !!! This is the most traditional Shanghai cold noodles. Cold noodles are refreshing to eat, and with the toppings of different vegetables, they will give people a different delicious experience.
37. Braised pork ribs
Speaking of braised pork ribs, the shanghai small dumplings that love to eat will not be unfamiliar ~ that thick taste, rich soup, just remember to leave a mouthful of water to eat a delicious ribs is the wish of many people, especially lazy people. Satisfying the hunger, the taste is sweet and salty, the smell is fragrant, and the large ribs are even more delicious in the ribs, so come and try it.
38. Braised pork
Some people say that the unified characteristics of Shanghainese braised dishes are "one hand soy sauce bottle, the other hand canned sugar" - braised pork, this famous dish, which fully reflects the characteristics of "thick oil, red sauce and sweet taste". A bowl of braised pork is served, and the flesh is black and shiny on the outside, but it does not feel greasy when eaten. Fat and thin, sweet and soft, melt in the mouth.
39、 Sweet and sour steaks
In the past, the old Shanghainese went to the restaurant, like cold dishes, hot dishes, staples, snacks so full of a big table, no way, generous, must earn enough face ~ and to talk about the top brand in cold dishes, sweet and sour small row is not to let go! Cut the meat moderately, depending on the ratio of heat to sweet and sour, and simmer over slow heat. Therefore, the temperature of the oil pot, the sweet and sour seasoning, must be just right ~ In September 2018, it was rated as one of the top ten classic dishes in Shanghai of "Chinese cuisine".
40. Stuffed meat with oil gluten
Shanghainese say that oil gluten is to knead the fermented gluten into a small ball, put it into the frying, wait for the dough to foam up, and then fry it after cooling, so that after frying a few times, the original small dough will become a big hollow ball, that is, oil gluten. Wrap the freshly stirred meat and cook it together, and you're done.
41. Ring oil eel silk
Why is it called oil eel silk, in fact, it is also very easy to understand, this dish is named because the oil in the plate is still ringing after serving. In addition to mastering the key to cooking technology, the production of oil eel silk must also be served in time, otherwise, after the oil is cooled down and poured on the eel without sound, the sound oil eel silk does not live up to its name. (Mainly eel silk)
42、 Crystal shrimp
It was once rated as the "First Dish in Shanghai". Stir-fried shrimp without any ingredients, full of a plate of shrimp, vivid and translucent, and soft with crisp, full of strange fragrance, crystal clear, like a pearl. "Crystal shrimp" on the table, full of strange fragrance, crystal clear, race like a pearl.
43. Sixi roasted bran
Roasted bran, is a kind of noodle product. It is made by grinding the skin of wheat into wheat bran flour, and then rubbing it in water and washing it through a sieve, which is fermented and steamed. Shanghai's characteristic roasted bran sauce is red, fragrant and mellow, salty and sweet. It is also one of the common cold dishes in the Chinese New Year's Eve meals of Shanghainese.
44. Eight treasures hot sauce
Babao hot sauce is a traditional dish in Shanghai, with bright colors and spicy spicy flavor. It is a modification of "stir-fried hot sauce". "Stir-fried hot sauce" is an ordinary home-cooked dish, which used to be served at rice stalls, but because of its dark color and strong taste, it is very suitable for rice.
45. Shanghai smoked fish
Shanghai smoked fish is a characteristic traditional dish with full color and flavor, which belongs to the Shanghai cuisine system. This dish is tender on the outside and tender on the inside, and the taste is salty and delicious. After the fish is fried, it is put into the marinade to taste on the inside, the outside is burnt and tender, and the taste is salty and delicious. It is the most famous cold dish in Shanghai, and many Shanghai restaurants are still famous for this dish.
46. Stir-fry snails
Childhood memories often use toothpicks to jump out of the small snail meat, although the meat is small but extremely chewy. After eating, I saw the shell of the snail on the wild table and licked the snail smell left in my hand, which was particularly satisfying and delicious.
47, Xiao Shaoxing white chopped chicken
Speaking of Xiao Shaoxing's white chopped chicken, I especially like its chicken skin, which is crispy, light yellow in color, crispy in skin and tender in meat, and delicious and beautiful. Looking at the window inside the chicken processing and cutting the master Ma Li cut the chicken into small pieces, coated with a layer of sesame oil, yellow and brilliant, appetite will be greatly increased.
48. Steamed hairy crab
Steamed hairy crabs are eaten in a way that includes both martial arts and wen eats. To eat martial arts is to not use any tools. Wen eats with a tool, and after eating, the empty crab shell crab feet are put together, still like a complete hairy crab.
49. Grill cuttlefish
Cuttlefish grilled with curd milk, I think this is also a manifestation of Shanghainese people will live a life: Shanghainese use tofu milk under porridge, eat the remaining juice, poured out a pity, used to make spices to roast meat, grilled cuttlefish have a different flavor. This dish is rose-colored, fat but not greasy, and the meat is delicious.
50. Fried shrimp in oil
I remember when I was a child, whether I was entertaining at home or going to the honbang restaurant, fried shrimp was a must-have dish. Almost every Shanghainese has an inseparable feeling for fried shrimp ~ this dish sauce is red, the shrimp is crisp on the outside and tender on the inside, with a salty and umami taste.
[Laughs]
ps: you also know which Shanghai cuisine, you can leave a message below Oh, Xiaobian has time to give you a taste and then share it with you [Ador]