Raw fried steamed buns
Shanghai calls buns steamed buns, so raw fried steamed buns are actually raw fried buns. Stuffed with semi-fermented bread, drained into a pan, fried in oil and sprayed with water several times to cook. It has a golden brown, hard and crispy bottom, white bread, soft and fluffy, tender meat with a slight marinade, and the aroma of sesame seeds or green onions when chewed. It is best to eat it hot in the pot.
Raw fried steamed buns were originally a tea house, tiger stove (boiling water shop) and a variety of concurrently operated varieties. The filling is mainly fresh pork with skin jelly. After the 1930s, Shanghai's catering industry has a professional shop for raw fried steamed buns, and the color of filling has also increased the variety of chicken, shrimp and so on.
Steam the cold noodles
It is a noodle dish that is steamed and then boiled, then cooled by cold wind and seasoned. In the Shanghai food market, cold noodles have always been a popular variety in summer. Around 1937, noodles were cooked and rinsed in cold water. After 1949, the health department banned the sale of cold noodles for being washed with raw water.
In 1952, Siruchun Dim Sum Shop was successful in steaming the noodles and then cooking them, and then using cold wind to cool them. Not only does it meet the hygiene requirements, but the processed noodles are hard and smooth, which is welcomed by the majority of customers.
Yangchun noodles
Also known as glossy surface. Folk customs call the lunar month of October as Xiaoyangchun, and the Shanghai Jingyin language takes ten as Yangchun. In the past, this noodle sold for ten yuan per bowl, so it was called Yangchun noodles. Boiled onion oil noodles are also known as sea rice shallot oil noodles. It is served with simmered shallot oil and deeply boiled sea rice (known as Kaiyang in Shanghai) and mixed with cooked noodles.
The noodles are tough and smooth, the sea rice is soft and delicious, and the green onion oil is fragrant.
There is a stall surnamed Chen who uses the daily method of boiling shallot oil in his hometown in northern Jiangsu to mix noodles. The green onion is rich and distinctive, very popular, and has been passed down to this day. Now it is a characteristic snack of the lakeside dim sum shop.
Stuffed dumplings with fruit filling
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.
Roll the sand circle
The glutinous rice soup balls are cooked and then rolled with a layer of dried red bean flour. At the end of the Qing Dynasty, Lei Fei, near the Three Arches in Shanghai, set up a stall to sell soup dumplings for a living. In order to do more business, she tried to make up for the inconvenience of storing and carrying soup dumplings. At first, she rolled a layer of glutinous rice dry flour on the surface of the soup ball, and then tried to make various kinds of dry powder, and the result was that the use of red bean flour had a very good effect and was very popular with diners.
Lard baguette
It is made by mixing glutinous rice and japonica rice, grinding it into powder, adding red beans and fruit materials. It is a seasonal rice dish for the old and the new year. The cake is soft and sweet, sticky but not sticky, and the nuts have a variety of flavors.
Pork rib rice cake in oil
Pork chops are served with small, thin rice cakes, which are boiled in oil and boiled. There are two ways to make this snack in Shanghai, represented by the Shuguang Hotel (formerly known as Xiao Changzhou, known as the King of Ribs) and the Xiandelai Dim Sum Shop, both of which are famous for their rib rice cakes, but the production methods are different, the tastes are very different, each has its own characteristics, and became famous in Shanghai in the early 1930s.
Fresh meat cat ears
Traditional cat ears are made of cool water and noodles to make cat ear shaped knots, with diced chicken, diced meat and other ingredients, with soup to eat. Shanghai Qiaojiazhai's cat ears are unique, hand-□ dough, wrapped in meat filling or bean paste, oil made of special flavor.
Bad field snails
It is made of medium-sized snails, prepared with the main seasoning of the prepared stale. The snail meat is tender and tough, the bad brine is fragrant, the marinade is mellow, and the meat is eaten together, which is more delicious.
Takahashi muffins
Made with fine white powder, cooked lard, cotton sugar, red beans, osmanthus as raw materials, fine processing, sweet and fat, crisp and refreshing, it is one of the four famous points of Takahashi (muffins, muffins, thin crisp, and a pinch of puff pastry). The store department of Gaoqiao Food Factory at the intersection of Ruijin Road in Huaihai Is specialized.
City God Temple pear paste candy
Legend has been said to have been around for more than 1,300 years. More than 100 years ago, Shanghai City God Temple opened a fruit paste candy shop, because the owner is good at business, making the City God Temple pear paste candy famous at home and abroad. This sugar is effective in two categories: pear paste sugar and flower color pear paste sugar. Therapeutic pear paste sugar has the effect of relieving cough and asthma, and rejuvenating and appetizing.
It is made of almonds, platycodon, poria, half summer, winter flowers, qianhu, orange red and other medicinal herbs and white sugar. Flower-colored pear paste sugar is made of Chinese herbs such as sand kernels, hawthorn, cloves, bergamot, and wood fragrance, plus white saccharin.
Creamy spiced beans
Creamy spiced beans are made from local green broad beans, accompanied by fennel, cinnamon, salt, sugar, flavor, cream and other condiments. It is characterized by a slightly sweet taste, a clear and delicious, smooth color, a long aftertaste, and can be raw and appetizing.
Which one is your favorite food? Feel free to comment in the comments section below!