Dangdang ~~~National Day3!
Every time there is a small long holiday, there are fans from all walks of life rushing to ask about the magic fungus
What to eat in Shanghai is authentic?
Headline mushrooms proudly tell everyone
Shanghai food is too much! many! finish!
This list of foodies has been specially prepared for this purpose
"75 Classic Foods You Must Eat in Shanghai"
Everything should not be disappointed
After eating them all, you can really come to Shanghai!
35 delicious dim sums
· Salted soy milk ·
One of the four king kongs in Shanghai, the salty pulp contains fritters, squeezed vegetables, shrimp skins, green onions - in the past, there was also seaweed, plus 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.
· Fritters ·
If you walk in a lane in Shanghai and the oncoming person holds soy milk in his left hand, then the right hand must be churros. Dipping in soy milk, dipping in soy sauce, dipping in sugar, and even boiling soup are all excellent combinations.
· Rice ·
Shanghai Four King Kong. Wrap hot fritters tightly with rice, or add other ingredients, such as squeezed vegetables, etc., which are very beautiful and economical. Steamed glutinous rice is made into rice and wrapped in fritters. Characteristics of soft, tough, crisp, while eating and pinching, unique flavor.
· Flatbread ·
Shanghai Four King Kong. Fold a fritter in half and place it in the center of the flatbread; fold the flatbread in half and the fritters become the filling. Fathers always said that if you used to be a pair of flatbread fritters every morning, plus a bowl of light pulp or sweet syrup, then "petty bourgeoisie" would be a mess!
· Raw fry ·
Also known as raw fried steamed buns, Shanghai raw fried buns can be said to be native Tony Shanghai dim sum, which is said to have a history of hundreds of years. The skin is crispy, the juice is thick, the meat is fragrant, and it is exquisite. Take a bite, and the delicious flavors of meat, oil, green onions, and sesame will not disperse in your mouth for a long time.
· Spring rolls ·
Once upon a time, spring rolls could only be eaten during the months of the New Year's Festival. Someone in the small vegetable market made spring roll skins now: a low stool coal stove, grabbed a ball of noodles and spared a circle on the iron plate, a thin spring roll skin was ready, and the dough, but there was no sticking, firmly still held in the hands of the vendor, it was interesting.
· Tofu flower ·
When I ate tofu flowers when I was a child, I would get a bowl of smooth "white tofu", white in color, smooth and tender, salty and slightly sweet, and added a lot of seaweed shrimp squeezed vegetables and other ingredients, mix it yourself, delicious!
· Takahashi muffins ·
Bridge muffins Shanghai Gaoqiao Town four han traditional famous spots, originated in 1900 Guangxu years, has a long history, exquisite processing technology.
· Pot stickers ·
Pot stickers are different from dumplings, insisting on raw embryos under the pot, not only using oil, but also using water, so the pot stickers have a stiff feeling in the mouth. In Shanghai, to eat authentic pot stickers, you must visit the dim sum shops hidden on street corners and alleys, which are usually very attentive and only sell one or two kinds of food.
· Hemp Ball ·
When I was a child, I often ate hemp balls, and the round balls were sprinkled with white sesame seeds, golden in color, breaded with bean paste, crispy and sweet
· Begonia cake ·
Begonia cake has a long history, created in the Qing Dynasty, because the cake resembles a begonia flower, and gradually became one of the Han cake snacks of the Shanghai generation. Sweet and delicious, eat it while it is hot and delicious
· Sand Circle ·
Huangshayuan is one of the traditional famous spots in Shanghai, which has a history of more than 70 years, and rolls a layer of dried bean paste powder on the cooked various soup dumplings. It has both delicious soup balls and red bean aroma, soft and sticky and refreshing, and is also the favorite of headline mushrooms.
· Burn ·
Roasted wheat is also a super satisfying dim sum to eat, the glutinous rice skin is thin Q bomb, and the filling is usually pork cooking wine and glutinous rice mixed well. Good roasted wheat even has a soup.
· Shallot oil flower roll ·
Hanamaki is a noodle dish similar to buns and steamed buns, but the shallot oil flower roll is not just a white-faced steamed bun, although there is no filling, but with chives and oil, it is delicious to eat
· Steamed buns ·
Oil steamed bun is a traditional Han Chinese snack made by Zao Shen Dacheng Dim Sum Shop, a century-old shop in Shanghai. The shape of the bun is small and exquisite, the skin is golden, the color is beautiful, the entrance is crunchy, the meat filling is tender, and the soup is overflowing with one bite, fat but not greasy. After eating, the teeth and cheeks remain fragrant, full of fresh taste, if eaten hot, it will have endless aftertaste.
· Foot cloth ·
The so-called "foot cloth" is an egg cake with fritters, which are then added with sweet noodle sauce or chili sauce, an appropriate amount of squeezed vegetables, coriander, wrapped up like the old pencil box, is a classic snack on the streets of Shanghai.
· Oil pier ·
Oil pier is a street food in the Jiangsu, Zhejiang and Shanghai regions, also known as oil terminals or oil piers. There are two kinds of oil piers, the material filling is also known as radish silk cake, and the sweet one is stuffed with bean paste. Meat stuffing is stuffed with meat. Because it is a fried food, it has a yellow-brown appearance and is crispy and flavorful to eat.
· Rib rice cake ·
Pork rib rice cake is made by mixing flour, diamond flour, five-spice powder and eggs together and wrapping them on the surface of the ribs and cooking in oil. The ribs are golden in color, crispy on the surface and tender in flesh. Meanwhile, matsue rice is served with red soy sauce and ribs with sweet noodle sauce and topped with chili sauce. The entrance is sticky and fragrant, slightly sweet and spicy, tender and delicious.
· Fresh meat cat ears ·
Fresh meat cat ears is one of the Shanghai Han flavor snacks, the traditional cat ears are made of cold water and noodles made of cat ear shaped pimples, with chicken, diced meat and other ingredients, with soup to eat, the flavor is unique.
· Nanxiang Xiaolong ·
Known for its thin skin, tender meat, juicy, delicious taste and beautiful shape, it has a history of more than 100 years! For XiaoLong, natural fresh juice is its essence. Eat the small cage, you can first bite through a small bite on the bottom edge, suck two mouthfuls of juice, and then chew the small cage into the mouth. There is a saying that says: "Gently lift, move slowly, open the window first, and then suck the soup." ”
· Crab shell yellow ·
Shanghai's prestigious specialty dim sum, founded in the early 1920s, is made of puff pastry and fermented noodles, made into a flat round cake, the cake surface is glued with a layer of sesame seeds, pasted on the hearth wall and baked. The filling is salty and sweet, salty is green onion oil, fresh meat, crab powder, shrimp, etc., and sweet is sugar, rose, bean paste, date paste and so on. Because the cake is shaped like a crab shell, the color after cooking is as dark red as the back of the crab shell, so it is called "crab shell yellow".
· Fresh Milk Cube ·
Fresh milk xiaofang is loved by many people, and must eat rubies! The taste is mellow and rich, one down, super satisfied, and paired with a cup of greasy coffee, you can't get tired of eating! Fresh milk Xiaofang may have become a food myth, shanghai so many cake shops, bakeries, and cattle, can not change the status of Xiaofang in the hearts of many people!
· Fresh meat mooncakes ·
Who said that mooncakes can only be eaten in the Mid-Autumn Festival, and there are queues for fresh meat mooncakes in Shanghai every day! Outsiders say that only by eating Shanghai's fresh meat mooncakes can they feel the taste of Shanghai. One bite down, the crispy and powdery skin, the meat is fresh and juicy, it is really "slap and refuse to put it". The memories that permeate the warmth of childhood are still fragrant to this day.
· Rice cake ·
I remember that in the past, when I walked to the door of any lane in Shanghai, I would encounter a stall selling rice cakes. Holding the hot rice cake, I entered and walked out of the alley one by one... Take a bite, the outer layer is very thick and crispy, and the inner layer is a snow white hot soft sticky rice.
· Tiger's Claw ·
Because of the front protrusion of six pointed objects, the color is burnt yellow, because it is handmade without a mold, the six corners are often very separated, the shape of the tiger's claws resembles the tiger's claws, the surface of the tiger's claws is brittle and not hard, slightly solid is its characteristic, and there is a slight alkali flavor, made with the traditional method of old noodle fermentation, which is said to help digestion. In the past, patients with stomach diseases had stomach pain and had to buy tiger claws to eat.
· Steamed buns ·
Shanghainese people do not distinguish between steamed buns and buns, like to have the filling is also called steamed buns, meat steamed buns, vegetable steamed buns are delicious!
· Vegetarian buns ·
It is made of mushrooms, soy products and other vegetarian vegetables as raw materials, made of vegetable oil, wrapped in fermented dough skin, so it is called "vegetarian dish bun".
· Stripe cake ·
Tiaotou cake is also a very famous Shanghai snack, which is easier to buy on the street, looks like a donkey rolling, is a soft glutinous rice food, and has an excellent taste.
· Mint cake ·
Mint cake to mint as the main ingredient, the taste belongs to the fragrance, mint cake characteristics: cake color is elegant, cool and delicious, especially in the summer, taste a portion, very decomposing.
· Youth League ·
At first glance, the color is fresh and beautiful, very eye-catching and woody! The juice of the pulp wheat grass is mixed into the glutinous rice flour and then wrapped in bean paste filling, which is not sweet or greasy, with a light but long grass aroma. There is also a use of green wormwood, or vegetable juice, with a unique flavor.
· Tasting shortbread ·
Taste the shortbread in golden color, crispy and delicious. Roll out the reconciled noodles into a large pancake with a rolling pin, spread the fried puff pastry evenly on the pancakes with a spoon, roll them into long strips, roll them into thin slices, put them on the sugar packet, roll them into thin slices, and put them into a frying pan and simmer over low heat. The puff pastry is light and delicate, and when you bite it, the puff pastry blends with the filling in the mouth, and the aroma overflows the mouth.
· Baked potato ·
"Baked potato" is what everyone often calls roasted sweet potatoes and baked sweet potatoes, but it is this name in Shanghai. In the winter, gather around the stove where the potatoes are baked, and then hold a hot potato in your hand, which warms up to the heart
· Stinky tofu ·
It is said that Hunan people love to eat stinky tofu, and Shanghainese are not bad. In the streets and alleys, if you are not careful, there are stinky tofu stalls, golden and brilliant, it is really a fragrant "smelly" smell, only to eat a piece, you can't stop.
· Qiang cake ·
Qiang cake has been in Shanghai for some time, and it is said that it was originally made by the Hui people, and later took root in Shanghai. Qiang cake has two kinds of hard Qiang cake and oil Qiang cake, oil Qiang cake fermentation is a little, plus oil and water, fragrant and soft, more popular. Hard qiang cake has less moisture and does not use oil, but it is chewy and resistant to hunger, so it is also popular.
· Egg Cake ·
Egg cake is actually a famous snack in the north, also called pancake fruit, but it is also very popular in Shanghai. Spread a cake, add eggs, sausages, noodle sauce, shortbread, fritters, etc., and finally wrap it up, everything is two, the taste is also a mouthful
25-course classic snack
· Curry beef soup ·
The beef is crisp and tender, and the soup is fresh and delicious! It is made by boiling and braising, and is available in food stalls and steamed bun shops, and is most famous for its large pot spring, Luochun Pavilion and Tianyuan Garden, with a strong and fresh soup, beef crisp, and quite flavorful!
· Chicken porridge ·
The practical use of chicken porridge is not chicken, but boiled chicken soup, quietly boil a pot of porridge, and then sprinkle with green onions, pour some fresh soy sauce, delicious!
· Bacon rice ·
Bacon rice is a home-cooked meal that is easy to make and fragrant to eat. Although the dish is stewed in the rice, it absorbs enough flavor and has a kind of hot aroma cooked in the fire.
· Sake dumplings ·
The wine-brewed dumplings in Shanghai hotels have never been standardized, and each hotel has made different ones, some put egg flowers, some put osmanthus flowers, some put orange peels, and some put fruits; most of the rounds are white, some are colored; some are round, some are irregular, and some are wrapped in a little sesame seeds... But most of them are delicious!
· Stir-fried rice cake with shredded pork ·
Look at this white and pure rice cake, turquoise cabbage, pink and white meat dotted among them, do you feel that there is a feeling of small family jasper? Taste it, this taste, the rice cake soft sticky non-sticky teeth, shredded meat Q bomb delicious, refreshing and sweet cabbage, simple to no combination, but there will be amazing taste!
· Vegetable meat ravioli ·
For Shanghainese, the process of making wontons is also a heavy enjoyment. The big ravioli made by my mother can be said to be a unique delicacy. The skin must be made of egg skin, which has the characteristics of not boiling badly. Whole prawns are served with winter shoots, cabbage and greens are served in a certain proportion with fine pork, and pork bones are boiled for 3 hours at the base of the soup until the bones are crispy.
· Three fresh wontons ·
Shanghai's three fresh wontons are also different from wuxi's three fresh wontons. The ravioli filling is not a filling made of fresh meat, open foreign and squeezed vegetables, but pure meat. The so-called three fresh halls are all in the soup, egg shredded, shrimp skin, seaweed these three fresh mixed out of the thin skin wrapped in fresh meat, the taste is salty and smooth.
· Open onion oil noodles ·
Shanghai's famous specialty snacks. At the end of the Qing Dynasty, it was first created by Chen Youzhi, a dim sum chef at the Shanghai City God Temple. This snack is made of noodles made from kaiyang (i.e. larger dried shrimp) and shallot oil seasoned, and the shallots are fragrant and delicious.
· Braised hoof noodles ·
Shanghai loves to eat noodles, a bowl of braised hoof noodles, the old soup tastes thick lips, fresh and mellow, although it is the color of soy sauce, but it is clear and visible, layered, with a slightly sweet and pleasant meat aroma, a large number of hip bones and eel bone hanging soup, enough soup thick, let people taste endlessly.
· Shippo white cut lamb ·
Qibao Old Street is famous for white-cut lamb, so basically every delicatessen sells white-cut lamb. Many people go to Shippo to taste the white cut lamb over there. White-cut lamb is different from what is bought in general delicatessens, where frozen lamb is bought, but white-cut lamb is different. White cut lamb is expensive in two words - fresh.
· Popcorn ·
Popcorn, also known as smoked fish, is a very favorite specialty fish product in Shanghai Ning! Its production process and ingredients are simple, the color, aroma and taste are beautiful, suitable for direct consumption, of course, we will also eat it as a side dish of noodles
· Yellow on both sides ·
This side has a hard "two-sided yellow" and soft "two-sided yellow" points, hard "two-sided yellow" is raw noodles fried, soft "two-sided yellow" is the hard side of the hard side filtered and then fried, to both sides are fried into a golden yellow, the aroma wafts out, and then fished out and placed on the plate, and then the toppings are poured on the noodles, so that the noodles suck enough marinade, the taste is fragrant and delicious.
· Water Puff Egg ·
Shanghainese water puffing egg method is very simple, once the water is good, the more sophisticated method can be added milk, or guiyuan, goji berries. Sometimes, delicious is as simple as that.
· Toppings ·
Topping noodles Are very much loved by Shanghainese, that is, the noodles that are poured on the dish, and its wonderful thing is that the toppings are on it. Spicy meat, large intestine... All are the toppings that Shanghainese love very much!
· Rotten paste ·
Rotten paste noodles is the name of Shanghainese, that is, the noodles are boiled rotten, with a certain paste, but they are rotten and not sticky, paste but not scorched, simple but very "kung fu". Elaborate paste noodles, which have green vegetables, shredded meat, shrimp, dried duck gizzards, white chips and many other accessories, the taste is extremely delicious, and it is called "fresh eyebrows falling".
· Cold noodles ·
Noodles in Shanghai summer has been popular for many years, parents of childhood has been well-known on the beach, large and small restaurants to summer is the most popular is a variety of cold noodles, three silk toppings are the most traditional, long history, now there are more varieties, eel silk, mushrooms, beef shredded and so on, the taste is unique.
· Oil tofu vermicelli soup ·
Oil tofu vermicelli soup is a very characteristic Shanghai snack. Founded in the early 1920s, it was first operated by snack stalls, which is cheap and good, and is quite popular with consumers. Although it looks a bit clear and watery, it is a pleasure to watch its firing process: the soup in the pot is rolled over, the thread powder in the barbed wire spoon is boiled, and the smell is overflowing.
· Pigeon egg dumplings ·
Pigeon egg dumplings are a traditional dish of Han chinese in Shanghai, which belongs to the Shanghai cuisine with glutinous rice and white sesame seeds as the main ingredients, and the cooking techniques of pigeon egg dumplings are mainly boiled vegetables, and the taste belongs to sweetness. Characteristics of pigeon egg balls: glutinous rice is smooth, cold but not hard, sticky but not sticky, sweet and cool. Shaped like a pigeon's egg, it is small and exquisite, and the entrance is sweet and cool.
· Fengjing Ding Hoof ·
Shanghai Fengjing Ding Hoof has the unique taste of eating "fragrant" cold and eating "sticky" after steaming. The soup is mellow, thick oil and red sauce, sugar is heavy and colorful, salty and delicious. The selection of ingredients pays attention to live, raw, inch, fresh; seasoning is good at salty, sweet, bad and sour.
· ZhouZhuang Yuanjie ·
It is made of suckling pig's leg elbow through hair removal, brushing oil, flavor, oil, stew, fat but not greasy, the entrance teeth and cheeks remain fragrant, the aftertaste is endless. Chopsticks touch the skin is broken, the outer fat is thinner, the sebum has no sense of fat, the entrance is melted; the lean meat is slippery and not chai, the teeth are rotten; fat and thin eat together, do not have a taste.
· Jinjing milk rot ·
Jinjing milk rot, also known as Nanqiao Jinjing milk rot, is one of the specialties of Shanghai, using soybeans and glutinous rice as raw materials, making it into tofu and fermenting it. It is mainly divided into three types: red milk rot, white milk rot and flower color milk rot. Jinjing milk rot is represented by Dingfeng milk rot and flourished in the tongzhi period at the end of the Qing Dynasty. In 2007, Dingfeng milk curd brewing process was included in the first batch of Shanghai intangible cultural heritage list.
· Borscht ·
Up to the hotel, down to the canteen, Shanghai people will cook soup. The protagonists of borscht are tomatoes, cabbage and potatoes. Another major modification of haipai borscht is the addition of red sausage, red sausage roasted borscht.
· City God Temple Spiced Beans ·
"Don't taste the spiced beans of the Old City God Temple, you don't count as having been to Greater Shanghai!" This is the unanimous comment of all Chinese and foreign tourists who come to the City God Temple. City God Temple spiced bean skin thin meat floss, salt cream evenly, chew soft glutinous. Eat in the mouth fragrant, sweet and nourishing, unique flavor.
· Chongming cake ·
Chongming cake is one of the must-eat foods in Shanghai, Chongming cake is not only delicious, but also represents reunion, happiness, happiness and sweetness. Chongming cake has two kinds of hard cakes and muffins, muffins are generally eaten cold, hard cakes are generally eaten after the heat is passed, sometimes it is steamed hot, sometimes it is put into some wine to make wine stuffed cake silk soup, very delicious.
· Nanhui Peach ·
Nanhui peach, with a round fruit shape, large individual, beautiful color, thin skin and thick flesh, honey-satisfied flesh, less fiber, strong aroma, juicy and sweet. In the scorching summer heat, take a bite of nanhui peach, refreshing the spleen and moisturizing into the lungs.
15 specialty honcipline dishes
· Braised pork ·
Thick oil red sauce is the most authentic! There is an old taste of Shanghai that is reminiscent. The skin and fat part of the meat are the absolute protagonists, and must be soft, rotten, and slippery, and can be dissolved with only a light sip in the mouth. The lean meat part as a supporting role must be thin and not chai, and cannot plug teeth. Taste it, fat but not greasy, crisp but not broken, sweet but not sticky, thick but not salty.
· Babao Hot Sauce ·
Babao spicy sauce is a famous dish in Shanghai, cooked with eight main ingredients such as shrimp, chicken, duck gizzard, pork leg meat, belly, kaiyang, shiitake mushrooms, bamboo shoot slices, etc., so it is called "Babao Spicy Sauce". The taste is spicy and slightly sweet, very flavorful.
· Ring oil eel paste ·
Using fresh eel as raw material, cut the eel into segments, add the seasoning and stir-fry. The color is dark red, oily but not greasy, fresh and delicious. The ringing oil eel paste is named after the oil in the plate is still ringing after the eel paste is served. It is characterized by its delicious eel meat, strong aroma and appetizing fitness.
· Bad Bowl Head ·
Bad bowl head is a traditional Shanghai dish, which is said to have been created by a peasant woman in Jiading, Shanghai. Using pig tongue, pig lungs, pork belly, pig intestines, pig feet and other scraps that are not usually elegant, this dish is delicious and fragrant.
· Pickled Tuk Tuk ·
This dish tastes salty and fresh, the soup is white and the juice is thick, the meat is crisp and fat, the bamboo shoots are crisp and tender, and the umami taste is thick. It is mainly a soup cooked with spring shoots and fresh and salty pork belly slices, which nourishes the yin and moisturizes.
· Hairy crab ·
Eating hairy crab is definitely a pleasure for Shanghainese! I remember the older generation said that the most bitter time for Shanghai people in the 30s was to eat hairy crabs to fill their hunger, but now it is different ~ September to eat female crabs, then the female crabs are yellow and thick; in October to eat male crabs, when the male crab navel is pointed, creamy foot meat firm. In autumn, hairy crabs are the fattest, and crab yellow is delicious to cry!
· 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.
· Grass head circle ·
Grass head circle is a Shanghai dish full of color and flavor. This dish is dark red and green, the circle is crisp and soft, fat but not greasy, Shanghai people know that the circle is pig intestine, pig intestine has the effect of moisturizing, replenishing deficiency, quenching thirst and stopping bleeding.
· Oil gluten stuffed meat ·
It is to stuff the meat filling into the oil gluten, and the meat filling should be fat and moderate, finely chopped and coarsely cut. Shiitake mushrooms and winter shoots (or water chestnuts) are also cut into very fine cubes, accompanied by minced ginger, chopped green onions, soy sauce, cooking wine, salt, sugar to make a filling. In the spring, with cabbage, it tastes even better. When I was very young, I could eat 3 pieces of oil gluten stuffed meat in one meal, and then use the fragrant sauce to eat white rice, and I could eat two large bowls.
· White Chopped Chicken ·
White chopped chicken seems to be a favorite of Shanghainese, as evidenced by the many shops that operate white chopped chicken on the beach.
· Braised lion's head ·
This dish is also very much loved by Shanghainese, making thick oil red sauce, the meat is tight, accompanied by fresh green onions and tender Shanghai greens, very delicious, full of childhood flavor!
· Tonkatsu ·
Tonkatsu is a very distinctive Shanghai special snack, pork chops with pork as the main ingredient, cooking methods to fry, the taste belongs to the homely taste, with spicy soy sauce, simply to death!
· 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.
· Sweet and sour steaks ·
Sweet and sour steaks really love it all young and old ~ Although many places make it into cold dishes, in fact, the real Shanghai cuisine in the sweet and sour steak is a hot dish Oh ~ eat sour and sweet, if you sprinkle a little white sesame seeds on it will be more fragrant!
· Snail stuffed meat ·
Snail stuffed meat is a traditional dish in Shanghai! The snail meat is rich and delicate, delicious in taste, and is known as the "pearl on the plate". Although it is a home-cooked dish, it is difficult to make it well.
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After reading it,
Isn't it felt like magic food is not expensive at all!
Authentic and tasty, each one is not to be missed!