Come and see what are the top 10 famous foods in Shanghai? Mention of magic capital Shanghai 1.Shanghai raw fried steamed steamed bun 2.Nanxiang small cage 3.Three fresh small wontons 4.Fresh meat mooncake 5.Double brewed dumplings 6.Three silk eyebrow crisp 7.Rice cake 8.Crab shell yellow 9.Shanghai popcorn 10.Salted soy milk 11.Spring rolls 12.Sake stuffed dumplings 13.Scallion oil mixed noodles

< h1 class="pgc-h-arrow-right" > mention the magic capital of Shanghai</h1>

In addition to thick oil, red sauce, lanes, cheongsam, nightlife

How can it be less

Specialties all over the roadside corners

These top 10 delicacies that must not be missed in Shanghai

How many have you eaten?

Come and see what are the top 10 famous foods in Shanghai? Mention of magic capital Shanghai 1.Shanghai raw fried steamed steamed bun 2.Nanxiang small cage 3.Three fresh small wontons 4.Fresh meat mooncake 5.Double brewed dumplings 6.Three silk eyebrow crisp 7.Rice cake 8.Crab shell yellow 9.Shanghai popcorn 10.Salted soy milk 11.Spring rolls 12.Sake stuffed dumplings 13.Scallion oil mixed noodles

Shanghai raw fried bun can be said to be a native of Shanghai dim sum, which is said to have a history of hundreds of years. Its characteristics are: crispy skin, thick juice, fragrant meat, 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. Since Shanghainese are accustomed to calling "buns" "steamed buns", raw fried buns are generally referred to as raw fried buns in Shanghai.

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." "You can eat the small cage by first taking a small bite on the bottom edge, sucking two mouthfuls of juice, and then chewing the small cage in the mouth, so that it can be exhausted."

Shanghainese people are very particular about eating wontons, and small 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 shallots, and a little white pepper is added when eating.

Mid-Autumn Festival seasonal food. As the name suggests, the filling is completely composed of a large ball of fresh meat (pork), the skin is crisp and powdery, and it is lurking a little tough, and the plump gravy slowly penetrates into it.

The double-brewed dough is made with glutinous rice and sesame seeds. The color is translucent, sweet and fragrant, cool and delicious.

Shanghai's famous specialty dim sum, originally pioneered by Shanghai dim sum chefs, is now best known for its cooking at the Old City God Temple.

Rice cake is a kind of traditional snack popular in the Jiangnan area, which belongs to the fried pastry, because its method can also be called oil rice cake, and other parts of the south are called fried rice cake. The outer layer of the rice cake is golden brown, and the inner layer is a snow-white soft sticky rice, which is fragrant and crispy. On the palate it is crisp, salty and fresh.

<h1 class="pgc-h-arrow-right" >8. Crab shell yellow</h1>

At that time, there was a kind of food on the dim sum stall, and people gave such a dim sum a very nice name, called crab shell yellow. Crab shell yellow is named because its round yellow color resembles a crab shell.

Fried fish, also known as smoked fish, need to be fried after the fish is fried, put into the marinade to taste. It is the most famous cold dish in Shanghai, and many Shanghai restaurants are still famous for this dish.

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.

Long ago, spring rolls could only be eaten during 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.

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.

The ingredients and methods of noodles mixed with shallot oil are simple, but it is precisely this simplest taste of Shanghai pie that is the most difficult food for Shanghainese to give up.