These delicious and inexpensive carb shops, just opened, can't help but go to many times 01 A bowl of hand-rolled noodles worth eating locally, and finally can eat in Shanghai!!! 02 A bowl of rice strips covered with meat and meat makes Guangdong people feel satisfied 03 Maybe it is the only one in Shanghai, fancy nibbling on a Shenyang chicken rack! 04 Dug up a cheap Quanzhou snack, a solid carb explosion! 05 Probably the first Wuxi noodle restaurant in Shanghai, with 2 bowls of crispy and sweet rib noodles! 06 Easter Eggs: A small Taiwanese shop that has been open for 14 years, there is a dessert that many people have not eaten

Source: Penguin Eating and Drinking Guide

Recently, Shanghai has opened a lot of local snacks, the location is quite secretive and remote, but the ingredients and methods are firmly adhered to the tradition, which makes people eat a mouthful of nostalgia.

Many of them are tastes that are difficult to eat out of the local area, such as these two bowls, the umami taste is extremely gorgeous and rich noodles:

The treasure takeaway that was eaten into a canteen by colleagues from Guangdong and Fujian also took it out this time...

Finally, there is an Easter egg, which has been low-key for more than ten years, specializing in making a niche dessert with an ancient taste, and I probably can't find a second one in Shanghai.

Draw a point: the price is not expensive, dozens of dollars can eat well, it is simply a fighter in a small shop at a cheap price! Not much spoiler, a total of 6, please do not go hungry to watch. ⚠️

Example card statement: The full text does not contain advertising, and we eat it ourselves out of pocket.

Store information and recommended dishes are in the card at the end of the text, which can be collected with one click.

<h1 class="pgc-h-arrow-right" data-track="15" >01 A bowl of hand-rolled noodles worth eating locally can finally be eaten in Shanghai!!! </h1>

Sub-dock noodles

Recently opened a new local specialty hand rolling noodles, delicious to the editorial department to eat noodles crazy Xu has been to 5678 times...

To tell the truth, there are many delicious hand-rolled noodles in Shanghai, most of which are oil-splashed noodles. And a bowl, may be the most umami, but also the most all-encompassing.

After all, don't look at it as just a bowl of noodle soup, there can be as many as six or seven kinds of stir-fried soup bases – each noodle is covered with fresh aromas from all directions, gentle and healing.

This is a bowl of Zhejiang Zhuji characteristics of the sub-dock noodles, the status of the local, equivalent to beef noodles in Lanzhou, we also went to the local area for it to eat.

And because making noodles and preparing ingredients is too complicated, it has been difficult to get out.

But in the past two years, the local government has learned from the idea of Shaxian snacks and begun to encourage Zhuji people to go out to make noodles, but they must implement a complete set of noodle standards and pass the audit before they can open a store.

Seeing the three words "demonstration store", you basically can't be wrong.

Why is it so strict? Because the noodles are two exquisite, the first is chewy.

It is really punched out with a pole, and although the hand rolling noodles have this step of rolling, the number of times the dough is repeated several times - in order to make the dough more malleable, the right sense of proportion is popped back between the teeth.

The second is to pay attention to the surface humidity of the noodles, in order to make the noodles more able to hang the umami taste in the soup.

After all, the other half of the charm of the sub-dock noodles lies in the fresh soup - although the broth is not used, the pot gas and fresh gas of the freshly roasted base are actually more concentrated! And the arrangement and combination of ingredients are rich, each bowl of umami taste is different, can eat for a week without repeating the same.

The most classic is three fresh noodles: egg rolls, river prawns, and fungus.

Zhuji's sub-dock noodles have more soup and less soup, this default wide soup.

Even when driving to other places, Zhuji people still insist on making many ingredients themselves: the rotten skin roll is a tofu coat bought in the hometown, rolled up and fried by themselves, soaked in the soup and sucked in the juice;

The egg rolls are steamed with fried duck egg skin wrapped in pure pork filling (not mixed with starch sticking), all of which are original and fresh.

The only fly in the ointment: the duck skin of the egg roll is a little old and a little hard.

It was so delicious, even the soup was drunk at noon, and I couldn't help but come again in the evening, this time it was eel noodles.

Unlike the eel noodles and Yangzhou Changyu noodles, Zhuji uses wide-point eel segments, which are not starched and slid directly in hot oil, fresh and tender.

The sweetness of tomatoes, shiitake mushrooms, and zucchini shreds are all melted into the soup, and the soul is snow vegetables, bringing complex fermentation freshness~

Oh yes, their fried noodles can't be missed! More chewy than the noodle soup, the focus is that the boss's five-spiced beef is really more fragrant than others. (Colleagues say that Zhuji's marinated beef is so fragrant...)

In addition, the noodles themselves are more flavorful than other noodles, and the spices in the beef can firmly adhere to the surface of the noodles and slowly release in the mouth with chewing.

The traffic is very convenient, just at the subway entrance of Line 13 Wuning Road Station, the first floor of Haopu Square in the food city, easy to find!

<h1 class="pgc-h-arrow-right" data-track="214" >02 A bowl of rice strips covered with meat and meat makes Cantonese people feel satisfied</h1>

Cui fresh Chaoshan beef sausage powder

Since discovering this Chaoshan snack bar, Guangdong editors have been ordering takeaways for several days.

The shop only sells two types of snacks, Chaoshan sausage noodles and kway teow. First of all, the conclusion: although the name is Chaoshan intestine powder, in fact, the most worth eating is beef kway teow, and it is more recommended to order takeaway (the specific reason is said later).

Although the beef part is not rich in Chaoshan, there are also 4 kinds of options, namely snowflakes (fat), tender meat (tender), spoon handle (with tendons and meat), and five-flowered toes (crisp), which are more representative parts.

In order to ensure freshness, beef is specially ordered from butchers, basically hand-cut on the same day.

Freshly blanched beef slices, the color is still powdery, the taste is the most tender.

If you are arrogant, order a bowl of 58 yuan of signature whole soup kway teow, there is more meat than kway teow! A bowl full of pawnshops, turned over with chopsticks, there was meat underneath...

Go to the store to eat, the boss will also remind: "Today's snowflake meat is not very good, you order other meat." ”

The cantonese in the shop are specially customized, pure rice milk, rich in rice aroma, a little thicker than the local Chaoshan area, the advantage is that it can withstand the toss of distribution, and it is not easy to break.

The only downside is that the beef is cut so thickly that the Chaoshan people probably don't think it's good enough. Asked the store, mainly considering the takeaway delivery time, thick cut meat is not easy to cook, to the hand is not tough enough to chew.

Kale beef stir-fried kway teow is also quite delicious. The kale is cut very thinly, quickly stir-fried, and the kway teows are hot, the meat slices are tender, and the kale bean sprouts are still crisp and fresh, and the caramel is fragrant.

But the quality of the beef is not as good as in the intestinal noodles and soups.

As for the intestinal powder, the advantage is that you can choose the beef part, but the powder skin has not been adjusted, the thickness of the food we eat is uneven, a clip is broken, and some friends say that they have eaten a good state, and the production is not stable.

The details can be seen very carefully, and the various sauces and side dishes in the shop are transported from Chaoshan and the taste is very restored.

There are not many seats in the store, and it is more stuffy, more like a takeaway window, if you run away to eat is not worth it, but in the city to order takeaway, you can eat such a bowl of rice strips, it is quite happy.

Even the drinks in the shop are very Cantonese, it is Yang Xiecheng horseshoe shuang and Zhenzhen!

<h1 class="pgc-h-arrow-right" data-track="215" >03 Maybe it's the only one in Shanghai, fancy nibbling on a Shenyang chicken rack! </h1>

Our brother chicken rack chicken noodle soup

Shenyang brothers, perhaps the most missed is a chicken rack, right?

The chicken rack itself is an unsolvable ingredient, so not many people want to make it. When we found this shop, we were quite surprised, as soon as we entered the door, we saw that the smoked chicken rack, the smoked chicken neck had just come out of the pot, and the air emitted the typical halogen aroma of the northeast...

The owner is an authentic Shenyang person.

You come here to know what a chicken rack specialty shop is: just a chicken rack, you can have four ways to eat!

Start with the original taste. The original taste is not tasteless, but the chicken is hung out with a just right salt taste. Can't wait to take a bite, and then patiently tear it up and eat it piece by piece. It is used in young chickens, which are really tender.

The dipping sauce is very Shenyang characteristics: coriander + squeezed vegetables + chili oil, entangled with each other, much richer than the average soy sauce dipping dish.

A little more flavorful: smoked chicken racks. As soon as you eat it, you know that it is a typical Northeastern smoked taste: smoked with white sugar and wood, and the smoky smell is full of sweetness.

And the chicken is marinated before smoking, which is very flavorful, but not as salty as many northern roast chickens. It's comfortable to have a little wine.

The last two ways to eat, namely mixed chicken rack and spicy fried chicken rack, a few colleagues ate the licking plate. It is not that it is more surprising, but the unique seasoning style of Shenyang is really pleasing:

Both of these dishes are cumin+slightly sweet combination punches, except that the stir-fried chicken rack is more cumin-flavored and the meat is drier and more fragrant; the mixed chicken rack is more sweet, and the raw onion is accompanied by vinegar, which collides with a fruity freshness.

It's a shame to just order a chicken rack, and in addition to the chicken rack and chicken neck, their family has a treasure option: chicken belly. It's something you can't even eat at a super-fine Japanese-style bird shop

The entrance is first bounced, and with chewing, it becomes a powdery glutinous powder, the taste is very wonderful, and there is no fishy smell at all.

Probably this organ...

<h1 class="pgc-h-arrow-right" data-track="216" >04 And dug up a cheap Quanzhou snack, a solid carb explosion! </h1>

Alang Quanzhou special snacks

Recently, the spirit quanzhou people of the editorial department have found a new stronghold.

Listen to the owner's Quanzhou accent, and then look at the menu full of authentic snacks, you know that it is a homely taste of the stomach, and each dish is a solid carbohydrate hit!

Start with a wave of salty rice with beef soup. A small bowl of salty rice, without cutting corners, put three layers of meat, dried mushrooms, red-skinned peanuts and other more than a dozen ingredients, and even crystal clear pork skin cubes!

Stir-fry and simmer until each grain of rice is shiny and shiny, absorbing the umami flavor of the ingredients, and the aroma is too rich and luxurious.

The beef soup with the combination is very special, different from the "soft soup" that generally breaks the beef, here is a whole piece of beef, wrapped in sweet potato powder, tender and smooth, almost with the beef bone broth slipped into the mouth.

This practice is called "hard soup", which retains some of the texture of the beef.

I also like this bowl of thin hairline batter, with moderate contouring and a concentration just enough to hang the material, but not paste.

The toppings are classic large intestine and vinegared meats. The large intestine has been marinated and tender; the vinegar meat is not crisp enough, but the bright vinegar sour taste is still authentic.

The most common thing should be this bowl of brine noodles, completely unkempt, the soup is rich but not thick, with soft but bone-thin alkali noodles, sucking can't stop!

Brine noodles are home-cooked noodles that will be made in the Putian area of Quanzhou. The difference is that most of the putian brine noodles are hooked and cooked until the soup noodles blend.

The simple aroma of scrambled eggs, the rich freshness of shiitake mushrooms, and the meat flavor brought by flower meat and lean meat, even the ordinary vegetables soaked in this pot of soup, have become sweet and delicious.

If you still have an appetite, please order a Minnan big meat dumpling, a fighter in carbon water!

Glutinous rice is the base, wrapped in three layers of fatty and lean meat, dried shiitake mushrooms, dried shrimp and other materials, oily and solid. It is most enjoyable to break it up and mix it with hot sauce.

End with a bowl of sweet peanut soup common in southern Fujian. The peanut kernels are pressed into place: the form is still there, but the crisp is so crisp that it melts in one sip.

The fly in the ointment is a bit on the thin side.

This shop also does not have any particularly amazing dishes, winning in the authentic restoration of snacks, is to make Quanzhou people miss home taste, live nearby or pass by friends can try.

<h1 class="pgc-h-arrow-right" data-track="217" >05 Probably the first Wuxi noodle restaurant in Shanghai, with 2 bowls of crispy and sweet rib noodles! </h1>

Jingmei Wuxi sauce pork rib noodle restaurant

This new store, many Wuxi friends have already played the card, saying that the production is not bad, and can eat a lot of local snacks, as well as two bowls of rib noodles that may not be found in Shanghai!

For example, this magnolia cake, many people eat it locally and never forget it:

Hey, it really looks like fried fresh meat dumplings! Gently bite open, the plump soup flows into the mouth, seasoning the meat filling that looks like a small dumpling.

The best thing is the glutinous rice peel! After frying, the sweetness of the glutinous rice is stimulated to the greatest extent, and the soy sauce that seeps into the broth of the meat filling is salty and fresh, and the combination of salty and sweet is not too pleasant ~ ~~

The real highlight of their family is the Wuxi rib noodles. And there are two bowls, which use different parts and different methods, which are quite exquisite.

First bowl: Pork ribs pastry. In fact, this category is not done in Wuxi, which is a feature of their family - using a small rib with cartilage, steamed softly, because the surface is wrapped in a thin layer of powder, the meat is particularly crisp and flavorful, and you can also eat a faint black pepper flavor~

The soup is very interesting, using the soup steamed from the ribs, no wonder the soup is very narrow, steaming a ribs is not this soup!

I also like the side dishes in the soup: bean sprouts, leek segments, one sweet and crisp, one faintly spicy, balancing the meat of the meat, there is a kind of gentleness of Jiangnan water town.

The other bowl is the sauce rib noodles, optional soup noodles/mixed noodles, the focus is on sauce ribs , one of the top brands of Wuxi cuisine, made with lean and tender ribs, braised in red.

Rest assured, it is not sweet at all, but truly embodies the essence of Wuxi cuisine "sweet entrance, salty mouth", eat one bite and want to eat the second bite.

Compared to the most traditional sauce ribs, it also adds a red yeast rice tone, but also adds a touch of rice sweetness~

After eating the ribs, the sweet soup can not be let go! Eat it dry with a lump of noodles, add some vinegar and add some chili oil (their chili oil is really more fragrant than others!). ), another bowl of new noodles!

If two or three people go, you can also order another cabbage meat ball soup. There are two poached eggs on the top by default, fried out of the burnt edge, the yolk is still flowing, really beautiful...

There is no problem that the seasoning of ordinary snack bars is too heavy, and the ingredients are ordinary pork and cabbage, which is obviously the taste of the home, but it is simple and delicious.

<h1 class="pgc-h-arrow-right" data-track="218" >06 Easter eggs: A small Taiwanese shop that has been open for 14 years, there is a dessert that many people have not eaten</h1>

Love fairy grass

Probably the only place in Shanghai where you can eat liquid roasted immortal grass.

Generally eating roast fairy grass, the texture is like crystal jelly, so that few people know, in fact, the freshly boiled roast fairy grass is liquid, like a bowl of slightly sweet herbal tea, you can hold and drink.

Especially on a humid and rainy day, a bowl of hot roasted immortal grass was under the belly, and the whole body was comfortable.

While eating, the roasted fairy grass in the bowl will gradually condense and slowly become a liquid solid mixture, and the taste is very magical. When it is completely cooled, it will solidify and freeze.

14 pieces of a bowl of comprehensive roasted fairy grass, which contains endless Q-bomb taro balls, pearls, powdered glutinous beans... And peanuts that are sprinkled at the last minute are always crispy.

There are also cold roasted fairy herbs, which can be added with shaved ice and peanut soup, and eaten cold and smooth in summer.

The shop has been open for 14 years in the Longbai area where Taiwanese cuisine gathers, and a bowl of roasted fairy grass has only risen by 6 yuan.

Recommended friends said that more than ten years ago, he was there to boil immortal grass, more than ten years later, the surrounding shops have changed several rounds, he is still there to nibble on the boiling immortal grass. It is too precious to have such a small shop in a big city.

Maps and recommended lists are all here, put away!