To say that Shanghai snacks are really countless, such as Nanxiang small steamed buns, small Shaoxing chicken porridge, Guangyuan steamed buns, raw fried steamed steamed buns, shrimp meat roasted, Yangchun noodles...
Whenever outsiders first arrive in Shanghai, they are envious of Shanghai's Western food, and Shanghainese are also willing to change their tricks to entertain guests with "authentic" Western food from all over the world. The Shanghai dish with thick oil and red sauce has gradually lost its fans, and to say that every household will do private stir-fry dishes, only a few famous dishes still worry people with nostalgia, such as my personal favorite fried eel paste.
If the "threshold essence" of Shanghainese is reflected in what place, then the play in cooking is more than enough. Just an eel is made, ringing oil eel paste fried eel paste Ning style eel paste Clear stir-fried eel paste Ringing eel paste Five-color eel paste Yam eel paste Xiangrong eel paste Bamboo shoot eel paste Perilla pop eel paste Onion fried eel paste and so on, of which clear stir-fried eel paste is my favorite dish. I believe that the old Shanghainese will not be unfamiliar with this dish, in the bustling city of a variety of Western food and other regional cuisines appear everywhere in the field of vision, Shanghai bengang cuisine for us is a childhood complex, the old man's heart of a kind of concern!
Liang Shiqiu once said in an article on eating eels that fried eel paste was because the eel was not big enough to make eel silk. However, being able to make such a salty and sweet "scrap" and oily but not greasy also shows the shrewdness of Shanghainese.