Shanghai snacks in the Southern Song Dynasty has been recorded, the early Ming Dynasty Shanghai became a southeast famous yi, the production gradually became more exquisite, in the Qing Dynasty with the increasing prosperity of Shanghai commerce, according to the time of all kinds of rice, noodle snacks varieties are more abundant. At the end of the Qing Dynasty, after Shanghai was listed as a foreign trade port, it successively absorbed the essence of local flavor snacks, including the characteristics of almost all major places in the country, and developed and improved them to form its own characteristics. Shanghai snacks are characterized by a wide variety of flavors, both north and south flavors, rigorous selection of ingredients, fine production, should be suitable for the season, change with the times, and convenient and flexible supply.
1, date paste shortbread
Date paste shortbread, a traditional snack in the Shanghai area. It is a pasta made with puff pastry as the skin, black date paste as the filling, and is fried to maturity. Its color is golden, small and exquisite, the skin is crispy, the filling is sweet and delicious, not only that, the rutin contained in its main ingredient jujube is a substance that softens the blood vessels, so that the blood pressure is reduced, and has a preventive effect on hypertension; jujube can also be anti-allergic, in addition to the fishy smell, calm the mind, nootropic brain, enhance appetite. It is popular with Hong Kong and Macao compatriots and Japanese tourists. In 1988, he won a silver medal at the Second National Culinary Competition.
2, 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.
3, Stuffed dumplings with fruit filling wine
Wine-stuffed dumplings are generally small and have no filling, but this dumpling is slightly larger, wrapped in hundreds of fruits filling, rolling rice noodles, becoming a small and exquisite hundred fruit dumplings, with sweet wine made of high-quality glutinous rice, which is a famous product of The Spring Snack Bar in The City God Temple of Shanghai, and is also the top of the sweet snacks. It is characterized by the fragrance of thyme fruits, floral and wine aromas.
4. Steam and mix cold noodles
Steamed cold noodles are noodles that are steamed and then boiled, then cooled by cold wind and seasoned. Shanghainese also like to use mung bean sprouts to mix as a dish yard, so it is also called mung bean sprouts steamed with cold noodles. j Combined with the taste of modern Shanghainese mixed with sweet and spicy, tomato sauce, etc., so the taste is full of sour and spicy, the noodles are soft and cooked and smooth, salty and sweet, sour and spicy, and the aroma of hemp is fragrant.
5, Shanghai Yangchun noodles
Yangchun noodles are also known as smooth surfaces. 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. Serve with simmering shallot oil and burned sea rice and mix with cooked noodles. The noodles are tough and smooth, the sea rice is soft and delicious, and the green onion oil is fragrant. Lard is the finishing touch of Shanghai Yangchun noodles. It is different from sesame oil, different from shallot oil; the smoothness of a bowl of noodles, the realm that seems to have nothing, seems to have nothing, depends on the aroma of that spoonful of lard.