There are many traditional snacks in old Shanghai that are unforgettable after eating them once. Today, 778 Ancient Town Farmhouse Restaurant will count twenty kinds for you. Come and see which ones you haven’t tried before?

1 White Chicken

White Chicken is a delicacy that many foreign tourists will never forget after eating it in Shanghai. “Speaking of chicken, let’s talk about the white chicken.” The white chicken has become a gourmet landmark in Shanghai. There are many kinds of boiled chicken, and the cooking of boiled chicken in Shanghai is very different from that in other places. From the selection of ingredients, production techniques, to its unique formula, Shanghai's white chicken always lives up to its name. With crispy skin, tender meat, fresh flavor and beautiful shape, Shanghai’s white-chopped chicken is truly a delicacy of old Shanghai.

2 Fresh meat mooncakes

In Shanghai, the first thing that comes to mind when talking about mooncakes is fresh meat mooncakes. When it comes to fresh meat mooncakes, we have to mention how delicious it is. It is steaming hot, crispy on the outside, and the meat filling is soft and juicy. The outer skin feels crispy, and the meat filling feels fat but not greasy. It is really satisfying. Full of old Shanghai flavor.

3 Pork Ribs Rice Cake

Ordering here is based on set meals. Each set meal has different contents. Just choose a matching set meal according to your preferences! Shanghai's pork ribs rice cakes are very chewy, and the sauce completely wraps up both rice cakes. The pork chops are fried very fragrant, and the outer skin is very crispy. After biting open, there is gravy flowing into your mouth, and it tastes even better when dipped in the sauce! The soup is in one word, fresh! The smoked fish and shrimp are both sweet and tender, with not many spines, leaving you with endless aftertaste.

4 Braised Hoof Noodles

Braised Hoof Noodles, the old soup has a thick flavor and has been polished by time to be fresh and pure. Although it is soy sauce color, the bottom is clearly visible. With clear layers and a slightly sweet and pleasant meaty aroma, diners will never get bored even if they meet it every day. Before putting the noodles in, you need to add a spoonful of broth to dilute it. This is also a craftsmanship. Too much tastes bland, too little makes it too salty, and it must be done by a serious chef to get it just right.

5 Spiced Beans

Five-spice beans are a Han snack in Shanghai. They are produced in Shanghai, China. They use exquisite ingredients and appropriate heat. The raw materials used are specially selected from broad beans produced in Yuyao County, Zhejiang Province. "It's not like you've been to Shanghai if you haven't tasted the spiced beans from the Old City God's Temple!" This is the unanimous comment of all Chinese and foreign tourists who come to the City God's Temple. Chenghuang Temple Spiced Beans have thin skin and floss, even salt and frost, and are chewy and chewy. It tastes fragrant, sweet and has a unique flavor in your mouth.

6 Chongming Cake

Chongming Cake is a kind of rice cake, one of the sweet glutinous cakes. The main raw materials are rice and glutinous rice. According to records: Chongming cake, with careful selection of ingredients, reasonable proportions, moderate sweetness, appropriate amount of pulp, scientific cooking, fragrant and loose mouth, glutinous but not sticky, is sold well both inside and outside the island and is a special snack of Chongming, Treasure Island. It is an elegant food culture inherited by the ancestors of Chongming Island, with a long history and a long history. As the saying goes: Since Chongming was in the Song Dynasty, people of the same age have Chongming cakes. If you want to eat Chongming sweet and glutinous cakes, you should still eat cakes from your own house. When the New Year comes, every household uses whole grains to steam and cook sweet glutinous cakes, symbolizing the coming of the New Year and the renewal of everything.

7 Gaoqiao Waffles

Gaoqiao Waffles, also known as fine sand layer cakes, are one of the famous specialty products of Gaoqiao Town, Shanghai, with a history of more than 100 years. It is named after its crispy texture. Because the puff pastry has distinct layers and each layer is as thin as paper, it is also called Thousand-Floor Cake. Shaped like a moon cake, the surface of the cake is golden yellow, oily and smooth, with milky white surroundings. The bottom is not scorched or hard, the pastry has distinct layers, the filling is free of impurities, the skin is thin and the filling is sufficient, crispy and sweet. It has onion, hemp and fat flavors. Oily but not greasy, sweet and refreshing, rich aroma, crispy skin and glutinous filling, soft and delicious, with endless aftertaste.

8 Nanxiang Xiaolongbao

Nanxiang Xiaolongbao, a Han snack, is a traditional snack in Nanxiang Town, Jiading, Shanghai, with a history of more than 100 years. The skin of Xiao Long Bao is made of unfermented refined flour. The steamed steamed dumplings are small and exquisite, shaped like a pagoda, with transparent skin and a crystal-clear yellow color. Every bite of the steamed dumplings fills the mouth with saliva and is delicious. If you eat it with shredded ginger, balsamic vinegar, and a bowl of shredded egg soup, it will taste better. Nanxiang Xiaolongbao is famous for its thin skin, rich fillings, heavy marinade and fresh taste. It is one of the popular snacks among domestic and foreign customers.

9 Fried Rice Cake with Shepherd's Purse and Shredded Pork

Now that Korean Fried Rice Cake is popular, Fried Rice Cake with Shepherd's Purse and Shredded Pork is full of nostalgic flavor. The rice cakes as white as jade and the green shepherd's purse look soft, waxy and refreshing. Simple combinations create a magical taste, and the wisdom of old Shanghai cannot be underestimated.

10 Liangmian Huang

"Liangmian Huang" is a traditional pasta with Jiangsu and Zhejiang characteristics and has been popular in Shanghai for a long time. It was once called the "Emperor of Noodles" and was expensive. It was rarely available after liberation and disappeared for 20 or 30 years. In recent years, it has reappeared in the time-honored catering industry in Suzhou. This noodle can be divided into hard "two-faced yellow" and soft "two-faced yellow". The hard "two-faced yellow" is made from raw noodles and fried, while the soft "two-faced yellow" is made from the hard noodles, drained and then fried. Both sides should be fried until golden brown. When the aroma wafts out, take it out and put it on a plate, then pour the toppings and marinade on the noodles so that the noodles absorb enough marinade, and it tastes fragrant and delicious.

11 Rotten Paste Noodles

Shanghai Rotten Paste Noodles is what Shanghai people call it. In layman’s terms, it means the noodles are boiled to a pulp and have a certain paste texture. But it should be rotten but not sticky, mushy but not burnt, simple but very "effortful".

The exquisite rotten noodles contain green vegetables, shredded pork, shrimp, dried duck gizzard diced, wild rice diced and many other ingredients. It is delicious and eye-catchingly fresh.

12 Crab shell yellow

Crab shell yellow is named after its round shape and yellow color that resembles a crab shell. Crab shell yellow is made from pastry and fermented dough. It is first made into a flat round cake, dipped in a layer of sesame seeds, and baked on the wall of the oven. This cake is delicious, salty and sweet, with crispy skin. Someone wrote a poem praising it: "I smell the aroma before I see the bakery, and the puff pastry comes out of my mouth one after another." Crab shell yellow fillings are available in two flavors: salty and sweet. The salty ones include scallion oil, fresh meat, crab powder, shrimp, etc. The sweet ones include sugar, rose, bean paste, jujube paste and other varieties.

13 Tiger Claws

Tiger Claws is a traditional Han snack that originated in Yancheng, Jiangsu Province and is popular in Jiangsu and Shanghai. It is called Vajra Navel and Vajra Qil in the Huaiyang area of ??Jiangsu Province. ; Zhenjiang and other places are also called Jingjiang Navel. Because there are six sharp protrusions on the front, the color is burnt yellow. Since it is hand-made without molds, the six corners are often widely separated, and the shape resembles a tiger's claw. After being introduced to Suzhou, Shanghai and other places, it became known as tiger claw. name.

14 Sixi Baked Bran

Sixi Grilled Bran is a famous Han dish in Shanghai and belongs to Jiangsu cuisine. Red in color, rich and mellow in flavor, salty and sweet. Roasted bran is a kind of flour product with rich protein content. It is a high-protein, low-fat, low-sugar and low-calorie food. So this old Shanghai dish is not only delicious, but also healthy!

15 Salted Pork and Rice with Rice

Salted Pork and Rice with Rice is also a home-cooked dish with a long history in Shanghai. It seems very simple to make, but the taste is really nothing to say. The rice grains are full of the umami flavor of fresh meat, and the texture is full and classic.

16 Jiuniang Xiaoyuanzi

Small and exquisite, cool and sweet, white and crystal clear, rich in color, water-milled glutinous rice is smooth and soft, Jiuniang Xiaoyuanzi is also a very popular delicacy in Shanghai . Although each store has slightly different recipes, they are all delicious!

17 Salty Soy Milk

Soy milk was one of the "Four King Kongs" for Shanghainese's breakfast in the past. Whether it’s flatbreads, fried dough sticks and rice noodles, or pan-fried rice dumplings, steamed dumplings and pot stickers, they must be eaten with steaming soy milk to feel comfortable and perfect. In front of the big pot where the soy milk is boiling, the chef is seen holding a blue-rimmed bowl in his left hand, adding a tablespoon of fresh soy sauce mixed with balsamic vinegar, and using a copper spoon in his right hand to lift a spoonful of boiling soy milk from the pot, holding it high up. Put it into a bowl, no more, no less, just a big bowl. The soy milk in the bowl immediately took on a flocculent shape. Sprinkle with shredded seaweed, minced mustard mustard, dried shrimps, fried dough sticks, chopped green onion, and finally pour a few drops of sesame oil or chili oil. A bowl of delicious, nutritious and delicious salty soy milk is served to the table. .

18 Shengjian

Shengjian, also known as Shengjian Mantou, is a traditional Han-style snack in Shanghai. It has a soft skin, crispy base and fresh and juicy fillings. Let the dough rise and mix well, wrap the stuffing into shape, and place it in a pan. When frying, add a little water and simmer over low heat until the bottom turns golden brown. Remove the chopped green onion and sesame seeds, simmer for a while and put them into a basin. The tempting aroma when it comes out of the pot is really tempting.

19baoyu

Baoyu, also known as smoked fish, is a special fish product that people love very much. Its production process and ingredients are simple, its color, aroma and taste are beautiful, and it is suitable for direct consumption. It is often served as cold dishes and platters at banquets, and can also be used as an ingredient in stir-fries or soups. Before the Chinese New Year in Shanghai, every household prepares a lot of cooked dishes, either homemade or bought from outside, and a big plate of fried fish is indispensable.

20 Caotou Quanquan

Caotou Quanquan is a famous Han dish that is full of color, flavor and flavor, and belongs to Shanghai cuisine. The color of this dish is dark red and green, the rings are crispy, soft and cooked, fat but not greasy. It is a very popular delicacy in the Shanghai Haipai menu. Shanghainese can now eat this dish all year round. In the past, this dish could only be eaten when it was on the market in Caotou. Caotou is a sentence Shanghai local gossip, in fact its scientific name is alfalfa.