Shanghai cuisine includes:
Shaxian snack
Shaxian snack has a long history and a strong cultural foundation among the people, especially famous for its variety, unique flavor and economical benefits. It is a wonderful flower in the hundred gardens of Chinese food culture and has a long-standing reputation in the north and south of the Yangtze River. Shaxian snacks can also be seen everywhere in Shanghai, such as Baotun Road, Shuanghe Road and Changyi Road. There are many such small shops. If you are a snack lover in Shaxian, you don't have to worry about not eating delicious food.
Fried steamed bread
Fried steamed bread can be said to be a native of Shanghai dim sum, which is said to have a history of hundreds of years. Use semi-fermented bread stuffing, put it in a pot, fry it in oil, and spray water several times. "The skin is thin and not burnt, the second curved head is baked, the fresh soup is full of mouth, and the bottom is thick and burnt." While introducing the advantages of raw-fried steamed bread, this paper also reminds diners that anyone who "pastes the bottom" can not buy or even "eat". The bottom is crisp, the skin is thin and the meat is fragrant. Bite it, the gravy is wrapped in meat, oil, onion and sesame, and it tastes first-class.
Sansi cold noodles
Cold noodles have been popular in Shanghai in summer for many years. In summer, the most popular cold noodles in restaurants of all sizes are all kinds of cold noodles. Three-line topping is the most traditional and has a long history. Now there are many varieties, such as shredded eel, mushrooms, shredded beef and so on, each with its own characteristics. The general practice is to steam the noodles first, then cook them, stir-fry a topping, mix some peanuts and sesame paste, add toppings and seasonings to the noodles and mix them at will. Don't worry about watching. Just eating cold is enough addiction.
Nanxiang steamed buns
Nanxiang steamed buns are well-known at home and abroad and have a history of one hundred years. Originally named "Nanxiang Meat Steamed Bread", later named "Nanxiang Meat Steamed Bread", later named "Guyi Yuan Xiao Dragon" and now named "Nanxiang Xiao Long". Big meat steamed bread adopts the method of "heavy stuffing and thin skin, making it big and small", and carefully selects refined white flour and rolls it into thin skin; Take lean meat as stuffing, without monosodium glutamate, cook the skin in chicken soup, mix it in after freezing, and sprinkle a small amount of finely ground sesame seeds to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also taken. Each steamed bread is stacked 14 or more, and 10 is made of one or two pieces of flour, which is translucent, small and exquisite.