Shanghai special food

Shanghai, an international city, attracts people from all over the world and brings delicious food from all over the world. All rivers run into the sea, and snacks from all over the world gather in Shanghai, forming a unique food culture in Shanghai. I recommended a 3-day tour to Shanghai before. Today, let's talk about those special foods in Shanghai.

First, fry.

Fried buns are also called fried steamed buns (pinyin: shēngjiān mántóu； u; u； Shanghai dialect pronunciation: ssanji mhoedhou) is a local traditional snack popular in Shanghai, which is called frying for short. Shanghai fried dumplings can be said to be a native Shanghai snack, which is said to have a history of hundreds of years. Its characteristic is that Shanghainese are used to calling "steamed buns", so the fried buns in Shanghai are generally called raw fried steamed buns. It turned out to be a teahouse and a tiger stove (boiling water shop). The fillings are mainly fresh pork and frozen skin. After the 1930s, there appeared a specialty store of raw-fried steamed bread in Shanghai catering industry, and the color of fillings also increased a number of varieties such as chicken and shrimp.

The bottom of the skin of Shanghai fried bun was fried into golden brown, and some sesame seeds and shallots were sprinkled on it. Smelling the fragrance and taking a bite of soup are very popular in Shanghai. The finished noodles are white and soft, the meat stuffing is fresh and tender, and there is marinade inside. When chewing, it smells like sesame and onion, so it is better to eat it while it is hot. The evaluation of it is: "the skin is thin but not burnt, the Bifidobacterium yeast is baked first, 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 most common one should be Xiao Yang fried-dumpling. As a chain store, you can basically see it in the streets and alleys of Shanghai, and the taste is acceptable.

Second, fresh meat moon cakes

Traditional snacks in Jiangsu, Zhejiang and Shanghai. A Su-style moon cake, a seasonal food for Mid-Autumn Festival. As the name implies, the stuffing is completely composed of a mass of fresh meat (pork), the skin is crisp and pink, and some tough, rich gravy slowly penetrates into it, which is a must.

Unlike Cantonese mooncakes, fresh meat mooncakes in Shanghai today have no seasonal differences and can be sold all year round. But it sells best more than a month before the Mid-Autumn Festival every year. The stuffing is completely composed of a mass of fresh meat (pork), with crispy skin and some toughness, and the rich gravy slowly penetrates into it, which is a must.

When I first came to Shanghai, I couldn't accept fresh moon cakes. After eating one, I fell in love with him deeply If I come to Nanjing East Road, I can buy some food in Xinya Food, Zhendaofang, Shen Dacheng and Taikang Food, which tastes slightly different. In addition, Guangming Village, as a time-honored brand that the Magic Capital has to queue up all year round, has never been there, and those who have ideas can go and have a look.

Three or four donkey kong (pies, fried dough sticks, soybean milk, rice)

Pancake (a kind of dry cake baked with dough) is the first of the four donkey kong, and its taste can be divided into sweet and salty. In terms of shape, there are round and oval. The freshly baked pie is very attractive in color, fragrance and appearance.

Fried dough sticks (fried slender dough) play a very important role in breakfast in Shanghai. Eating while walking is definitely the best partner for pies. Fold the fritters into three sections, then fold a big cake in half, wrap the fritters inside and take a bite. There are both big cakes and fried dough sticks.

Gu Fan (referring to Gu Fan cake, a kind of fried rice) is a simple combination of glutinous rice and fried dough sticks. Cooked glutinous rice in advance and poured into a big barrel for later use. When customers buy, they usually ask, 2 Liang or 3 Liang, which is the weight of glutinous rice.

Soymilk (a drink made by grinding soybeans into powder and adding water) can be filled with the other three kinds in donkey kong, and tofu pulp is the only soup that can't be filled. Shanghai people have three kinds of tofu paste for breakfast: sweet, salty and light.

Fourth, donkey kong is the representative of Shanghai breakfast, and it is definitely the mainstream of breakfast, not only because they are cheap and good, but now it is more like the taste of old Shanghai; There are all the streets and alleys in Shanghai. Of course, what I like best is the taste of childhood in my memory.

Fourth, Nanxiang steamed buns

Nanxiang Steamed Bun, formerly known as Nanxiang Big Meat Steamed Bread, Nanxiang Big Steamed Bread and Guyiyuan Steamed Bread, is a traditional famous product in nanxiang town, Jiading District, Shanghai, and is famous for its thin skin, tender meat, juicy and beautiful shape.

The stuffing of Nanxiang steamed stuffed bun is sandwich leg meat, only sprinkled with a little Jiang Mo, frozen skin, salt, soy sauce, sugar and water. The skin is made of unfermented refined flour.

Nanxiang steamed buns are thin and stuffed. If you bite them down, you will either spit out your tongue because of the big bite, or the soup will be gone. The correct way to eat is to take a small bite, bite out a small hole, take a sip, enjoy the soup, and then eat the skin and stuffing of steamed stuffed bun.

Verb (abbreviation of verb) Shanghai Youth League

The traditional snack of the Youth League is cyan, which is mixed with the juice of wormwood into glutinous rice flour and then wrapped with bean paste or lotus paste. It is not sweet or greasy, and has a faint but long grass fragrance.

Now the shop makes green meatballs, some are made of wheat straw, some are made of wormwood juice, and some are made of other green leafy vegetable juice and glutinous rice flour stuffed with bean paste. The function of Qing Tuan as a sacrifice is weakening day by day, and more people regard it as a spring outing snack.

Among them, the Youth League of network celebrities in Xinghualou, the Youth League in this season, can't be eaten without waiting in line for a few hours, and the Youth League in Yuanzu and Dexing noodle restaurant is also very famous;

Six, the old Shanghai scallion cake

Scallion cake is a special snack in Shanghai and belongs to Shanghai cuisine. This kind of snack is bright yellow, decorated with scallion oil, crispy outside and crispy inside, and it is ready to eat and cook. Speaking of scallion cakes, they should be found all over the country, but each place has its own characteristics, and the practices are not exactly the same, big and small. The scallion cake in old Shanghai is basically about 10 cm in diameter, and its thickness must reach 1 cm upward.

For many old Shanghai, scallion cakes represent not only street snacks, but also wonderful childhood memories. The fragrant chopped green onion in the alley and the long queue in front of the breakfast stall are crunchy. Because it is not just a cake, it is a legend!

In addition, in the traditional scallion cake, there is also the practice of putting small pieces of fat. When baking, the fat melts, so it becomes meaty, so delicious that every bite wants to stay for a long time.

Among them, a scallion cake surprised the whole British BBC.

Seven, pot stickers

Shanghai traditional snack, fried dumpling is a kind of stuffing snack, which is beautifully made and delicious. Most of them are made of pork stuffing, with different fresh vegetables according to the season. The shape of pot stickers varies from place to place, usually in the shape of jiaozi.

It was the moment when I was scalded by sweet soup. Bite it down, and the hot air will come with fragrance. The soup Biu dripped a bowl, and I quickly took a bite, which was fresh and hot.

There are many pot stickers in Shanghai, among which the favorite ones are Shengji pot stickers and Dawang pot stickers.

Eight, fried pork chops

Shanghai fried pork chop is a delicious dish made of pork and other ingredients. The main ingredients are 3 pork chops, and the auxiliary materials are oil, salt, 1 egg, black pepper, salt and pepper powder, yellow wine, dried starch and bread crumbs.

No matter how many delicious dishes there are on weekdays, the most practical thing is to walk into a familiar shop and order a golden steaming old Shanghai fried pork chop. Your eyes are shining.

Fried pork chops are crisp, tender and firm, and with homemade thick dipping sauce, how can the taste be summarized as delicious! I really miss not eating for a while!

The yipin fragrant fried pork chop on Tongchuan Road is deeply loved by everyone. In addition, all kinds of fried pork chop shops in Dajiaxiang taste very good, so you can explore it yourself slowly.

Nine, oil terminal

Oil terminal is also called oil terminal or oil terminal. There are two kinds of oil chopping boards, vegetarian stuffing, also called radish cake, and sweet stuffing with bean paste. Meat stuffing is used to make meat stuffing. Pour the diluted batter into an oval iron spoon, add meatballs, fresh meat or bean paste made of chopped green onion and shredded white radish, then cover the batter and fry it in an oil pan. Because it is fried food, it looks yellow and brown and tastes crispy and delicious.

Oil chopping block is a very popular snack in street stalls in Shanghai. Because it is fried first, it is very crisp, especially in winter. If you eat it in your mouth while it is hot, your whole body will be warm. Oil chopping block, tender outside and tender inside, comfortable.

Speaking of oil chopping boards, the most famous one should be grandma's oil chopping board.

Tangyuan

Tangyuan, one of the representatives of traditional snacks in China, is a spherical food made of glutinous rice flour. There are usually fillings, which are cooked and eaten with soup. At the same time, it is also the most distinctive food of the Lantern Festival with a long history.

Glutinous rice is boiled, stewed and braised. The color is white and thin, and the soft glutinous stuffing is fresh. Glutinous rice should be soaked through the ground rice slurry before it is delicate and uniform; Soaked glutinous rice must be washed with acid; When chopping minced meat, add some water while chopping, so that water can slowly penetrate into minced meat; The prepared dumplings should be uniform in size; Boil the boiling water before adding it, and add a small amount of cold water while cooking, so as not to break jiaozi.

In Shanghai, bowls of hot and chubby Qibao Street jiaozi are the favorite of many Shanghainese. Fresh meat, shepherd's purse, red bean paste, jujube paste, taro ... all kinds of flavors, almost all of which have become classics.