The first thing I want to do is to ask for an essay on the food of my hometown (Shanghai).

Shanghai is a variety of famous snacks gathered place, its taste, both different from the Guangdong and Hong Kong regions of the pure sweet taste, also different from Sichuan, Chongqing spicy flavor, but to light, fresh, tasty known.

Shanghai's snacks, steamed, boiled, fried, branded, many varieties, the most popular among consumers, no better than: soup dumplings, hundred leaves, oil noodles. This is the most favored "three main pieces".

Soup dumplings: Shanghai soup dumplings are characterized by fine workmanship, small and exquisite, thin skin, filling, shrimp, crab meat, regardless of which filling, are moderately salty, excellent taste. Each small cage generally put ten soup dumplings, with pine needles on the bottom, not sticky skin, and fragrant, served on the table, see its shape, smell its taste, appetite, bite open the skin, a little oil and water inside the package, so called "soup dumplings".

Shutters: is a kind of soybean skin (Shanghai called "thousand sheets") made of a knot snacks, there are a number of layers, it is called "shutters", boiled in boiling water and sheng into a bowl of bone broth, and add salt, MSG, scallions and other ingredients, eat up! The food is light and refreshing.

Oil noodle fine: is made of fine flour after fermentation into a small round ball, fried in a frying pan bubbles into a golden brown after the pot, and then put into the hot bone broth and added a number of ingredients in the bowl, eating, there is a kind of oil but not greasy sense of deliciousness.

In addition to the local food and drink, the Shanghai people are most proud of the Shanghai dim sum. Whether it's the city's four big kingpins, pickled vegetables and rice, or the pigeon egg dumplings and eyebrow crisps that received Sihanouk in the Green Lantern Gallery, they are all top-notch delicacies. Search up the corner of the small snacks, slowly taste, delicious gradually spread from small places ......[title]Shanghai Normal University traditional snacks/[title]

1. Pan-fried Steamed Buns

Pan-fried Steamed Buns can be said to be a native Shanghai snacks, said to have a history of hundreds of years. The pan-fried buns are made from semi-fermented flour, topped with fresh meat and meat jelly, and then placed in a pan in a row to be fried, with a few splashes of cool water during the frying process, and finally sprinkled with chopped green onions and sesame seeds.

Delicious tips: crispy bottom, thin skin, meat flavor. A bite up, the meat juice wrapped in meat, oil, green onion, sesame aroma thin out, the flavor of the first class. Of course, now there is also a certain "delicious" development, crab meat pan-fried, chicken pan-fried buns taste, are also great, and now many of the Shanghai catering snack bar, have launched a similar to this, enough traditional and innovative snacks, want to taste the delicious, can be described as a step through the iron shoes without looking for a place to get all without effort! The first thing you need to do is to get a good deal on the first day of the month!

2. Nanxiang xiao long bao

Nanxiang xiao long bao is famous in China and abroad, has a hundred years of history. The first name "Nanxiang big meat steamed buns", later called "Nanxiang big steamed buns", then called "Gu yiyuan xiao long", now called "Nanxiang xiao long". The name "Nanxiang Xiaolong" is now called "Nanxiang Xiaolong". The big meat steamed buns adopt the method of "heavy filling and thin skin, and change small to big", choosing fine white flour to roll into thin skin; and filling with fine meat without MSG, using chicken broth to cook the meat skin to take the jelly and mix it in to get its freshness, and sprinkling in a small amount of finely ground sesame seeds to get its aroma; and also according to the different festivals to take crabmeat or spring bamboo, shrimp, and into the meat filling, folding fourteen tucks in each steamed bun, and making ten tucks with a couple of flour, and then making ten tucks with a couple of flour. Each bun is tucked fourteen or more, one or two flour to make ten, shaped like water chestnuts translucent, small and exquisite.

Delicious tips: poke the skin, juice full of a dish for the best. The skin is thin, the juice is fresh, the meat is tender, and the filling is abundant

3. Sanshin small wontons

It seems that Shanghainese people are particularly clear about the size of the wontons. Shanghai's small wontons are also different from Wuxi's small wontons. Instead of being stuffed with fresh meat, kai-yang and mustard greens, the wontons are filled with pure meat. The so-called three fresh hall of fame are in the soup, shredded eggs, shrimp, seaweed, this three fresh seasoning thin skin wrapped in fresh meat, savory and smooth taste.

Delicious tips: soup hot, thin skin like yarn, three fresh portions in place.

4. oil tofu noodle soup

Dry points with wet points, this is the usual Shanghai people are accustomed to the diet. And the oil and tofu noodle soup is a keeper among the wet dishes. Although it looks a bit watery, it's a perfect match for greasy snacks such as shengjian (pan-fried dumplings). And it's also a treat to watch it being cooked: the broth in the pot rolls over and cooks the thread flour in a wire mesh spoon, and when you smell it, the aroma is overflowing.

Delicious secret: the soup is clear enough and the flavor is fresh enough. Oil tofu, vermicelli and phyllo buns, and a double gear, to ensure that you freshly fall eyebrows.

5. Noodles with Kai Onion Oil

Boiled scallion oil and burnt seaweed (known as Kai Yang in Shanghai) are served with noodles.

The secret of deliciousness: the noodles are tough, the kai yang is delicious, and the onion oil is fragrant. A bowl of good noodles in hand, if the table and then a few good flavor of small dishes, you will feel eating snacks, but also a great enjoyment of life ah!

6. Strip head cake mint cake

South, south, north and south, pastries are Chinese people's favorite snacks. When it comes to Shanghai's pastries, I'm afraid you can't even count them on your toes. But the ones that are widely loved by the Shanghainese people are the striped head cake and the mint cake, as well as the double-stuffed dumplings and the like. Mint cake is glutinous rice flour mixed with a little mint powder and decorated with red and green threads. Strip cake, glutinous rice flour mixed with fine sand (not wrapped in fine sand, but the two kneaded together) made into long strips, deep-fried after the more delicious.

Delicious tips: mint cake, sweet, cool and refreshing, eat in the summer quite a fire. Strip cake, soft and condensed, moderately sweet

7. Begonia cake

Begonia cake is the oldest generation of dim sum, and I'm afraid that many young people have not eaten. It has an outer layer of flour skin and a bean paste filling inside, and is baked in a special mold. Because the mold is shaped like a begonia flower, so it is named.

Delicious tips: the shape is coffee-colored, eat the surface sprinkled with caramel, eat the mouth extraordinarily sweet.

8. Crab shell yellow

Fermented flour and oil pastry made of pastry with filling. The color and shape of the cake is similar to a boiled crab shell. The finished product is brownish-yellow in color and tastes crispy, fluffy and fragrant. In the early days of Shanghai, all the teahouses, tiger stove (water franchise) store, most of them have a vertical baking tank and a flat bottom frying pan stove, while doing and selling two small snacks - crab shells yellow and fried buns.

Delicious secrets: crispy, fragrant, full of sesame seeds

9. Ring sand round

Ring sand round is one of the flavors of the Shanghai Qiaojiajie Dim Sum Shop, has a history of more than 70 years. According to legend, at the end of the Qing Dynasty, there was an old lady surnamed Lei in the area of Sanpalou in Shanghai, who made a living by selling soup dumplings at a stall. In order to do more business, she tried to make up for the inconvenience of storing and carrying the dumplings. At first, she rolled a layer of glutinous rice powder on the surface of the dumplings, and then tried to make all kinds of dry powder, and the result was that the use of adzuki bean powder was very effective, and it was very popular among diners. The descendants in order to honor her, the name of this kind of soup dumplings ring sand round.

There are many varieties of ring sand round varieties: fresh meat, bean paste, sesame and so on. They are pink in color, rich in bean aroma, soft and refreshing, and easy to carry.

Practice Tip: Qiao Jiajiajie dim sum store operating the ring sand round is Chongming County red beans boiled and ground into sand, sun-dried into purple powder, and then, wrapped in fresh meat or bean paste, sesame and other fillings of glutinous rice dumplings cooked, drained, rolled on a layer of bean paste powder. This kind of soup dumplings, colored and fragrant, hot food has a strong red bean flavor, and soft and crisp, easy to carry, has been very popular with tourists.

10. Spare ribs rice cake

Spare ribs rice cake is an affordable, unique flavor of Shanghai snacks, has a history of more than 50 years. There are two famous rice cakes with ribs in Shanghai - "Xiao Changzhou" and "Fresh Come". "Small Changzhou" spare ribs rice cake selection of Changzhou, Wuxi and other places of pork spine meat, marinated in soy sauce, and then into the soy sauce, oil, sugar, onion and ginger, wine and other mixed frying pan blanch, blanch until the color is purple-red, tender meat, flavor and aroma of the time to take out. At the same time, the Songjiang rice cooked, placed in a mortar with a hammer repeatedly pounded, to be pounded to the rice has no whole grain removed, every 500 grams cut 20, each root wrapped in a small piece of blanch has been blanched ribs, then into the sauce pot of boiling blanch.

When eating, sprinkled with five-spice powder, there is both the strong fragrance of ribs, but also the soft and crispy rice cake, very tasty;

"Fresh to come" of the pork ribs rice cake is flour, diamond powder, five-spice powder, eggs together into a dip wrapped in the surface of the ribs, blanch in oil.

This ribs golden color, crispy surface, tender meat. At the same time, the Songjiang rice and red soy sauce, pork ribs together with sweet noodle sauce, pouring chili sauce can be. The dish is sticky and fragrant with a slightly sweet and spicy flavor, and it is fresh and tender. Shanghai's Shuguang restaurant's "small Changzhou" spare ribs rice cake, "fresh to come" confectionery made of spare ribs rice cake is the most distinctive.