What are the special staple foods in Shanghai?

If it is Shanghai's special staple food ~ ~ ~ In addition to rice, Shanghai's shredded pork with cabbage is good, as well as steamed buns and fried steamed buns, wonton is also acceptable, as well as ribs, steamed hairy crabs, fried shrimps, fish balls in clear soup and Sweet and Sour Mandarin Fish; Seasonal snacks: spring rolls; Flavor staple food: Yangzhou fried rice, fried noodles, steamed buns, rice cakes and cakes.

Shanghai xiaolongzi packaging

Shanghai Nanxiang steamed buns have a history of one hundred years, which was born in Tongzhi ten years in the late Qing Dynasty. The original founder was Huang Mingxian, the owner of a dim sum shop, Rihuaxuan Dim Sum Shop. Later, his son opened a branch in the Old Town God Temple in Yuyuan Garden. It is in this bustling and noisy Yu Garden. [3]

Nanxiang steamed buns were originally named "Nanxiang Big Meat Steamed Bun", later called "Nanxiang Big Bun", later called "Gu Yiyuan Steamed Bun" and now called "Nanxiang Steamed Bun". Big meat steamed stuffed bun 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, Chun Zhu, shrimp and meat stuffing are also taken, and each bag is folded by more than 0/4 of/kloc-0, and one or two pieces of flour are made into 10 tablets, which are shaped like water chestnut.

There are steamed buns everywhere.

It is translucent, small and exquisite. Gourmet is an art, and the steamed buns invented by China people can be regarded as the masterpiece of this art, which has developed this art to the extreme. Nanxiang steamed buns are well made. It uses fermented white flour as skin and pork legs as stuffing. The most unique thing is to stew the soup with the old hen once every other year, then cook it with the pigskin, and then make it into jelly and mix it with the stuffing.

The dough is even in size, and the taste will be better if the surface is coated with cooking oil. Pull the embryo to the end, about the size, and pull it up when you wrap it. Its advantages are thin skin, tender meat and fullness. The hot fog came straight up and steamed the steamed bread. At this time, the steamed bread is white and crystal clear, like a jade rabbit, which makes people fondle it. Punch the dough and the slippery juice will flow out at once. Snow-white dough, bright juice and pink meat stuffing are extremely attractive. It will taste better if it is served with ginger vinegar and a bowl of shredded chicken and egg soup. The stuffing of steamed stuffed buns can also change with the seasons, such as adding shrimp in early summer and crab meat, crab roe and crab oil in autumn. Steamed buns are delicious and delicate, and they are loved by more and more people. From the first retail sale on a stone boat in nanxiang town, to the branches all over the country and even abroad today, the changes of Nanxiang steamed buns are remarkable. However, its original flavor and natural simplicity have never changed, and it has always attracted groups of diners. Punch the dough, dip it in balsamic vinegar, take a bite of Nanxiang steamed buns with shredded ginger, and then savor it, savor the traditional food culture of Shanghai, savor the "country" feeling far away from the noisy city, and savor the delicious Nanxiang steamed buns.