What are the famous snacks in Shanghai?

Shanghai 18 traditional snacks \ x0d \ x0d \ 1 and crab shell yellow \ x0d \ x0d \ were made into crispy cakes with belt stuffing by adding oil to fermented noodles. This cake is similar in color and shape to the cooked crab shell. The finished product is brown, crisp, loose and fragrant. In early Shanghai, most teahouses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, which sold two kinds of snacks-crab shell yellow and fried steamed bread while cooking. Crab shell is yellow and crisp, and the fried steamed bread is fresh and tender, which is very popular among tea drinkers. In the late 1930s, franchise stores, such as Huangjiasha, Dahuchun and Wuyuan, sold these two varieties separately and became famous for a while. \x0d\ \x0d\2, jujube paste shortcake \x0d\ \x0d\ is a kind of cooked pasta with crispy noodles as the skin and black jujube paste as the stuffing. Its golden color, small and exquisite, crispy skin and sweet and delicious stuffing are deeply loved by compatriots in Hong Kong, Macao and Japan. 1988 won the silver prize in the second national cooking competition. \x0d\\x0d\3。 Fried steamed bread \ x0d \ x0d \ Shanghai is called steamed bread, so fried steamed bread is actually fried steamed bread. Use semi-fermented bread stuffing, put it in a pot, fry it in oil, and spray water several times to cook it. Its bottom is golden yellow, hard and fragrant, crisp, steamed bread is white, soft and loose, the meat is fresh and tender, with a little marinade, and it smells like sesame or onion when chewed. It's better to eat while it's hot. Fried steamed bread was originally a variety of tea houses and tiger stoves (boiled water shops). The stuffing is mainly fresh pork with jelly. After the 1930s, Shanghai catering industry introduced the store of raw-fried steamed bread, with chicken, shrimp and other varieties added to the stuffing. \x0d\ The secret of delicious food: crispy bottom, thin skin and fragrant meat. Bite it, the gravy is wrapped in meat, oil, onion and sesame, and it tastes first-class. \x0d\\x0d\4。 Steamed cold noodles \ x0d \ x0d \ is a kind of pasta that is steamed first, then cooled with cold air and mixed with seasoning. Cold noodles have always been a hot-selling variety in Shanghai food market in summer. Before and after 1937, the noodles were cooked and washed in cold water. After 1949, the health department banned the sale of cold noodles because they were washed with raw water. 1952, siruchun dessert shop adopted the method of steaming noodles first, then cooking noodles, and then cooling them with cold air, which was successful. Not only meet the hygiene requirements, but also the processed noodles are hard, tough and slippery, which are well received by customers. \x0d\\x0d\5, Yangchun noodles \x0d\\x0d\ are also called sliding surfaces. Folklore calls October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this kind of noodles sold for ten pence per bowl, so it was called Yangchun noodles. Kaiyang onion oil noodles, also known as laver onion oil noodles. Stir-fried with scallion oil and thoroughly cooked dried seaweed (known as Kaiyang in Shanghai) and cooked noodles. Noodles are tough and smooth, seaweed is dry, soft and delicious, and scallion oil is fragrant. After 1945, there was a vendor named Chen in the Chenghuang Temple, who cooked scallion oil to make noodles with the daily practice of his hometown in northern Jiangsu. Onion has a strong and unique fragrance, which is very popular and has been passed down to this day. Now it is the specialty snack of lakeside snack bar. \x0d\\x0d\6。 Jiaozi \x0d\\x0d\ with ginkgo stuffing is made by rolling glutinous rice flour with fruit stuffing and cooking it with distiller's jiaozi. The wine is rich and sweet, with glutinous dumplings and sweet fillings. \x0d\\x0d\7. Grinding balls \x0d\\x0d\ Glutinous rice dumplings are cooked and rolled with a layer of ground dry red bean powder. At the end of Qing Dynasty, reggae near Sanpailou made a living by selling jiaozi. In order to do more business, she tried to make up for the inconvenience of storage and carrying in jiaozi. At first, she rolled a layer of glutinous rice dry powder on the surface of jiaozi, and then tried out various dry powders. Results the use of red bean powder was very effective and popular with diners. \x0d\\x0d\8, lard \x0d\\x0d\ is made by mixing glutinous rice and japonica rice, grinding into powder, adding red beans and fruit materials, and steaming. Seasonal rice for the old year and the new year. The cake is soft and sweet, waxy but not sticky, and the nuts have various tastes. \ x0d \ x0d \ 9。 Fried pork ribs with rice cakes \ x0d \ x0d \ pork chops with small and thin rice cakes, fried until cooked. There are two ways to make this snack in Shanghai, namely Shuguang Hotel (formerly known as Xiao Changzhou, known as the king of ribs) and Lai Xiande Dim Sum Restaurant. Both of them are famous for their pork ribs rice cakes, but they are famous in Shanghai in the early 1930s because of their different production methods, tastes and characteristics. \x0d\\x0d\ 10, fresh cat ears \x0d\\x0d\ Traditional cat ears are made of cold water and flour, with diced chicken and diced meat as ingredients and soup. The cat ears of Qiaojiazha Gate in Shanghai are very unique. They are made of handmade noodles, wrapped in meat stuffing or bean paste, and then fried in oil. They have a unique taste. \x0d\\x0d\ 1 1, plain snail \x0d\\x0d\ is cooked with medium-sized cooked snail as the main seasoning. The snail meat is tender and tough, and the brine is fragrant. Brine is mellow, and meat is more delicious when eaten with brine. \ x0d \ x0d \ 12 and Gao Qiao muffin \ x0d \ x0d are made of refined white powder, cooked lard, soft sugar, red beans and osmanthus fragrans. They are sweet and delicious, crisp and refreshing, and are the four famous cakes in Gao Qiao (muffin, muffin, crisp and crisp. Gao Qiao Food Factory, Ruijin Road, Huaihai Middle Road, is a franchise store. \x0d\ \x0d\ 13, secret drunk crab \x0d\ \x0d\ This dish has a very special name called "Let life slip past you". Although crabs are used for raw food, you can't appreciate their delicacy until you taste them. Master pickled "June Yellow" with aged carved wine. The crab died of drunkenness, its muscles were flabby, and the smell of wine penetrated into the crab meat, so the whole crab became a "captive" of wine. When you slowly open the crab shell, the smell of wine overflows, and people are intoxicated by the smell of wine and crab yellow at once. \x0d\\x0d\ 14 and Chenghuangmiao plaster candy \x0d\\x0d\ are said to have a history of 1300 years. /kloc-More than 0/00 years ago, Shanghai Chenghuang Temple opened a candy store. Because the owner is good at management, the candy in Chenghuang Temple is famous at home and abroad. This kind of sugar has two effects: pear cream sugar and colored pear cream sugar. Efficacy pear cream has the effects of relieving cough and asthma, promoting fluid production and appetizing. It is made of almond, platycodon grandiflorum, Poria, Pinellia ternata, winter flower, peucedanum root, orange peel and other medicinal materials and white sugar by decocting and refining. Pear toffee with different colors is made of Chinese herbal medicines such as Amomum villosum, hawthorn, clove, bergamot, banksia rose and white sugar. Now it is monopolized by Yuyuan Mall Shanghai Pear Paste Sugar Store. \ x0d \ x0d \ 15, creamy spiced beans \ x0d \ x0d \ creamy spiced beans take local green broad beans as raw materials, with fennel, cinnamon, salt, sugar, essence, cream and other condiments. It is characterized by slightly sweet taste, mellow and delicious taste, bright and clean color, long aftertaste and appetizing \x0d\ In addition to the local restaurants with thick oil sauce in Shanghai, in fact, the people of Ala Shanghai are most proud of all kinds of snacks in Shanghai. Whether it's the four donkey kong in the street, kimchi soaked in rice, or pigeon eggs received by Sihanouk at the Green Wave Gallery, the balls and crisp eyebrows are all excellent and delicious. Collect snacks from all corners and taste them slowly. Delicious food starts from a small place ... \ x0d \ x0d \ 16, Nanxiang steamed buns \ x0d \ x0d \ Nanxiang steamed buns have been famous at home and abroad for a 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. \ x0d \ x0d \ delicious secret: when the skin is punctured, a plate full of juice is the best. Thin skin, fresh juice, tender meat, many fillings \ x0d \17, strip cakes and mint cakes \ x0d \ x0d \ north and south, cakes are the special snacks of China people. Speaking of cakes in Shanghai, I'm afraid you can't grow your toes if you break them. However, top cakes and mint cakes, as well as jiaozi with double fillings, are widely loved by Shanghainese. Mint cake, glutinous rice flour mixed with a little mint powder, decorated with red and green silk. Sliced cake and glutinous rice flour are mixed with fine sand (not wrapped in fine sand, but kneaded together) to make long strips, which are better after frying. \ x0d \ x0d \ delicious secret: mint cake, sweet and refreshing, quite unpopular in summer. The cake on it is soft and firm, with moderate sweetness. \x0d\\x0d\ 18, Sanxian small wonton \x0d\\x0d\ It seems that Shanghainese are very clear about the size of wonton. Shanghai Sanxian wonton is also different from Wuxi Sanxian wonton. Wonton stuffing is not fresh meat, Kaiyang or mustard tuber, but pure meat. The so-called three delicacies are all in the soup, shredded eggs, shrimp skin and laver. The fresh meat is wrapped in a thin bag and tastes salty, fragrant and smooth. \x0d\\x0d\ Delicious secret: the soup is hot and thin as yarn, and the three fresh ingredients are in place. Slip into your stomach.