Are there any special products in Shanghai that you can take home for your family?

It is said that the earliest person who cultivated peaches in Shanghai was Xu Longxing, the son of astronomer Xu Guangqi. After liberation, Taoyuan in suburban counties was restored and developed, and Nanhui County became a key fruit area. Besides Yurutao and Chen Pu Flat Peach, there are early maturing, rain dew, middle maturing, Whitestorm, Lu Feng and late maturing. Shanghai peach is popular at home and abroad for its thin skin, juicy, fragrant and sweet taste. Shanghai peaches were introduced in Britain, America and Japan.

Beijing Confucian clothes

Ding Feng Sauce Garden in Fengxian County, a suburb of Shanghai, is one of the famous high-quality sufu in China. There are three varieties: red milk rot, white milk rot and color milk rot. Red milk rot includes red squares and small red squares. White milk rot includes rotten milk rot, oily milk rot and white cube. There are many varieties of colored milk rot, which are named after ingredients, such as rose milk rot, oily milk rot, ham milk rot and shrimp milk rot. Among them, rose milk rot has the most Jiangnan characteristics.

Feng ding Jing ti

Fengjing Dingti, produced in Jinshan County, a suburb of Shanghai, has a history of 100 years. It is refined from the hoof of the black-skinned purebred "Fengjing Pig". This kind of black-skinned pig has fine bones and moderate fat. After the diced hoof is cooked, the appearance is intact, the color is red and bright, and the meat is tender. Hot food is crisp but not rotten, and soup is thick but not greasy; Cold food is delicious and delicious, so it has a unique flavor.

Shanghai pear paste sugar

It is said that pear toffee began in Wei Wei, a famous figure in Tang Dynasty, with a history of 1300 years. He grinds herbs into powder, decocts them with pear juice and gives them to his long-term sick mother. Later, this method became popular and became a diet food, pear milk candy. At present, the Shanghai Pear Paste Shop in Shanghai Yuyuan Shopping Mall supplies all kinds of pear pastes all the year round, including cough-relieving pear pastes made of more than ten kinds of Chinese herbal medicines, such as almond, hawthorn, fritillary bulb, platycodon grandiflorum and orange peel, as well as various fancy pear pastes such as ginger juice, mint, walnut, dried shrimp, pork floss and pine nuts.

Canned anchovies

Anchovies, also known as grilled fish, are characterized by flat sides, long tails, silvery white and small females. Anchovy is a precious economic fish with delicious meat, which is used for fresh food or canned food. At ordinary times, everyone likes to fry it and add auxiliary materials to accompany the meal, which is crispy and delicious. Canned anchovies made from fried anchovies sell well at home and abroad.

Shanghai Pudong chicken

The meat is particularly tender and delicious, with a strong flavor. Banquets are often cooked or stewed. It stands upright, with a single crown, a broad chest, a huge body, a yellow mouth and yellow feet, and a huge figure. Adult cocks can grow to 9 kg, so they are called "nine kg yellow" and hens weigh about 6 kg.

Iced fish

Produced in Chongming, Qingpu and other counties in Shanghai. Commonly known locally as "noodle fish" or "noodle fish", the meat is tender and delicious, containing protein, fat and carbohydrates, and it is a treasure on the table. Stir-fried with it and eggs can be made into a famous dish "scrambled eggs with whitebait", dried or processed into canned whitebait.

shanghai wood carving

Shanghai is one of the key producing areas of woodcarving handicrafts in China, which can be divided into three categories according to the materials used: white wood, mahogany and boxwood carving. Mu Bai's carved works are full in composition, distinct in layers, exquisite in knife-making, and varied, ranging from screens for appreciating furnishings to furniture, wine kitchens, table lamps and fruit bowls integrating appreciation and practicality. Representative works include giant woodcarving artwork Dragon Boat and Victory of Flat Peach.

Red wood carving is made of small pieces of mahogany, with landscapes, flowers and birds, melons and vegetables, insects and fish as the themes, and designed into stationery, smoking sets, flower arrangements and other handicrafts. Exquisite shape, simple decoration and simple workmanship. The boxwood carvings in Shanghai are mainly round carvings, and most of the works are about children's lives. Fine knife, lively shape, suitable for desk appreciation. His outstanding works include Five Children Playing with a Tortoise, Naughty Doll and Lapras.

Jiading bamboo carving

Jiading bamboo carving has a long history, which was a famous handicraft in Shanghai as early as the Ming and Qing Dynasties. There are two kinds of bamboo carvings in Jiading: plane carving and three-dimensional carving. Three-dimensional carvings are mainly bamboo roots, while plane carvings are fan bones, pen containers and vases.

There are various carving methods, such as negative carving, positive carving, leather carving, mold carving, etc., among which green leather carving is the most distinctive. Green husk carving takes the green husk of bamboo as the flower and the muscle of bamboo as the bottom, carving layers of pictures with different colors. Appreciating artworks such as carving books, painting, screen inserting and hanging screens, and practical handicrafts such as cigarette cases, pencil cases and vases are meticulous and exquisite, with beautiful and generous patterns.

Shanghai dough sculpture

Shanghai dough sculpture has a history of 100 years. The initiator should be Zhao Kuo Ming, a famous Shanghai dough sculpture artist, known as "dough sculpture Zhao Man". His creation has a wide range of themes, with traditional dramas and myths and legends as the main contents. The characters in the works are vivid and colorful, which is called "three-dimensional painting, silent drama" and enjoys a high reputation at home and abroad. His daughter and disciples inherited his skills and were praised as Shanghai tooth carvings in live performances abroad.

Shanghai tooth carving

There are mainly three kinds of ivory carvings in Shanghai: fine flower carving, leather carving and round carving. Among them, finely carved flowers are the most distinctive scenery, which is as famous as Beijing's round carvings, embossed figures, Guangzhou's multi-layer dental balls and carved boats. Shanghai tooth carving, which was formed at the beginning of the 20th century, is characterized by rich themes, diverse forms, full composition and vivid pictures. The knife method of the work is clean and neat, and the craft is exquisite and delicate. In particular, the hollowed-out carving is integrated inside and outside, which is rich in local characteristics of Jiangnan. Representative works include White Snail Girl, Clam Scene, Eighteen Arhats Fighting Dapeng, Pipa Trip, Under the River, Spring Scene, Dragon Boat, Jiangnan Scenery and other treasures.

"Pearl of the Orient" and "Best in China". The dough sculpture is small in size, easy to carry, durable, not moldy, not cracked, not deformed and faded, and becomes a souvenir for tourists.

Shanghai rongxiu

Wool embroidery is one of the emerging crafts in China. It is a handicraft embroidered on a special mesh fabric with wool of various colors. Products are divided into two categories: ornamental and practical, with rich colors and distinct layers of Shanghai silk.

shanghai silk

Shanghai is one of the important producing areas and exporting places of China silk. Silk, satin, twill, silk, brocade, crepe, velvet, kudzu, silk, spinning, yarn and silk are all available, which are deeply loved by consumers at home and abroad. The world-famous "Golden Three Cups" printed silk has harmonious and clear color matching; Silk flower silk with Chinese painting as its theme is not only antique in style, but also novel in expression, making it unique in the international market.

Clear, vivid and vivid, it is deeply loved by people at home and abroad. The Great Wall of Wan Li, where a hundred flowers blossom, and the Shanghai embroidery overlooking Mount Everest have all become masterpieces at home and abroad. Among them, a picture of the "Great Wall of Wan Li" was sent to Chen Zhan in the lobby of the United Nations building, which amazed delegates from all countries.

Jiading huangcaobian

Xuxing Township, Jiading District, Shanghai is a world-famous hometown of yellow grass. The yellow grass produced here is smooth, soft and tough. Grass products woven with yellow grass are beautiful, elegant, light and applicable, and are traditional specialties in Shanghai.

Songjiang perch

Songjiang perch is only produced under Xiuye Bridge outside the west gate of Songjiang County, Shanghai. It is a specialty of Songjiang and has been famous all over the country since Wei and Jin Dynasties. Its meat is tender and fat, fresh and odorless, without fine burrs. It is the most delicious wild fish and one of the four famous fish in China. Songjiang perch is spindle-shaped and about 12 cm long.

Chenghuangmiao pear candy

Chenghuangmiao pear paste sugar has 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.

No heavier than two or three cities. The famous dishes made of perch are perch soup and perch soup, which are known as "Southeast Cuisine".

Chongming daffodil

Shanghai Chongming Narcissus has been cultivated for nearly a hundred years. It is famous for its rich fragrance in the flower market at home and abroad, and can be as famous as the British rose. The most valuable varieties of Chongming narcissus are: white jade narcissus, colored glaze narcissus, trumpet narcissus, ball-headed narcissus and secondary perfume narcissus.

Shanghai lacquer ware

Shanghai inlaid lacquerware can be divided into three types: bone stone inlay, jade inlay and hand grinding Luodian. Artists use ivory, ivory bone, Qingtian stone, Shoushan stone, Montmorillonite, mica, mussel shell or natural materials with different colors, such as jade, white jade, coral, green sandalwood and gold star stone, to process them into fine carvings according to the facial expressions of figures, flowers and birds in paintings, then assemble them, embed them in various lacquerware, and then carve them into a pattern background with the help of gold lacquer technique to set off the color of the picture. The picture of the work is full of interest. More than 20 colors are skillfully selected in the whole painting, which highlights the unique form of the "birthday girl", the facial expression, the hand movements, the vivid image, the clothes lines of the birthday girl and the children, and the picture is simple and dignified. This picture is drawn with a knife instead of pen and ink. On the polished lacquer ware, according to the designed drawings, cut off the lacquer skin with a knife and fill in all kinds of gorgeous and quaint colors. Qi Diao has the characteristics of smooth cutting and beautiful lines. He is good at carving pavilions and figures in ancient costumes, and enjoys a high reputation in accurately copying China's famous classical paintings and creating classical literary stories. For example, the Riverside Scene at Pingmen Qingming Festival is an excellent representative of Qi Diao's works. It reproduces the most wonderful part of the existing painting The Riverside Scene at Qingming Festival by Zhang Zeduan, a famous painter in the Northern Song Dynasty, and basically maintains the characteristics of the original painting style, lifelike figures, landscapes and architectural gods. In Shanghai, there is also a kind of Qi Diao art called broken lines, which inherits the traditional Qi Diao technique and draws broken lines on the lacquer blank with a needle, which is more obvious.

shanghai jade carving

There are four main types of shanghai jade carving: furnace bottles, figures, birds and animals. Among them, the furnace bottle is the most famous, with its stable and elegant shape, simple and exquisite decoration and rich bronze flavor, which is unique in the jade carving world. There are many kinds of stoves and bottles in shanghai jade carving, including stoves, bottles, kettles, cups, cigarettes, cups, boxes and lamps. There are various shapes: three-legged furnace, four-legged furnace, crane furnace, phoenix furnace, eagle furnace and so on. There are also double images of chickens, double images of cows, double images, double images of sheep and all kinds of chain bottles.

Shanghai jade carving not only produces trinkets and China exhibits, but also produces several large jade carvings that are rare in the world. 1962, presided over by two old artists, Wei and Guan Sheng Chun, a large-scale jade carving "Red Flag of Mount Everest" weighing more than 4,000 Jin was made, depicting the heroic gesture of China 4 1 climber in conquering the roof of the world. 1979, shanghai jade carving factory, under the auspices of craftsman Huang Derong and with the cooperation of dozens of artists, designed and produced a map of Qian Shan with a height of 2.6m and a width of1.4m with a large sapphire weighing 7300kg. In the process of making this giant jade carving, artists used various techniques such as round carving and deep relief, and through carving and carving, it took several years to complete this largest jade carving in China.

Simple and generous, full of ancient style.

Shanghai inkstone carving

Ink stone carving is an exquisite carving on the inkstone, which can add icing on the cake to a high-quality inkstone. It often takes several years to make an inkstone. This art originated in the Qin and Han Dynasties more than 2,000 years ago, and developed at the same time as China's calligraphy and painting. Ink stone carving needs high-quality ink stone as raw material. Duan Xi Stone in China, Huishi in Anhui, Shitao in Gansu, Zishi in Hunan, Weilong Stone in Jiangxi, Helan Stone in Ningxia, etc. , are famous excellent inkstones since ancient times. Artists use these special stones, adopt traditional brick carving and stone carving techniques, make a composition with stones, and carve various shapes and colorful inkstones according to their materials. This kind of inkstone is not only practical, but also available for people to enjoy.

Shanghai inkstone carving is famous for its elegant shape and powerful knife work. On the basis of inheriting brick carving and stone carving, his carving techniques also absorbed the essence of stone carving and other arts, and used the method of combining deep and shallow carving to make his works full of three-dimensional sense. Themes are mostly taken from still lives such as vegetables, melons and fruits, and there are also a few patterns such as fish and insects, which have unique local characteristics.

Shanghai Jiyunge Seal Engraving

Seal cutting is one of the traditional arts with a long history in China. During the pre-Qin and Han and Wei Dynasties, seal cutting was carved by printers and made great artistic achievements. Since the Sui and Tang Dynasties, each has its own dynasty characteristics and styles. According to legend, Wang Mian, a painter in Yuan Dynasty, began to use Chinese opal as a printing material, which was more popular because of its convenient carving. In the Ming and Qing Dynasties, due to the increasing number of seals in unearthed cultural relics, a large number of reference materials were provided, so the atmosphere of studying seal cutting became increasingly popular among literati and scholars, and many seal carvers and schools appeared.

Jiyunge seal cutting uses exquisite printing materials, which are varied, such as jade, stone, copper, teeth and horns. There are tiger-grain stones, dushan jade stones, new stones, etc. in the jade chapter, which are crystal clear and dazzling in Ming Che. Lithography includes Shoushan stone, Qingtian stone and feldspar stone. , rich in texture and magnificent in color, as well as Tian Huangshi and bloodstone, which are rare in the world. They are precious printed matter, which has artistic appreciation value in itself. The bronze seal of Jiyunge is simple in shape and unique in technology. There are also snow-white ivory seals, dark horn seals, and various elegant and finely carved printed buttons.

Shanghai Jiyunge Seal Cutting Society specializes in seal cutting for foreign guests, overseas Chinese and tourists. A great deal of research has been done on the seal cutting of various schools in Zhejiang during the Ming and Qing Dynasties. The management of seal script wins by simplicity, especially seal script is famous for its exquisite, elegant, beautiful and unique practicality and appreciation.

Shanghai Cao Sugong Mo

Hui ink is as famous as tiger skin, rice paper and Guangdong ink stone, and it is a treasure in Four Treasures of the Study. Hui Mo developed to the Qing Dynasty, with good quality and large quantity, reaching the highest level in history, and four Mohists, Cao Sugong, Wang Jinsheng, Wang Jiean and Hu Kaiwen, appeared. Cao Sugong ranks first among the "Four Masters", so there is a saying that "the ink of the world pushes the country, and the ink of the country pushes Cao Shi". The ink produced by Cao Sugong's Mozhuang is famous for its quality and quantity, and its writing has been appreciated by Xian Yi. In the third year of Shunzhi in Qing Dynasty, Cao Sugong's Mozhuang moved from Zhoushe to Shanghai. From its opening to 1956, Cao Shi has experienced thirteen generations, lasting more than 300 years. He has successively created famous calligraphy and painting inks such as Zi Yuguang, Guang Chen, Tian Rui and Qianqiuguang, as well as leopard gall and ancient money.

Cao graphite has strict formula, exquisite materials and excellent technology. The main raw material of high-quality calligraphy and painting ink is tung oil. Tung oil is called "the king of oil" and has strong adhesion. In addition, precious traditional Chinese medicine spices such as sesame oil, lard, Arabic gum, natural musk, plum slices, borneol, pearls and gold foil are added, which are refined by traditional techniques, including refining, stirring, cooling and gold coating for one year. Plain ink has the following characteristics: first, the color is like paint, and there is a slight purple light in the dark. According to the records of Shexian County Records and Huizhou Prefecture Records, Emperor Kangxi of Qing Dynasty visited Jiangning, and Cao Sugong presented a precious Mo Bao. Kangxi deeply appreciated the trial and gave Cao Shi the word "Purple Jade Light". Secondly, the fragrance is rich. During the Jiaqing period of the Qing Dynasty, the court called Cao Shi to Beijing to make a special imperial ink. This is naturally new in the imperial court, and ministers and eunuchs are scrambling to watch it. Cao Shi put musk, borneol and other materials, and with the constant beating, the fragrance came to the nose, and soon the whole hall was full of fragrance, which lasted for a long time. This is the origin of the ink name "the fragrance of the Golden Temple". Third, ink is neither rotten nor rotten. Due to the addition of several rare Chinese herbal medicines from Mo Ding, their fragrance has played a role in preventing corrosion and insects. Cao Sugong's ink is not sticky when used for painting and calligraphy, and it will not wrinkle the paper after writing, and the ink is insoluble in water. Works do not fade for a long time and have strong corrosion resistance. It is fragrant and refreshing when used, and is well received by Chinese and foreign painters and painters.

Shanghai benggua

Because the skin is thin and brittle, it will crack when it is slightly hit after maturity. It is named after an oval bell with a slightly thick middle and an olive-shaped bell, also known as bell melon. The single weight is about 2 kg, and the largest is 2.5-3 kg. The melon skin is light green and has a light-colored flower network. The skin is thin and crisp, the flesh is light yellow, the seed is red, the meat is thick and juicy, the sweetness is particularly high, and the fragrance is refreshing. Collapsed melon plants are delicate and require high growth environment. For example, choose fields with good irrigation and drainage conditions, apply sufficient base fertilizer, and only apply light fertilizer after the results, not thick fertilizer and chemical fertilizer. To fight drought, furrow irrigation should not be flooded, and melons should be picked in the afternoon to reduce fruit cracking.

Pig blood tablet

The texture of pig blood is crisp and tender, the taste is fragrant and glutinous, and it is easy to crisp when cooked. As a vegetable food, it has two incomparable characteristics and functions: one is late ripening, and the harvest period is four months in late summer and early autumn. This won it the opportunity to go public during the National Day holiday and when autumn vegetables were delisted after 10 months. In addition, if lentils are too tender and the seeds are not mature, they can only taste the taste of a layer of pod skin; If seeds are eaten after they are full, their shells have become fibrotic. Even if the pig's blood is flat and its seeds are full, its pods will not age, so it can still be fried. You can either fry vegetarian dishes or cook them with meat to make meat dishes.

Chenghuangmiao spiced beans

The spiced beans in Chenghuang Temple are exquisite in materials and suitable in heat. The raw materials used are specially selected from broad beans produced in Yuyao County, Zhejiang Province, and the selection is extremely strict. Neither yellow bean nor moth-eaten bean can be used. Green beans should be used, washed and boiled. Cooking with a double-barrel pot, with a clear water pot and a sugar water pot on it. When the water temperature in the clear water pot reaches about 60 degrees Celsius, put the washed broad beans, cook for a while, and then put them into the sugar water pot and take them out. But before you fish beans, you should put a certain proportion of saccharin, vanilla and essence in the sugar pot, then sprinkle some salt on the caught broad beans, and turn them constantly after you put them in the sugar pot. When rotating, use the filter screen to slowly push down from the periphery of the pan. This will cook the beans evenly and taste them. After half an hour or so, when you see salt flowers on the bean skin, you can take a pot and air the beans in a bamboo container, and thoroughly cool them to dry them to get spiced beans. The skin is thin and fluffy, the salt and frost are even, and it is soft and waxy to chew. It tastes delicious, tastes sweet and has no flavor.

Jiading white garlic

Jiading white garlic is a good nourishing and strong vegetable. Besides sugar, it also contains protein, fat, calcium, phosphorus, iron, vitamins B and C, and trace element selenium. Mainly used for frying, seasoning and processing. Garlic is also a good medicine, which can inhibit and kill many kinds of bacteria, and also has curative effect on protozoa and fungal infections. But also can reduce blood lipid, prevent and treat atherosclerosis and coronary heart disease; In addition, it can also inhibit the occurrence of gastric cancer. Garlic is also very important for agriculture, animal husbandry and fishery production, and it can achieve good results as an estrus promoter for boars. Ethyl allicin can control rice fever and cotton seedling disease; When freezing fresh fish, adding garlic juice to the frozen liquid can play an antiseptic role; Sprinkling some garlic juice in the fish pond can prevent fish diseases.

Aromatic japonica rice

Produced in Qingpu, Shanghai. It has the following characteristics: 1, fragrant leaves. From the seedling stage, the leaves give off fragrance, especially at the heading and flowering stage. When farmers cook old rice, they add a small amount of fragrant japonica rice leaves, and the rice grains are green and fragrant. 2. Mi Xiang. When threshing and drying the grain, the aroma on the field is pleasant, although the rice and firewood are also fragrant. Rice has no belly white, white heart, clear and bright, pearl color, like broken jade crystal; 3, the rice is fragrant. The aroma of cooking rice and porridge is overflowing, especially the latter, because there is a saying that "one cooks porridge and ten cooks are fragrant". Hot rice is soft, delicious and sticky enough. Cold rice tastes as good as ever after repeated steaming. When the cake is made, it is hot and slippery, waxy but not sticky after cooling, and brittle but not cracked after drying. It is nutritious and contains a lot of protein, starch, iron, calcium and amino acids. It is a good tonic for the old, the weak and the sick. Has the functions of promoting blood circulation, benefiting qi, strengthening body constitution and tonifying kidney. Adding longan, red dates and lotus seeds to cook porridge is especially beneficial to nourishing. Eating regularly can stimulate appetite and is more effective in treating heart disease and cardiovascular disease.

Henry stedner tuber

Produced in Chongming, Shanghai. Taro contains more crude protein, starch, polysaccharide (mucus), crude fiber and sugar, and the content of protein is higher than that of other high-protein plants such as soybeans. The tuberous roots of taro are tender and fragrant, and are often eaten at banquets. Usually cooked with fat chicken to make "braised taro chicken" or as the bottom material of cold pot dishes. The polysaccharide in taro can enhance the immune mechanism of human body and increase the resistance to diseases. Long-term consumption can detoxify and beautify.

asparagus

Produced in Chongming, Shanghai. Gracilaria lemaneiformis, also known as asparagus, contains more protein, but almost no fat. The taste is refreshing and delicious, which is especially beneficial to supplement the protein demand of human body and promote metabolism. Its tender stems can be fried with meat, sliced meat, shrimp, tofu, mushrooms and shiitake mushrooms. , can also be processed into cans. It is an extremely noble and famous dish. In addition, it also has important medical value. Shanghai Cancer Hospital has used it as a specific drug to treat a certain tumor, and it has been clinically tried for many years.

Pudong chicken

Also known as Jin Jiu Yellow Chicken and Sanhuang Chicken, it has a single crown, a large chest, a yellow mouth and yellow feet. The hen's feathers are yellow or chestnut, etc. A rooster has a red or mixed black chest, a yellow or red back, golden or black wings, a black tail and many metatarsal feathers. Pudong chicken is huge in size, strong in disease resistance and adaptability. Pudong chicken is particularly tender and delicious, with a strong flavor. It is often used for banquets and family entertainment, and is often eaten as a cold dish (boiled chicken) or stewed chicken. Maternal or newly recovered patients are used to using it to recuperate and nourish the body.

Shanghai Gao Qiao muffin

Named after the crispy entrance. Also, because of the distinct layers of cakes, each layer is as thin as paper, so it is called Melaleuca Cake. Through the processes of batching, kneading dough, kneading dough, wrapping dough, opening dough, inserting dough, filling molding, baking, cooling, inspection and packaging. The finished product is shaped like a moon cake. The cake surface is golden, oily and smooth, with milky white around, not burnt or hard at the bottom, crisp skin with distinct layers, no impurities in the filling, thin and full skin, crisp and sweet. It smells like onions, sesame seeds and fat. Oily but not greasy, sweet and refreshing, with rich aroma, crispy skin and glutinous stuffing, soft and delicious, and endless aftertaste.

Shanghai Gao Qiao muffin

Named after the crispy entrance. Also, because of the distinct layers of cakes, each layer is as thin as paper, so it is called Melaleuca Cake. Through the processes of batching, kneading dough, kneading dough, wrapping dough, opening dough, inserting dough, filling molding, baking, cooling, inspection and packaging. The finished product is shaped like a moon cake. The cake surface is golden, oily and smooth, with milky white around, not burnt or hard at the bottom, crisp skin with distinct layers, no impurities in the filling, thin and full skin, crisp and sweet. It smells like onions, sesame seeds and fat. Oily but not greasy, sweet and refreshing, with rich aroma, crispy skin and glutinous stuffing, soft and delicious, and endless aftertaste.

Shanghai Qian quan yin ni

Made of high-quality cinnabar, aged oil and moxa with elastic tension, the texture is fine and thick, the color is calm and eye-catching, cold but not frozen, inflammatory but not oily, printed on paper, and the handwriting is clear and three-dimensional; After exposure and soaking, the color is as bright as ever; After prayer and expansion, the words remain unchanged.

Jinze Zhuang Yuan Gao

Produced in Qingpu, Shanghai.

Technology: Select high-quality pure japonica rice, with stone, fine but not paste and white sugar as raw materials, and steam, cut, bake and bake it. If a proper amount of pine nut powder is used, it will become a pine nut cake; Salt and pepper are the best cakes, and people who don't like sweets and people with stomach problems should eat them. Its baking is the most exquisite, with charcoal fire on slow fire, and the temperature in every corner is balanced. The finished tablets are thin, golden in color, delicious, sweet and crisp, and melt in the mouth. It contains protein, fat, vitamins and various trace elements, and has the effects of promoting digestion, promoting fluid production and strengthening the spleen. It is convenient to eat, take and store, and the price is cheap.

"Wufangzhai" cake group

The cakes in Wufangzhai are very unique. First, the materials are exquisite and moderate. The rice noodles for making cakes are made of white and tough japonica rice and glutinous rice produced in Suzhou, Wuxi and Changzhou. Accessories such as pine nuts, melon seeds, sesame seeds, etc. They are all of the best, and the osmanthus is made of Chen Guihua with rich fragrance. In addition, its production process is also very particular. Firstly, the water mill is ground into fine powder, pressed and drained. Be sure to drain and keep the rice noodles soft. Different varieties have different ingredients. Generally, the cake dough is 7 cm flour and 30% japonica rice flour. Qingtuan is 80% glutinous rice flour and 20% japonica rice flour; Sugar rice cake is made of glutinous rice flour, which makes the cake unique. In addition, there are hundreds of varieties of this kind of products, including popular red bean cakes and yellow muffins, as well as colored cakes, such as the Eight Immortals crossing the sea and Shuanglong playing with pearls. According to local folk customs in the south of the Yangtze River, we also produce and supply seasonal snacks, such as Yuanxiao on the 15th day of the first lunar month, Youth League in Tomb-Sweeping Day, Chongyang cake on the 9th of the ninth lunar month, sugar rice cake and gingko muffin during the Spring Festival.

Shanghai silk flower

There are six main processes in silk flower: First, raw material sizing. The raw materials in silk flower are mostly silk, which is generally soft and not easy to fall off. The petals are prone to burrs and need sizing. In the past, mung bean powder was used as pulp, and the pulp was cut by hand, so the yield was low, which was not suitable for running water production, depending on the weather. Now it's mechanical scraping and steam drying. The second blanking, according to the designed petal shape, uses the rubber cutting knife and the blanking machine to replace the manual rubber cutting of the petals with the heavy wooden hammer in the past. The third dyeing is an important link in the production process. In order to meet the special requirements of changeable colors, convenient color matching and small batch production, cold dyeing method with alcohol as penetrant is generally adopted, according to the scientific ratio of water, penetrant and dye. And that color card is use as a color standard instead of an empirical visual inspection method in the past. The fourth shape, in the past, petals were held, ironed, twisted and pulled by hand. Now, molds and mechanical stamping are used to make petals veins clear and improve quality. Fifth, shaping, the petals after modeling contain certain moisture, which makes them moist and soft, and they need to be dried and shaped, which is related to the fidelity of the overall image of flowers. Now the electric oven replaces the original fire (coal) oven for drying. Finally, the assembly is generally divided into three steps, namely: applique, which pastes the molded petals into the flowers as they are; Mosaic: flowers, leaves, branches and stems are inlaid into a complete silk flower finished product in turn with leather paper; Finally, pack it and put it in a box. The products are bright in color, bright and harmonious, reasonable in structure, full in appearance, soft in lines, real and beautiful, and have high artistry, appreciation and decoration.

anchovy

Also called grilled fish. Produced in Chongming, Shanghai. Flat side, extended tail, silvery white. The mouth is large and square, with free fins on the upper part of the pectoral fin and asymmetric caudal fin. The abdomen has prismatic scales. The woman is big and the man is small. Anchovy is a precious economic fish with delicious meat, which is used for fresh food or canned food. Usually, people like to fry it and add auxiliary materials to accompany the meal, which will make it crispy and delicious.

Ruan Gao, Ye Xie

Its raw materials are made from local special white japonica rice and glutinous rice in proportion. These two kinds of rice should be soaked in water for more than 4 days, and the water should be changed every day to make all the fermented components of rice volatilize. After airing thoroughly, sift it with the stone mortar spring powder for three times, then steam it with the sieve, supplemented with soft sugar, various stuffing and lotus leaf liner, and cook it. It tastes sweet and cold. Originally hand-made, it is now sold in semi-mechanized packaging after technical transformation, but it still maintains its traditional characteristics.

Soft cakes include square cakes, vegetarian cakes and sweet-scented osmanthus cakes. There are lard, bean paste, jujube kernel, red and green shredded melon and soft sugar in the square cake, which is square in appearance, bright in color and has the characteristics of fat, fragrance and sweetness. The vegetarian cake is mixed with fine sugar, showing a large rectangle, white and delicate, and the lines are clear. It is characterized by looseness, softness, sweetness, coolness, glutinous but not sticky, and does not deteriorate for a week in summer. Sweet-scented osmanthus sugar cake is made of whole glutinous rice with sweet-scented osmanthus, sugar, lard and bean paste. The appearance is disc-shaped, with five characteristics of looseness, softness, sweetness, fragrance and fat. It tastes soft, sweet but not greasy, and with mint, it is a good summer diet.

Lobster slices

It is made of fresh shrimp meat and white and delicate starch. After the water is adjusted, it is a transparent liquid without turbidity. It swells 3-4 times when it matures, and has natural shrimp flavor, crisp mouth, no hard slag and delicious taste. The production process requires fine, starting from feeding and beating, pay attention to the uniform pulp layer and moderate thickness; Mix flour and noodles evenly without caking; Squeezing and rubbing must be uniform in thickness, smooth in surface, flat in bottom plate and free from air holes; Cooking time and temperature should be strictly controlled, cooked thoroughly, not overcooked; Slicing requires smooth surface, uniform thickness, no knife grain and flat knife; Pay attention to the control of heat when baking slices, so that the shrimp slices are heated evenly and gradually emit water, so that the slices can be straight, non-cracking and non-sticky.

Translucent, shiny surface, visible moire, slightly fine shrimp particles, complete shape, uniform size and thickness, no overlap or debris.

Shanghai quan Dan sha qi ma

Replacing water and flour with eggs is to increase nutrition, improve the looseness of vegetables and improve color. The raw materials of whole egg Shaqima are mainly fresh eggs, peanut oil and shredded coconut, and the process requires fine production, such as rolling skin to master the hardness of dough, and considering dusting to prevent dough adhesion and gluten; The boiled syrup is controlled according to the weather. Too old affects the color and too tender affects the molding. Pay attention to bonding and compaction during molding to prevent looseness and empty plug.

Chongming white goat

It's not big, but its muscles are plump, its whole body is white, its wool is soft and elastic, and its economic value is high. According to the different characteristics of fiber length, stubbiness, smoothness and tip, goat hair can be divided into more than 65,438+00 varieties, such as fine light front, coarse light front, medium short front, yellow light front, white light front, upper claw front and claw front, all of which are pen-making raw materials, especially the jaw bristles born on the head and neck of the lamb that was born that year, which are called fine hair.

Chongming Jiangbao Guagua

Produced in Chongming, Shanghai.

Its main production method is to pickle raw melons with sweet noodle sauce, and the raw materials and technology for processing and pickling are all particular. First of all, raw melons should be harvested in the early and middle stages, with the same thick head and tail, which are not yet mature. Secondly, special brewing technology should be adopted to fully brew the sugar in flour to make sweet noodle sauce. When raw melons are put into the sauce jar, on the one hand, all kinds of sugar in the sweet noodle sauce are gradually absorbed by melons through the action of enzymes; At the same time, through the catalysis of enzymes, carbohydrates (enzymes)-starch, sugar, cellulose, glucose, ribose, fructose and so on. Transform or brew what was originally contained in melons, so that melons have various special tastes and special textures.

Features: the meat is thick and thin, sweet but not greasy, crisp and refreshing, and it can be called a leader in pickles. The melon body is transparent, and when illuminated by the lamp, all the strips are bright yellow crystals, and the seeds inside are counted. Sliced food is better than preserves.