What are the classic specialties of Shanghai?

Shanghai has a rich culinary culture, the following are some representative dishes:

Small dumplings: small dumplings refers to the Shanghai region's famous traditional snacks, pork as the main filling, glutenous crust, translucent state, eaten fresh juice, gelatinous and fragrant.

Shengjianbao: Shengjianbao is one of Shanghai's specialties, relatively greasy, with a golden brown outer layer and a juicy, rich inner filling, as well as a bit of sweetness.

Shanghai sticky millet: Also known as "purple rice balls", sticky millet is made from a mixture of millet and glutinous rice (with red dates or bean paste inside) and is soft, sticky and slightly sweet.

Shrimp in oil: Shrimp in oil is a new style of Shanghainese cuisine that is creative in its use of ingredients and frying process. Large shrimp are selected, and a small amount of butter is used to quickly fire the shrimp, which makes it crispy and juicy in the mouth, with a thick and tantalizing aroma.

Braised pork: Traditional Shanghai braised pork is divided into two types of sweet and savory flavors, and the practice is basically the same: blanch the pork after it is cooked to remove the blood froth, cut it into several pieces, add the seasonings and boil it over a high fire, and change the heat to a gentle fire until the surface of the pork shows a bright red color.

Crabmeat xiao long bao: crabmeat xiao long bao is one of the specialties of Shanghai. It is made of small dumplings with fresh crab roe and crab meat added to the filling. The taste is soft, fragrant and fresh.

Besides that, there are other classic cuisines in Shanghai, such as braised carp, hot and spicy dumplings, cold skin with sauce and so on, which are inextricably linked with Shanghai's local culture, historical background and regional characteristics.