What are the characteristics of breakfast in Shanghai?

We have many special breakfasts in Shanghai.

1. Pan-fried pan-fried buns, also called pan-fried steamed buns, are a snack native to Shanghai and are the standard breakfast for most Shanghainese people. They think this is the "number one dim sum in Shanghai."

The pan-fried pancakes in the store generally come in three flavors: fresh meat, crab roe, and shrimp. The pan-fried pancakes are made from fermented noodles. Although they are thick, they are soft and chewy. The bottom is crispy, golden, hard, and not burnt. The fillings

It's so firm, and the soup is absorbed into the skin. Take a bite, and all the delicious flavors of meat, oil, green onions, and sesame will linger in your mouth for a long time.

Second, scallion pancakes are a specialty snack in Shanghai and are deeply loved by Shanghainese people.

The main ingredients are flour and chopped green onions, which are fried and then baked using traditional methods.

First brush with oil and fry, wait until the onions are fragrant, and then bake in an open fire. The outside will be crispy and the inside will be soft and salty.

When you eat it, eat it while it's hot. Take a bite and you'll find the onions are fragrant and oily, and the texture is full of texture. You'll still be a little bit unsatisfied after eating.

Third, pot stickers. Pot stickers are one of the most familiar snacks to Shanghainese.

The pot stickers that have just come out of the pot are full of oil and fragrant. When you take a bite, the outer skin is charred and crispy, and the meat filling is delicious and smooth. It is especially delicious when paired with fresh and salty hot sauce or rice vinegar.

Be careful when eating. The soup is overflowing with freshness, richness and not greasy. You will be instantly addicted after one sip.

Fourth, glutinous rice cake Ci rice cake is a traditional delicacy in Shanghai. A breakfast that Shanghai people often eat in the morning is called "粢饭". The glutinous rice is steamed and becomes glutinous rice with a certain viscosity.

Then knead the rice into a ball, sandwich a fried dough stick in the middle, or add some sugar to make a "rice ball". It is more convenient to hold it in your hand and eat it, but sometimes a little rice sticks to your hands.

If you add glutinous rice and some japonica rice into a rectangular shape and boil it in oil, you will have a "rice cake" that is yellow on the outside and white on the inside. It is also a delicious breakfast.