What are the specialties of Shanghai snacks

1, the raw fried buns, raw fried buns is a Shanghai specialties traditional snacks, referred to as raw fried, hundreds of years ago. Shanghainese people used to call "bun" for "steamed bread", so in Shanghai fried buns are also known as fried steamed bread. The bottom part of the skin is fried to a golden color, and the top part is sprinkled with sesame seeds and scallions. Finished surface white, soft and loose, tender meat filling, in the marinade, bite a mouth full of soup, with sesame and scallion flavor, very tasty.

2, ribs rice cake, ribs rice cake is a unique flavor of the Shanghai region, a traditional snack, has more than 50 years of history. Spare ribs have a golden color, crispy surface and tender meat. It is very tasty and has a sweet and spicy flavor, and it is very tender and tasty.

3, Shanghai pot stickers, Shanghai pot stickers is a specialty snack in Shanghai, belonging to the Shanghai cuisine - local dishes. Pot sticker is a kind of frying and branding stuffing small food, exquisite production, exquisite flavor, more pork filling as a regular product, according to the season with different fresh vegetables. Pot stickers are shaped like dumplings, crispy, tasty, nutritious, and loved by Shanghainese people.

4, Nanxiang xiao long bao, Nanxiang xiao long bao is a traditional snack in Nanxiang Town, Jiading District, Shanghai, known for its thin skin, tender meat, juicy, fresh flavor and beautiful shape. Appearance of small and exquisite, shaped like a pagoda, was translucent, crystal through the yellow, a bite of a package of soup, full of mouth, taste delicious. Xiaolongbao correct way to eat is, first small bite, bite out a small hole, with sucking, the soup beautifully suck smack taste, and then eat the skin and filling of the buns.

5, ring sand round, ring sand round is the Shanghai Qiaojiajie dim sum store of the local traditional snacks, has a history of more than 70 years, in the boiled various types of dumplings rolled on a layer of ringing the dry bean paste powder into. It has the delicious flavor of soup dumplings and the aroma of red beans, which is fragrant and soft, and very delicious. Legend has it that in the late Qing Dynasty, Mrs. Lei in Shanghai made her living by selling soup dumplings at a stall, but at that time, soup dumplings could only be made and sold on the spot and could not be stored for a long time. Mrs. Lei then tried to improve the soup dumplings and the inconvenience of carrying them. In the end, Mrs. Lei found that red bean flour was the most effective. Rolled on the adzuki bean powder soup dumplings are loved by the people, since then, the ring sand round by tourists.