What are the top ten famous snacks in Shanghai?

1. Fried steamed bread is said to have a history of hundreds of years. Semi-fermented flour is wrapped in fresh meat and jelly, fried in rows in a pot, poured with cold water several times during frying, and finally sprinkled with chopped green onion and sesame seeds.

2. Nanxiang Xiaolong, big meat steamed bread adopts the method of "heavy stuffing and thin skin, big and small", and carefully selects refined white flour to roll 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; Crab powder or Chun Zhu, shrimp and minced meat are also taken according to different seasons.

3. Three fresh small wonton, shredded eggs, shrimp skin, seaweed, fresh meat wrapped in a thin bag, salty and smooth to eat. The soup is hot, the skin is as thin as yarn, and the amount of three fresh ingredients is in place. Slip into your stomach.

4. Tofu noodle soup, the soup in the pot is tumbling, the noodles are cooked in the barbed wire spoon, and the smell is overflowing.

5. Mix noodles with scallion oil in Kaiyang, boil scallion oil and Kaiyang with water, and mix noodles to eat. Noodles are full of tenacity, delicious in Kaiyang and fragrant with scallion oil.

6. Crab shell is yellow, the fermented noodles are crisp, and it is made into shortbread with belt stuffing. This cake is similar in color and shape to the cooked crab shell. The finished product is brown, crisp, loose and fragrant.

7. There are many varieties of sand balls: fresh meat, bean paste, sesame seeds and so on. Pink color, rich bean flavor, soft and delicious, easy to carry.

8. Rib rice cake has a history of more than 50 years and is an economical and distinctive snack in Shanghai. There are two kinds of famous ribs rice cakes in Shanghai-"Little Changzhou" and "Rare".

9. Striped cakes, mint cakes and glutinous rice flour are mixed with a little mint powder and decorated with red and green silk. Mint cake, sweet and cold, very hot in summer. The cake on it is soft and firm, with moderate sweetness. 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.

10. Begonia cake, whose outer layer is vermicelli and inside is bean paste, is baked with a special mold. Because the mold looks like begonia, it is named. The appearance is brown, and the noodles are sprinkled with caramel, which is especially sweet.