What are the special snacks in Shanghai Yuyuan Garden?

Speaking of steamed buns in Shanghai, Nanxiang steamed buns are naturally the most famous. As a traditional famous spot in nanxiang town, a suburb of Shanghai, Nanxiang steamed buns are well known. Because of its small shape and translucent skin, it is steamed in a special bamboo cage, so it is called "Xiaolongbao". There are also two famous shops making steamed buns in the city, one is Nanxiang Steamed Bread Shop in Yuyuan Mall, and the other is Guyiyuan Dim Sum Shop in Yan 'an Road, Tibet Road. All three stores have takeaways packed in bamboo baskets. However, in recent years, the Nanxiang small cage in Chenghuang Temple has become a place that only tourists care about, such as Ding Taifeng, Wanshouzhai and Jiajia baozi stuffed with juicy pork in Shanghai, and Wang Jiasha's crab powder small cage is said to be the best in Shanghai.

Crab shell yellow

Crab shell yellow is a kind of shortcake with belt stuffing, which is made of fermented noodles and oil. This cake is similar in color and shape to the cooked crab shell. The finished product is brown, crisp, loose and fragrant. Crab shell is yellow and crisp, and the fried steamed bread is fresh and tender, which is very popular among tea drinkers. The crab shell yellow in Wuyuan bakery is authentic and worth a taste.

Braised pork

Braised pork in Shanghai tastes sweet. Shanghai people's pot-stewed dishes are characterized by one-handed soy sauce bottle and one-handed sugar jar. Compared with braised pork in Hangzhou (Dongpo pork) and braised pork in Wuxi, it has a very distinctive feature, that is, red thick oil sauce.

Authentic local braised pork practice: 1, pork belly cut into pieces and pickled; 2, casserole onion knot, ginger, star anise, cinnamon, add pork, add Shaoxing wine, soy sauce, add water and water until the meat is flush, boil over medium heat; 3. Change to low heat until the soup is nearly dry, add sugar and dissolve.

Ten Special Snacks in Shanghai: Caotouquan

Grass head is a common wild vegetable in Jiangsu and Zhejiang provinces, and the circle is the rectum of pigs. The' circle' produces oil, and the grass head absorbs oil. Braised circles meet raw grass heads, which are not only green, but also look beautiful, and because the "oily" nature of grass heads just absorbs the greasy nature of circles, they taste fleshy and fragrant, fat but not greasy. Many local restaurants in Shanghai have this dish.

Fresh meat moon cake

The skin of fresh meat moon cakes is crisp, and the meat inside is delicious. You can still taste delicious soup with a bite, and the overall taste is very light, far less greasy than the cloud-pushed moon cakes. The fresh meat moon cakes in Laodafang and Guangming Village restaurants are the most famous.

Ribs rice cake

Rib rice cake is an economical and unique snack in Shanghai. The ribs are golden in color, crispy and tender. The entrance glutinous rice is fragrant, slightly sweet and spicy, fresh and palatable. The "Little Changzhou" ribs rice cake in Shanghai Shuguang Hotel and the "Rare" ribs rice cake in the snack bar are the most distinctive.

Chicken with clear soup-Qingyuan chicken soaked in cold water after stewing (sliced before eating)

Boiled chicken, also known as three-crisp chicken, is a traditional dish in Shanghai and is often used as a cold dish in banquets and banquets. Because chicken is not cooked with seasoning, it is called boiled chicken. Shanghai boiled chicken began in the late Qing Dynasty and first appeared in hotels. It is made from the local Pudong Sanhuang chicken. Cooked chicken is hung in the cooked food window and chopped according to customers' needs.

Later, hotels in Shanghai also generally supplied it, not only with more exquisite materials, but also with cooked shrimp soy sauce and boiled chicken for customers to dip in, which was more delicious. At present, the "white-cut chicken" operated by Xiao Shaoxing restaurant in Shanghai is the most famous. In the 1940s, Shaoxing was originally a chicken porridge stall, which was interrupted for a long time after liberation. 1978 resumed as a small Shaoxing chicken porridge shop. Because the store insists on boiling the chicken with Sanhuang chicken, the quality is good and the taste is delicious, which is well received by customers and famous throughout the country. Although the same boiled chicken can be eaten all over the street, the earliest origin and the most authentic taste are still coming here. Like the steamed bread shop in Nanxiang, it has become one of the landmarks of Shanghai cuisine for foreign tourists.

Bajiang

Babao Chili sauce is a famous specialty in Shanghai, which was originally improved from "fried Chili sauce". In the 1940s, the chefs of Jiujiang Road Tonghe Restaurant cooked with eight main raw materials, such as shrimp, chicken, duck gizzard, pork leg, belly, Kaiyang, mushrooms and bamboo shoots, referring to the cooking method of Shanghai local dish "Family Portrait", which was spicy, delicious and slightly sweet.

Xiang you shan Hu

Shanghai local cuisine, a typical representative of thick red sauce, means that the cooked eel paste is served on the table, and the hot oil is still banging on the plate. It is characterized by delicious eel meat, rich flavor and smooth and elastic taste. Therefore, in June and July, Monopterus albus is very popular with tourists. Shen Dacheng and other local restaurants can enjoy this delicious food.