Not only do Shanghainese who are in other places mention that buns have infinite tenderness in their eyes, but foreigners who come to Shanghai also say that they want to eat buns.

Small and exquisite, neatly stacked and turned like petals, the soft, smooth, thin and tough steamed stuffed bun skin is slightly transparent, and the stuffing is faintly visible.

The stuffing of steamed buns is made of leg meat, sprinkled with a little Jiang Mo without onion and garlic, and mixed with frozen skin, salt, soy sauce, sugar and appropriate amount of water.

Steamed steamed buns are translucent, small and exquisite like pagodas, and every bite of soup is delicious.

There is an order to eat steamed stuffed buns: first bite the skin into small mouths, suck up the soup inside, then dip it in red vinegar soaked in shredded ginger and put it in your mouth to taste it carefully.

Gently bite a thin skin, and the five senses are immediately captured by the delicious soup.

If you don't follow this procedure, the essence of steamed stuffed bun will pass you by in an instant after the soup flows in vain.

When you come to Shanghai in autumn and winter, you must try the crab powder cage, which feels as delicious as the tight crab meat you just chewed.

Pushing open the dough of steamed stuffed bun, you can clearly see that black and white crab meat and golden crab yellow are densely embedded in the meat stuffing.

Famous places to eat steamed buns in Shanghai are Nanxiang Steamed Bread Shop, Jiajia Tangbao Shop and Wangjiasha Dim Sum Shop in Yuyuan Garden. Anyway, the quality of steamed buns in the old state-owned store is still good.

Fried steamed bread Fried steamed bread is a special snack in Shanghai.

This snack is made of fermented white flour with minced pork, jelly and sesame oil as stuffing.

The tip of the wrapped steamed bread should also be dipped in chopped green onion and sesame seeds, coated with plain oil and fried in an oil pan.

The product is full in shape, and the upper part is sesame and green chopped green onion from Huang Chengcheng, which is soft and delicious.

The lower part is crisp and delicious, with thick stuffing and rich sauce flavor, which is more fragrant as you eat it.

Wangjiasha Dim Sum Shop on Wujiang Road and Xiao Yang's fried dishes are both excellent.

Crab shell yellow Crab shell yellow is named because it is round and yellow like a crab shell.

First, make a flat and round cake with pastry and yeast, sprinkle sesame seeds on it and bake it on the wall of the oven.

Salty and sweet, crispy skin.

In early Shanghai, most teahouses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, which sold two kinds of snacks-crab shell yellow and fried steamed bread while cooking.

Crab shell is yellow and crisp, and the fried steamed bread is fresh and tender, which is very popular among tea drinkers.

Crab shell yellow has salty and sweet fillings.

Salty ones include scallion oil, fresh meat, crab powder, shrimp and so on. Sweet ones are sugar, rose, red bean paste, jujube paste and other varieties.

This product is the best made by Wuwan Bakery at the intersection of Ahava Road, Shimen No.1 Road.

Dry and wet tofu soup is a common way to eat in Shanghai, and wet tofu soup is a reserved program.

Although it looks a little clear as water, it is a perfect match with snacks such as fried steamed buns, crab shell yellow or venetian blinds wrapped meat.

It is also a pleasure to watch its firing process while waiting. The soup in the pot was tumbling. The old aunt put a half-cooked glittering and translucent fine powder strip in the barbed wire spoon, scalded it for a few seconds, then put it in the soup bowl, and then scooped up a bowl of fresh soup with a few half-cooked tofu fruits floating in it.

It looks fresh and elegant, smells fragrant, and there is nothing that Shanghai girls don't like to eat.

There are general street snack bars, and state-owned old shops such as Qiaojiazha and Wangjiasha taste better.

The big wonton with vegetables and meat in Shanghai can probably be regarded as one of the few flashy things in the Shili foreign market. There is no exquisite wonton in the south-central area that people usually imagine. It is full of skin but not much stuffing, and it is scary with thick skin and much stuffing.

What Shanghainese eat most often are vegetable meat stuffing and three fresh stuffing. Vegetable meat stuffing is generally made of shepherd's purse, which is unique to Jian Jiang. Hot and soft, then squeezed out, finely chopped, the color is green, which is very pleasing to the eye.

Meat should be three layers of meat, and can't be chopped with a knife by a machine.

Old aunts and grandmothers in Shanghai usually hold two sharp knives, wield the left and right bow knives vigorously, and the banging of the chopping board makes wonton look very festive.

After the wonton is cooked, it is fished out and put in a bowl in the sea. The translucent skin reveals a little green red.

Authentic wonton soup is actually a bowl of boiled water, plus a little pork, fresh soy sauce, spicy oil or chopped green onion, which sets off the fullness and thick fragrance of big wonton meat.

Wonton with vegetables and meat in Shanghai is not expensive. Generally, you can eat a bowl of real sweet and fragrant for three or five dollars.

The big wonton in Wanshouzhai, a famous old shop on Yin Shan Road, has been highly praised.

Kaiyang scallion noodles Kaiyang scallion noodles is a famous snack in Shanghai. Although the production method is simple, it is not easy to master the essentials.

First, cut the shallots into sections, put them in a warm oil pan, and stir-fry the shallots slowly. Then, put the dried seaweed (called Kaiyang in Shanghai dialect) and a small amount of soy sauce into a bowl and quickly stir it with the freshly cooked hot noodles.

The noodles are tough, the sun is delicious, and the onion is fragrant. Shanghainese often say that even if there are good side dishes on the table, you won't look twice.

Kaiyang Scallion Spaghetti Shanghainese have deep feelings since childhood, and their status in the rivers and lakes is comparable to that of Beijing's slag river.

Su Bao Su Bao is a special snack in Yuyuan Garden Spring Breeze Songyuelou Restaurant.

This vegetarian steamed stuffed bun is made of exquisite materials, with refined white flour as the skin, chopped vegetables, gluten, mushrooms, winter bamboo shoots and spiced dried tofu as the stuffing, and spices such as sesame oil and sugar.

After the wrapped vegetarian dishes are steamed, the skin is white and the meat is soft, and the stuffing is green, bright and pleasing to the eye. Open the cage, the house is full of fragrance, and it tastes very fragrant and slightly sweet.

The strangest thing is that the stuffing is still green after cooling and steaming, which is the secret of business.

Bad Snail The bad snail in Shanghai is a famous snack with a unique flavor.

This snack is made of a big, fat and fleshy longan snail produced in Tunxi County, Anhui Province. After entering the store, raise it with clear water for two days to spit out the sediment, then put it in the pot, add fennel and cinnamon and cook for a long time.

Finally, put the cooked snail on the aged grain, and the grain will be served.

This kind of bad snail is brownish gray, fresh and tender in meat, mellow in juice, delicious in mouth and very popular.

This food is a famous specialty snack of Shanghai Wuweizhai Tea Restaurant and Lai Xiande Tea Restaurant.

Rib rice cake Rib rice cake is an economical and unique snack in Shanghai, which has a history of more than 50 years.

There are two kinds of famous ribs rice cakes in Shanghai-"Little Changzhou" and "Rare".

"Little Changzhou" ribs rice cake is made of pig spines from Changzhou and Wuxi. After pickling with soy sauce, put it into an oil pan mixed with soy sauce, oil, sugar, minced onion and ginger, wine, etc. Take it out when the color is purple, the meat is fresh and tender, and the taste is rich.

At the same time, after Songjiang rice is cooked, it is put into a stone mortar and beaten repeatedly with a hammer. Beat until the rice is not whole, take it out, cut 20 pieces every 500 grams, wrap a small piece of blanched pork ribs in each piece, and then cook it in a soy sauce pot. When you eat it, sprinkle with spiced powder, which will not only have the fragrance of ribs, but also have the soft and crispy rice cake, which is very delicious. The "fresh" pork ribs rice cake is made by mixing flour, water chestnut, allspice powder and eggs, soaking them on the surface of pork ribs and blanching them with oil.

This kind of ribs is golden in color, crispy in skin and tender in meat.

At the same time, add sweet noodle sauce to Songjiang rice, red soy sauce and ribs, and drizzle with Chili sauce.

The entrance is soft and waxy, slightly sweet and spicy, and the fragrance is palatable.

What are the classic snacks in Shanghai? I also want to go to Shanghai for dinner.