Recipes tagged "Shanghai snacks"

22 recipes found

Shanghai Xiao Long Bao

Xiaolongbao is one of the few classic snacks in Shanghai, characterized by thin skin, rich fillings and delicious taste. It can be seen in high-end hotels, snack bars, and breakfast shops. The most famous one is the Xiao Long Bao at Nanxiang Steamed Bun Shop in Chenghuang Temple. Friends who have been here should have the impression that there is always a long queue next to the Jiuqu Bridge, waiting for an hour or two. Shanghai Nanxiang Xiao Long Bao has a history of more than 100 years. The filling of Nanxiang Xiaolongbao is made from sandwiched leg meat, without adding onion or garlic, and is prepared by just sprinkling a little minced ginger and pork skin jelly, salt, soy sauce, sugar and water. The skin of Xiao Long Bao is made of unfermented refined flour. The steamed steamed dumplings are small and exquisite, shaped like a pagoda, translucent, crystal clear and yellow. Every bite of a packet of soup will fill your mouth with saliva and delicious taste. If you eat it with shredded ginger, balsamic vinegar, and a bowl of shredded egg soup, it will taste better. Nanxiang Xiaolongbao is a famous traditional snack in Nanxiang Town, a suburb of Shanghai. Because of its small shape and thin translucent skin, it is steamed in a special small bamboo basket, so it is called Xiao Long Bao. I got some meat skin from the last time I stuffed sausages, and saved it to make soup dumplings once, or twice. The juice the first time I made was too thick, and I didn’t feel like biting into a packet of soup. I couldn’t bear to do it a second time, haha. As for the results, look at the picture!

Staple food Snacks
Shanghai style [braised shrimp] - a cool summer side dish, perfect as a meal or snack

Braised food is a common method in Shanghai cuisine, such as edamame, fish, chicken, chicken feet... Soak the cooked ingredients in braised food and put it in the refrigerator for 1 or 2 hours. When you eat it, it will be cool and fragrant, especially suitable for summer. As a northern cook, this is the first time I try this bad method. I feel it is very simple. When I eat the shrimps, I feel like I have braised five-spice eggs in my mouth. It feels like eating egg yolks. It has a rich aftertaste and the taste is quite amazing! A dish suitable for novices, with an absolute success rate of 100%. The fermented glutinous rice wine is made from the fermented juice extracted from aged distiller's grains and then mixed with spicy sauce. As the name suggests, in short, it is actually wine grains + marinade = marinade. This thing is rich in aroma, moderately salty and fresh, and can be used for dipping meat or vegetables.

Hot dishes old man
Shanghai vegetarian duck

Shanghai vegetarian duck is a delicious dish. Vegetarian duck is mainly made from oily bean skin and vegetables, but it can have the texture, appearance and aroma of meat. It used to be a vegetarian dish in the temple. In order to achieve the taste and texture of meat dishes using vegetarian ingredients. Later, it was introduced to the market and after improvements, it became very popular among the people and diners.

Hot dishes Shanghai snacks
Shanghai style - pork ribs rice cake

Spare ribs and rice cakes are a snack that can be found everywhere in Shanghai. A huge piece of ribs, two or three large pieces of rice cakes, and Shanghai-style thick oily red sauce and slightly sweet dipping sauce only cost a dozen yuan and are filling and satisfying! I made this because Lao Geng, a Shanghainese, always craves this food. After eating it once, I found that the technical difficulty of this food is not high, so I tried to make some. My feeling is not much different from the ones outside. Except that the batter outside the big row is less than the one sold, there is really no difference! !

Snacks children
Shanghai fried pork chop

Shanghai's fried pork chops must be paired with a little spicy soy sauce to taste delicious! My daughter is at home these days, so I tried to make it once!

Snacks children
Pan-fried bento dumplings

Fried dumplings, everyone doesn’t love them, right? Crispy on the outside and delicious filling on the inside, they will be sold out as soon as they come out of the pan. Today’s dish uses kidney bean filling and half-baked dough, wrapped in the shape of a curved comb, which is delicious and beautiful. There is also a little trick to teach you how to get the batter water so that the bottom of the pot will not be sticky and it will be very crispy.

Staple food Snacks
Shanghai Vegetable Rice Xiaokang Version

The well-off version of Shanghai vegetable rice, made by Shanghai families now, is different from most small restaurants outside. Shanghai cuisine was originally divided into three schools: Northern Jiangsu, Jiangnan and Zhejiang. The methods are different and the ingredients used change with the seasons. Most small restaurants outside Shanghai now serve out-of-town versions. Not counting Shanghainese dishes

Staple food Home cooking
Tuna Rice Cake

Rice cake is the most traditional snack in Shanghai. It is crispy on the outside and glutinous on the inside. It is usually made with rice and glutinous rice. This time I used Wudao Wuchang rice. When you open the bag, you can smell a natural rice fragrance. See these grains The plump, crystal clear rice convinced me that this rice can be used to make rice cakes. I happened to have canned tuna at home, so I made rice cakes with tuna. After I finished it, I couldn’t wait to try it in my mouth. It was perfect as expected and delicious.

Snacks Zhejiang cuisine
Malantou fresh meat fried

The pan-fried dishes we usually eat are basically pure meat, but adding some diced bamboo shoots or wild vegetables to the meat is also a very good delicacy. It is fresh and crispy, oily but not greasy, and with the fragrance of Malantou, it is worth a try.

Staple food Snacks
Stir-fried bean curd and cabbage heart

Choy sum is a Cantonese cuisine that every household must order whether eating at home or in a restaurant. Because it is a vegetable, choy sum is not only delicious, but also a local dish of Guangdong. After eating too much boiled cabbage, let’s try a different flavor. Guangdong’s southern milk tofu as a side dish is absolutely delicious.

Hot dishes Vegetarian dishes
Fried lotus root box

Fried lotus root is a traditional snack in Shandong and Shanghai. It tastes crispy and tender, and the preparation is super simple

Hot dishes Home cooking
Pan-fried leek and egg buns

You can make buns even with zero knowledge! Chives are fragrant when eaten in spring, and yeast-baked noodles are good for the stomach, but I don’t want to steam them all the time, so I fry them raw. It tastes great for a change!

Staple food Side dishes
Fried buns

Learn how to cook Fried buns with Staple food and Pasta.

Staple food Pasta
Rice dumplings

Learn how to cook Rice dumplings with Drinks and children.

Drinks children
Shanghai Private Sauce Beef

Based on Xiaogu’s previous interviews and research, I found that everyone has different ways of cooking soy sauce beef. So, it’s for reference only. I was discussing with a friend about the differences between the north and the south. He said that they don’t use sugar in their cooking, but in Shanghai, many dishes require sugar, especially braised dishes, and we don’t skimp on sugar. Sigh, before learning this recipe, you must first investigate the style of the place, haha, just kidding. However, this method of cooking food is really very different in different regions. Therefore, this private sauce beef dish can also be said to have a strong Shanghai flavor and Shanghai taste. The Agu version of Private Kitchen Sauce Beef is a traditional dish in my family. It doesn’t have too many spices, and you don’t need to add a lot of cinnamon, bay leaves, etc. It seems that some places still use yellow sauce to cook the sauce beef. In short, our family’s sauce beef is relatively simple, mainly using brown sugar and light soy sauce. It is said on the Internet that the combination of beef and brown sugar is not good. Maybe, the opinions of online experts these days are not reliable. If you are not sure, you can use rock sugar or white sugar instead. Rock sugar is better than white sugar. This braised beef is similar to braised beef, except that one is roasted whole and the other is cut into pieces. It can also be regarded as braised beef. For braised beef, you should choose beef tendon. Sometimes there are more tendons, and it will have a nice texture when cut. The whole process is relatively simple, just keep cooking, starting with high heat, then changing to low heat to simmer slowly in the middle, and finally reduce the juice. Dad said that adding brown sugar can make the beef rise, because it is red, and with light soy sauce, the color is also richer. The brown sugar mentioned in the previous article can also be used, and rock sugar is also good. You can also add some dark soy sauce, it depends on your preference. Simmer slowly for about 2 hours, and it's almost ready. It's a time-consuming dish. After cooking, the juice does not need to be too dry. It will solidify after cooling. The beef needs to be cooled before it is easier to cut. After cooling, it will be much harder than when hot, and the soup will also freeze. When eating, melt the soup first, pour it on the beef slices, and heat it in the microwave for a while to make it more delicious. There is another way, you can use some sesame oil and some seasoned soy sauce, a little bit, mix well, add chopped green onion, and pour it on the beef, it is also good.

Cold dishes Private kitchen
Golden and fragrant rice cakes

It is said that there are four golden pillars in Shanghai's breakfast scene - flatbreads, fried dough sticks, rice cakes and soy milk. Although my family's financial situation was not very good when I was a child, I often went to buy breakfast. However, I mostly bought fried dough sticks that cost 3 cents each. Rice cakes were considered high-end goods, and I could only buy them once in a while. So my dad would often make homemade rice cakes, wrap the leftover rice in a towel and compact it, then fry it until it is golden and fragrant, making it a great time for the two snack lovers in the family. In recent years, rice cakes with rice cakes have rarely been seen in small towns. Maybe the breakfast stall owners are not locals and are not aware of the charm of rice cakes with rice cakes. I added too much cooking water the day before yesterday. The rice was too rotten and I didn’t like to eat it. I couldn’t bear to throw it away. Why not make rice cakes?

Snacks Breakfast
Shanghai Yangchun Noodles

Yangchun noodles are a traditional breakfast snack for Shanghainese. Some people used to use them. With your eyes closed, you can see its shape, stretch your nose and still smell its fragrance, and the aftertaste is like leaving the edge of your cheek to describe a bowl of Yangchun noodles. It can be seen how delicious it is, and it is deeply loved by the public because of its low price. Yangchun noodles are a bowl of noodle soup that uses broth to bring out the umami flavor. The noodles are chewy and the soup is extremely delicious. Plus, it has a touch of green onion flavor. If you like it, try it

Staple food Noodles
Shanghainese Grilled Dishes

Shanghai grilled vegetables are made from short-legged green vegetables from the Shanghai area. They are very glutinous, with a sweet and sour flavor and the color of thick oily red sauce. They are very appetizing. It is a dish often eaten by Shanghainese in winter. It can be eaten hot or cold. It is topped with sesame oil when eating, which is enough to arouse appetite.

Hot dishes Home cooking
Fresh meat and oil dumplings

Fresh meat dumplings are the most traditional popular snacks in Shanghai. They are made from fermented glutinous rice flour, stuffed with pork and fried. When I was a kid, I had to go to town to buy a dumpling. I always wanted to learn how to make it, but I didn’t know how to make it until someone shared this snack on our food channel. I like to cook delicious food, but what I cook at home has nothing to do with authenticity. If you are looking for authenticity, please pass by.

Snacks Zhejiang cuisine
Shanghai White Chicken

The skin of white-cut chicken is smooth and smooth, light and delicious, and can be eaten hot or cold. The prerequisite for tasting delicious white-cut chicken is the variety of the chicken. This is a live-killed capon with a very large body. This kind of chicken cannot be cooked according to the conventional white-cut chicken. Moreover, cooking this chicken for a long time will not affect the taste. As long as you prepare ice water in advance and immerse it in the ice water for a while after cooking, the chicken skin will become more crispy and tender.

Cold dishes Home cooking
Self-fried Shanghai-style spicy pork toppings

It can be used with noodles, soup noodles, rice, porridge, or eaten in steamed buns. The sweetness and spiciness can be adjusted according to your own preferences when seasoning later.

Hot dishes old man
Pork Ribs Rice Cake

The ribs are fresh and tender, the rice cake is soft and glutinous, and the taste is sweet and rich

Staple food Hot dishes