Hangzhou: Dongpo Pork Dongpo Pork, the meat is milky red, the juice is rich and mellow, crisp but not broken, fat but not greasy, full of aroma, increasing people's appetite. Legend has it that it was created by Su Dongpo, a famous poet in the Northern Song Dynasty. In 1089, when Su Dongpo was the prefect of Hangzhou, he organized migrant workers to manage the West Lake. After the success, he ordered people to cook pork and Shaoxing wine as gifts from the people of Hangzhou into braised pork to comfort the migrant workers digging the lake. Later generations called it Dongpo Pork. This dish of West Lake Vinegar Fish uses West Lake Kun as raw material. The cooking temperature is very strict. In only three or four minutes, the fresh fish must be cooked just right. After it is cooked, it is poured with a layer of smooth oil. The sweet and sour taste is fresh and sour. Beggar's Chicken is made from whole chicken, Shaoxing wine and West Lake lotus leaves. First put the condiments into the chicken belly, wrap it with lotus leaves, wrap it with wine jar mud, and simmer it for three or four hours on a slow fire before eating. The name Longjing Shrimp was first seen on the menu of Louwailou in Hangzhou in the late Qing Dynasty. The cooking method is as follows: first use freshwater large river shrimp from Hangzhou, and pair it with Longjing tea picked before and after Qingming Festival. When cooking, pay attention to the heat. Put the shrimps mixed with water chestnut powder into the oil pan, slide it for about 15 seconds, drain off the oil, then add it to the pan with the Longjing new tea soaked in boiling water, spray with cooking wine, and stir it up. Pots and basins. Cooking requires a lot of cooking skills. The shrimps are white and tender, and the tea leaves are green and fragrant. It has an elegant color and unique taste. It clears the mouth and appetizers after eating, and has a lingering aftertaste. It is one of the best dishes in Hangzhou. Pian'erchuan is one of the traditional noodles in Hangzhou. The main ingredients are winter bamboo shoot slices, refined meat slices and "Potherb mustard" pickles, which are fried and then mixed with noodles to cook the slices. This cooking method is called "Chuan" in Hangzhou dialect, so it is called "Pianerchuan". Scallion-wrapped juniper is a famous market snack in Hangzhou, which is served by small vendors in the streets and alleys or hawked mobilely. It is made of a fried cypress, a few green onions, and wrapped in spring pancakes, making it into a long tube shape. Place it on a flat iron pan, heat and flatten it, then serve it with sweet or spicy sauce. Legend has it that during the Southern Song Dynasty, the people of Hangzhou hated Qin Hui for betraying the country and surrendering, and killed Zhongliang, so they used noodles to imitate the image of Qin Hui and fried them in a pan. The popular name was "fried pine", and the name "Chinese cypress wrapped with green onions" was also Hence it comes. Cat ears: Knead the fine flour evenly and cut it into dices, then shape it into the shape of a cat's ear and cook it in boiling water. After scooping it up, put it into the chicken soup with shrimps, scallops, shredded chicken, shredded ham, mushrooms, diced bamboo shoots, vegetable leaves, onions, ginger and other seasonings. After it is cooked, put it into a bowl and pour it with cooked chicken oil. become. It got its name because the diced noodles floating in the soup are as thin and small as cat ears. This dim sum was originally served as an imperial meal for the Qing Dynasty. More than 70 years ago, Hangzhou Zhiwei Kian Dessert imitated the royal meal preparation method and made improvements. It carefully selected various precious ingredients of Hangzhou specialties and refined it. The flavor is unique, refreshing and appetizing, the color is pleasing to the eye, and the aroma is fragrant. Fried ring bells are made from tofu skin, a specialty of Shangsi Township on the outskirts of Hangzhou, rolled into minced tenderloin, etc., cut into sections, and deep-fried. Because it looks like a horse bell and makes a crisp sound when eaten, it is called a bell; and because it is deep-fried, it is called a crispy fried bell. The skin is crispy and has a slight bean flavor. When eating, dip it in sweet sauce or pepper and salt, and mix with scallions. It is very sweet and delicious. Osmanthus and Chestnut Soup Osmanthus and Chestnut Soup is a traditional West Lake snack. It is made with West Lake lotus root powder and fresh chestnut slices that are a specialty of West Lake that are on the market in autumn. . The lotus root soup is thick, fragrant with osmanthus, colorful, sweet and delicious. The origin of the dish's name is that at the end of the Southern Song Dynasty, the Yuan soldiers launched a massive attack on the Song Dynasty. Jia Sidao, the treacherous Prime Minister, paid the invaders money to become his subjects and stayed in peace, while he concealed the truth from the emperor and lied about military intelligence. The majority of patriotic soldiers and civilians hated Jia Sidao's traitorous behavior to the bone and hated eating the meat skin, so they added the name of "First Grade" to the usually eaten Nanru Pork. The preparation method of Yipin Nan Ru Pork is as follows: using streaky pork ribs, mixed with special red fermented bean curd juice, lined with green vegetables, adding various condiments, and braised according to traditional cooking methods. In this dish, the meat is black and crispy, the red and green are proportional, the dish is refreshing, and the red frankincense is fragrant. Shrimp and Eel Noodles The most famous Hangzhou noodle dish is the Shrimp and Eel Noodles cooked by Kuiyuan Restaurant, a century-old restaurant in Hangzhou. The cooking specifications for Kuiyuan Restaurant's shrimp-fried eel noodles are very strict: eel segments of a certain size are used, caught and killed immediately; the large shrimps are rinsed and clean, as clean as jade; the noodles are refined, smooth and not mushy, and have a chewy texture.
When making it, the eel slices are stir-fried with vegetarian sauce, which is bright and crispy; the shrimps are stir-fried with meat, which is white and delicious; the dish is poured with sesame oil, and the juice is thick and fragrant; the noodles are cooked with the original chicken soup, so the color, flavor and shape are all outstanding.
Wu Shan Butter Cake: Refined white flour is used as raw material. The finished product is crispy, layer upon layer, golden in color, crisp but not broken, oily but not greasy, and melts in your mouth. It is said that Qianlong also tasted it when he visited Wushan, and it is known as "the best in Wushan" among the people.
Tasting place: Almost no stores are doing it now. There is only one shop selling them at the Zhongshan Middle intersection on Hefang Street, priced at 2 yuan and 50 cents each.
Chinese cypress wrapped with green onions: Use fine white flour to make spring roll wrappers, wrap them in fried dough sticks and green onions, flatten them repeatedly on a pan, bake until golden brown and the aroma wafts out, and then coat them Hot sauce or sweet sauce will do.
Tasting place: No restaurants or snack bars do this anymore. Only in the morning and afternoon every day, there is a Hangzhou lady who sets up a stall at the entrance of an alley or in a community, selling cypress wrapped with green onions. There is one at the intersection of Tianshui Bridge (Wulin Gate) and Rouge New Village, priced at 1 yuan a pair.
Cat ears: also use white flour to make the dough shaped like "cat ears". Coupled with diced chicken, diced ham, mushrooms, scallops and other condiments, the soup is delicious and delicious. Tasting place: Zhiweiguan, 10 yuan per bowl.
Hangzhou Xiaolong: Use fresh meat or shrimp mixed with fresh meat to make the filling. Add skin jelly to the stuffing. It is made by wrapping it in dough and steaming it in a special small steamer. There are ten in each basket. They are called "Fresh Meat Xiaolong" and "Shrimp Meat Xiaolong". The steamed dumplings are thin, juicy, fragrant and smooth.
Tasting location: Zhiweiguan 10 per customer, fresh meat dumplings are 7 yuan and three delicacies dumplings are 10 yuan. Xinfeng snack chain has 10 pieces per customer: shrimp and meat dumplings are 4 yuan and 50 cents.
Pianerchuan: Made with strong special noodles, lean pork slices, bamboo shoot slices and pickled vegetables. The meat slices are fresh and tender, and the pickled vegetables and bamboo shoots are crisp and white. The noodles cooked by the two most famous Pianerchuan restaurants in Hangzhou have their own unique flavors. The century-old restaurant "Kui Yuan Guan" is the most classic. Sufficient ingredients, smooth noodles and fresh taste. Huijuan Noodle House's Pian'er Sichuan soup has thick soup, tough noodles and delicious taste.
Tasting location: Kuiyuan Restaurant (No. 154, Jiefang Road, Guanxiangkou), 7 yuan per bowl. Huijuan Noodle House (diagonally opposite Hu Xueyan's former residence at No. 132 Wangjiang Road) is very popular. It costs 5 yuan for a bowl, or 3 yuan/bowl if sold in ordinary noodle shops.
Youdun'er: Make the flour into a paste, first put a little in a special small bag, then add shredded radish, shredded pork, shredded ginger, pickled vegetables, etc., then put a little bit of batter, and put it in Fry in oil pan until golden brown and serve. Crispy on the outside, tender on the inside and fragrant.
Tasting place: There are very few stores that make it, usually at small stalls. There is a lady at the entrance of Datong Alley on Hefang Street who makes it and sells it for one yuan each.
Dingsheng cake: Put the prepared rice noodles into a special printing plate, add red bean paste in the middle, and steam for a while. The pastry is relatively soft, a little loose, and has a sweet bean paste flavor. Legend has it that it was specially made by the people during the Southern Song Dynasty to encourage the Yue Family Army to go on an expedition. There were two words "dingsheng" on the cake, so it was later called "dingsheng cake".
Tasting location: Jiangnan Spring Cake Dough Shop 5 cents/piece. There are freshly made and bought items on Hefang Street for 1 yuan/piece. The better one is made by an old woman, and children like to eat it.
Shrimp-fried eel: This is a relatively high-end snack. It should be said that shrimp-fried eel is a famous Ning-style noodle, but in the memory of Hangzhou people, it seems to be a classic of Hangzhou. Every time Mr. Jin Yong comes to Hangzhou You have to go to Kuiyuan Restaurant to have a bowl. The materials used are pure, the workmanship is exquisite, and the procedures are rigorous. The sauce is thick and the noodles are fresh. It is indeed the best noodle.
Where to taste: The most authentic shrimp-fried eel can only be found at Kuiyuan Restaurant for 22 yuan per bowl. Other noodle shops also sell them at a lower price, such as Dong on Hefang Street. Paradise, Zhuangyuan Pavilion, Sheep Soup Restaurant and Huijuan Noodle House.
Shanghai: Ligao Candy (specially sold in the City God’s Temple)\Nanxiang Xiaolong (available in take-out boxes at the City God’s Temple)\Begonia Cake (available in Songyue Tower)\All kinds of cakes at Shen Dacheng on Nanjing Road Category\Some dishes in Shanghai Dexing Restaurant (such as smoked fish and so on)\Youdunzi\Spring rolls\Tangyuan\Wangjia Shaliangmianhuang at the intersection of Shimen 1st Road, Nanjing Road\Fried steamed buns\Pottie
Four Diamonds : Flatbreads, fried dough sticks, soy milk, rice glutinous rice
Crab shell yellow
Crab shell yellow is named after its round shape and yellow color that resembles a crab shell.
Crab shell yellow is made from pastry and fermented dough. It is first made into a flat round cake, dipped in a layer of sesame seeds, and baked on the wall of the oven. This cake is delicious, salty and sweet, with crispy skin. Someone wrote a poem praising it: "I smell the aroma before I see the bakery, and the puff pastry comes out of my mouth one after another." Crab shell yellow fillings are available in either salty or sweet varieties. The salty ones include scallion oil, fresh meat, crab powder, shrimp, etc. The sweet ones include sugar, rose, bean paste, jujube paste and other varieties. The best product is made by Wuwan Bakery at the intersection of Weihaiwei Road and Shimen Road in Shanghai.
Pork Ribs New Year Cake
Pork Ribs New Year Cake is an affordable and unique snack in Shanghai with a history of more than 50 years. There are two famous pork ribs rice cake restaurants in Shanghai - "Xiao Changzhou" and "Xiandelai". "Little Changzhou" pork rib rice cake uses pork backbone meat from Changzhou, Wuxi and other places, pickles it with soy sauce, and then puts it into an oil pan mixed with soy sauce, oil, sugar, green onion, ginger, wine, etc., until it becomes purple-red in color. Take it out when the meat is tender and fragrant. At the same time, cook the Songjiang rice, place it in a stone mortar and beat it repeatedly with a hammer until there are no more whole grains of rice. Take it out, cut it into 20 pieces per 500g, and wrap each piece with a small piece of blanched pork ribs. , then put it into the sauce pan and cook it for a while. When eating, sprinkle with five-spice powder, which will have the rich aroma of the ribs and the soft, glutinous and crispy rice cake. It is very delicious; the "Xiandelai" sparerib rice cake is made of flour, Stir water chestnut powder, allspice powder, and eggs together until they are coated on the surface of the ribs, then add them to the oil and cook. This kind of ribs is golden in color, crispy on the surface, and tender in texture. At the same time, add the sweet noodle sauce to the Songjiang rice, red soy sauce, and pork ribs, and top with the chili sauce. It is glutinous and fragrant in the mouth, slightly sweet and spicy, fresh and delicious. The "Xiao Changzhou" pork rib rice cakes at Shuguang Restaurant in Shanghai and the pork ribs rice cakes at "Xiandelai" dim sum shop are the most distinctive.
Fried chicken steamed buns
Fried chicken steamed buns are a specialty snack in Shanghai. This kind of snack is made of fermented refined white flour as the skin, and the filling is made of various seasonings such as cooked chicken breast, minced pork sandwich, pork skin jelly plus sesame oil. Dip the tips of the shaped steamed buns with chopped green onion and sesame seeds, brush the surface with vegetable oil, and fry in a pan. The product is plump in shape, with yellow sesame seeds and green chopped green onion in the upper part, making it soft and delicious. The lower part is crispy and delicious, the filling is heavy and juicy, and it becomes more delicious as you eat it. This snack is the best made by Wangjiasha Dim Sum Shop in Shanghai.
Nanxiang Xiaolong is famous both at home and abroad and has a history of hundreds of years. It was first called "Nanxiang Big Meat Steamed Bun", then "Nanxiang Big Steamed Bun", then "Guyiyuan Xiaolong", and now it is called "Nanxiang Xiaolong". The big meat steamed bun adopts the method of "heavy stuffing and thin skin, changing big to small", using refined white flour to roll into thin skin; and using refined meat as the filling, without MSG, boil the skin with chicken soup and mix it with the jelly to get the freshness, sprinkle with a small amount of ground Thin sesame seeds to get their fragrance; crab powder or spring bamboo, shrimp and meat fillings are also taken according to different seasons. Each steamed bun is folded into more than fourteen pieces, and one or two flours are used to make ten pieces, which are translucent in shape like water chestnuts. Small and exquisite.
Tasty secret: Prick the skin and it will be full of juice. Thin skin, fresh juice, tender meat and rich fillings
Location:
Nanxiang Steamed Bread Shop No. 85, Yuyuan Road
Three fresh wontons
It seems that Shanghainese people know the size of wontons very clearly. The three fresh wontons in Shanghai are also different from the three fresh wontons in Wuxi. The wonton filling is not made of fresh meat, Kaiyang, or pickled mustard, but pure meat. The so-called three delicacies are all in the soup. The three delicacies, shredded eggs, dried shrimps, and seaweed, create fresh meat wrapped in thin skin, with a salty and smooth taste.
Tasty secrets: The soup is scalding, the skin is as thin as gauze, and the portions of the three delicacies are in place. It slipped into my belly with a slurp.
Location:
No. 1409, Zhonghua Road, Dafugui
You tofu noodle soup
Dry points and wet points, this is normal Shanghainese’s customary eating habits. The wet medium-fat tofu noodle soup is a repertoire. Although it looks a bit light and watery, it goes perfectly with greasy snacks such as pan-fried vegetables. And watching its cooking process is also a pleasure: the soup is boiling in the pot, cooking the thread powder in the wire mesh spoon, and smelling it, the aroma is overflowing.
Tasty secret: The soup is clear enough and tastes fresh. Fried tofu, vermicelli and louvered buns, plus a double rack, will ensure you lose your eyebrows freshly.
Location:
No. 289, South Tibet Road, Qiaojiazha
Tiaotou Cake Mint Cake
South and north, pastries are Chinese Specialty snacks. When it comes to pastries in Shanghai, I’m afraid you can’t even lift your toes. But the ones that are widely loved by Shanghainese people are tiaotou cake, mint cake, and double stuffed dumplings. Mint cake, glutinous rice flour mixed with a little mint powder, decorated with red and green threads. Tiaotou cake is made of glutinous rice flour mixed with fine sand (not wrapped in fine sand, but the two are kneaded together) into a long strip, which is more delicious after deep-frying.
Tasty secret: Mint cake is sweet, cool and refreshing, and is quite irritating when eaten in summer. Tiaotou cake is soft and congealed, with moderate sweetness.
Location:
Lvyang Village: No. 77, Jiangning Road
No. 689, Canglangting Huaihai Middle Road
Shen Dacheng, Nanjing East Road No. 636
Begonia cake
Begonia cake is a snack among the older generation, and I am afraid that many young people have never tried it. Its outer layer is powdered skin, and its inner layer is bean paste filling, which is baked in a special mold. Because the shape of the mold resembles a crabapple flower, it got its name.
Delicious secret: It is brown in appearance, sprinkled with caramel on the surface, and tastes particularly sweet.
Address:
Song Yue Lou Vegetarian Restaurant, No. 23 Bailing Road
Vegetarian buns are a specialty snack of Shanghai Chunfeng Song Yue Lou Vegetarian Restaurant. This restaurant has a history of more than 70 years. It is a vegetarian restaurant that combines the flavors of Beijing, Jiangsu, Yangbang, and Shanghai. The shop's vegetarian dishes, fried mushrooms, Luo Han Zhai, mushroom rice crispy soup, fried crab noodles, gluten noodles and other dishes are quite famous in Shanghai, especially the vegetarian buns made by the shop are famous and very popular. Vegetarian buns are made of refined white flour as the skin, and the filling is made of chopped vegetables, gluten, mushrooms, winter bamboo shoots, dried spiced tofu and then mixed with sesame oil, sugar and other condiments. After the wrapped vegetarian vegetables are wrapped in a cage and steamed, the skin will be white and soft, and the filling will be green in the center, bright and pleasing to the eye. The room will be filled with fragrance as soon as the cage is opened. It tastes delicious and refreshing, and you will not get tired of eating more. This snack can be tasted at Chunfeng Songyuelou Vegetarian Restaurant in Yuyuan Shopping Mall in Shanghai.
Youjiu Steamed Buns
Youjiu Steamed Buns are a specialty snack made by the century-old Zaoshen Dacheng Dim Sum Shop in Shanghai. The shop's steamed buns draw on the best of many: the bun's scalp is made from Nanxiang Xiaolong Steamed Bread, rolled out with unfermented fine powder, and the filling is taken from Huaiyang's thin soup dumplings, with the meat filling added. The bone soup is mixed well, and seasonings made of onions, ginger, garlic, etc. are mixed; when fried, a technique similar to that of deep-fried shortbread is used. The steamed buns made through such careful processing have a small and exquisite shape, golden skin, and beautiful color. , the mouth is crispy, the meat filling is fresh and tender, the soup overflows when you bite it, fat but not greasy. After eating, the fragrance will linger on the teeth and cheeks, and the mouth will be full of saliva. If eaten while hot, the aftertaste will be endless.
Leisha Yuan
Leisha Yuan is one of the famous snacks of Qiaojiazha Dim Sum Restaurant in Shanghai, with a history of more than 70 years. It is said that in the late Qing Dynasty, there was an old lady surnamed Lei in the Sanpailou area of ??Shanghai. In order to make the dumplings easy to store and carry, she pioneered the method of rolling white powder on the surface of the cooked dumplings. In order to commemorate her, later generations made this dumpling. Named Leishayuan. The Leisha Yuan operated by Qiaojiazha Dim Sum Shop is made by boiling Dahongpao red beans from Chongming County and grinding them into sand, then drying them into purple-red powder. Then, they are filled with fresh meat or bean paste, sesame and other fillings. The glutinous rice dumplings are cooked, drained, and rolled with a layer of bean paste powder. This kind of dumpling is colorful and fragrant, has a strong red bean aroma when eaten hot, is soft and refreshing, and is easy to carry. It has always been very popular among tourists.
Open onion oil noodles
I remember that scallion oil noodles were my favorite when I was a child. My father often used scallion oil noodles for lunch at home. I can't get enough of the smell of fried shallots in the pan. But the simpler something is, the harder it is to achieve perfection, and the same is true for scallion noodles. Eat fragrant scallion oil and cooked dried shrimps (called Kaiyang in Shanghai) with noodles.
Tasty secret: The noodles are firm, delicious and fragrant with scallion oil. With a good bowl of noodles in hand, no matter how good the side dishes are on the table, you won’t give it a second glance.
Location:
Lvyang Village: No. 77 Jiangning Road
Tiaotou Cake Mint Cake
South and north, pastry is China A specialty snack. When it comes to pastries in Shanghai, I’m afraid you can’t even lift your toes. But the ones that are widely loved by Shanghainese people are tiaotou cake, mint cake, and double stuffed dumplings. Mint cake, glutinous rice flour mixed with a little mint powder, decorated with red and green threads. Tiaotou cake is made of glutinous rice flour mixed with fine sand (not wrapped in fine sand, but the two are kneaded together) into a long strip, which is more delicious after deep-frying.
Tasty secret: Mint cake is sweet, cool and refreshing, and is quite irritating when eaten in summer. Tiaotou cake is soft and congealed, with moderate sweetness.
Location:
Lvyang Village: No. 77, Jiangning Road
No. 689, Canglangting Huaihai Middle Road
Shen Dacheng, Nanjing East Road No. 636
Begonia cake
Begonia cake is a snack among the older generation, and I am afraid that many young people have never tried it. Its outer layer is powdered skin, and its inner layer is bean paste filling, which is baked in a special mold. Because the shape of the mold resembles a crabapple flower, it got its name.
Delicious secret: It is brown in appearance, sprinkled with caramel on the surface, and tastes particularly sweet.
Address:
Songyuelou Vegetarian Restaurant, No. 23 Bailing Road
Also: Golden Cake, Fengjing Hoof, Gluten Stuffed Pork