Shanghai Typical Snacks
Shanghai snacks could be traced back to as early as the Southern Song Dynasty and became more exquisite in cooking when Shanghai grew into an important city in early Ming Dynasty.
Green Soybeans Paste
Clean and boil the green soybeans, then peel them and make them into paste.
Fried Sesame-Coated Leaf Fat-Filled Flour Balls (Maqiu)
Mix the glutinous rice powder with water and add the seasonings to make dough.
Fried Pork-Filled Dumplings (Guotie)
Put the seasonings in the pork to make a filling. Mix the flour with water to make dough.
Steamed Pork & Crabmeat—Filled Dumplings (Xiaolong)
Mince the streaky pork and mix it well with refined salt, gourmet powder, Shaoxing wine, sugar, chives and ginger shreds and chicken broth.
Shrimp Meat-Filled Wontons
Add some cold water gradually to the flour and mix into dough. Roll the dough into wonton sheets.
Juicy Steamed Crabmeat-Filled Dumplings (Tangbao)
Scald and clean the pork skin and pig bones respectively. Put the old hen, pork skin and pig bones in cold water.
Fried Dumplings (Shengjian)
Heat the pan. Place the dumplings in it. Add some oil. Add some water after the bottoms of the dumplings are golden.
Shanghai Fried Dumplings (Shengjian)
Scald the pork skin in boiling water. Cook it in a wok till well done (water: pork skin 1:3).
