Taste the best Shanghai signature foods in China

12/12/2019   760  4.5/5 trong 3 rates 
Taste the best Shanghai signature foods in China
China is defined by eight great regional cuisines, all with distinctive flavors and ingredients. Defined by the importance of retaining the original flavors of the ingredients, Shanghainese dishes are fresh and act as excellent vehicles for sauce. These are the best you must try.

  • Xiao Long Bao

    Xiao Long BaoXiao Long Bao

    Shanghai’s signature dish is Xiao Long Bao, delicate pork filled soup dumplings that are so good, they launched an entire restaurant franchise (Din Tai Fung). Created in Shanghai in 1875, the little dumpling quickly gained fans and addicts, who keep coming back to this unique dish.

  • Hairy crab

    Hairy crabHairy crab

    Only available in the late fall and early winter, female hairy crabs are prized for their roe and male hairy crabs for their semen. The tender white meat of both crabs is edible as well. You will have to work hard to eat this delicacy, but it is well worth it for the bold yet buttery flavors inside.

  • Fried noodles

    Fried noodlesFried noodles

    Fried noodles use a quintessential Shanghainese ingredient, a special sauce made from a salty sweet sugar and soy sauce mixture. These noodles are a great starting point into the local cuisine. They’re delicious, inoffensive, and readily available.

  • Hong Shao Rou

    Hong Shao RouHong Shao Rou

    Hong Shao Rou is made from braised fatty pork belly in Shanghainese soy sauce. The long cooking time creates juicy and tender meat, which is a favorite throughout all of China. It is served best with bok choy and rice.

  • Nian Gao

    Nian GaoNian Gao

    Meaning “New Year Cake,” Nian Gao is made from packed glutinous rice. Brilliant in their simplicity, these cakes are fried yet delightfully chewy and typically served with a sweet brown sauce. In Shanghai, it is common to pair the cake with fried spare ribs, making for deeply satisfying down home food.

  • Beggar’s chicken

    Beggar’s chickenBeggar’s chicken

    Beggar’s chicken is prepared by wrapping a whole chicken in lotus leaves then encasing it in mud and roasting it on an open fire. The result is a tender bird with flavorsome, fall off the bone meat. The technique was supposedly discovered during the Qing Dynasty (1644-1911) by a beggar who stole and buried a chicken in mud, accidentally discovering a delicious dish.

  • Eel noodles

    Eel noodlesEel noodles

    Being by the sea, Shanghai cuisine uses a lot of fresh seafood. One ocean dweller the Shanghainese love to eat is eel. Perhaps the most famous iteration of it is eel noodles, a mixture of wheat noodles and thinly sliced eel that plays with your taste buds as the size and texture of the two ingredients is largely the same.

  • Lion’s head meatballs

    Lion’s head meatballsLion’s head meatballs

    Lion’s Head Meatballs are actually large pork balls, which resemble a lion’s head, surrounded by cabbage, which acts as its mane. Typically served in a large clay pot, the meatballs come in a standard white and stewed red variety.

  • Eight treasures rice

    Eight treasures riceEight treasures rice

    Eight is seen as an auspicious number in China, so this dish is about as lucky as they come. It is made from a mixture of sticky rice and eight dried and fresh fruits, including osmanthus, red Chinese dates, and lotus seeds. Given its celebratory sweetness, this dish is often eaten on holidays and special occasions.

Source: Internet

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