A collection of various specialty dim sum, featuring accompaniments such as glutinous rice balls, zongzi (sticky rice dumplings), spring rolls, eyebrow pastries, vegetarian buns, xiaolongbao (soup dumplings), chicken blood soup, and sweet fermented rice with assorted fruit balls; fillings include fresh pork, shrimp, three-shred mix, red bean paste, date paste, assorted fruits, and rose; shaped into forms like loquats, walnuts, apples, oranges, white rabbits, frogs, goldfish, hedgehogs…
Introduction to Braised Duck: Ingredients: one fat duck, fat trimmings, red rice flour, salt, soy sauce, rock sugar, cinnamon, star anise, scallions, ginger, yellow wine, white sugar, sesame oil, and water starch, as needed. Method: 1. First, clean and prepare the duck, place it in a pot, add water, fat trimmings, red rice flour, salt, soy sauce, rock sugar, cinnamon, star anise, scallions, ginger, and a small amount of...
Sanlin Cracked Melon is a specialty of Pudong, Shanghai. According to the *Shanghai County Annals* from the Tongzhi era of the Qing Dynasty, the most famous watermelon in the Shanghai suburbs was the Sanlintang Cracked Melon. Unlike the usual round shape, it is oblong, slightly thicker in the middle, with a pale bluish rind featuring a net-like pattern. Each melon is not very large—weighing around two to three pounds—and extremely thin-skinned, so delicate that it can burst at the touch when ripe,…
The pear trees have a long cultivation history in the Zhuanghang area of Fengxian. In the late Zhizheng era (1340) of the Yuan Dynasty, the poet Zhang Zhihan was transferred from his position as Hanlin Attendant Lecturer to become Prefect of Songjiang (now the Shanghai area). He wrote the poem "Brahma’s Chant – In Praise of the Red Pear Blossoms at Prime Minister Zhao’s Residence," which praises the pear blossoms: “An icy grace, a jade-like form, the east wind takes pains to reveal their innate charm. Delicately rouged, dressed anew in soft crimson…”
Spare ribs with rice cakes are an affordable and uniquely flavorful snack in Shanghai, with a history of over 50 years. There are two well-known versions in the city: “Little Changzhou” and “Xian Delai.” The spare ribs with rice cakes from “Little Changzhou” use pork spine meat from regions like Changzhou and Wuxi, which is marinated in soy sauce before being deep-fried in a mixture of soy sauce, oil, sugar, chopped scallions, ginger…
Characteristics of Delicious Fish Slice Congee: Thick, glutinous, smooth, with a unique flavor, delicious and tasty. Ingredients: 250g rice porridge; 200g black fish slices; 5g shredded ginger; a small amount of salt, MSG, and pepper; a small amount of chopped scallions; a small amount of sesame oil. Instructions: 1. Pay attention to the thickness when cooking the congee; it should not be too thick. 2. When adding the fish slices, the heating time shoul…
Marinated Assorted Delicacies Platter Features: Salty, fresh, fragrant, rich, vibrant in color, aroma, and taste. Ingredients: 150g beef tripe, 100g pig’s tongue, 100g goose gizzard, 100g green lettuce, 100g tiger prawns, 100g Sanhuang chicken, 100g white dried tofu, 100g peanuts, 100g sword beans. Seasonings: Self-...
Steamed Rice with Oysters – Delicious and nutritious. Oysters are known as “milk of the sea.” 100 grams of raw oysters contain half the daily requirement of animal protein for an adult, along with abundant minerals such as calcium, iron, and iodine. Ingredients: Oysters, rice. Seasonings: 4 tablespoons soy sauce, 1 teaspoon chili powder, chopped green onions…
Signature Corn Dumplings Ingredients: wheat starch, cornstarch, corn kernels, custard filling. Seasonings: powdered sugar, custard powder, lard, green vegetables. Preparation: Mix custard with corn kernels to make the filling. Extract juice from green vegetables, bring to a boil, then add 100g of wheat starch and knead into a green dough. Mix wheat starch, powdered sugar, and custard powder with boiling water, then add cornstarch and lard…
Japanese eel The Japanese eel, also known as the green eel, phoenix eel, or river eel, is one of the prized freshwater fish species. Rich in vitamin A and boasting deliciously tender meat, it is often referred to as the "ginseng of the water." The Japanese eel can be prepared either steamed or braised. For steaming, first cut open the belly to remove the internal organs, then trim off the head and tail, and slice the body into connected 2–4 cm sections...
Yellow peaches, also known as yellow-fleshed peaches, are a variety of peaches. Historical records indicate that yellow peaches were valued and cultivated artificially in China as early as three to four thousand years ago. By the Qin and Han dynasties, various cultivars had been developed. Golden peaches, grafted from ancient hairy peaches, continued to propagate and evolved into today’s yellow peach population. According to records, in the last century…
Ingredients: (Serves two) One 500g fresh meat crab, 10g crushed Sichuan peppercorns, 15g chili oil, 5g coriander, three to four small red chilies, 10g salt, 5g ginger, 5g sugar, 10g cooking wine, 5g roasted sesame seeds, 5g cornstarch. Method: First, use a brush to clean the meat crab…
Ingredients: 600g shrimp, 150g green beans, 750g soybean oil (actual usage 75g), 10g sesame oil, 5g chili powder, 10g chili sauce, 10ml chicken broth, 10g cooking wine, 6g salt, 5g sugar, 1 egg white, 1g pepper, 2g green onion, 5g MSG, 2g ginger,…
Introduction: Pan-fried buns are a distinctive snack in Shanghai. Anyone visiting Shanghai must try them. Features: Plump in shape, the top part is adorned with golden sesame seeds and bright green scallions, offering a soft and tender texture. The bottom is crispy and delicious, packed with juicy filling, rich sauce flavor, and tastes even better as you eat more. Ingredients: Flour, sesame seeds, scallions...
The main ingredients of Thousand-sheet Wrappers include bean-based thousand-sheet wrappers, fresh pork, dried shrimp, scallops, bamboo shoot sheaths, roasted sesame seeds, refined salt, monosodium glutamate, and yellow wine, which are mixed to make the filling. The wrapper is made from the thousand-sheet dough, wrapped around the filling to form a triangular-shaped bun, and then cooked together with thick mung bean vermicelli. It is typically served with spicy oil, rice vinegar, white pepper, and chopped scallions as condiments. …
Quail preserved eggs are exquisitely delicate in appearance, featuring vibrant colors. Once peeled, their clear pine-flower patterns are visible, giving off a subtle fragrance and offering a refreshing, pleasant taste. Dubbed the “new star among eggs,” they make an excellent cold dish. These eggs are rich in essential amino acids, lecithin, and minerals such as iron, calcium, and phosphorus. They also contain rutin, which is highly beneficial for conditions like high blood pressure, arteriosclerosis, and pulmonary tuberculosis…
Monkeyhead silverfish are produced in counties such as Chongming and Qingpu in Shanghai. Locally known as “miàn zhàng yú” (literally “yard-long fish”) or “miàn tiáo yú” (literally “noodle fish”), they have tender flesh and a delicious taste, rich in protein, fat, and carbohydrates, making them a delicacy on the dining table. Stir-fried quickly over high heat with eggs, they can be made into the famous dish “Stir-fried Silver Fish with Eggs.” They can also be dried or processed into canned silverfish. …
Shangta vegetable mustard is a type of pickled greens made in rural Qingpu District, originating from Shangta on the western shore of Dianshan Lake. Shangta’s “Grandma’s Tea” is famous far and wide, and vegetable mustard is an essential everyday side dish served with it—take a sip of tea, eat a piece of mustard. Tea drinkers find great joy and delight in the experience. The mustard isn’t picked too young or too old.
Green Aromatic Glutinous Rice Zongzi: The rice from Zhujiajiao has long been hailed as the finest of its kind, served as tribute to the imperial court during the Ming and Qing dynasties. The “Green Aromatic Glutinous Rice Zongzi,” made from the premium “Green Aromatic Glutinous” rice variety, is exceptionally fragrant, soft, and sticky. The green leaves used—polygonum leaves—emit a subtle bamboo-leaf aroma. Inside the zongzi, the glutinous rice is mixed with…
Produced in Qingpu, Shanghai. Craftsmanship: Made from high-quality polished non-glutinous rice, ground into fine powder using a stone mill, ensuring a smooth texture without lumpiness. Mixed with white sugar, it is then steamed, cut, baked, and roasted through a series of processes. When blended with an appropriate amount of pine nut powder, it becomes Pine Nut Zhuangyuan Cake; when mixed with salt and pepper, it becomes Salt and Pepper Zhuangyuan Cake, making it suitable for those who do not prefer sweet foods or suffer from stomach issues. The baking process is particularly meticulous, utilizing charcoal and low heat with balanced temperature control on all four sides. The final product features thin slices, a golden color, delicious aroma, sweet and crispy taste that melts in the mouth, and contains protein, fat, vitamins, and various trace elements. It aids digestion, promotes saliva production, and strengthens the spleen. It is extremely convenient to eat, carry, and store, and is also affordably priced.