The chicken congee served at Xiaoshaoxing Chicken Congee Shop is an authentic Shanghai-style snack. The shop was founded in 1947 by a person from Shaoxing. Since both the founder and the main chefs were from Shaoxing, a little “Shaoxing corner” was formed here, which is why people named it “Xiaoshaoxing Chicken Congee Shop.” Xiaoshaoxing Chicken Congee is made by…
Frozen Beans have been a traditional festive snack since the Ming and Qing dynasties and are widely consumed among the people of Zuoquan County. On the first day of the twelfth lunar month, as soon as you wake up in the morning, don’t speak—first eat a few frozen beans. It is said to ward off disasters and misfortunes. As the local saying goes, “If you don’t eat fried snacks on the first day of the twelfth lunar month, some will rise while others will fall.” The making of frozen beans…
It seems that Shanghainese are particularly particular about the size of wontons. The wontons with three delicacies in Shanghai are also different from those in Wuxi. The filling isn’t made with minced pork, dried shrimp, and pickled mustard greens, but rather pure pork. The so-called “three delicacies” are all in the soup—shredded egg, dried shrimp, and seaweed—enhancing the thin-skinned wontons filled with juicy pork, delivering a savory taste...
Breaded crab is a famous dish from Jiangnan and one of Shanghai’s renowned specialties. In the Shanghai area, June Yellow crabs are commonly used as the main ingredient. The crabs are cut in half, coated in flour, and deep-fried. They are then stir-fried with a batter until well combined. The so-called “June Yellow” crabs, also known as butter crabs, are immature Chinese mitten crabs that are about to molt once more. Their shells are not yet fully hardened, their leg hairs haven’t fully grown, and their roe is more tender, with softer meat — making them even better than mature Chinese mitten crabs. June Yellow crabs are relatively expensive, so if you’re cooking this dish at home on a budget, flower crabs are a delicious and cost-effective alternative. When cooked, they are rich in roe and fat, offering a unique and delightful flavor.
【Ingredients】 100g cooked shredded eel, 100g cooked shredded chicken breast, 100g shredded mushrooms. 【Preparation】 1. Stir-fry chopped scallions and ginger, then add the cooked shredded eel, shredded chicken breast, and shredded mushrooms until well flavored; 2. Add chicken broth and bring to a boil, skim off the floating oil…
Introduction: The duck gizzard is the stomach of a duck. It is flat and round in shape, with tightly packed, chewy meat that has a long-lasting flavor and no greasy aftertaste. It is a cherished delicacy loved by people of all ages. Efficacy: The main nutrients in duck gizzard include carbohydrates, protein, fat, niacin, vitamin C, vitamin E, as well as minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium, …
Glutinous rice balls are a traditional breakfast for old Shanghai locals. These distinctive traditional breakfast items can be found at some street stalls in Ningbo and Shanghai. The glutinous rice is flattened into a thin pancake, topped with some pickled mustard tuber, a fried dough stick is added in the middle, and then it’s all rolled into a ball—thus, an authentic Shanghai glutinous rice ball is complete.…
The creator of the pigeon egg dumplings was a sweet vendor named Wang Youfa, originally from Suzhou. He had some knowledge of making confectionery and mainly produced treats such as peanut candy, date candy, and hawthorn candy. After making these, he would pack them in baskets and hawk them near the City God Temple close to his home. As the seasons changed, business was fairly good, but when the scorching summer arrived, the sugar-based sweets...
When visitors come to Shanghai, they are often amazed by the city’s Western cuisine, and locals are more than happy to serve up a variety of “authentic” international dishes. Meanwhile, the richly sauced and soy-heavy Shanghainese cuisine has gradually lost its following, with only a few signature dishes still holding nostalgic appeal…
Four-Fin Perch Soup is the most famous specialty dish in Shanghai’s Songjiang area. The Songjiang four-fin perch is a renowned delicacy on banquet tables. The Song Dynasty work "Kongshi Tan Yuan" by Kong Pingzhong records: “The perch of the Song River, those caught south of the Long Bridge have four fins and are naturally perfect for making thinly sliced fish.” Whenever distinguished guests visited, fresh perch would be sliced into delicate pieces…
Shanghai inlaid lacquerware comes in three types: bone and stone inlay, jade inlay, and hand-ground mother-of-pearl inlay. Artisans use a variety of naturally colored materials such as ivory, bone plates, Qingtian stone, Shoushan stone, Mongolian stone, mica, clam shells, as well as jadeite, white jade, coral, sandalwood, and gold star stone. Based on the expressions and forms of figures and birds and flowers in the design drafts,...
The main types of Shanghai ivory carving include openwork fine flowers, leather carving, and round sculpture figures. Among them, openwork fine flower landscapes are the most distinctive, ranking alongside Beijing’s round and relief sculptures of figures, Guangzhou’s multi-layered ivory balls, and through-carved flower boats. The unique style of Shanghai’s openwork fine flower carvings took shape in the early 20th century. The themes depicted are rich and varied, the forms diverse...
Inkstone carving refers to the delicate engraving done on inkstone materials, which can enhance the beauty of high-quality inkstones. The creation of a single inkstone often takes years of meticulous work. This art form originated over 2,000 years ago during the Qin and Han dynasties and developed alongside Chinese calligraphy and painting. Inkstone carving requires high-quality stone as its base material...
Fanglin water chestnuts are a traditional branded product of Hezhou and one of its major industries. They are commonly known as Fanglin water chestnuts because they were originally cultivated in Fanglin Village, Shatian Town, Pinggui Management District, Hezhou City, and were highly favored and recognized by consumers at the time. The village has had a tradition of growing water chestnuts since the Qing Dynasty, and...
The heritage of Wunijing’s handwoven cotton textile techniques originates from the weaving skills that Huang Daopo brought back from Yazhou. In the late Song and early Yuan dynasties, Huang Daopo, a native of Wunijing in Songjiang Prefecture, spent over thirty years in Yazhou before returning to her hometown during the Yuanshun era to spread cotton cultivation and weaving techniques. She improved various crafts such as carding, batting, spinning, and weaving, and created dyeing and patterning methods, including “color matching” and “drawing flowers,” resulting in woven patterns like “branch flowers” and “circular phoenixes,” and developed numerous exquisite cotton textiles.
Qingtuan are vibrant green rice balls made with mugwort juice. They have a light taste and a subtle fragrance. It's a traditional custom for people in Shanghai to eat qingtuan during the Qingming Festival. …
Glutinous Rice Balls with Toasted Sesame Coating is one of the signature snacks offered at "Qiaojiashan Dim Sum Shop" located on South Xiangyang Road. With a history of about 50 years, these glutinous rice balls are filled with various ingredients such as fresh pork, red bean paste, and sesame. After being boiled and drained, they are rolled in a specially prepared red bean powder. They have a soft, fragrant texture with a rich red bean flavor, and are also refreshing and convenient to carry...
Shanghai Fuchun Xiao Long Bao Many restaurants have a long history, but have gradually faded from our view, even been forgotten. A friend introduced me to Boss Xu, the owner of Fuchun Xiao Long Bao. He spoke with great confidence about his xiao long bao and dim sum. His confidence made me eager to give them a try — something I’d been thinking about for a while. Finally…
Ingredients for Crab Roe Braised Shark’s Fin: 2 female hairy crabs (150g each), 50g soaked shark’s fin. Seasonings: salt, MSG, Shaoxing wine, sesame oil, premium stock, cornstarch. Preparation: Steam the crabs until cooked, then remove the meat (excluding leg meat). Soak the shark’s fin in premium stock until tender and set aside. Heat a little sesame oil in a pan, add premium stock, salt, MSG, and crab roe…
Ingredients: 100 kg pig tripe, 0.6 kg scallions, 0.4 kg ginger, 0.1 kg cinnamon, 0.1 kg fennel, 1.5 kg yellow rice wine, 3 kg refined salt, 0.5 kg sugar, a small amount of MSG Preparation method: 1. Ingredients: Cleaned pig tripe is rubbed with salt while kneading, then washed clean…