Shanghai Dumplings (Tang Bao)

Shanghai dumplings are a kind of steamed stuffed bun with a lot of soup inside. They are exquisite with thin skin and ample stuffing made of shrimp or crab meat. Steamed Shanghai dumplings look beautiful and taste fresh.

(Source: culture.chinese.cn)

Nanxiang Small steamed buns

Nanxiang Small steamed buns

Nanxiang Small steamed buns are traditional snacks dating back 100 years. They are famous for their thin skins, ample stuffing and fresh taste. The stuffing is made of ham, pork skin aspic, salt, sauce and sugar, and the skin of the bun is made from white flour. Small steamed buns are translucent and shaped like pagodas. Their fresh taste and good smell will make you want to eat one after another.

(Source: culture.chinese.cn)

Glutinous Rice Cakes (Zi Fan Gao)

Glutinous Rice Cakes (Zi Fan Gao)

To make the cakes, you must steam glutinous rice and then knead it into glutinous dumplings. Then you add a little bit of salt and stir the rice well. You compress the mixture into cakes and use a kitchen knife to cut them into slices. The slices should then be fried.

(Source: culture.chinese.cn)

Chenghuang Temple Spiced Beans (Cheng Huang Miao Wu Xiang Dou)

The Chenghuang Temple spiced beans are made of local green horse beans with fennel, refined salt, sugar, flavourings and cream. It tastes crisp and a little sweet. The delicious taste can linger on the palate a long time. It can also stimulate one’s appetite.

(Source: culture.chinese.cn)

Bean curd Sheets (Bai Ye)

Bean curd Sheets (Bai Ye)

Bean curd sheets are snacks made of tofu skin. Because they have several layers, they are called “bean curd sheets.” Put them in boiling water until cooked and then transfer them to bowls with bone broth. Add some refined sa

(Source: culture.chinese.cn)

“Lei sha yuan” is one of the most famous snacks at the Shanghai Qiaojiazha Snacks Store, which has been open for more than 70 years. It is said that at the end of Qing Dynasty, an old woman named Lei invented a new way of rolling boiled sweet dumplings in powder to them easier to store and carry. To commemorate her contribution, the dumplings were named “Lei sha yuan.”

Their main ingredient is dahongpao red bean, which is boiled and ground into powder and left in the sun until it turns purple. Finally, the sweet dumplings are wrapped with meat, sweet bean paste or sesame are boiled, dried, and rolled in the purple power. This kind of sweet dumpling is popular because of its appearance, fragrance and flavor and because it is easy to carry.

(Source: culture.chinese.cn)

Jiu Niang Yuan Zi

Jiu Niang Yuan Zi

“Jiuniang yuanzi” or “Guihua tian jiuniang” made from sticky rice and sweet wine is one of the favorite snacks of Shanghai residents. It has a special sweet flavor and makes you feel refreshed.

(Source: culture.chinese.cn)

Dou Hua is a Chinese dessert made with an extra soft form of tofu. It is also referred to as tofu pudding. Dou Hua in Sichuan is often made without any sugar at all, then served by pole-carrying or bicycle vendors with a number of condiments such as chili oil, soy sauce, Sichuan pepper, scallions, and nuts, and is sometimes eaten along with white rice as well.

豆（dòu）花（huā）

豆花是四川成都有名的地方小吃。豆花在从前多以摊担形式经营，普遍流行于城市和农村，是一种历史悠久的民间小吃。制作豆花需要选用上等黄豆，用井水 或河水浸泡充分后细磨为浆，过滤豆渣后烧沸倒入木桶待用；取上釉青砂缸放入用水调好的红苕淀粉和石膏水，冲入烧沸的豆浆，静置让其凝成豆花。酸辣豆花是豆 花的一个品种，用酱油、醋、辣椒面、味精调成味汁，放入事先熬烫的豆花，撒上芽菜末、油酥黄豆、大头菜末和葱花即成。酸辣豆花口味酸辣咸鲜，豆花细嫩，配 料酥香，味浓滚烫，别有风味。以成都老店“谭豆花”最为著名。

(Source: culture.chinese.cn)

Features: Brightly colored.

Ingredients:

500 grams (1.1 lb) celery

30 grams (1 oz) bean curd cheese

10 grams (2 tsp) sugar

2 grams (1/3 tsp) salt

1 gram (1/4 tsp) MSG

10 grams (2 tsp) salad oil

Directions:

1．Cut the celery on a slant into shreds. Quick-boil these along with bean curd cheese which should also be cut into shreds of preferable thickness. When the water boils, take out, drain off the water and place in a bowl.

2．Heat the oil in a wok to 200-220 ºC (390-430 ºF) and pour on the celery and bean curd cheese. Add the salt, sugar, MSG, and salad oil. Mix well and serve.

(Source: culture.chinese.cn)

Features: The meat is tender and white.

Ingredients:

1 duck about 2,500 grams (5.5 lb)

150 grams (10 tbsp) cooking wine

80 grams (13 tsp) salt

20 grams (2/3 oz) scallions

5 grams (1/6 oz) ginger cut in chunks

20 grams (2/3 oz) fennel

20 grams (2/3 oz) cinnamon

Directions:

1. Dress the duck and rub its outside and inside with 50 g (8 tsp) of salt. Put it in a basin and let it marinate for 5 hours. Take out and wash off the salt.

2. Put the duck in water and, when the water starts to boil, take out the duck and wash it clean. Skim off the foam in the pot and put the duck back into the pot.

3. Put the sectioned scallions, ginger, fennel, cinnamon, and salt into the pot. Cover it up and again bring to a boil. Add the cooking wine and turn to a low fire to simmer for 40 minutes. When the duck becomes soft, take it out. Let it cool off and cut it into chunks. Pour on the original liquid and serve.

(Source: culture.chinese.cn)