Try the Famous Shanghai Snacks

Food is one of the most important parts of your tours China. Delicious food will cheer up your mood. Have you tried Sichuan food or Guangdong food? If yes, then you should also taste Shanghai snacks. By tasting various foods from different places, you not only can know the local eating habits but also know the local culture. Shanghai food is popular for its delicate flavors, which are different from the sweeter dim of Hong Kong and much spicier than Sichuan and Chongqing. Grab a quick local flavored snack in one of the many restaurants in Shanghai.
Some of the famous Shanghai snacks you should try
Shanghai cuisine, known as Hu Cai, which is a popular style of Chinese cuisine. A unique thing found in Shanghai is the use of sugar together with soy sauce. The taste that is created is not so much sweet but rather savory. It is the "secret ingredient" for the Shanghai food.
Here are some tasty Shanghai snacks that are recommended: Sheng Jian Bao, Da Zha Xie, Pork ribs with fried New Year cake, and Chou Dou Fu. Have you heard "Four Heavenly Kings"? The "Four Heavenly Kings" which include Da Bing (Chinese pancake), You Tiao (Deep-fried dough stick), Ci Fan Tuan (Steamed sticky rice ball), and soy milk, are the most well-known Shanghai foods for breakfast.

Pork Ribs with Fried New Year Cake
With a long history, pork ribs with fried New Year cake are one of the special Shanghai snacks, and eating New Year cake in China has the symbolism of raising oneself higher in each coming year. You can find it in most of the restaurants in Shanghai. It tastes tender, and sticky and has high nutritional value. The pork ribs are coated with flour, five-spicy powders, eggs, soaked with soy sauce, cooking wine, sugar, chopped spring onion, and ginger, then wrapped with New Year cake strips. At last, it is deep-fried until the surface becomes golden brown. For the New Year cake (Nian Gao), while it can be eaten all year round, traditionally it is most popular during Chinese New Year.
Ingredients
The dish typically includes the following ingredients:
Pork Ribs: The ribs are usually marinated in a flavorful mixture of soy sauce, ginger, garlic, and other spices to enhance their taste and tenderness.
New Year Cake (Nian Gao): This glutinous rice cake is a staple during Chinese New Year celebrations and is believed to symbolize prosperity and good fortune for the coming year. Sliced into thin pieces, the Nian Gao adds a chewy texture and a hint of sweetness to the dish.
Seasonings: Additional seasonings may include soy sauce, Shaoxing wine, sugar, vinegar, and sesame oil, which contribute to the dish's complex and well-balanced flavors.
Vegetables: Some variations of the dish may include vegetables such as carrots, onions, and bell peppers for added color and freshness.

Preparation and Cooking
The preparation of Pork Ribs with Fried New Year Cake involves several steps:
Marinating the Ribs: The pork ribs are typically marinated for several hours or overnight to allow the flavors to penetrate the meat fully.
Stir-Frying: The marinated pork ribs are stir-fried in a hot wok until they are golden brown and cooked through.
Adding the Nian Gao: Once the pork ribs are cooked, the sliced New Year cake is added to the wok and stir-fried together with the ribs until it becomes slightly crispy on the outside while remaining soft and chewy on the inside.
Garnishing: Finally, the dish may be garnished with chopped green onions or cilantro for added freshness and aroma.
Serving
Pork Ribs with Fried New Year Cake is typically served hot and enjoyed as a main course dish during family gatherings, celebrations, or casual meals. It pairs well with steamed rice or other side dishes and is often accompanied by hot tea or other beverages.
Cultural Significance
In addition to its delicious taste, Pork Ribs with Fried New Year Cake carry cultural significance during Chinese New Year celebrations. The combination of pork, symbolizing abundance and wealth, and Nian Gao, symbolizing prosperity and longevity, makes it a fitting dish for ushering in the new year with good fortune and auspiciousness.
Overall, Pork Ribs with Fried New Year Cake represents the rich culinary heritage of Shanghai cuisine and continues to be cherished by both locals and food enthusiasts around the world for its unique flavors and cultural significance.

Sheng Jian Bao
Sheng Jian Bao, filled with pork and gelatin that melts into soup/liquid when cooked, is a type of small, pan-fried Baozi that is a specialty of Shanghai snacks. The filling is very juicy and it is crispy on the bottom. You can dip it in Chinkiang vinegar or Worcestershire Sauce. Sit and have a bite in restaurants in Shanghai, you will get a great contrast between the crispy bottom, the fluffy, and the juicy interior. Look at Shanghai City Highlight & Outskirts 4 Day Tour, and
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Description and Ingredients
Sheng Jian Bao features a delicate dough wrapper filled with a savory mixture of minced pork, spring onions, and sometimes a small amount of gelatinized broth. The filling is seasoned with soy sauce, sesame oil, and various spices, imparting a rich and flavorful taste to the buns.
After the filling is enclosed in the dough, the buns are traditionally pan-fried in a large flat-bottomed skillet. The bottom of the buns becomes crispy and golden-brown, while the top remains soft and fluffy. Just before serving, the buns are steamed, allowing the heat and steam to cook the top of the buns and ensure that the filling is fully cooked and juicy.
Variations
While the classic Sheng Jian Bao is filled with minced pork, there are also variations that feature other fillings such as shrimp, crab meat, or vegetables, catering to different taste preferences. Some modern interpretations even include creative twists on the traditional recipe, such as adding cheese or other innovative ingredients to the filling.
Cultural Significance
Sheng Jian Bao holds a special place in Shanghai's culinary heritage and is an integral part of the city's vibrant street food culture. These delicious buns are not only a favorite among locals but also attract food enthusiasts from around the world who are eager to experience authentic Shanghai cuisine.
Da Zha Xie
Da Zha Xie is a type of freshwater crab native to the Yangtze River Delta region in China, with Shanghai being a major center for its consumption. It’s one of the famous Shanghai Snacks. The hairy crab is particularly renowned for its succulent meat and rich roe, making it a highly sought-after delicacy. The best time to enjoy Da Zha Xie is during the late autumn months, typically from October to December when the crabs are at their fattest and most flavorful.
One of the distinctive features of Da Zha Xie is its furry appearance, with a covering of fine hairs on its claws and legs, hence its name "hairy crab." The crabs are relatively small, typically about the size of a human palm, and are prized for the richness of their creamy yellow roe and tender, sweet meat.
Preparation and Cooking
The preparation of Da Zha Xie is an art form in itself. The crabs are typically steamed whole to preserve their natural flavors. They are often served simply, allowing diners to savor the delicate sweetness of the crab meat and the rich, creamy texture of the roe. Some aficionados prefer to dip the crab meat in a tangy ginger and vinegar sauce, which complements the natural sweetness of the crab.
Cultural Significance
In Chinese culture, Da Zha Xie is more than just a culinary delicacy; it is a symbol of wealth, prosperity, and indulgence. Enjoying a feast of hairy crabs with family and friends is a cherished tradition, often accompanied by lively conversation and celebration.
Regional Variations
While Shanghai is renowned for its Da Zha Xie, other regions in China also have their own variations of hairy crab dishes. However, the Shanghai hairy crab is esteemed for its superior flavor and texture, thanks to the pristine waters of the Yangtze River Delta.
Da Zha Xie, or Hairy Crab, holds a special place in Shanghai cuisine and Chinese culinary tradition as a whole. Its delicate flavor, rich roe, and cultural significance make it a must-try for food enthusiasts seeking an authentic taste of Shanghai. Whether enjoyed with a simple ginger vinegar dip or as part of an elaborate feast, Da Zha Xie is sure to tantalize the taste buds and leave a lasting impression of culinary excellence.

Chou Dou Fu
Chou Dou Fu, also known as Stinky Tofu, is a renowned dish in Shanghai snacks that evokes strong reactions due to its distinctive aroma and flavor profile. This fermented tofu dish is a beloved street food in Shanghai and throughout various regions in China.
Preparation and Ingredients
Chou Dou Fu is typically made from firm tofu that has been fermented in a brine solution containing various ingredients such as vegetables, meat, and shrimp. The fermentation process can take several days to several weeks, during which the tofu develops its characteristic pungent odor and tangy flavor.
Once the tofu has fermented to the desired level, it is usually cut into small cubes or slices and deep-fried until crispy on the outside while remaining soft and creamy on the inside. Some variations of Chou Dou Fu may involve steaming or pan-frying the tofu instead of deep-frying.
Chou Dou Fu is often served hot and accompanied by a variety of condiments and dipping sauces, such as chili paste, soy sauce, vinegar, and pickled vegetables. These condiments help to balance the strong flavors of the tofu and enhance the overall eating experience.
Cultural Significance
Despite its polarizing aroma and flavor, Chou Dou Fu holds a special place in Chinese culinary culture and is celebrated for its unique taste and texture. It is commonly found in street food markets, night markets, and traditional teahouses throughout Shanghai and other parts of China.
While Chou Dou Fu is typically associated with Shanghai cuisine, variations of stinky tofu can be found in other regions of China and across Asia. Each region may have its own unique method of preparation and flavoring, resulting in a diverse array of stinky tofu dishes.
Chou Dou Fu, or Stinky Tofu, is a quintessential dish in Shanghai cuisine that embodies the bold flavors and adventurous spirit of Chinese street food culture. Despite its strong aroma and acquired taste, it continues to captivate the palates of locals and adventurous food enthusiasts alike, making it a cherished culinary tradition in Shanghai and beyond.

The "Four Heavenly Kings"
The "Four Heavenly Kings" is a term used to describe a popular breakfast combination in Chinese cuisine, particularly in Shanghai. This breakfast ensemble consists of four main components: Da Bing (Chinese pancake), You Tiao (Deep-fried dough stick), Ci Fan Tuan (Steamed sticky rice ball), and soy milk. Each element offers a unique texture, flavor, and cultural significance, making it a beloved and satisfying morning meal for many.
1. Da Bing (Chinese Pancake)
Da Bing, also known as Chinese pancake or Chinese flatbread, is a savory and flaky pastry made from wheat flour. It's usually cooked on a griddle or in a pan until it turns golden brown and crispy on the outside while remaining soft and chewy on the inside.
Serving: Da Bing is often served plain or stuffed with various fillings such as scrambled eggs, vegetables, or meats. It provides a hearty base for the breakfast combination and offers a satisfying crunch with each bite.
2. You Tiao (Deep-fried Dough Stick)
You Tiao, also known as Chinese cruller or Chinese fried dough stick, is a long, deep-fried strip of dough with a crispy exterior and a fluffy interior. It is lightly seasoned with salt and has a distinctive hollow center.
Serving: You Tiao is typically served hot and crispy, making it a perfect accompaniment to soy milk or eaten on its own. Its crispy texture contrasts well with the softness of the other breakfast items.

3. Ci Fan Tuan (Steamed Sticky Rice Ball)
Ci Fan Tuan, also known as Sticky Rice Roll or Sticky Rice Ball, is a popular breakfast item made from glutinous rice that is stuffed with various fillings such as pickled vegetables, fried dough sticks, shredded pork, and sometimes preserved radish.
Serving: Ci Fan Tuan is wrapped in a layer of crispy fried dough and then steamed until the rice becomes soft and sticky. It offers a unique combination of textures and flavors, with the crunchy exterior complementing the soft, chewy rice and savory fillings.
4. Soy Milk
Soy milk is a creamy and nutritious beverage made from soybeans that have been soaked, ground, and strained to extract the liquid. It is often served hot or cold and can be enjoyed plain or sweetened with sugar or flavored syrups.
Serving: Soy milk serves as a refreshing and protein-rich beverage that pairs well with the other breakfast items. Its mild flavor provides a refreshing contrast to the savory and crispy elements of the meal.
The "Four Heavenly Kings" breakfast combination offers a delightful array of flavors, textures, and cultural traditions that have been cherished for generations in Chinese cuisine. Whether enjoyed as a quick morning snack or a leisurely breakfast spread, this iconic ensemble represents the diverse and vibrant culinary landscape of China and continues to captivate the palates of food enthusiasts around the world.

Shanghai Wujiang Road
Shanghai Wujiang Road is the most popular street street in the city. This street not only boasts a fine collection of the famous delicate Shanghai snacks, but many delicious foods from other parts of this country. Many travelers love coming here because they feel at home on Wujiang Road. In recent years, many Western-style restaurants and cafes have opened in this place.
Some recommended restaurants in Shanghai are Wujiang Road: Yang's Fry Dumpling, Oriental Express Eatery, and Wuyue Renjia.
Shanghai journey will give you a special experience in all kinds of Shanghai snacks. You can find numerous famous foods on Wujiang Road. Have a Shanghai tour and take advantage of the highlights of the Shanghai snacks.