|Title||Top Most Popular Snacks in Shanghai|
|Description||Top Most Popular Snacks in Shanghai
Shanghai is a famous international city in China. You can find many kinds of different shanghaisnacks in the world. But do you know what the most famous local food in Shanghai? Cuisine is always one of the main theme during a trip. Here TCT would like to introduce top most popular snacks in Shanghai. Hope it is helpful for your Shanghai tour itinerary plan.Leisha Dumpling is one of top ten snacks in Shanghai city with a history of over 70 years. Shanghai's Qiaojiashan Restaurant take this food as its signature snack there.
There is a story telling about the snack. It was said that in the late Qing Dynasty, an old lady surnamed Lei sold sweet dumplings with soup for a living. In order to sell more dumplings, she tried to find ways to keep the dumplings fresh for a longer time and make them easier to carry. She tried to coat the dumplings with dry glutinous rice flour, and she found out that red bean flour was the best choice to reach. Therefore, the dumplings are called Leisha dumpling after her. Since this snack made by this way, it is not only delicious, but also convenient to carry. So it became popular among people soon.
The round-shaped dumpling, filled with sweetened bean paste, sesame or pork, is boiled, then drained of water, and finally rolled in dry red bean flour. The dumplings have a color of purplish red and have the refreshing flavor of red beans.
Noodles Mixed with Scallion, Oil and Soy is a deceptively simple street food packing a powerful flavour punch. It is a classic Shanghai home-style dish is often the cheapest bowl in any street-side noodle restaurant at around 5 yuan (80 cents) but is also served in upmarket Shanghainese restaurants towards the end of a meal.Noodles are served with spring onion and fried shrimps. Local people say that eating a bowl of delicious noodles which having some other flavored snacks is a great way to enjoy life.
To make the dish, the scallion oil is prepared by slowly frying the scallions in low-temperature oil until they turn golden-brown, and the oil is imbued with an irresistible aroma, which permeates your kitchen as well. When the stringy noodles are tossed with soy sauce and the scallion oil, they are coasted with a powerful flavor punch, a beautiful golden color, and a marvelous sheen. The fried scallions, served as a garnish to the dish, not only add a crisp texture, but also an intriguing mix of smokiness, bitterness, and sweetness.
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