Archive for the ‘Shanghai Food’ Category

Shanghai food: three-delicacy wonton

Thursday, May 20th, 2010
Shanghai food: large wonton

shanghai food: large wonton

Shanghai people divide wonton into large wonton and small wonton. Large wonton is basically filled with meat and of big and thick skin. As its shape a kind like nurse hat, large wonton is also called nurse hat. Large wonton can be used for dinner.

Shanghai food: small wonton

shanghai food: small wonton

Small wonton is of thin and small skin, basically filled with meat. A small amount of meat is filled on the middle leather and readily pinched. The soup applys chicken soup, together with pieces of egg skin, shrimp, seaweed, which generate three delicacy wonton. Three delicacy wonton can only be temporary refreshment for hunger.

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Shanghai food: Xiao long bao

Tuesday, May 18th, 2010

Shanghai food: Nan Xiang Xiao Long Bao

shanghai food: Nan Xiang Xiao Long Bao

Nan Xiang Xiao Long Bao is world famous and has a long history of over a hundred years. Nan Xiang Xiao Long Bao was first named “Nanxiang big meat bun”, later known as “Nanxiang big bun”, then “the Gu Yi Yuan Xiao Long”, and now is called “Nan Xiang Xiao Long Bao”. “too much filling and thin skin” is the method of making Big meat bun. Use refined white flour to roll out into a thin skin. Choose lean meat for the stuffing without any gourmet powder. Boil pork skin in chicken soup and teke aspic to mix into the to stuffing sprinkled with small amount of thin sesame. You can also take spring bamboo, crab meat and shrimp to  mix into the stuffing according to different seasons. Nan Xiang Xiao Long Bao is shaped like a water chestnut translucent , small and exquisite.

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Shanghai Food: Fried dumpling

Friday, May 14th, 2010
Shanghai food: fried dumpling

shanghai food: fried dumpling

Fried dumpling is a native Shanghai dim sum which has a long history of more than 100 years. Fresh meat and Roupi Dong are wrapped with semi-fermented flour first, and then placed in rows on the pan to get fried. While frying, moisten the Fried dumpling with cold water for several times. Finally sprinkle with scallions and sesame and you’re done .

Cooking Tips: crispy bottom, thin skin, meaty smelling. Yet fried dumpling has already got development of fried “taste”, such as, crab meat fried dumpling and chicken fried  dumpling, both of them are palatable. Now many Shanghai restaurants have launched similar shanghai food which are both traditional and innovative. If you come to shanghai for joining the shanghai world expo, don’t miss the delicious and world famous shanghai food.

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