Shanghai Night Food Exploration

It is a kind of traditional local snack with a history of about 100 years. Its crust is thin, snow white and soft on the top and crispy & golden-colored at the bottom. The filling is mainly made of pork and pork skin jelly originally. Now, it also has chicken and shrimp. Before being served, it is sprinkled with sesame and chives. Take a bite, you will find it also rich in marinate. But be careful not to get scalded. The steamed stuffed bun looks like the water chestnut which is smaller with thin and translucent wrap. The filling is usually made of lean meat, pork skin jelly and sesame, so it tastes fresh and fragrant. In different seasons, the filling also varies, such as the shrimp in summer and crab meat in autumn. It would taste better when eating with ginger, vinegar and a bowl of egg soup. The wrap of spring roll used to be made of rice and now is flour. It is very thin. Put into the fillings, fold up the two ends and roll up. Finally, fry it into golden color. The wrap is crispy and the filling is tasty and soft. Usually, the filling is bean sprout, chives and dried bean curd. Some may put into oyster, shrimp, mushroom and hotbed chives. This is a traditional dessert in southern China. The sweet rice wine is a kind of special traditional wine in China which is made from steamed glutinous rice mixed with yeast. When making this dessert, the glutinous rice dumplings will be boiled in the wine. In the end, put one egg and some Chinese wolfberry in it. This desert looks like a butterfly. When eating, you will find there are several crispy layers as thin as paper and your mouth will be filled with the flavor of cream and butter. On the surface is sprinkled with granulated sugar. It is not very sweet, so both the elder and the children can enjoy it.