| What are the well-known snacks and refreshments in Shanghai? |
There are thousands of restaurants and food-stalls providing snacks and refreshments of x arions kinds in Shanghai. which can be considered as a feast for the eyes. In so far as that for breakfast is oncerned there are three to four hundreds of them, of which, except those of the local there are still many other special varieties from Jiangsu, Zhejiang, Beijing and Guangdong and those from western countries as well, such as from Britain, France, Germany and Italy and Russia, all of them being in different styles.
The making of cuisine snacks and refreshments in Shanghai uses a wide range of materials. The main materials are the flour, rice, glutinous rice, foodgrains and beans while the pies include something tasting a bit salty, sweet and some with meat and others of vegetables. The finished refreshments include many a variety, such as steamed stuffed-buns, dumplings, noodles, crisps, cakes, rice-dumpfing with filling, thick-broth, juice and soup, etc. Among them some are popular light refreshments that are simply prepared and cheap yet of fine quality, such as baked flourcakes with a little sesame on, deep-fried dough sticks, fried ricecakes, soybean milk and rice-dumplings and dumpling with soup.
Others are of refined quality and done with meticulous care, such as s shrimp-meat dumpling with soup, tiny steamed-bun with brownish crab-meat pie, fried crispy cake with fresh meat pie, noodle with broth and steamed-bun with pie, etc. Some light refreshments are served all the year round while others only seasonal, such as glutinous-rice-flour bars and little rice-flour balls and sweet rice-flour sticks and soft and pored rice-cakes in Spring Festival Days, green rice-ball with pie in Pure Brightness Day, glutinous-rice wine with grains in the Beginning of Summer, wrapped-up glutinous-rice dough in Dragon Festival and moon cake in the Mid-aatnmn Moon Festival and laurel-flower cake in the Double Ninth Day. Besides, there are some seasonal refreshments too, such as deep-fried spring-rolls and paddy-field snail pickled in wine-grains in Spring Festival; refreshing drinks and cold-noodles in sauce in summer; brownish crab-meat flour buns, tiny steamed dumpling and sweet taro with osmanthus-flowers in autumn and glutinous-rice bar cooked together with pork-steak and Mongolian hot-pot in winter and so on and so forth. |
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