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20种上海经典美食小吃,熟悉的味道最深入人心
原创 小晴天 上海有腔调 收录于话题#上海35#美食18#小吃1
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薄薄的面皮,粉嫩的肉馅,透亮的汤汁,
组合在一起诱人得不得了,
轻轻提,慢慢移,
先开窗,后喝汤,
一口就是一个大大的幸福。
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以前经典的粢饭团就是糯米饭包油条,
现在除了油条,
还可以根据个人喜好,
往里面加榨菜、火腿、咸蛋黄等等,
小小身材,大大内涵!
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鲜肉月饼早已融入上海宁的日常生活中。
皮层酥松,包裹着香喷喷的肉馅,
丰腴的肉汁慢慢渗透其间,
这滋味怪不得有人愿意为它排上2小时的队!
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轻咬一口,
肉香、油香、葱香、芝麻香
各种香气在口中久久不散,
内陷以鲜猪肉为主,
后来随着不断的发展,
也有了虾仁、鸡肉等馅心。
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现在找到它还需要花点功夫,
金灿灿的油墩子,
一个个散发着萝卜与葱花香气,
经典的老上海味道!
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很多老底子上海人的回忆就涌上来了,
最经典的搭配还是:
“一份米饭饼加油条!”
软糯的米饭饼带着酒酿的微甜,
配合着酥脆的油条一口咬下,
“咔嚓”一声幸福极了!
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加上浓浓的花生酱和香醋,
就是一道开胃又美味的冷馄饨,
在浓郁的酱汁包裹下,
馄饨的口感丰富有层次,
是老少皆宜的美食。
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酥酥脆脆的口感惹人喜爱。
在上海有两种较常见做法,
一种为大白菜肉丝馅的,
另一种为豆沙馅,
又到了甜咸之争的时候,
你喜欢吃哪一种?
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看上去好可爱,
色泽金黄的球上撒满了芝麻,
里面包着豆沙,
皮薄香脆,甜糯可口。
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崇明糕体型较大,厚厚实实的,
里面有枣子、核桃肉、栗子、蜜饯等等,
感觉热热闹闹,
口味清香松软,糯而不粘。
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它的造型较为朴素简单,
就是纯白色奶油蛋糕上加一粒樱桃,
但是口感一级棒,
绵软的蛋糕加上轻盈的奶油,
让人仿佛置身云端。
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两个在一起莫名的搭,
既有排骨的浓香,
又有年糕的软糯,
一定要浇上上海老牌的辣酱油,
这才是是地道的上海味道!
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再撒上一些桂花,
酒酿甜润,圆子软糯,桂花清香,
如果咬开圆子还有豆沙流出来,
那真是甜进心里。
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色泽就如蟹壳背一样,
海派的做法有甜有咸,
咸味的有葱油、鲜肉、蟹粉、虾仁等,
甜的有白糖、玫瑰、豆沙、枣泥等品种,
香脆酥松,油多不腻。
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从唐代至今已有1000多年,
除了豆沙或者莲蓉馅儿的,
咸蛋黄肉松馅如今也十分风靡,
外面的糯米粉拌着青色的艾草汁,
带有清淡而悠长的青草香气。
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薄薄的皮里裹着满满的馅儿,
真是“内有乾坤”,
松软的糯米、超鲜的肉丁、
脆嫩的笋丁、嫩滑的香菇丁,
松、软、香,黏糯却不粘牙。
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常备的夜宵就是条头糕!
裹了豆沙的糯米团揉成长条,
用刀切成一段一段,
在两端都能看到赤褐色内馅,
零碎的糖桂花为它更添一层甜甜的香气,嗲!
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喜欢甜的上海人给它刷了层糖,
口感外脆内软,自带一股焦香,
但现在市面上卖老虎脚爪的摊头几乎绝迹,
只有少数几家还在坚持,
如果你有幸看到千万别错过啦!
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另外一道,就是包脚布了。
在摊好的面饼上加鸡蛋,
涂上各类酱料,
撒葱花,加油条,最后裹成卷状,
一气呵成,充满回忆的美味就做好了。
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后来渐渐在市民中火热起来,
沪语有“勿吃城隍庙五香豆,等于没来过上海”之说。
看电视的时候来一包五香豆,
一个一个停不下来,
软中带硬,咸中带甜,香得很!
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但最熟悉的美味,
往往最深入人心!
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原标题:《20种上海经典美食小吃,熟悉的味道最深入人心!!》
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