Snacks in Shanghai give no way to the dinner food and top special noshes in Shanghai will lead you into a tasty-paradise. Lubolang and Nanxiang Mantou Dian are the most famous two restaurants for snacks.

Nan Xiang Xiaolong Man Tou
Nan Xiang Man Tou also called Nan Xiang Xiaolong Bao in Chinese has a history of over a hundred years. It likes the buns in shape and likes the dumplings in materials. Steamed stuffed little bread with hot fresh soup inside can be described it. The stuffing is concocted by special mashed pork with a little ginger powder, salt, soy, sugar and water. Besides, the stuffing is varied and changed during seasons. Finished Xiaolong Bao is small and exquisite, similar in the shape of translucence pagoda translucence.

Xiehuang and Xiefen Xiaolong Bao
Xiehuang Xiaolong Bao is famous steamed bread in Shanghai with major stuffing of the crab roe - "Xiehuang" in Chinese. The first view of them will enable people think of a small ball with some yellow spots. In fact the yellow things are the staffing-Xiehuang. This time crab roe, pork, green Chinese onion, ginger, sauce, lard, refined salt and white sugar are the main materials for its stuffing. After cooked we can peep through the thin tenacity skin and see the delicious stuffing. These places are good for tasting it such as Song Yue Lou , Lao Song Sheng inside Yuyuan Garden. While Xiefen Xiaolong is stuffed with crab meat and well known restaurants for it are Wang Jia Shan Nanjing Rd(W) and Dintaifung.

Su Cai Bao Zi
It is kind of vegetable dish also called "Bao Zi"-steamed stuffed bread. These Bao Zi features the whiteness surface and jade green interior. Greengrocery, Chinese black mushroom, winter bamboo root, savory dried bean curd and so on are the material of its stuffing. The most famous house for Su Cai Bao Zi is Chun Feng Song Yue Lou) near Chenghuang Temple. It is a vegetarian restaurant (the oldest vegetable dish house in Shanghai) and has a history of more than seventy years.

Xia Rou Shao Mai(Shrimp Shao Mai)
Shaomai is a traditional Chinese dumpling made of flour and sticky rice. Its major fillings are many ingredients, consisting primarily of seasoned ground pork, diced carrot, whole and chopped shrimp, and Chinese mushroom in small bits. The outer covering is made of a thin sheet of lye water dough. Shao Mai is fairly popular in China; Shanghai as a seafood cuisine city features its Shrimp Shao Mai.

Ge Dan Yuan Zi
Ge Dan means the egg of the dove. It is similar to the eggs of the pigeon and so named "Ge Dan Yuan Zi" in Chinese. The creator was a dim sum maker in Chenghuang Temple 50 years ago. As a summer snacks it was only sold in "Chun Feng De Yi Lou Tea House" which is right in the center of Yuyuan Garden lake. Now it is sold in "Gui Hua Ting" a snack house in front of the Mid-lake Teahouse and the 9-cornered zigzag bridge. Ge Dan Yuan Zi is made up of sticky rice which is weared to powder by water mill, mint and granulated sugar. Mint and granulated after processing firstly are wrapped into the stick rice paste then First, wrapped the mint and processed granulated sugar into the stick rice paste; then put hem into boiled water until the surface becoming clarity, at last drag out and put them into cold water. When completely cold down, they are dragged out and dropped the water. The finished Ge Dan Yuan Zi can be send to mouth now!

Lei Sha Yuan(Tuan)
Lei Sha Yuan is one of the specialties in Qiao Jia Zha snack shop and has experienced 70 years"s history. A legend was said that at the end of the Qing Dynasty a grandma name "Lei Nai Nai" sold dumplings by booth along road; but she found it was very hard to keep them fresh and inconvenient to bring; so she created a good way to roll dry edible powder at the surface of those "Yuan Zi"; and her methods is very effective. That was the origin of Lei Sha Yuan. There are all kinds of Lei Sha Yuan such as Fresh Meat Yuan, Dou Sha Yuan (filled with sweetened bean paste), Sesame Yuan and many more. You can also bring them back to the hotel and have a nice taste of them.

Zao Ni Su Bing (Date-filled Crisp Tart)
It is made by flour and mashed Chinese date. This refection is quite popular among Hong Kong and Macao people and it also attracted by tourists from Japan. Zao Ni Su Bing is a deep fried tart with crisp scarfskin and sweetness stuffing. You can enjoy them from Lu Bo Lang (inside Yuyuan Garden) and Da Fu Gui Jiu Lou on Xi Zang Rd(S).

Zhu You Bai Guo Song Gao (sponge cake)
Song Gao (Sponge Cake) is a type of festival food in Shanghai. Whenever the Spring New Year comes people of Shanghai will present Zhu You Bai Guo sponge cake to each other. Why it is a prevail gifts? This kind of sponge cake expresses blossom and blessings. It is steamed by special sticky rice, diced leaf fat and decorated by a number of fruits including pine nut, walnut, Chinese date, mint, lotus seed, rose and so on.

Pai Gu Nian Gao (Fried Ribs with Rice Cake)
Shanghai people has had this dish for 50 years and is always found of it. Pai Gu Nian Gao is a economy snack in unique flavor. The most famous shops for this food(in different styles) are "Xiao Chang Zhou" and "Xian De Lai". Both of them have their particular flavor and taste.

Ji Ya Xue Tang (Duck Blood Soup)
Speaking of the snacks of Chenghuang Temple in Shanghai, local people must think of the Duck Blood Soup. The blood is from a freshly-killed duck. Cooking includes the duck blood and the heart, liver, intestines of chicken. This soup has medicine functions such as enrich the blood and release the body toxin. The predecessor king of Cambodia Kingdom- Norodom Sihanouk tasted this soup when visited Shanghai in 1973 and was quite found of it. People can find it from many restaurants and just can get it from the Songsheng Snacks Shop at the Gate of Chenghuang Temple.

Xie Ke Huang Baked Cake
Xie Ke Huang means the cooked shell of the crab. This bake was named as so because of its crab shell-like shape. During forepart years almost all tea houses and boiled water supplying houses sell this baked cake. At the end of 1930es stores special for this snack turns up such as Huang Jia Sha, Da Hu Chun and Wu Yuan and they made a noise in Shanghai world. These cakes are the small buns with sesames out side and filled with fresh meat, white sugar and shallot inside. They are baked in a special Chinese oven from where those cakes can be out on the baker wall.

Kai Yang Cong You Noodle
This is a kind of mixed noodle with chive and small shrimp meat. Cooking method is very simple. Chive and shrimps are firstly deep-fried in the oil for the preparation. Put noodles into the boiled water until cooked and then drag out to mix with seasonings and prepared oil (chive and shrimp oil). The savory smell from the chive can quickly arouse your appetite. Tourists can have it from the snack house located on the center of the lake inside Yuyuan Garden.

Sheng Jian Man Tou (Fried Dumplings)
Sheng Jiang Man Tou in fact is a kind of fried Bao Zi. There are several callings for Bao Zi: steamed bread with fillings, steamed bun with stuffing, steamed dumpling. All of them are showing the description and understanding towards Chinese food "Bao Zi". But Sheng Jian Man Tou is to fry the raw bread, buns or dumplings with out firstly steamed. By this method all the fresh flavor can be kept. Famous restaurants for this delicacy are Xiao Yang Sheng Jian (Yang"s Fry Dumplings), Shen Zhou Dou Jiang Dian (at the crossing of Huaihai Rd), Luo Chun Ge (Land Mark Square of Nanjing Rd), Feng Yu Sheng Jian (chain store with lots outlets).

Xiao Shao Xing Chicken Porridge
Xiao Shao Xing Chicken Porridge is not a purely rice porridge and also not the simply braised chicken with quality rice. This porridge is braised by chicken soup. And the whole dish is composed of sliced Bai Zhan Ji(a famous steamed chicken in Shanghai) and rice porridge. It is a food full of nutrition and good for breakfast and midnight snack.

Wu Xiang Cha Ye Dan (Simmered Eggs) with Spices and Tea Leaves
Wu Xiang Cha Ye Dan is a national wide snacks and particularly popular among travelers. It is tasty and conveniently to bring with. Eggs are braised with spices including star anise, green tea, fennel, Sichuan pepper- Zanthoxylum, Chinese cinnamon and cumin. These eggs should be braised in boiled water for 10 minutes and preserved for 5 hours (off fire). During the 5 hours the spice juice will permeate into eggs. After that Wu Xiang Cha Ye Dan is finished and taste tender with slightly aroma.

Xian Rou Mao Er Duo
Mao Er Duo is a kind of dish or a type of snack with the cat ear-shape. Normally it is cooked by water and flour together with diced chicken or meat. But in Shanghai it is different. Using paste as the surface and stuffed with fresh meat; then it is pinched into the shape of cat"s ear. Deep frying is the last process after that we will see golden yellow pieces. Having it in hot is best for it is crispy outside and soft inside at that time.

Qing Tuan
It is green and like a jade ball. Qing Tuan is an eatable during Qingming one of the Chinese 24 solar terms. Chinese solar terms is the sign of weather changing and season variety. Qingming is in spring and often with constantly rainfalls, whereas Qingming Festival refers to 4th April to 6th April. When it is sunny Chinese people will worship their ancestor and clear the tombs. Spring outing and eat Qing Tuan is a custom in south China. Qing Tuan is a traditional food in Shanghai during Qingming and it can the taste of it can be traced back to 2000 years ago. This is a rice "dumpling" with grass juice(made by fresh Artemisia / Asian wormwood).

Li Gao Tang in of Chenghuang Temple
It was said that Li Gao Tang of Chenghuang Temple as the traditional snack in Shanghai is1300 yeas old. Li Gao Tang is a kind of lumpish candy. This candy is decocted by sugar/ honey and pear juice. Li Gao Tang of Chenghuang Temple can be divided into two categories curative ones and Hua Se ones. Both of these candies have the herbal affection. The first one is made by fruits and traditional Chinese medicine including almond, orange peduncle, Tuckahoe, Ban Xia, Dong Hua (Common Coltsfoot Flower), Hu Qian (Peucedanum /Radix Peucedani), Ju Hong(Exocarpium Citri Rubrum) etc. The later one is made by also fruits juice and other herbal medicine including hawkthorn, clove Sha Ren (Achasma of Yunnan), Fou Shou (Fructus Citri Sarcodactylis), Mu Xiang (Rosa banksiae Ait) and so on. There is a franchise store selling it in Chenghuang Temple.

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