Pan-fried Buns is called Sheng Jian Bao in Chinese, very tasty pork is filling inside and crispy dough under the button. It’s the typical traditional snack in the Shanghai, Zhejiang, Jiangsu and Guangdong area. It has history for more than hundreds of years and scatters in every corner in Shanghai. Nowadays, the famous brand is Xiao Yang Pan-fried Buns. Local people will get up early and queue up buying the breakfast, you will see them loving the fried buns so much. A little bite of pan-fried buns, the smell of delicious meat, oil, green onion and nutritious sesame, all spout out in the mouth, grant traveler a wonderful food experience. In Shanghai, pan-fried buns are traditionally served as breakfast at street stall and shops, cooked in the pan. The bottom was fried by oil then steam by water, fried into golden color and taste so crispy, sprinkle some sesame seeds and chives on the top, insides the meat has plenty of moisture making it so good to enjoy and add diet supplement. There are plenty of fillings inside of the buns, like pork, chicken, fish, vegetables, shrimp etc. As the love the fried buns, the size of buns becomes bigger and bigger, the filling added more ingredients and palatable soup. When you enjoy the fried buns, do savor it slowly in case getting hurt by the hot soup inside.

The most famous brand should be Shanghai Nanxiang Xiaolongbao, which originated from Nanxiang county, Jiading District, Shanghai. It is famous for thin skin, full fillings, heavy brine and fresh taste.Nanxiang Xiao Long Bao has a history of more than 100 years. The fillings are made by superior meat paste mixed with minced ginger, pork skin jelly boiled by chicken soup, soy sauce, mashed sesame, salt and sugar etc, sometimes it added crab meat, shrimp meat, spring bamboo according to the season. And the dough used refined wheat flour. After steaming, it looks like a cute rabbit and very hot to eat! For soup Xiao Long Bao, don’t be rush but have a little bit at the bottom edge, enjoy the soup inside then savor the delicious Xiong Long Bao. Or put one on the little pan, prick the skin by chopsticks, enjoy the Xiong Long Bao then taste its soup. Besides, it can be dipped with vinegar and spicy oil. The workmanship of Nanxiang Xiao Long Bao has been listed as one of the first intangible cultural heritages in Shanghai and is applying for National Intangible Cultural Heritage. Nowadays, the Xiao Long Bao is gaining much attention by investors and has operated many shops abroad.

Crab Shell Pie is a traditional dessert in Shanghai. These can be sweet or salty, and are baked oven until golden. The name was inspired by its appearance, looks like a crispy golden crab shell. The main fillings are shepherd's purse, scallion oil, sugar and sweetened bean paste. For sweet crab shell, the fillings can be added with rose, jujube paste and sweetened bean paste. For salty flavor, it made by pork. If the cook wants to make the superior one, he will add some crab and shrimp meat. When it was taken out from the oven, the golden sesame on the crab shell pie was fulled baked, the fresh pie smell so fragrant and taste crispy, the layers inside are clearly separated, making so intoxicating to enjoy each bite. In general, you can enjoy Crab Shell Pie at any time and it’s easy to take. It can store at least one week, a good dessert even if you're traveling.