Tiger Claw is a sweet baked cake shaped like a tiger's paw. It used to be a daily snack for residents in Jiangsu, Zhejiang and Shanghai. The method is to knead the dough into a circle, and then cut it three times (the depth is about one third of the dough), and the dough becomes a "claw" shape. Bake in the oven for about 20 minutes and it will be delicious. It tastes crisp outside and tender inside, sweet. Fried rice fritters: Put the fritters into cooked glutinous rice and knead them into balls to eat together, also called "fried rice balls". Pan-fried steamed bread: small meat buns of dough, one, two or four, or one guest (four) the size of table tennis. Put the raw meat buns in a large flat pot, and put some first. Pay attention when you are just out of the pot, you will burn your tongue with a bite of soup. Steamed buns: Shanghai Nanxiang's steamed buns are the most authentic, with one or two bites of soup. Rice cake: Steamed rice (slightly soft and salty), cut into palm-sized pieces, and then fried until golden brown. Heavy oil vegetable steamed stuffed bun: It is stuffed with vegetables and mushrooms. Boil or steam noodles and dry them in the air. About 22 1 cake, bake both sides in the pot with a little oil until golden, and pour the cooked vegetable soup on the surface. These are basically some traditional popular snacks, and some of them are just like noodles, so I won't introduce them one by one. In the past, snacks in Suzhou and Hangzhou were similar to those in Shanghai. Years ago, I went to Suzhou countryside to eat authentic pastry fritters, and I ate seven pairs at a time. I can't see them in Shanghai now, otherwise they will change.
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