全部菜谱

Shanghai soup dumplings, or xiaolongbao, are delicate steamed buns filled with minced pork and a rich, savory aspic that melts into soup during steaming. The chefs in the image are expertly pleating these dumplings, a hallmark of advanced Shanghai cuisine. Perfect for autumn, these warm, comforting dumplings are a beloved dim sum specialty.

Golden-brown, crispy-bottomed buns filled with juicy pork and fragrant scallions, a beloved Shanghai street food. These pan-fried dumplings are steamed then fried to achieve a perfect contrast of textures, embodying the essence of Shanghai's culinary craftsmanship.

Golden-brown, crispy-bottomed buns filled with juicy pork and gelatin-rich broth, a beloved Shanghai street food. These dumplings are pan-fried to perfection, offering a delightful contrast of textures with a soft, fluffy top and a crunchy base.

These pan-fried dumplings are a beloved Shanghai street food, featuring a crispy golden bottom and a juicy, savory pork filling. The image captures the bustling atmosphere of a Chinatown kitchen where chefs skillfully prepare these dumplings, showcasing the artistry and tradition behind this iconic dish.

These Shanghai-style pan-fried pork buns feature a crispy golden bottom and fluffy steamed top, filled with juicy pork and rich broth. The image shows chefs preparing these iconic dumplings in a bustling Chinatown restaurant.

Crispy-bottomed, juicy pork dumplings pan-fried to golden perfection, a beloved Shanghai street food. These shengjianbao feature a soft, fluffy dough encasing a savory pork filling with a rich, aromatic broth.

Delicate steamed dumplings filled with seasoned pork and a rich, savory broth, wrapped in a thin, translucent dough. These iconic Shanghai dumplings are a summer favorite, often served with a side of black vinegar and ginger slivers.

Golden, crispy-bottomed pork dumplings filled with savory broth and tender meat, a classic Shanghai street food. These dumplings are pan-fried to perfection, offering a contrast of crunchy base and soft, juicy filling.

These pan-fried pork dumplings are a Shanghai street food classic, featuring a crispy bottom and juicy filling. The image shows chefs preparing dumplings in a bustling Chinatown kitchen, capturing the essence of this beloved snack.

These delicate steamed dumplings are a Shanghai specialty, filled with pork and a savory broth that bursts in your mouth. The image shows chefs preparing dumplings in a Chinatown restaurant, evoking the bustling atmosphere of a spring morning.

Crispy fried hairtail fish with sweet and sour sauce. A classic Chinese coastal dish.

Traditional Chinese braised pork belly with caramelized sugar glaze. Melt-in-your-mouth tender with rich, savory-sweet flavor.

小笼包好不好吃，关键看汤。猪皮冻拌进肉馅里，蒸的时候化成汤汁。好的小笼包，一两能包十个，每个至少十八个褶。

上海小笼包的灵魂是那一口汤汁。皮要薄、褶子要多、汤要鲜。咬开一个小口，先吸汤再吃皮和肉馅，烫到嘴才好吃。南翔镇是小笼包的发源地。

春韭小笼包，韭菜的辛辣和猪肉的鲜甜混在一起，蒸出来满屋飘香。春天的韭菜最嫩，做小笼包馅刚刚好。

春天的小笼包会加春笋丁，咬开是脆嫩的笋和鲜美的肉汤。比纯肉馅多了一份清爽，是上海人春天的限定美味。

上海人做菜讲究浓油赤酱，这道春笋豌豆烧排骨就是典型。排骨要选肋排，春笋要挑嫩的，掐一下根部能掐断的那种。先用冰糖炒出糖色，排骨裹上焦糖色再加黄酒、酱油慢炖，最后放春笋和豌豆收汁。上海妈妈做这道菜，汤汁要收到浓稠发亮，拌饭能吃三碗。 【小贴士】 • 排骨要选肋排，剁成4厘米小段 • 春笋要掐根部能掐断的才嫩，老的会有渣 • 用冰糖炒糖色，小火慢慢炒到琥珀色，火大了会发苦 • 汤汁要收到浓稠发亮，拌饭能吃三碗