特色小吃全搜罗
Shanghai Specialties
南翔小笼包
Xiaolongbao is a type of steamed bun or baozi from the Jiangnan region of China， especially Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets， where the name comes from. Xiaolongbao is often referred to as soup dumplings or simply dumplings in English， but it is not regarded as'dumplings'in Chinese.
小笼包是中国江南地区，尤其是上海和无锡的一种蒸的有馅的馒头或可以叫做包子。通常小笼包会在小的竹笼里蒸熟，因此才叫这个名字。英语中小笼包通常指的是汤饺或只是饺子，但是在汉语中指的并不是“饺子”。
Shanghai-style xiaolongbao originated in Nanxiang， a suburb of Shanghai in the Jiading District. The inventor of xiaolongbao sold them in his first store in Nanxiang next to the town's notable park， Guyi Garden. From there the xiaolongbao expanded into downtown Shanghai and outward.
上海小笼包源自上海嘉定区的郊区南翔。小笼包的发明者南翔卖小笼包的第一家店靠近当地的着名公园--古漪园。从那里小笼包扩大到上海市区并向外发展。
Two special xiaolongbao restaurants have a particularly long history. One is Nanxiang Mantou Dian (Nanxiang Bun Shop)， which derives from the original store in Nanxiang but is now located in the City God Temple precinct. It is famed for its crab-meat-filled buns. The other is Gulong Restaurant at the original site next to Guyi Garden in Nanxiang.
两家专门的小笼包餐馆有特别悠久的历史。一个是南翔馒头店，最初是南翔的一家店，但是现在在城隍庙区，最出名的是蟹肉馅的包子。另一家是古龙餐馆，在原址南翔古漪园附近。
Traditionally the xiaolongbao is a kind of dim sum or snack. The buns are served hot in the bamboo baskets in which they are steamed， usually on a bed of dried leaves or on a woven mat， although some restaurants today use napa cabbage instead. The buns are usually dipped in Chinkiang vinegar with ginger slivers. They are traditionally served with a clear soup.
通常小笼包是一种点心或者一种小吃。用竹笼，也就是蒸小笼包的器皿端上热腾腾的小笼包。通常在小笼包下面会有干的叶子或者是一个编织的垫子，尽管现在有一些餐馆用小白菜代替了。小笼包通常要沾着镇江醋和姜末，再配上一碗清汤吃。
The buns are traditionally part of Jiangnan-style morning tea. In Cantonese regions， it is also commonly served as a Cantonese yum cha item. While not traditionally eaten as a main meal， some restaurants have begun serving xiaolongbao as a main dish in recent years. Frozen xiaolongbao are now mass-produced and are popular worldwide.
小笼包通常是江南早茶的一部分。在广东地区，它通常还是广东饮茶文化的代表。虽然通常不作为主食的一部分，但近来有一些餐馆开始把小笼包作为主食经营。冷冻小笼包现在大规模生产，而且在世界各地都很流行。
生煎馒头
Shengjian mantou (also known as the shengjianbao outside the Jiangnan region) is a type of small， pan-fried baozi (steamed buns) which is a specialty of Shanghai. It is usually filled with pork and gelatin that melts into soup/liquid when cooked. Shengjian mantou has been one of the most common breakfast items in Shanghai since the early 1900s. As a ubiquitous breakfast item， it has a significant place in Shanghainese culture.
生煎馒头（江南地区以外也叫生煎包）是一种小的、煎的包子（有馅的馒头），是上海的特色小吃。生煎包通常是以猪肉加明胶做馅儿，明胶在做的时候就会化成液体。自20世纪初期，生煎馒头就是上海最常见的早餐食物。作为无处不见的早餐，生煎在海派文化里有着举足轻重的地位。
In Chinese， a filled bun is usually called 'baozi'or 'bao'， while an unfilled (plain) bun is usually called a 'mantou'. However， in the Jiangnan region， the word'mantou'refers to both filled and unfilled buns. Hence， the shengjian mantou is called a 'mantou'despite the filling. The name shengjian mantou is often abbreviated to shengjian.
中国，有馅儿的馒头叫做“包子”或者“包”，无馅儿的叫做“馒头”。然而江南地区，不管有馅儿没馅儿都叫“馒头”。因此，尽管生煎有馅儿但还是叫做“馒头”。生煎馒头通常简称为生煎。