Bakers will rub up sticky rice powder and sweetened bean paste into strip cake. It's more delicious if deep fried. The cake is favored for its sticky and soft texture.

Mint cake is made with sticky rice powder mixed with mint powder. The cool and fresh flavor due to the mint is very popular in summer.

Xiekehuang pancake is a baked scallion-stuffed sesame biscuit. As it looks like a boiled crab shell, its name means crab shell in Chinese.

There are two kinds of stuffing in the cake - briny and sugary. The briny stuffing is made of green onion, fresh pork, crab powder, shrimp kernel, and the sugary stuffing is made of white sugar, rose, sweet bean paste and Chinese date mud. This pancake is crispy on the outside.

These pastries can still be found in today's traditional dim sum shops such as Qiao Jia Shan, Guang Ming Cun, Shen Da Cheng, and also at the City God's Temple, where people can find almost all typical Shanghai snacks.

However, there are some other old Shanghai dim sums that are gradually disappearing. These include haitang cake, leishayuan and quick-fried steamed bread.

Old Shanghainese may be more familiar with haitang cake, perhaps one of the oldest dim sums in Shanghai. It was first made during the Qing Dynasty (1644-1911) in Wuxi, Jiangsu Province.

Haitang cake gets its name because it looks like a haitang flower, the Chinese flowering crabapple. The color of the cake skin is brown and it tastes crisp. It's usually stuffed with sweetened bean paste.

Leishayuan is stuffed with fresh meat or sweetened bean paste. The rice ball is boiled and dried, then rolled with sweetened bean paste powder.

It's said that leishayuan was created in the late Qing Dynasty by an old lady surnamed Lei. Qiao Jia Shan Snack Shop is most known for its leishayuan.

Quick-fried steamed bread is also stuffed with meat and some bone soup, then quickly fried in oil. It is small and has a golden yellow color. It is crisp and fresh.