in Shanghai is varied and contains foods mainly made from wheat, rice and flour. Many of them are influenced by Cantonese cuisine, Jiangsu and Zhejiang cuisine, and through historical precipitation, these breakfasts have slowly become favorites of people in Shanghai today. The most classic Shanghai Breakfast is called "The Four Warriors" (; sy⁵ du⁶ cin¹ kaon¹). These are the four most popular breakfast choices for Shanghainese. Glutinous rice rolls (; tshy¹ ve⁶) Soy milk (; deu⁶ cian¹) Chinese cruller (; yeu⁶ diau⁶) Sesame pancake (; du⁶ pin⁵) Seafood Seafood is commonly seen in Shanghai cuisine. These are some popular dishes. Eel noodles – (; moe⁶ ng⁶ mi⁶) – Made with sliced eels and wheat noodles. Scallion stewed crucian carp – (; tshon¹ sau¹ ciq⁷ ng⁶) – The preparation of this common crucian carp dish is quite involved and complex. It requires a significant amount of time to prepare, as the fish must be soaked in vinegar, deep-fried, stewed for a prolonged period, and cooled to make it tender enough to be consumed with all its bones. The difficulty in perfecting this dish, as well as its complexity, led to it being used as a test by families when recruiting a cook. Shanghai hairy crab (; zaon⁶ he⁵ mau⁶ ha⁵) – A variety of Chinese mitten crab. The crab is usually steamed with ginger, and eaten with a dipping sauce of rice vinegar, sugar and ginger. Mixing crab meat with lard to make Xiefen, and consuming it in xiaolongbao or with tofu, is another highlight of hairy crab season. Squirrel-shaped mandarin fish (; son¹ tshy⁵ kue⁵ ng⁶) – This dish features fresh mandarin fish and combines sweet and sour flavors. The fish is deep-fried and has a crispy exterior and soft interior. The dish is yellow and red and it is displayed in the shape of a squirrel when plated. Hot broth is poured over it, which produces a high-pitched sound. Meat and poultry Beggar's chicken (; ciau⁵ ho⁵ ci¹ or ciau⁵ hua⁵ ci¹) – Beggar's Chicken calls for a chicken wrapped in lotus leaves, encased in mud, and roasted in fire, resulting in a delicious and tender meat. According to a legend, a beggar in the Qing dynasty stole and hid a chicken under mud which is where the name of the dish comes from. Lion's head (; sy¹ tsy⁵ deu⁶) – The dish gets its name from the shape