More than 100 years ago, tea houses in Shanghai served tea and also made a living fried steamed buns. Later, when people did not taste tea, they also wanted to use "tea dim sum" as a fast food to replace the main meal.
In line with everyone's dietary needs, raw fried buns went out of the tea house and became "street food".
As the demand becomes more and more vigorous, the size of the raw fried steamed buns is getting bigger and bigger, from the traditional "one or two four" to "one or two one".
The raw fried skin is large, the filling is also large, and if you bite it, it is easy to be scalded by the soup in the "raw frying".
As for the origin of raw frying, it goes back to the Qianlong period, in February of the sixteenth year of Qianlong, Qianlong went down to Suzhou and Shanghai to let the local county ya go to taste the local flavor, and came to a restaurant called Xiangyun Restaurant, where the raw fried bun of this restaurant is a must. After Qianlong tasted it, he felt that the meat was delicious and hoped to bring the raw fried bun into the palace. Since then, raw fried buns have become famous.
For the evaluation of raw frying, some people say that Shanghai is authentic, some people say that Suzhou is delicious, and it is difficult to adjust.
Several of these long-established shops have been well received.
Suzhou raw fried representative:
Dumb raw frying: from the morning queue to the afternoon, remember when I arrived there at 3 o'clock in the afternoon or had to queue...
Da Ah Er Sheng Pan Shop: The environment is quaint, the big red lantern, the old-fashioned square eight immortals table, full of life atmosphere
Songhelou Restaurant: Located in the middle of Guanqian Street, in the bustling downtown area, it is called "the world's first restaurant"
Shanghai Raw Fried Representative:
Shanghainese proudly say "Shanghai raw fried world first!" Nong knows how to cut? ”
DaHu Chun: The most classic long-established restaurant, Michelin-recommended restaurant, is a loud signboard in Shanghai. The ancient "Shimizu School" production process has been preserved to this day.
Dongtai Details: Successfully applied for the title of "China Intangible Cultural Heritage Protection Unit", which is comparable to DahuChun.
Fengyu Raw Pan frying: Opened many branches, it is said that the brother Zhang Guorong strongly recommended raw pan frying before his death.
There are still many differences between raw fried and other snacks, and diners love it.
Hot and fresh, heavy oil filling, sprinkled with sesame onions, eaten in the mouth, the aroma is fragrant...
The feeling between the lips and teeth is estimated to be only comparable to the pain and pleasure when looking at the brain-opening mysterious text.
Before coming out of the pan, watch the master tilt the pan (the purpose is not to make the raw fry around the pan too scorched),
The expectation in my heart may only be comparable to the mood of waiting for my girlfriend to appear
The skin is crisp, the juice is rich, and the meat filling is sweet and delicate. With a gentle bite, the aroma of meat, oil, green onion, and sesame flavor will all linger in the mouth for a long time. The filling is mainly made of fresh pork and skin jelly, and after the 1930s, the filling has also been improved, adding chicken, shrimp and other varieties.
In the middle of winter, eating the raw fried bun that has just come out of the pot is more conducive to driving away the cold, chewing out the aroma, and absorbing nutrients. The black sesame seeds at the top of the bun also have the wonderful effect of appetizing and strengthening the spleen, smoothing the breath and calming the cough. And it is very anti-hunger, eating a few raw fried in the morning will not feel hungry for a day.
No wonder Zhang Ailing is also the number one fan of raw frying.
Wanderers who are far from home often can't sleep for a long time because they miss the taste of their hometown, and "Nostalgia" has become the only sustenance for wanderers: "When I was a child, nostalgia was a small raw fry, the skin was outside, and the meat stuffing was inside. ”
"When you grow up, nostalgia is a round raw fry, with sesame seeds on top and crisp bottoms on the bottom."
Can the smell of this expectation evoke your childhood memories, and will the people who go out of the alley still be the confident and smiling teenagers?