Shanghai people like to say that the raw fried bun is a raw fried steamed bun, its taste skin crispy thick meat filling, deeply loved by everyone, in the thirties of the last century, Shanghai has a snack bar specializing in selling raw fried steamed buns, and now Shanghai is famous for its raw fried buns with large pot spring and small Yang sheng frying, especially the latter, it can be said that the fire is overcrowded every day throughout the country. This juicy raw fried bun is actually not authentic in the eyes of the old people in Shanghai, the old-fashioned raw fried steamed buns, which are pleated upwards without soup.
It is said that before the big pot spring, the old Shanghai raw fried steamed buns are used dead noodles, that is, there is no fermentation of the dough, the advantage of this raw fried bun is like dumpling skin, can be wrapped up, the taste is thin and crisp, but the disadvantages are too thin, so it is easy to fry the paste, scoop up when it is easy to break the skin, because the folds are thicker, so later changed to pleats down, fried golden brown crisp out of the pot, the size of the big meat filling full, although I don't know which technique is the best to eat, but now most of Shanghai is a pleat-facing down approach , probably because it is more popular with guests.
In Xuhui District, there is a knock three shots of raw fried steamed buns, this shop has not been open for long, but it is an old-fashioned raw fried steamed bun, every morning from 7:30 to 7:30 pm, you can come to the store to eat a hot plate of raw frying. The decoration of this shop is good, most of the people who come to eat here are office workers in the corporate world, white-collar workers are piled up at noon, overcrowded, the small storefront is even difficult to turn around, and the business is particularly prosperous. It is said that the name is taken because in the past, before eating raw fried, you had to knock three times to make the raw fried skin become crisp, and you can hear the sound of fine crispness, which is the authentic raw fried steamed bun.
Their fresh meat raw frying is not bad, is the old-fashioned taste, looks a bit like Xiao Yang raw frying, but bite open without a drop of juice, very dry taste, with a bowl of soup to enter, this skin is very crisp can be managed to be full, meat is very fresh and elastic, seasoning is not bad, salty and moderate taste Q bomb, 12 yuan one or two have four, calculate down three yuan a price is still not cheap. Raw fried vegetable meat is more special, the meat mixed with the meat of the ball is the same as the taste of the vegetable meat wonton, and the raw fried skin is fused together, the taste is different, more different flavor. Salted egg yolk raw frying is even more special, each raw fry put a salted egg yolk, the wine aroma is very heavy, the average person can not eat, like but love to let go.
In addition to raw frying, there are soups, noodles, wontons and some Shanghai special snacks in the shop, soup has large bone radish soup and curry beef soup, this curry beef soup curry taste is very heavy, beef give a lot, are large chunks, look very enjoyable, with coriander flavor, thick curry aroma rises at once, straight to the nasal cavity, instantly open your taste buds.
Overall, this new store is said to be old-fashioned raw frying, but the filling is innovative, a bit exaggerated, if it is eaten as lunch, it is not bad, especially for the feelings, do not mind patronizing. Don't know which one you like to eat? Welcome to share with you in the comment area!