Fried steamed bread is a delicious snack unique to Shanghai. It is crispy, juicy and delicious. The first thing some Shanghainese who live in other places or abroad do when they return to Shanghai is to taste fried steamed bread, while Chinese and foreign tourists have a special liking for fried steamed bread. They often forget to take care of their dignity because they are involved in delicious food, and their mouths are full of fragrance.

Deep-fried steamed bread is full in shape, with sesame seeds and chopped green onion from Huang Chengcheng in the upper part, soft and glutinous, golden and crisp at the bottom of the lower part, tender and palatable stuffing, and rich sauce flavor, which is more fragrant as you eat it. "Thin skin", "fresh meat" and "plenty of soup" are the standard good fry.

The origin of fried steamed bread

The birthplace of fried steamed bread is Suzhou. 19 1 1 The fried steamed bread in Wuyuan Teahouse, which was first opened, was the most famous at that time, and then it became popular in Jiangsu, Zhejiang and Shanghai. In the 1920s, raw-fried steamed bread entered Shanghai, which was sought after by the public because of its economy.

/kloc-More than 0/00 years ago, teahouses in Shanghai served raw fried steamed buns in addition to tea. Later, when people don't taste tea, they also want to take "tea snacks" as fast food instead of dinner. In line with people's dietary needs, fried steamed stuffed bun went out of the teahouse and became a "street snack". With the increasing demand, the size of raw fried steamed bread is getting bigger and bigger, even from the traditional "one two four" to "one two one".

The fried skin is big, the stuffing is big, and the hot soup is wrapped inside. You can only fry a drop of soup when you get home; People who can't eat or have no patience will be easily scalded by the soup in the "raw fried" if they bite down.