Fried steamed buns: Shanghai calls steamed buns, so fried steamed buns are actually fried steamed buns. Use semi-fermented bread stuffing, put it in a pot, fry it in oil, and spray water several times to cook it. Its bottom is golden yellow, hard and fragrant, crisp, steamed bread is white, soft and loose, the meat is fresh and tender, with a little marinade, and it smells like sesame or onion when chewed. It's better to eat while it's hot. Fried steamed bread was originally a variety of tea houses and tiger stoves (boiled water shops). The stuffing is mainly fresh pork with jelly. After the 1930s, the catering industry in Shanghai launched a specialty store of raw-fried steamed bread, and the color of fillings also increased by many varieties, such as chicken and shrimp. Visitors in the park can taste authentic fried steamed bread.