1. Egg dumplings are a must for Shanghainese in the New Year. There must be egg dumplings in the soup of the last big pot of New Year's Eve dinner. Take it as a good color like Yuanbao. Authentic Shanghai egg dumplings are made with iron spoons in the batch room. On New Year's Eve, under the dim light, a coal cake stove, the air door was closed very small, and the fire at the mouth of the stove was only a little dark red.

2. First, heat the iron spoon with fire, and put the suet into it for a while. For the first time, let the iron spoon eat through the oil, and then it will be convenient. After the iron spoon is heated and the oil is boiled, take out the plate oil. As soon as the fish spoons the egg liquid, pour it into the spoon. With the sizzling sound, gently turn your wrist and let the egg liquid cover the bottom of the spoon. Then, without waiting for the egg liquid to completely solidify, you can pick up a small mass of minced meat, put it in the center of the spoon, wait for the egg liquid on the side to solidify, carefully lift the egg skin on one side with pointed chopsticks, lift it up, cover the minced meat, and turn the iron spoon sideways at the same time, so that the unsolidated egg liquid can flow to the edge of the egg dumplings, close both sides and solidify.