semi-fermented flour is fried with fresh meat and jelly, which is placed in a pan row by row, and cold water is poured several times during frying. Finally, sprinkle with chopped green onion and sesame seeds and you're done. Its bottom is golden yellow, hard and fragrant with crispness, the steamed bun is white, soft and loose, the meat stuffing is fresh and tender with a little marinade, and there is the fragrance of sesame or onion when chewing. It is better to eat hot out of the pot. Fried steamed bread was originally a variety of tea house and tiger stove (boiled water shop). The stuffing is mainly fresh pork with skin jelly. The delicious secret of Shanghai fried dumplings: crispy bottom, thin skin and fragrant meat. Bite it up, and the gravy is wrapped in meat, oil, onion and sesame, and it tastes first-class.

Fengweiyuan teaching method: guiding students to learn basic theory, focusing on hands-on practice.

Pan-fried has become a signature food in Shanghai, and it is a must-eat snack for many tourists visiting Shanghai. It is said that from the moment they opened the store 15 years ago, they began to queue up. One row lasted for 15 years, and even Faye Wong, Zhou Xun and Nicholas Tse were their distinguished guests. Xiao Yang fried a large piece of meat with plenty of soup, which will definitely make you want to eat a second bite after eating the first bite. If you are not full, you will definitely not leave.

Pan-fried has become a signature food in Suzhou, and it is a must-eat snack for many tourists visiting Suzhou. It is said that from the moment they opened the store 15 years ago, they began to queue up for 15 years, and even Faye Wong, Zhou Xun and Nicholas Tse were their guests. Xiao Yang fried a large piece of meat with plenty of soup, which will definitely make you want to eat a second bite after eating the first bite. If you are not full, you will definitely not leave. Pan-fried, as long as a small bite, soup immediately splashed out, be careful. Although the outer skin is a little thick, it is particularly soft

The original name of the fried bun is "fried steamed bread", which has a history of hundreds of years in Shanghai. Black sesame seeds are stuck to the mouth of the pan-fried bun, the bun is white and soft, the bottom of the bun is golden and hard and crisp, and the meat is fresh and tender. With the increasing demand, the size of raw-fried steamed buns is getting bigger and bigger, even from the traditional "one or two four" to "one or two one". The steamed stuffed bun has a big skin and a big stuffing, and it is also wrapped in hot soup.

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