Pan-fried buns can be called the "high quality" of gourmet food.

I remember the last time I went to participate in the fifth social art proficiency examination competition of the China Conservatory of Music, I won the third prize of level seven.

My mother took me to eat pan-fried buns once.

Look, the signboard of this store has the five characters "Tao's Pan-fried Restaurant" written on it. At first glance, it is a famous pan-fried restaurant.

I just walked into the store and the aroma wafting out of it already made me salivate.

There were so many people inside that I was pushed out of the store twice.

I finally found a small table to sit down at.

While I was ordering, I quietly observed how the plump and juicy pan-fried buns were "born".

The chefs were concentrating on making the buns, shaping the small dough balls into round cakes, then changing the cakes into a U shape, adding stuffing and soup inside, and then pinching out a small corner before putting them into the pot.

The wait is always so long, and finally it was our turn. Looking at the crystal clear pan-fried buns in front of me, I couldn't help but eat. After I ate two, my mother asked me to stop. She wanted to correct me.

How to eat it, she said you need to follow these three steps to eat pan-fried buns: lift it gently, move it slowly, and open the skylight.