Fangsheng North Bridge Fried Cake has a history of 100 years. It is said that its ancestors once learned how to make fried cakes from Tianjin, and then improved the formula and production technology, which made the quality of Fangsheng fried cakes have a qualitative leap. As long as it is reflected in:

First of all, Fangsheng fried cake is soft and crisp, with a unique taste and a golden and crisp surface. However, Tianjin fried cake is not as crisp and soft as Fangsheng fried cake, and it can't be chewed after cooling.

Second, the filling of Fangsheng fried cake is well-made and moderately sweet and sour. Red bean paste is made of selected red beans, jujube paste is made of Cangzhou jujube, and appropriate amount of Beijing cake is added. Form Fang Sheng's favorite taste.

Third, Fangsheng fried cake is suitable for both hot and cold, unlike Tianjin fried cake, which can only be eaten while it is hot. The secret is that its special dough is made by mixing yellow wheat with glutinous rice flour and then scalding it with boiling water. Moisture control in place, moderate hardness. The dough made in this way is crisp when it is hot after frying and will not harden after cooling.

In the past, people called fried cakes, snowballs and other snacks "meeting food", that is, they bought them when they met on the way to shopping. Therefore, they were most concerned about the store location of such businesses, and generally chose places with heavy traffic, and some even set up temporary stalls in the market. The faster the production process, the more money they earn, so these snack companies have developed a set of unique skills. When they make dough, they don't need a rolling pin, they just pull it out, quickly wrap the stuffing, and then press it to shape it. It only takes less than a few minutes to cook a pot of fried cakes, which can shorten the waiting time of customers. Similar Fangsheng pies and fried chicken gizzards all use Lamian Noodles's method, which is much faster than other methods.