In an instant, your mouth is full, and a sense of satisfaction arises spontaneously. With the development of the times, Shanghai's fried buns retain the original ancient practices and are constantly innovating, and the types of fillings are constantly enriched.
Then, next, let's see where to eat fried buns in Shanghai, where the fried buns are the best!
1. Dahuchun
Dahuchun, founded in 1932, is the first batch of shops specializing in raw frying in Shanghai. Dahuchun's frying method is quite old-fashioned, and it is a maverick in today's Shanghai frying industry.
It adopts the method of full fermentation, and after water, flour and yeast are made into dough, it is allowed to stand for a while and then rolled into dough. The meat stuffing uses Eisen's front leg meat, and the ingredients are fresh.
Unlike most fried shops, Dahuchun is sprinkled with sesame and chopped green onion before frying. It is said that this is to make the fried sesame and chopped green onion better absorb the flavor.
There are many fried styles of Dahuchun, including fresh meat, shrimp, clams, foie gras and so on.
Fresh meat is fried and wrinkled up, and the dough is fluffy and soft because of twice fermentation, which is quite like some northern steamed buns. There is a hint of marinade in the meat stuffing, which tastes tender, fresh and sweet, and has a strong sauce color due to the addition of soy sauce.
The bottom of the frying pan is fried golden, and it is crisp but not burnt in the mouth. The taste of clams fried raw will be somewhat unacceptable to traditional diners. The color of meat stuffing is darker than that of fresh meat fried raw, and it is also fresh and sweet, but it is even better in freshness and sweetness.
Dachuchun, located on Sichuan Zhonglu Road, is its Shanghai head office. It has been listed on the recommended list of bibendum Shanghai restaurants, and can sell 70 or 80 pots of fried food a day. The interior decoration of the shop presents a strong Chinese style, with lanterns hanging on the beams and a round stool on the square table below.
The decoration style of Dahuchun on Yunnan Road is no different from the former, but it has a longer history and a more prosperous business. On average, it can sell 130 pan-fried every day.
Recommended business: Dahuchun (flagship store)
Per capita: 25 yuan
Address: Sichuan Middle Road 136
Tel: 021-63130155
2. Dong Taixiang
Dongtaixiang's history can be traced back to more than 100 years ago, and it is one of the earliest shops in Shanghai to cook fried food.
Dong Taixiang's production techniques are somewhat similar to the old shop Luochunge, which has disappeared. They are quite old-fashioned. They all adopt semi-fermentation method, and Dong Taixiang has successfully won the title of "China's intangible cultural heritage protection unit" for this reason.
The ratio of stuffing and skin in Dongtai Xiang is not1:1as in Dahuchun, but the stuffing is slightly more than skin. The meat stuffing is also made of front leg meat, with jelly and soy sauce.
High-quality pan-fried can still ensure the brittleness of the bottom and the top will not collapse after it is cold. Dong Taixiang's pan-fried meets this requirement. Pan-fried looks round and full, with black sesame seeds on the top.
The leather is much thinner than the big pot spring, but it is still soft. The meat stuffing is not too sweet, mainly salty and fresh. The soup is not much, the weight is moderate, and there will be no feeling of splashing out. The bottom is crisp and golden, and there is no burnt taste due to excessive frying.
Dongtai Xiang on Chongqing North Road is its flagship store with the longest history and the oldest qualification. The semi-open kitchen is covered with transparent glass, and diners can see the whole operation. The interior decoration is slightly dim, and the number of seats is good. There will be a long waiting time when it comes to peak hours.
Fortunately, Dongtaixiang is open 24 hours a day, and even if you have a midnight snack, there is a supply of fried food. As for whether it is hot and fried just out of the pot, it depends entirely on luck.
Recommended merchant: Dongtai Xiang fried-dumpling restaurant (Chongqing North Road Branch)
Per capita: 20 yuan
Address: Chongqing North Road 188 (near Dagu Road)
Tel: 02 1-63595808
3. Knock three times
Knock San Ji is a new Shanghai fried-dumpling brand with a short history, but it has accumulated a lot of popularity. Its name seems a bit strange to many foreigners. The correct pronunciation in Shanghai dialect is "Kao San Ji", which means knocking three times. The source is that the old master used to knock three times on the pan before frying it.
Master Chen, the chef who knocked three notes, has worked in Luochunge and Dahuchun for many years, and the production technology of raw frying is highly similar to Dahuchun. The whole fermentation method is also adopted, and only a small amount of jelly is added to the raw fried meat stuffing.
The frying process is slightly different from that of Dahuchun. After three strokes, the soybean oil is put into the pot to make the bottom, and then it is neatly packed and fried. After the oil is heated, the master adds water to the pot and turns it three times to make the oil even.
After frying for a period of time, sprinkle chopped green onion and sesame seeds for a short time, then turn it three times, and finally "knock three times" to prolong the pot and fry it raw.
There are many kinds of fried products, except traditional fresh meat, crab powder fresh meat, shepherd's purse fresh meat and so on. The surface of fresh meat is shiny and fried, and it is very big. The skin is soft and the taste is quite like steamed stuffed bun. There is a little bittern in the meat stuffing, which tastes sweet.
The bottom is crisp and not burnt. Egg yolk stuffing is more popular among young people. A whole egg yolk and meat stuffing are wrapped together, and the egg yolk powder is eaten in the mouth. The meat stuffing is tender and has a very special taste.
The decoration and utensils of "Knock Three Records" are full of literary flavor. The words "A fried one from 1930" are written on the dishes, and the description of fried one in Zhang Ailing's Eighteen Springs is posted on the wall.
Recommended merchant: Knock on Sanji Fried Steamed Bread (Bainaohui Branch)
Per capita: 25 yuan
Address: Floor 1, Bainaohuifu, Building 333, Caoxi North Road
Tel: 021-60197189
4. Xiao Yang fried-dumpling
In the eyes of many local gourmets in Shanghai, Xiao Yang's fried-dumpling is a different kind of fried-dumpling in Shanghai. However, it is this "heterogeneous" brand that has become the largest chain fried dumpling brand in China in the past 20 years, with nearly 100 branches in Shanghai alone, almost becoming the representative of fried dumpling in the eyes of foreigners.
The production technology of Xiao Yang fried-dumpling is much simpler than that of Dahuchun and Dongtai Xiang. The wrapped Xiao Yang pan-fried will be fried in a short time, and there is no whole fermentation process. During the frying process, the pleats face down, and sprinkle with sesame and chopped green onion after being cooked.
Although its skin is generally classified as non-fermented, a little yeast powder is added to the dough. The meat stuffing is made of hind leg meat with tight taste and a lot of skin jelly to create a fried style with thin skin, plenty of soup and big stuffing.
Xiao Yang's fried-dumpling tastes quite like a small cage. The leather has some toughness, among which the soup is fresh and sweet, the meat stuffing is full and rotten, and the bottom is brittle and hard. Eating is also close to a small cage, "gently lift, slowly move, open the window first, then drink soup."
General traditional dim sum shops will try their best to show antique in decoration, but Xiao Yang's fried-dumpling has taken the opposite road. Almost every Xiao Yang fried-dumpling uses white characters on the foundation, with a little cute style.
Xiao Yang, who is located in the shopping plaza, will even press the light box and stick a sticker with a very visual impact, which is very in line with the aesthetics of young people.
Recommended merchant: Xiaoyang fried-dumpling (Wujiang Road Branch)
Per capita: 20 yuan
Address: Floor 2, Huangpuhui, No.269 Wujiang Road (near Taixing Road)
Tel: 021-61361391
5. Gaoji fried-dumpling
Gao Jishi, a brand of fried food, which entered Shanghai only in 20 16 years, has been popular in Taiwan Province for more than 60 years. Gao Ji started from a roadside stall, and with the taste of old Shanghai, he was unanimously recognized by mainland people in Taipei.
The founder was even invited to the "Presidential Office" in Taipei to make fried food and entertain officials and foreign guests.
The production technology of Gaoji fried-dumpling is more traditional than Dahuchun. It does not add industrial yeast to flour, and the fermentation depends entirely on the old flour. This kind of fermentation method has extremely high requirements for the master's experience. It is necessary to pay attention to the changes of temperature and humidity at all times. If you are not careful, you will not be able to ferment or over-ferment.
Pan-fried are all fried in a small pot, and even the pot is served on the table. Every diner will have his own pot of eight fried ones. It is precisely because the pot is used as a container for raw frying that the overall temperature is maintained and the taste is better.
These fried ones are bigger than the big pot spring, and their dough is soft and fluffy, slightly lacking some chewiness, more like ordinary buns. The meat stuffing is tight and tender, with little soup, and the taste is fresh with a hint of sweetness. The bottom is thin and brittle, not hard at all.
At first glance, the fried price of one or two 24 yuan is not cost-effective in the whole Shanghai beach.
It's high, but it's still worth the money for the small pot fried raw. It should be noted that when the iron pot is served on the table, diners must be very careful to avoid burns. The interior decoration of Gao Ji fried-dumpling is simple and clear, showing a strong modern style.
The fully transparent semi-open kitchen is curved, and diners can sit along the bar of the kitchen. The appearance of the masters kneading dough, stuffing and frying pan is clear at a glance.
Recommended merchant: Gaoji fried-dumpling
Per capita: 70 yuan
Address: 3rd Floor, No.300 Huaihai Middle Road (K 1 1 3rd Floor, Shopping Art Center)
Tel: 02 1-63353806
In Shanghai, a prosperous and quiet city, you can also find such grounded and human food and fried buns, which is simply a special travel experience.
Eat a special fried bun in Shanghai, and watch the silence and noise in Shanghai. It is so shocking and beautiful that you deserve to come here once.