I miss the soup bun of the Chicken Singing Restaurant on the second floor of the Drum Food Building when I was a child, 0.36, 0.72. The price was still the age of food stamps [laughs], I remember 1.41 one or two. By the side of the drum tower bathroom, the chicken singing restaurant big meat bun 0.8 yuan, basically every day after school to eat a home [rose] know the price of the sixty years old up. 8 bucks in the 90s. In the 1960s and 1970s, Xu Juying and his wife, who were working as cooks at Jiming Restaurant at the time, were selected to work as chefs at the Tanzanian Embassy because of their good craftsmanship. In addition, Sun Xiulan also makes soup buns at Jiming Restaurant, they all retired in the early 1980s, and now they are more than ninety years old [prayer] That is the real Chicken Ming soup buns, where is that kind of taste now? In the 1950s, there was a chicken singing restaurant on the second floor of the Drum Tower Food Building in Nanjing Drum Tower Square. [Breeze] At that time, the mayor of Nanjing, Peng Chong, mobilized Nanjing's famous chef dim sum chefs, and even invited famous teachers from Suzhou, and finally developed chicken soup buns on the basis of the original Su-style soup buns. The soup bun is accompanied by free egg shredded soup, and the guests have to go to the window end by themselves, and the transparent and clear soup water is floated with some green onions and thin strips of egg pancakes, and the soup bun is both greasy and clear. Chicken soup buns steamed upside down are the characteristics of Nanjing soup buns, and when they are served, they are still trembling and steaming... [TangYuan] # Chicken Singing Soup Bun # # Nanjing Cuisine # Taipingmen or old taste, the taste of the franchise store is not good because the bun is not freshly wrapped, are wrapped frozen and then delivered by each family, or the filling has been under the refrigerator, there is indeed a difference
