Speaking of raw frying, it can be said that it is a native Shanghai dim sum, Shanghainese call all buns "steamed buns", so raw frying is also called "raw fried steamed buns"!
Raw fried steamed bun originated in Shanghai in 1920, has a long history, and is deeply loved by Shanghainese. Breakfast, lunch, dinner and even supper, you can see it on the Table of Shanghainese!
<h1 class="pgc-h-arrow-right" > history of raw frying</h1>
More than a hundred years ago, tea houses in Shanghai served tea and also made fried buns.
Later, when people did not taste tea, they also wanted to use "tea dim sum" as fast food, in line with people's dietary needs, raw fried bags walked out of the tea house and became "street food".
After improvement, the size of the raw frying is getting bigger and bigger, from the traditional "one or two four" to "one or two one", and the modern raw fried bun can bite out the soup in one bite, and the taste is very delicious.
After the 1930s, the Shanghai restaurant industry has a professional shop for raw fried buns, and the color of the filling has also increased the variety of chicken, shrimp and so on.
<h1 class= "pgc-h-arrow-right" > the deliciousness of raw frying</h1>
The bottom of the raw pan is fried golden brown, and the upper part is sprinkled with some sesame seeds and chives. It smells fragrant and bites into a mouthful of soup, which is quite popular among Shanghainese.
The finished noodles are white, soft and fluffy, the meat filling is tender, there is a marinade, and there is a sesame and green onion aroma when chewing, so it is better to eat it hot in the pot. The evaluation of it is: "The skin is not broken and not scorched, the two-point yeast head is baked, the fresh stuffed soup is full of mouth, and the thick and charred bottom is a failure." ”
Soup is the key to whether the raw fried bun is delicious or not, and the main source of the soup is the skin jelly, those who have done a lifetime of raw frying shops have their own skin jelly secret recipe, a bite down, are piping hot memories.
<h1 class = "pgc-h-arrow-right" > the inheritance of raw frying</h1>
Shanghai's traditional brand of raw frying can be traced back to the Hengbangqiao area of Shanghai before the liberation, and several teachers continued to inherit the traditional recipes and craftsmanship at Yimin Restaurant at No. 217-219 Fuxing Middle Road before and after liberation.
In 2015, Shanghai's traditional raw frying process was rated as an intangible cultural heritage protection project, and the long-established Dongtaixiang was listed as an intangible cultural heritage protection unit.
Adhering to the century-old traditional craftsmanship, Dongtai Xiang sheng frying has inherited and retained its traditional production methods and tastes to the greatest extent, and the raw frying is semi-fermented sauce soup type raw frying, the essence of which is that the history of its production process can be traced back to the beginning of the raw fried steamed buns in Shanghai.
The quality of traditional raw frying depends on the process of noodles, and the complexity of this process depends on a series of factors such as the climate, temperature, water temperature, pH of the noodles, the clarity of the dough, the amount of water and skills during baking.
Using fresh whole front leg peeling sandwich as raw material to divide and twist itself, eliminating blood-stained lymphatic meat, its rich flavor comes from the coordination of spices rather than the addition of spices in non-traditional raw frying.
So when it comes to tasting a real pot of traditional raw frying, the raw frying masters have experienced the challenge of quite complex traditional handicrafts, which is no less difficult than the production process of traditional Italian handmade pizza, which is currently unattainable for other non-traditional raw frying.
Food should return to the most traditional origin, made with heart, the most traditional is also the most worldly.