The smell has its own memory, looking for a familiar taste, all the scenes that you think have forgotten in the depths of memory will suddenly be aroused and clearly displayed in front of you...
In the morning light, the sun shines through a field of water, the entrance of the alley, there are two large oil barrels modified stove burning Zhengwang, a middle-aged man wearing a greasy canteen chef's uniform is putting up a large iron plate in a mature movement, and then lifting the wooden lid, sprinkling a handful of green onions and adding a handful of white sesame seeds, the aroma suddenly overflows, and then continues to take the vise clamped to the edge of the iron plate Rhythmic pushing and pulling, at this time I am holding a few small blue plastic round chips in one hand, carrying a "steel hammer" in the other hand, both eyes shining, empty mouth... This is the scene before the raw fried steamed bun is about to come out of the pan...
Shanghai's raw fried steamed buns have clear water and muddy water, clear water is not soup, represented by "big pot spring", and at that time Luo Chunge was famous for mixed water raw frying with soup (including the now more famous Xiao Yang Sheng frying), personally prefer this taste of "big pot spring", the skin is chewy, the meat filling is slightly sweet, too much soup that the first bite is amazing, eat more, the stomach is not full but has become greasy.
Friends in the field often disagree with the first time they see raw fried steamed buns: "Isn't this just fried buns", and I always patiently explain to them: "To divide the fried buns with raw fried buns is very simple to look at the folds, the pleats are fried downwards, the bottom is thicker and more brittle is the raw fried steamed buns" Say more like Beijing friends and I praise bean juice and I look confused, after all, one side of the water and soil to raise one person...
Shanghainese eat early pay attention to dry and wet collocation, fritters must be accompanied by bowls of soy milk, bean blossoms, small steamed buns to bowl small ravioli, and raw fried steamed buns I like to wear a bowl of curry beef soup, eat and drink enough to squeeze the 21 tram that absolutely tested people's physical strength at that time...