小杨生煎(常州副食品店)

There are many people during peak dining hours, so you basically have to share a table. You can try two flavors of Shengjian Double Combination. The skin is a little hard in recent times. The soup of Shengjian is a little sweeter but tastes good.

Pan-fried fish with Sichuan pepper is a recent addition. It costs 18 yuan for four pieces. The skin is completely black. I don’t know what is added to it. The skin is very thin. The filling is a mixture of fish and fresh meat. The texture is a bit loose. The Sichuan pepper taste is not strong, just slightly spicy.

Originally a delicacy in Shanghai more than a hundred years ago, pan-fried steamed buns have undergone a century of historical changes and have now become a special traditional snack in Guangdong, Jiangsu, Zhejiang and Shanghai. The fillings in the buns have also been expanded to include chicken and shrimp. This restaurant cooks well and the service is friendly and enthusiastic.

Xiao Yang's pan-fried dish has a crispy texture, tender meat, and rich soup. It is delicious. Shepherd's purse pan-fried dish is still green and delicious.

I often go there when I go shopping. Shengjian is the best. The others are just okay. Hot and sour rice noodles are the worst. Shengjian with big shrimp is delicious, but the crab roe is a bit expensive.