In Shanghai, the local fried is also different factions, different production processes also form different tastes of fried factions, and the most popular, the longest history is no longer than the old-fashioned big pot spring fried, why is chasing the big pot spring so popular? The reason is still the traditional production process of large pot spring fried. Take the noodles, the large pot of spring fried noodles is traditional full-fat noodles: after the dough is added to the yeast, it is generally awake for about 15 minutes, but the specific fermentation time is not fixed, all by the master according to the weather of the day, according to experience adjustment, and then the pastry bag meat filling, After wrapping, you need to wake up for about half an hour. Because after two fermentations, the fried taste is thick and soft, the bottom is crisp and fragrant. After all, in fact, Dahuchun is the ancestor of Shanghai's raw fried world, raw fried, curry beef vermicelli soup must be ordered a new small pot of raw fried, must taste, do it now, varieties have fresh meat, crab powder fresh meat, stewed fresh meat, etc. My own taste still feels the most delicious of pure fresh meat. Curry fan soup was especially liked when I was a child, and now I just remember what I eat. This fan soup also has its own special cooking method and its own secret. Nowadays, even the food in the streets and alleys of Shanghai is indispensable for raw fried, and there are more and more kinds of raw fried shops, and old-fashioned fried like Dahuchun provides people not only the enjoyment of taste buds, but also carries a memory of the old generation of Shanghai, One kind of sentiment. In another sense, this is also the generation of traditional production crafts inheritance.