As a Shanghainese, I will miss this taste if I don't eat raw fried for a long time. I will unconsciously swallow water when I see a pot full of raw fried fried. Hosting relatives and friends who have settled overseas to visit relatives, I simply chose to solve the problem together. Authentic Shanghai fried, the noodles are soft and solid, the meat filling is solid soup without meat frozen, the head can not be big should be a standard, and then the most essence is the yellow bottom. It is either a small dumpling with alkaline water or a bowl of curry beef soup, and I love the former more. The big pot spring now has shrimp stuffing fried, and it is highly recommended after eating.