The fried dumplings of the big pot spring are famous, open for many years, eat for many years, delicious for several generations.
The taste is very good, the environment is good, and the service is very warm.
1. The old fried dumplings shop has not developed much in recent years, and the brand has been deeply popular. 2. The practice of the raw fried dumplings in Shanghai is different, with hair and no hair. This feeling is hair.
I ate a bowl of porridge in the big pot spring. I remember that the Shanghai porridge that I ate before was small. Now, porridge doesn't know why it is almost like Osaka. The store is very well decorated. In a place where foreigners come to eat.
Long time did not eat the fried dumplings of the big pot spring, today saw no hesitation to sit down to eat, ordered crab powder fried and fresh meat fried, the taste is very good, especially fresh meat, with sauce flavor, like.
Shengjian is arguably the most indispensable food in Ala Shanghai Ning's life. Many people start one day with a Shengjian and beef fan soup ～💢 in the eyes of foreign tourists [Xiaoyang Shengjian] very famous, but the local old cutter knows [Big Huchun] Is the ancestor of Shanghai Shengjian ‼️✅Dahu Chunshengjian traditional manufacturing technology takes the skin, is a traditional whole hair, it is said that it will be fermented twice, so the taste of Shengjian is thick and soft, the bottom is crisp and fragrant ⭐️This is their biggest feature 🔥🔥Today, various Shengjiandians More and more, and such as the old-fashioned fried pancreas, for people to provide not only taste buds enjoy, but also carry a memory of Shanghai old generation, a kind of feelings. I like the big pot spring, as love the city as deep. 🍽[Food Strategy]📍Detailed address: 136 Middle Sichuan Road 🚗Traffic Strategy: Metro Line 2 Nanjing East Road Station 🕙Opening Time: 6:30～19:30💰Per capita consumption: 15 yuan
Big Huchun is an old shop in Shanghai. The old people know. Compared with some new shops that are now open. The interior decoration is a little distance away. But many old Shanghai people still prefer to come here. Maybe this is the complex!
Big pot spring, famous, since childhood like to eat his home of the fried dumplings, impression of his home of the fried dumplings filling slightly sweet, crisp, delicious. But recently to the big pot spring flagship store to eat the fried dumplings, the previous good impression is wiped out, except disappointment, other basic no loophole. In order to eat several varieties at the same time, specially called special small pot pan fried, prawns fried and fried, inside really have shrimp and oyster, but no fresh flavor, raw fried skin is very thick, and a little sticky teeth, the general taste.
When talking about Shanghai pan-fried, you can never get around Dahuchun. In the past 100 years, the popularity of pan-frying has changed again and again, but Dahu has been making traditional full-fried noodle pan-frying in spring year after year, giving it a sense of calmness that is unique to a time-honored brand. Da Huchun's pastry recipe is not fixed, it is all adjusted by the master based on the weather of the day. After kneading the dough and proofing for fifteen minutes, the dough is slightly swollen and soft before the cutting agent can be used for filling. There is a central kitchen in the Sichuan Middle Road store. The foreleg meat is beaten into meat by the master chef every day, and then frozen and transported to various branches. It is said that Dahuchun is fried with "clear water" without skin jelly. In fact, skin jelly is also added, but it is less, and it is seasoned with three kinds of soy sauce. It is a sweet and fresh taste familiar to old Shanghai.