Gao Kee, a fried brand that only entered Shanghai in 2016, has been popular in Taiwan for more than 60 years. Its founder came to Shanghai from Zhejiang at the age of 17 to learn art, and in 1949, he brought his skills to Taiwan. Gao Ji started from a roadside stall and won the unanimous recognition of the mainlanders in Taipei with the taste of old Shanghai. The founder was even invited to Taipei's "Presidential Palace" to make fried food on the spot and entertain officials and foreign guests.
The production process of Gao Ji raw fried is more traditional than that of large pot spring. It does not add industrial yeast to the flour, and the fermentation is entirely dependent on the old flour. This fermentation method requires a high level of experience from the master, and it is necessary to pay attention to the changes in temperature and humidity at all times, and if you are not careful, you will not be able to ferment or over-ferment. The live bacteria in Ko Kee Old Noodles come from natural ingredients such as grapes and apples, which are put into water to rest and recuperate, so as to naturally produce living bacteria.
Stepping into Ko Kee Raw Fried Food, diners will notice that it doesn't look like a traditional dim sum restaurant. The interior is simple and straightforward, with a strong modern style. The fully transparent, semi-open kitchen has a curved shape, allowing diners to take their seats along the bar in the kitchen. The appearance of the chefs kneading, stuffing, and frying pans is clear at a glance.
Ko Kee's raw pan-fried dishes are made in a small pan and served to the table along with the pan. Each diner will have their own pot of eight fried pancakes. It is also because the pot is used as a vessel for pan-frying that the overall temperature is maintained and the taste is better. These fried buns are larger than the big pot chun, the dough is soft and fluffy, and slightly lacking some chewiness, more like ordinary steamed buns. The meat filling is firm and tender, the soup is very small, and the flavor is fresh with a hint of sweetness. The bottom is thin and brittle, not hard at all.
At first glance, the price of a tael of 24 yuan for raw fried food in Shanghai is not cost-effective, but it is still worth the money for a well-fried small pot. It should be noted that diners should be very careful when the iron pot is served to avoid burns.
