In the eyes of many local gourmets in Shanghai, Xiaoyang fried is an outlier of Shanghai fried food. However, it is this "outlier" that has become the largest chain of fried fried brands in China in the past 20 years, with nearly 100 branches opened in Shanghai alone, and has almost become the representative of fried fried in the eyes of outsiders.
Xiao Yang Shengfang, who has always been regarded as a foreign improved fried pan, is an authentic Shanghainese, and his skills are also inherited from his grandfather, who has been working as a pastry chef in Shanghai all the year round. In 1994, the first Xiao Yang Shengfang was opened on Wujiang Road and slowly gathered popularity. Originally, it was only made of gasoline barrels as a stove, and the ingredients were also purchased from the surrounding vegetable markets. It was not until around 2009, with the relocation of Wujiang Road, that Xiaoyang Shengfang began to take the step of becoming bigger and stronger. With this process, Xiao Yang continues to export talents for the decoction industry, and many of the rising star founders of the Shanghai sheng frying industry have worked in Xiao Yang, so Xiao Yang Shengfang is also nicknamed the "Whampoa Military Academy" of the Shanghai sheng frying industry.
Today, Xiaoyang Shengfang has become a well-known restaurant chain brand in Shanghai, and the production process and raw material procurement meet the requirements of scale and standardization. Its pork is directly sent by Shuanghui to Xiaoyang's central kitchen in Shanghai, where the ingredients are uniform, and then tens of thousands of catties of minced meat and skin jelly are distributed to various stores in Shanghai, Suzhou and Hangzhou, every day.
The production process of Xiaoyang raw fried is much simpler than that of the ancient method of raw fried in the big pot of spring and Dongtaixiang. The wrapped poplar fried will be fried in a short time, and there is no overall fermentation process. During frying, the pleats are facing down, and when they are cooked, sprinkle with chopped sesame seeds and green onions. Although the skin is generally classified as non-leavening, a little leaven is added to the dough. The meat filling is made of a firm hind leg meat with a large amount of jelly to create a pan-fried style with thin skin, a lot of soup and a large filling.
The taste of Xiao Yang's raw pan-fried is quite similar to that of Xiao Long. The skin has some toughness, the soup is fresh and sweet, the meat filling is full and rotten, and the bottom is crispy and hard. The way to eat is also close to Xiaolong's "gently lift, move slowly, open the window first, and then drink the soup".
Generally, traditional dim sum shops will do their best to show the antique flavor in decoration, but Xiao Yang Shengfang has taken the opposite path. Almost every Xiao Yang Shengfang uses white characters in foundation, with a little cute style. Xiao Yang, who is located in a shopping mall, will even press the light box and put on stickers with very visual impacts, which is very in line with the aesthetics of young people. The bowl and spoon are also specially designed with a long handle that is easy to reach without spilling; The spoon is curved at the bottom to hang over the bowl.
Xiaoyang fried fried food is available almost everywhere in Shanghai, and the raw materials used in each store are distributed in the central kitchen, so there is not much difference between the stores.
