Among the thousands of fried self-employed people in Shanghai, Shu Caiji's reputation is particularly loud, and he can be regarded as one of the representatives of the fried rice in the alley. It was opened in 1980 in Xinzha Road, when it was still called "Cai Kee", and the price of fried fried food was only two cents per tael. With the relocation of the municipal government, the Cai family opened the store to Sichuan Middle Road and renamed it "Shu Cai Ji".
Shu Choi Kee's business style is typical of a family workshop. The whole family goes into battle collectively and gets rich together. Lao Cai is old and only works in the store. When the family was taken over by Xiao Cai, he was in charge of the stove, and the raw frying and potstickers were all made by him. Xiao Cai's daughter-in-law was busy collecting money, making soup and many other trivial things. Whenever regular customers come, the Cai family will cordially say hello "Nong is here".
Shu Cai Kee's fried raw fry is not large, and the dough is semi-fermented, so it will be slightly soft. When the pan is just out of the pan, the dough swells and appears very plump. There is no soy sauce added to the meat filling, it looks fresh and refreshing, and when you eat it, the texture is firm, and the taste is mainly fresh, mixed with a little sweetness, but it is not greasy. The abundance of soup is the biggest feature of Shu Cai Kee's raw frying, and the soup will gush out if you are not careful. The bottom of the raw pan-fried is crispy and has a moderate firmness.
Potstickers are also one of Shu Choi Kee's most popular meals. It has the same meat filling as raw pan-fried, but with a tougher skin and much less broth. It should be noted that Shu Cai Kee, like many other stores, will put potstickers and raw fried into the same pot, if it is fried separately and then served in a unified manner, it is not a big problem, but if it is fried in one pot, then the raw fried or pot stickers must have a poor taste, the reason is that raw fried and pot stickers have different requirements for the operation steps such as frying time and when to add water.
Shu Choi Kee is a typical roadside snack bar, and the interior decoration is not an exaggeration to describe it as shabby, but fortunately, the environment is not the core selling point of Shu Choi Kee.
