Xiaoyang Shengfang is so successful that it has almost become synonymous with "Shengfang" in the eyes of tourists, and has grown into the largest chain of Shengpang brands in China in the past 20 years; Xiao Yang's fried life is extremely lonely, because critics from all walks of life regard it as a cult and have nothing to do with the word authentic.

One of the most prominent reasons why Xiao Yang's raw fried noodles are not welcomed is the use of dead noodles. Although Xiao Yang claims that they also add baking powder to their dough, from the perspective of the production process, after the dough is stirred, it is kneaded by hand, and then it is immediately wrapped and fried. After wrapping, the raw fry is discharged into an iron plate, and there is no special fermentation time in between. Especially during peak traffic periods, the time between wrapping and putting in the pot is very short, so it is not possible to create a fermentation pore and allow the dough to be soft and fluffy. Although such dead noodles are ridiculed as alien by raw decoctionist fundamentalism, the skin so thin that it does not absorb the soup, almost similar to a small long. And because the dough does not need to control the degree of fermentation, and there is no need to care about the temperature and humidity, that is, the dough is fried immediately, there are not too many technical points in the process, and it is easy to form standardized and standardized operations, which is also an important reason why Xiaoyang raw decoction can expand so quickly.

The trend of thin skin in soup was set off by Xiao Yangsheng's frying. In addition to the dead noodles that can hold the soup steadily, Xiao Yang has increased the proportion of skin jelly in the meat filling made from the minced meat of the hind legs, so that a large amount of juice will be released when steaming. Xiao Yang's filling is also not stingy, a tare weighs 20 grams, and the filling is about 40 grams, which naturally has the appearance of thin skin and filling with large soup. The raw fried fried in this way is indeed very different from the traditional raw frying. The proportion of jelly meat skin is increased, and the meat filling cannot be compacted, and the entrance is naturally loose; The thin skin makes it impossible to keep the raw fry full and swollen, and it collapses and shrinks after it comes out of the pan, but fortunately, the taste is not affected. At the same time, because the dough is very thin, when eating Xiaoyang raw fried, we should learn from the eating method of "opening the window first, then drinking the soup", so as not to splash the soup too embarrassed. In addition, the unfermented dough is thin and tough, and the bottom plate is crispy and hard after frying, but it is not charred, which is different from the thick crispy taste of traditional raw frying, but many people appreciate it.

All kinds of fried shops tend to make their stores antique, and Xiao Yang's fried food seems to be determined to move closer to the younger group, as can be seen from the signature white words of foundation. At the same time, it also launches innovative combinations every year in response to the season, such as crayfish filling, spicy cuttlefish filling, or raw pan-fried with matsutake mushroom soup to make a set meal, and actively responds to various current affairs hot spots, which are attacked by people who are used to eating old-fashioned fried food, and think it is unreasonable. Of course, food should not be constrained by tradition, and Xiao Yang's attempt to fry raw food is understandable, not to mention that there is not much criticism in terms of taste, even if it is innovative, it can justify itself. If you can let go of your prejudices, Xiao Yang's fried may be a surprise. The price of fried prawns is 18 yuan, and the price of fresh meat is 8 yuan, and the price is 13 yuan, and the above specifications are 4 / dish; The seasonal specialty fried fried dishes vary in price, and can be combined with fresh meat and prawns to form a three-prong, with a size of 6 pieces per plate.

The small Yangsheng frying bowl and spoon are specially designed, and the bowl has a long handle, which is easy to take and will not spill; The spoon is curved at the bottom to hang over the bowl. At present, Xiao Yang Shengfang has many branches in Suzhou, and its pork is directly sent to the central kitchen in Shanghai by Shuanghui to unify the ingredients, and then the central kitchen will distribute tens of thousands of catties of meat filling and skin jelly to various stores in Suzhou.