Juicy Pan-Fried Buns! There are pork and Cabbage, and each is chubby / Shilin Night Market in Taiwan
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- Опубликовано: 10 сен 2024
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In Shilin Night Market in Taipei, there are several fried pancake shops that have been standing for decades. Greater Shanghai and Zhongji are two well-known long queues. In addition to the old shop in the lane at No. 99 Wenlin Road, Yangming Theatre, Da Shanghai Road also recently opened a shop on Daxi Road. And this store often sees Uber Eats delivery cars coming over to take orders, sometimes it ’s a big pot when you buy it!
I wonder if anyone is sensitive to the smell of pork? LATTE's wife does not like to eat pork, because she smells the boar of the boar! LATTE couldn't smell it before, but she seemed to be able to smell it after speaking for a long time.
Because of this, she always ordered Korean cabbage for her decoction and did not like meat! She once wanted to go to a famous delicacy bag shop named by Mi X Lin, but she tried to stop her from saying that the taste really made her intolerable. Later, Daxi Road opened the Shanghai Shanghai Fried Pan, which happened to be an event! I would like to say that they have n’t eaten their home fried buns for a long time, buy two to try.
Because it just happened to come out of the oven, the bite of pork in the sauce immediately followed by the scent of onion was very different from the previous one. And LATTE's wife said at this time that there was no pig smell! ? It tastes delicious.
After asking the boss, I realized that the best fried pancake is the first 15 minutes after the oven. After that time, the water will evaporate and the taste will change slightly! In addition, the proportion of flour in decoction and the filling has been adjusted several times, and it is very different now.
Since that time, I often come to buy the Great Shanghai Fried Chicken on Daxi Road! It is worth LATTE's support to deal with the fact that there is no pig smell.
I recommend everyone to buy at the Daxi Road store, this fashion has 5 activities to buy 1 free!
歡迎訂閱頻道支持 謝謝大家！
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these look amazing! and so educational for young and older cooks. thank you, though i am not in your country i have watched and studied how you make these amazing buns and i may try it for my family here in Florida.
第一次在士林夜市吃到，轉眼之間已經十九年前了，仍然忘不了這個美味！
謝謝你的影片 這是我在台灣水煎包回憶就是士林的水煎包
因為疫情回不去的海外台灣人留
40 年前唸專科時就有了，以前是早餐沒吃趕上課，在巴士站下車匆匆買2顆，邊吃邊爬山趕點名。
銘傳小姐姐嗎？
內餡好多啊，豬肉跟青蔥都好新鮮 紅紅綠綠的很好看，包子白白胖胖的很可愛，看就很好吃，流口水了，哈哈^^
I like how clean they are with their process! I would love to taste these!
It's 1.30am in the UK, but..... I could really eat 1 or 10 of these 😁😁😁😁
Tenderly prepared, I love that 👍🏻
This looks so good.. now I'm craving some 😭
Anyone knows why each batch start with sesame seeds (or are they?) on 2 buns?
they probably marking the cabbage ones
@@kevinrandall8640 I think they probably marked the start point where they put the bun first. Then they will get the bun out of the pot from that point of the circle.
*Delicious!* 😋
我最愛家鄉包子，看著包子金黃起鍋咬一口流汁，太棒了，辛苦了，👍🏻。
粉紅色肉太吸引人眼睛，未吃己流口水。
小時候吃過類似的生煎牛肉包至今難忘。
Wow it looks really good!
The dough looks so light and pillowy. It looks nice to work with, once he moved it onto the table.
餃子的底部烤成褐色，餃子非常好吃，因為它們有很多肉。
我想吃很多 😍
謝謝多次留言，但是頻道的訂閱增長主要還是來自於影片用心拍攝與後期剪輯。
😊😊😊
精彩👍🏼👍🏼👍🏼
棒！
请问用的是中筋粉还是高筋粉？谢谢
It looks yummy
木匠用的鑿子
you see how they slide the buns in the middle first to get an even amount of oil per bun... thats technique right there
Wow! You look carefully
士林，收到！
九月吧，九月後到台北，到士林探你。
台灣人，加油！
香港人，加油！
疫情之下，我們都在同一片天空。常看到你在b站給予我的留言鼓勵，謝謝
I will have 2 plates full plz, hehehehe they look so morish
真的很療癒；粒粒吹彈可破啊！等疫情過，必上！比買！必吃！
來跟我說，請你吃
@@LatteFood 君子一言既出（ ）🤣🤣🤣
歡迎你來吃🤣
@@LatteFood OK!
I had this in macau... sso good
Did they add broth or water because it's doesn't look like water there.
It looks like sewer water… sorry
這是水煎包，不是上海生煎包
超不正宗的~
真正的上海生煎包是皮薄餡多的!早已全走樣了!現完全再也吃不到到了!最後一家正宗的上海生煎包,早期在仁愛臨沂街上,老闆年高退休不做了!現事隔多年了!早已失傳已久了😭
就連永康街的高記飯館賣的鐵鍋生煎包也不是正宗的
總之!現在的煎包全是後來改良成,皮厚餡少"的煎包~
感謝 神
我還真有福嚐過正宗的上海生煎包
以前正宗的都是用老面发的，这就是水煎大肉包，不是上海生煎包😂
人家是店名叫做大上海生煎包
一堆人在這裡自嗨，說這不是上海生煎包
老實說，真正的上海生煎包偏油，台灣人根本沒那麼愛，很多美食來到台灣後都已經經過改良
從那麼多大陸所謂的名店來台灣，關的關，倒的倒就知道了，食物這東西，不見得最道地的，就最符合當地人的口味，連全聚德烤鴨說要來台灣開分店也說好幾年了，也只聞樓梯聲，不見人下來
怕是就算來了，也經不起台灣人的挑嘴吧，看看香港的米其林餐廳添好運在台灣的生意就知道了
可以請問這是什麼煎鍋嗎？
น่ากินจัง มันคือซาลาเปาใช่มั้ย
吃過上海小楊生煎, 好吃. 台灣的都是水煎包
張運宏 LATTE覺得曉燕生煎跟大壺村稍微厲害一點點，曉燕頻道裡頭有。
I would like to get the recipe for these pork and cabbage buns
it won't be the same, you need to get it fresh from these kind of stoves. It's unforgettable. When I visit Shi-lin Night Market I have to get at least 10. It's heavenly.
عاشت الايادي
這個要趁熱吃了涼了就不好吃了
好吃😋
這個吃一個就飽了.吃兩個太飽了..
佩戴口罩制作的食物让客人感受到非常安全的健康食物
J個好吃，好多年前有去排過隊
Wow they look amazing! I'm torturing myself watching this ;_;
Good
去年吃的時候覺得沒有以前在舊址時好吃
WW Hu 再去試試，去我拍的地址大西路那邊
Latte Food 好，再去試，謝謝。
是习惯性吗？为何不直接把包子往锅边排着放就好，一定要往中间坐一下，再往左右飞开走，好像一对舞者往中间敬礼，再男左女右往旁分开来😂好艺术哦！
先沾點油，因為旁邊的油會流到中間導致油量不夠，就有機會沾鍋又不夠香
印象知道鍾家比大上海早。30年前鍾家原在士林夜市陽明戲院入口，當時就很多人排隊。後來鍾家搬走，接著原地點開一家煎包店就是大上海。後來的就接續吸走前者人氣，所以我曾看過鍾家在新店(不是今天的店)生意清淡。很高興是真金不怕火煉，鍾家最後獲米其林肯定。
面团摘剂前应该排气的，那样成品表面不会坑坑洼洼
真是外行
這種半發酵麵糰如果包之前排氣，壓實了之後，最好還能拉得開，最好還有辦法包餡
記得舊址以前有自製辣醬，風味很好，多年後再到新址已經找不到，不知是剛好用完還是沒有了？
沒看到可以問店家
其實士林煎包 在小攤販的年代 攤攤生意都好 風味都好
但是 資本家毀了他們 進行各種都市計劃
我再回到原地吃 士林煎包
沒這樣好的品質控制
所以 為何 聞到二代必定 （色變）
Yummmmmmmm
做水煎包有沒有洗手呀？衛生
很重要。
这不是上海生煎包。。。上海也不叫包，上海叫生煎，或者生煎馒头。上海也不叫小笼包汤包，上海叫小笼馒头。因为外来人口越来越多，他们的口语带入上海了。
还有小杨生煎也不是正宗的上海生煎，但是比较好吃罢了。生煎是要发面的。不能用死面做的。死面是用来做小笼的
這不是死面，發的過程有秘方，拍攝時省略了。頻道裡有曉燕生煎可以參考下
@@LatteFood 我可能没表达清楚。这个太大了。上海生煎都是很小的。O(∩_∩)O哈哈~
@@LatteFood 这个应该算水煎包吧？可能我没看完，之后有生煎吗？
@@LatteFood 并且，我不是杠哦，我说自己对生煎的了解哦
明白的，您可能沒注意看開頭。店名就是寫大上海生煎包，只要離開原產地作法多少會調整，就如同上海的士林香腸跟正宗是不太一樣。看美食輕鬆就好，我願意拍這家店就是因為他豬肉餡作的很好吃。
沒有用木製的蓋子
这水煎包吧。。大陆这边早餐 1元钱6个。。这不是上海生煎包。。不过这个馅料看起来挺多的
@张清扬 哈哈...一元六个是我家楼下野摊，一口锅，一盆馅，一块面，就可以不停的出。虽然现在大陆物价涨了，但是也有便宜的野摊早餐的，水煎包本来就是个很廉价的东西.如果你去过四川，或者河南开封这种地方，都有便宜好吃又量大的吃的。当然城里因为商铺的原因，都很贵。
@张清扬 是啊，少的很，很小的，就是用手捏一下就一个，直接丢锅里。不过一般早餐要1块钱的，搭配一碗豆腐脑什么的，也挺好。豆腐脑要3元。河南是喝胡辣汤，那个更好喝。现在1.5元的包子估计也不好吃吧。肉那么贵。。用不了什么好肉。水煎包可以用韭菜鸡蛋馅。
是水煎包 不是上海生煎包
OH PLEASE stop with the hysteria
这不是我们上海人吃的生煎包，应该叫别的名字，请不要鱼目混珠，谢谢
這比較屬於水煎包的作法，頻道有拍過曉燕生煎除了大壺春上海應該就他最厲害。
@@LatteFood 随便吧，你高兴就好，辛苦了。
店主店名這麼叫總不好改人家店名，標題已有寫水煎包。
挺好笑的留言
先叫你們國內所有取名外國名字的食物都改名吧，因為幾乎都不道地
吃乃是文化，不必講求科學！
這個應該一個賣新台幣十塊錢吧
怎麼換地點了，不是舊的生煎包吧！，原來的生煎包 生意超好，
拍攝影片的地點，是在他們家的倉庫門口啦…
疫情期间拍的么？这伙计带口罩只护嘴巴不护鼻子不规范呀
I posted a comment that says "Taiwan is the real China"
that has gotten many, MANY likes but they keep taking my likes away
看着不错
不是生煎包，是水煎包
好馋人啊
有機會來台北士林嚐嚐
哇凹^_^
沒解釋做法，只是表演給人看、
😋😋😋🤪🤪🤪
Nojo 🤢🤢🤢🤢
First off by saying the food looks delicious, but come on same dude open the store with that metal pole thing in his hand, over there taking the flour out the bag with NO GLOVES ON. It's like sneezing in someones face. Please wear gloves. That is the least you can do or have someone else deal with the food /W GLOVES on, and have someone do something like opening the door and other store. So you could prevent possible contamination towards customers.
don't go out and eat anything, the germs will kill you.
Chefs in America do the same and worse 😕
dude, this is street food.
Not fucking michelin restaurant
If you are not ok with that, spend your money elsewhere. Easy.
@@wkev8182 Michelin chefs don't see gloves too. Chefs prefer to work with hands. However, they usually always clean their hands.
@@vister6757 They clean their hands, but definitely not enough. I mean knifes are basically one of the dirtiest things in the kitchen, but how often do you see a chef who cleans their hands after using a knife? When the kitchen door is closed, no one knows what’s happening in there.