The shanghai soup kitchen is a traditional snack and has enjoyed a great reputation during the period of dawn and dawn. It's characterized as thin as paper, blow and break, making "no" and "no" and "no" and "no." crab yellow soup packs are highly sophisticated, with brown crab and crab meat, soup with raw chicken soup, and excellent craft. The famous ones are the dragon cloak crab yellow saugs, the dinghai tong lok, the jinjiang festival, the huang an house krab niang yug yu bong bong bong, the nanjing six-zhu district, which holds the year-long festival of dragon crab yowl bong bong bong bong bong, which removes honour from the sea and beyond, as well as yangjiang, manjiang, yangzhou and others, whose foreign friends have tasted the yangjiang soup bag and hailed it as "amang yug-china's magic buns!" many times, the tv to the book has also described "among kong soup bun". The yangtze soup is thin, with a lot of juice, and has a unique personality, not only in making it but also in eating wonders. Yangtze soup is wrapped in skin, and the production process is more than thirty. Not only is production impossible for ordinary people, but it is also impossible for ordinary pastries to produce, which must be done by a professional soupmaker. It is white and white, with thin skin like paper, juicy juicy, and almost transparent, and a little moving bullet, that it can be seen in which the juice moves softly, so that it feels like a blowout that breaks. Those who don't know how to make it think the soup is injected with a syringe. The raw materials for the making of the heart packs are very sophisticated, and modern tastes can only be satisfied by the selection of fresh pork skins, farm-breeded weed hens, pig cribs, and a process that combines traditional techniques with new science and technology for six hours in order to be truly a soup-filled heart. The soup is thin as paper and requires thinness around the skin and a slightly thicker centre. It has more than 30 wrinkles, and it requires a delicate balance, almost transparent, and a little moving, so that you can see that the juice is moving in there, so you can feel the tenderness of a blow-out, and don't eat it, just look at it, it's a beautiful enjoyment. The time difference for the steaming soup pack should not exceed 10 seconds, so the master of the steaming soup pack must concentrate. These complex processes cannot be completed by non-professional snackists. That cannot be said to be absolute。