The shanghai kettles began in 1932. It started out as a small stand, under the hall crossing. The shop was so small that it allowed only one person to turn around, so there were no tables or chairs for food in the outside business. The shopkeeper prepared a large teapot with well-boiled barley tea for pasters to eat with fried buns. That's the name of the shop. Shanghai's big pots and buns have gone beyond tradition, and now they're made of "a big soup" and each one of them is as big as a baby's little fist, and it's luminous and thin and uncomplicated. More than a hundred years ago, the teahouse in shanghai was serving tea and cooking. Later, when they did not make tea, they also wanted to use tea snacks as a snack instead of regular meals. In response to the dietary needs of the people, the teahouses were made into street snacks. As demand grows, so does the frying head, from the traditional “one, two, four” to “one, two, one”, the frying skin is big and th...