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 the hot soup is covered. Shanghai's big kettle is a very good meal, and it's rich and diverse. In shanghai, meat is not branded, meat is not purchased in informal stores, sorbents are not prepared for breeding and the formula is not neglected. In shanghai, there is a great variety of hot cougars, juicy and fragrance products, and in shanghai, there is a great variety of cougars, lunches, dinners and meals suited to the diversity of the population and avoiding single-group risks. The shanghai pot is the first to be cooked by the gang. It is characterised by a meat heart gang, half-haired, and a fragrance. In 1997, as a result of the relocation of plots, the “big bottle spring” was moved from the old shop of sichuan central road to yunnan road food street. Today, the almonds group has adopted a branding strategy through net-pointing, pre-linking the popular snack brand of “big bottle springs”, free of experience, simple operations and low investment, with headquarters directing the entire operation。