South shang xiao cack is a traditional product of the town of south shang in the kading district of shanghai, originally known as south shang's big saud, and later known as south shang's big shang, known for its skin, flesh, juice, taste and beauty. It began in the first generation and has been more than 100 years. The founder of the shang xiaocai cage was born in nan shang town, in the kating district, and in the early years he opened the zhihua zhui zhuong shop, which runs the great shang zhang zhui shop, which he calls and sells every day to the koo zhuen garden, known for its taste of meat and its population. When the fellow bosses came to the ancient garden and called for the sale of meat buns, which affected wong myung-hyun's business and could not be patented alone, he took a "heavy-skin" approach to meat buns, using white flour to fertilise them into thin skins, and made them into fine flesh, with no taste, and with chicken soup to make frozen skin to extract their freshness...