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. A small amount of finely studied sesame is spilled inside to extract its aroma and, depending on the seasons, crab powder or shrimp or spring sprouts are added to pick up time. More than 14 buns each, and 50 grams of flour make 10 buns in shape, in a semi-transparent form and in a small form, leaving the cage with one in a small disk, poking the skin, full of a piece of juice, which is a good thing, gradually creating a thin, juicy, tender, fatty character. The skin is made of non-fermented flour. Scrambling little cages, little mints, like pagodas, transparent skins, yellows, a bag of soup, mouthfuls and taste. It's better if you eat with ginger and vinegar and a bowl of egg silk soup. South shang xiao cage is well known for its thin skin, corroded, halogenated and fresh taste, and is one of the most popular snacks of domestic and foreign customers. Since june 1981, south shang chau has been entering the international market with frozen foods for export to countries in east asia and the west, causing similar competition for hotels. The heart of the small cage in south shang is made of carcass, no onions, no garlic, only a little ginger paste and flesh freeze, salt, sauce, sugar and water. Promotion of national identity development of national brands: south shang xiaochang was founded by hoang myung-hyun, the owner of the yinghua cai-chui restaurant in south shang city, after 10 years of qing dynasty. He used non-fermented flour as a skin, a pig's leg oil as a skin, which was cut hand-made, and a meat cape. In order to avoid a vicious competition among his peers, he adopted the traditional large meat buns, which were “heavy-skinned and small-to-skinned” and which were made of white and white flour; which were made of fine meat, with no odour, with chicken soup and pork, which were thawed into it, and fresh from it, with a small amount of fine sesame, so as to extract its aroma; and ordered, on the basis of different sections, that crab powder or scrawny bamboo, shrimp and meat beverages, each of which were folded more than fourteen times, and that one or two pieces of powder were made in a semi-transparent form, and a small luminum; and that any single of them were taken out of the cage and placed in a small disc, poking the skin, full of fine sauce, and gradually formed into thinness, freshness, tenderness, tenderness and fineness. More than a century has passed, and the south shang cage has not been drowned by the fateful change. The southern cage production process has been listed by the state as the first intangible cultural heritage. In recent years, businesses from singapore, malaysia, the united states, canada, south korea, japan and taiwan, and hong kong, china, among others, have invested in the introduction of the south shang cage, which has become a well-known brand of competing foreign and domestic investors。