Fist-sized fried buns

In the "smoke and mirrors" of the streets of Yangpu

There is a familiar old taste

Beef pan-fried buns with golden brown on both sides

Sizzling with oil

People came to buy them

A line of nearly 10 meters long

Waiting for the fragrant buns to be cooked

Beef pan-fried buns and beef pot stickers

Paired with a bowl of curry beef soup

This is the unique non-traditional taste of "Yixinzhai".

Beef Pan Fried Buns

Beef pan-fried buns are priced at 4.5 RMB and are about the size of an adult's fist. When you take a small bite, the soup gushes out and leaves a fragrant taste on your lips and teeth; after a few bites, the aroma of meat, wheat, and various seasonings is balanced, which makes you taste a lot. Consumers say that the beef fried bun here is big enough, beef flavor, the upper and lower two layers of the "bottom" to eat crispily, the meat filling is firm enough, delicate taste and has fewer tendons.

Every morning, before Yixinzhai starts to open, there is already a line of customers at the door ...... store custom pan, once can fry about 50. However, the sales of fried buns are large, selling about 100 pans of 5000 fried buns every day, and still, the demand exceeds the supply.

The secret of the beef pan-fried buns lies in the "heritage". Ma Wanglin, the third-generation inheritor of the Shanghai Yixinzhai Halal Cuisine Production Technique, introduced his grandfather Ma Yesheng, who founded the "Ma Ji" Halal food stall in Cao County, Shandong Province, in 1913. At that time, Cao County Hui people gathered, Ma Yesheng painstakingly study the production of halal dishes, "Ma Ji" beef fried buns, curry beef soup, beef in sauce, and other halal dishes, in the local fame.

Later, Ma's family moved south to Zhenjiang until the late 1940s, when it took root near Huangxing Road, and Ma Wanglin entered the food industry with his father, Ma Xingbang, in the late 1950s. He studied hard and successfully inherited the old taste of his grandfather Ma Yesheng period.

Ma Wanglin said, Yi Xin Zhai uses yellow cattle of the cow Lin meat, and the cow Lin meat is less sinew, delicate and tender. Pan-fried buns filled with beef, adding cabbage, and seasoned with soy sauce, soy sauce, and thirteen spices. The dim sum chef in the store introduced the last secret ingredient of the beef pan-fried bun, the recipe is known only to Ma Wanglin, and he is the first to come to the store every morning to personally ingredients, which is the first "top secret" of the store.

Mung bean ice

In the long-established "Yixinzhai", the appearance of simple and unpretentious "old Shanghai shaved ice", in the sweltering weather brings the public cool. During the day, there is a constant stream of people who come to the special window to buy shaved ice from adzuki beans, green beans, pineapples, strawberries, and mangoes ....... However, the most popular is the "old sign" that has been sold for 64 years - mung bean ice.

A plastic cup, a straw, a spoon, the bottom of the cup is thick mung bean material, and the top is a large piece of broken ice, simple, but "real". Cooked sticky, dense green beans with ice, water light beans sweet. Since the beginning of summer, the store can sell more than a thousand cups a day. In recent years, the store developed pineapple ice, strawberry ice, and other young people's favorite new products, but the best-selling is still the "classic model".

Four signature dishes

Yixinzhai's halal dishes are a fusion of the length of local cuisine, and the integration of the flavor of the local dishes forms a unique sea of halal characteristics. In recent years, the store has also made innovations, research, and development of the launch of eight rice, beef moon cake, Ding Sheng cake, and other products, quite popular with diners. Let's take a look at the "four famous dishes" in the restaurant!

Three Yellow Chicken: cool and moist, melts in your mouth. The meat is smooth and tender, the skin is crispy and the bones are soft, and the aroma of chicken oil fills the whole mouth.

Beef in the sauce: sauce red color, red and shiny. Salty and light, rich sauce aroma. The meat is firm, crispy, and tender without wood.

Smoked fish: the fire is in place, crispy outside and tender inside. The sauce is rich, sweet, and tasty.

Baked bran: thick oil and sauce, salty and juicy, sweet with salty, salty without pressing sweet. Chewy and elastic, the sauce seeping out from the small holes is endlessly tasty.

Although already known as a non-heritage delicacy in Shanghai, Yixinzhai has affordable prices, warm service, full of a lively atmosphere of life, to eat beef fried buns, and banquets for family and friends of diners here incessantly. With a lifetime of dealing with catering Ma Wanglin, nearly 80 years old is still hale and hearty, every day adhere to the store ingredients seasoning, all corners to patrol once, the last hurdle, "the store guests from all parts of Shanghai, the most distant Jinshan also have, it is not easy for people to come once."

As a third-generation inheritor of non-heritage skills, Ma Wanglin said, want diners to eat well, we must work on raw materials and processes, to use regular beef and mutton, seasoning, combined with the inherited skills, the amount should be given enough, is to achieve the real heritage. The second is to innovate, more than 100 years to adhere to a taste, can make diners have been buying. The answer is not necessarily.