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Gao Ji Shanghai Dim Sum - The 60-Year-Old Delicacy of Pan-Fried Buns

With a bright red background, the words "Gao Ji" have been here since the 38th year of the Republic of China. The third-generation inheritance still sells the famous "pan-fried buns," and its secret lies in the use of naturally fermented old dough, which allows the chewy and fragrant outer skin to be tasted. However, to make full use of this 60-year-old dough requires real skills. It takes years of experience to grasp the suitable temperature and humidity, as well as the strength of the hands and the time for fermentation... only then can its inner power be fully released. To taste the freshness and heat of the pan-fried buns, enjoy the tender meat filling combined with the crispy aroma at the bottom of the bun. The small iron pot is served directly on the table, and the buns are pan-fried upon order, which is a unique delicacy.

The crispy crab shell yellow is also authentic, with layers of golden, flaky pastry wrapped around oil and green onions. The crisp texture and the fragrance that spreads between the layers make it hard to stop eating, which is why the people of Shanghai call it "one-bite酥 (crisp)." The scallion-baked crucian carp, oil tofu with thin noodles, original pot earth chicken soup, and Gaozu vegetable rice are all delicious and authentic. They have been used by officials to entertain foreign dignitaries and have even been invited to the presidential mansion to make them on the spot. It can be said that they have driven the Shanghai dim sum trend in Taipei.