Why are Shanghai’s pan-fried buns not as popular as Xiao Long Bao? Even Din Tai Fung has sold Xiao Long Bao abroad. Why do many people think

Din Tai Fung is not from Shanghai. Pan-fried is also good. Small cages are also good. It needs to be done seriously. Use good materials. The older generation of masters are basically gone. Latecomers will only be careless. It's getting less and less delicious. Do you think the current Shanghai pancake is still authentic? The so-called Xiaoyang Shengjian is just cheap and big. Real pan-fried buns. Not anymore. It’s not that you can’t survive without Shanghai. It depends on whether others can accept it. To be honest, I was born and raised in Shanghai. But I don’t like pan-fried or xiaolongbao.