There are many fried styles in the big pot spring, including fresh meat fried, shrimp fried, squash fried, foie gras fried and so on. The fresh meat fried folds face up, the noodles are fluffy and soft due to two fermentations, and there are some northern buns. The meat is filled with a hint of marinated juice, tender and sweet, and has a strong sauce color due to the addition of soy sauce. The bottom is fried golden, crisp and not burnt. The taste of raw fried in traditional diners will be somewhat difficult to accept, the meat filling color is deeper than fresh meat fried, the same is fresh and sweet, but in freshness and sweetness is even more.