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Where is the best steamed stuffed bun?
China has a vast territory, vast territory and abundant resources, and its diet is also different. However, no matter whether it is in Mohe in the north or in Hainan in the south, all places will make a kind of pasta-steamed stuffed bun, which has a history of 1800 years in China. With the passage of time, all places have their own unique steamed stuffed bun practices, and now the transportation is convenient. With the flow of population, local delicacies have also been brought into different regions. Let's take stock of the 7 best places to make steamed buns, and see if you have your hometown and have eaten them all.

1, kaifeng soup dumplings

As "seven dynasties", Kaifeng, the capital of the Northern Song Dynasty, has many special snacks. However, the most famous non-soup-filling buns are small and exquisite, with thin skin and many fillings. The soup is full of oil, fresh and delicious, and the color and fragrance are all good. It is also its characteristic to pick up without breaking the skin and turning over without leaking the bottom. When you take a bite, the soup will immediately pour into your mouth, and the sweetness, salty taste, umami taste and fragrance will be mixed to stimulate the taste buds, leaving fragrance between your lips and teeth, which makes people can't help but start sucking until the last drop of soup is sucked into your mouth.

Kaifeng soup dumplings is mainly made by mixing stuffing, which is different from ordinary steamed buns in the soup in the stuffing. The soup-filling bags for Chinese meals mostly use skin jelly, which will become soup when heated. Muslim soup packets are stuffed with fresh bone marrow soup, chicken soup is also possible, and bone soup is used to mix more soup, and the stuffing is soft. Eat kaifeng soup dumplings's formula: "Lift it gently, move it slowly, open the window first, then drink the soup, and it will be fragrant when it is swept away."

2. Guangdong barbecued pork bun

Barbecued pork bun is one of the representative snacks in Guangdong, and it is also one of the "Four Heavenly Kings" of Cantonese morning tea, with the same reputation as dry steamed pork bun, shrimp dumpling and egg tart. It is made of barbecued pork cut into small pieces, seasoned with oyster sauce, wrapped in flour and steamed in a steamer. Barbecued pork buns are generally about five centimeters in diameter, and a cage is usually three or four. A good barbecued pork bun is filled with moderately fat barbecued pork. After steaming, the foreskin is soft and smooth, slightly cracked to reveal the barbecued pork stuffing, and exudes the fragrance of barbecued pork.

3. Shanghai steamed buns

This is more common, and it is found in many places, especially in some breakfast shops. The skin is thin, the soup is full, and there are many kinds of fillings. Xiaolongbao is a traditional snack in China, which originated in Nanxiang, Shanghai. It is the most delicious and healthy combination and is deeply loved by everyone.

4. Shandong fried dumplings

Shuijianbao is one of the famous foods in southwest Shandong, which is called "Fried Bao" for short in local people. Shuijianbao originated in Shandong and is liked not only by local people, but also by foreigners. This kind of steamed stuffed bun is not the same as the steamed stuffed bun we usually eat. The steamed stuffed bun we eat is steamed, and this fried bag is fried. So it is very delicious, crisp but not hard, fragrant but not greasy.

5. Sichuan Korean steamed stuffed bun

Korean steamed stuffed bun is one of the local traditional snacks in Chengdu, Sichuan, which has a history of more than 100 years since it was founded. Its characteristics are: clear pattern, thin skin and full stuffing, soft and tender. Take a bite, and the delicious juice will flow out, bright and transparent, oily but not greasy, salty and fresh. There is nothing to say about the taste of Korean steamed buns. The only drawback is that lard is too big, which is not good for health. I give full marks for others.

6. Hangzhou steamed buns

When Xiao Bian went to Hangzhou on business, the first thing he wanted to eat was Hangzhou steamed buns. After all, it was well-known all over the country, but it took him a long time to get to a steamed bun shop. Later, I learned that the signboard of Hangzhou steamed buns was started in other places, and there were very few local shops. According to textual research, Hangzhou steamed buns copied the ancient Kaifeng craft. The pigskin was frozen and chopped, mixed with stuffing, and the skin was turned into juice when heated. This is the mystery of the rich soup and rich taste of steamed buns. Hangzhou steamed buns are a kind of soup-filling buns, which first appeared in Kaifeng, Henan. Later, this kind of "soup-filled steamed bread" was spread to the south of the Yangtze River and became a special snack of Jiangsu and Zhejiang generations.

7. Northeast Chinese sauerkraut buns

There is a northeast restaurant in front of our house. Every morning when we go to work, people there are always full, and people waiting in line to buy steamed buns line up in a long line. I always like to eat the authentic Northeast Chinese sauerkraut stuffed meat buns in Northeast restaurants. Chinese sauerkraut is very refreshing, and the meat is also full of soup. It tastes wonderful when you bite it. Sauerkraut is particularly oil-absorbing, and it is a perfect match with pork belly. Sauerkraut absorbs the meat fragrance, but it is not greasy and particularly fragrant. Eating pickled cabbage with stuffing is also a very good way. Those who haven't eaten it can't fully appreciate the beauty.

These seven kinds of the most delicious steamed stuffed buns have been shared. Some people may ask why there are no Tianjin Goubuli steamed stuffed buns and Beijing Qingfeng steamed stuffed buns. I also want to write them when editing, but now these two kinds of steamed stuffed buns are really flattering, and their tastes no longer exist. Since they were acquired by the state, their popularity has disappeared, mainly because their tastes have changed. After all, whether they are delicious or not depends on consumers' judgment, and their fame cannot be eaten as food. Nowadays, locals don't eat it, but some tourists from other places go to spend it.