hello! Speaking of Shanghai steamed buns, it actually refers to Nanxiang steamed buns! One: the history of Nanxiang steamed buns: Nanxiang steamed buns have a history of one hundred years. The original founder was Huang Mingxian, the owner of a dim sum shop, Rihuaxuan Dim Sum Shop. Later, his son opened a branch in the Old Town God Temple in Yuyuan Garden. That is to say, in this bustling and noisy Yuyuan Garden, it was originally called "Nanxiang Big Meat Steamed Bread", later called "Nanxiang Big Steamed Bread", and then called "Gu Yi Yuan Xiao Long", and now it is called "Nanxiang Xiao Long". Big meat steamed bread adopts the method of "heavy stuffing and thin skin, changing large into small", and selects refined white flour to roll it into thin skin; With lean meat as the stuffing, instead of monosodium glutamate, the skin of the meat is boiled in chicken soup, frozen and mixed in to get its freshness, and a small amount of finely ground sesame seeds are sprinkled to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also taken. Each steamed bread is folded with more than 14 pieces, and 1 pieces are made of one or two pieces of flour, which are translucent, small and exquisite. Gourmet is an art, and the steamed stuffed bun invented by China people can be regarded as a masterpiece of this art, and Nanxiang Xiaolong has developed this art to an extreme. Nanxiang small steamed bun is well-made. It uses fermented white flour as the skin and pork leg as the stuffing. The most unique thing is to stew the soup with the old hen every other year, then cook it with the pork skin, then make a jelly and mix it into the stuffing. The size of the dough is even, and the surface is wiped with cooking oil, which will make the taste better. Pull the embryo to the end, about the same size, and pull it up when wrapping. Its advantages are thin skin, tender meat and fullness. The hot fog went straight up, and the steamed buns were ready. At this time, the steamed buns were white and crystal clear, like jade rabbits, which made people love them. Punch the dough and the slippery juice will flow out at once. Snow-white dough, bright juice and pink meat stuffing are extremely attractive. Nanxiang steamed buns are delicious and delicate, and they are loved by more and more people. From the first retail sale on the stone boat in Nanxiang town that year, to today's branches all over the country and even abroad, the changes of Nanxiang Xiaolong are remarkable. However, its original flavor and natural simplicity have never changed, and it has always attracted a group of diners. Punch the dough, dip it in balsamic vinegar, take a bite of Nanxiang small cage with shredded ginger, and then savor it carefully, savor the traditional food culture of Shanghai, savor the feeling of "countryside" far away from the noisy city, and savor the delicious Nanxiang small cage. Two: making process of Nanxiang steamed buns: making process standard of Nanxiang steamed buns: 1. Raw materials: 1. Fresh pork forelegs 2. Fine white flour 3. Cooked skin jelly 2. Accessories: 1. Refined oil 2. Salt 3. Sugar 4. Chopped green onion 5. Jiang Mo 3. Proportion: 1. Make 1 steamed buns every two flours. 2. Pork stuffing is 3 yuan for each small cage. 3. Add appropriate amount of jelly to each kilogram of pork stuffing. 4. Add appropriate amount of water, salt, sugar, chopped green onion, Jiang Mo, etc. to each kilogram of pork stuffing. 4. Making: 1. Stuffing: Processing fresh pork into meat paste, putting it in a container, then adding skin jelly and appropriate amount of water, salt, white sugar, chopped green onion and Jiang Mo according to the ratio, and stirring evenly to make stuffing for later use; 2. Noodle blank: mix the refined white flour with appropriate amount of water and knead it into dough, then sprinkle with appropriate amount of dry flour and refined oil and knead it repeatedly to make a soft and moderate dough for later use; 3. Small cage: Divide the dough into small cage dough according to the dosage ratio, then press the small cage dough into a round pancake shape by hand, put the pork stuffing on it, wrap the cake dough by hand, and then fold it with fingers to form small cage buns, and form more than 14 folds. 5. Cooking and steaming: put the small cage into a bamboo cage with straw mats and steam it with boiling water for 5 minutes. 6. Finished product: 1. Shape: When the cage comes out, it is translucent and shaped like a water chestnut. More than 14 folds are even and clear, small and exquisite, which is pleasing to the eye; 2. Taste: Open the steamed dough, and the soup in the meat stuffing is about a spoonful. The taste is smooth and not greasy, delicious and pure, and the fragrance is long; 3. Features: thin skin, big stuffing, rich juice, delicious taste and beautiful shape. As shown in the figure: Nanxiang steamed buns:

III: Features of Nanxiang steamed buns: Nanxiang steamed buns are famous for their "thin skin, big stuffing, juicy and beautiful shape"! Moreover, it is steamed with slow fire and small cages, so it is called "small cages". As early as the 1th year of Tongzhi in Qing Dynasty (AD 1871), Huang Mingxian, the owner of nanxiang town Rihuaxuan Dim Sum, changed the big meat steamed bread into "heavy stuffing and thin skin, and changed the big one into small one". He used unfermented refined flour as dough, served with lean pork leg, and added skin jelly to the meat stuffing. When the guest eats and punctures the dough, the delicious soup in the meat stuffing will pour out, which is memorable. Thank you ~ ~