The earliest history of steamed buns can be traced back to the famous "Plum Blossom Steamed Bread in Cave" in Wang Lou, Henan Province in the Northern Song Dynasty. It is said that after the Jingkang Revolution, the royal family in the Northern Song Dynasty brought it to the south of the Yangtze River in the name of "soup-filling head", which evolved from soup-filling buns popular in northern China. Modern steamed buns mostly refer to steamed buns originated in nanxiang town. Nanxiang steamed buns were first created by Huang Mingxian, the owner of Rihuaxuan snack bar in nanxiang town, Shanghai, in the 10th year of Tongzhi in Qing Dynasty (187 1). Nanxiang steamed buns were originally named as big meat steamed buns, also called big steamed buns. He thinks that small and exquisite steamed buns are called big ones, which can make diners have strong contrast and interest. In terms of technology, Huang Mingxian uses unfermented refined flour as the skin, hand-cut pork legs as the stuffing, and jelly is added to the meat stuffing. Once steamed bread came out, it was favored by diners and became a snack for all ages in Xian Yi. In the 26th year of Guangxu (1900), Wu Xiangsheng, the cousin of Huang Mingxian's daughter-in-law, opened Changxing Building to sell steamed bread in the Chenghuang Temple in Shanghai County, which was the predecessor of Nanxiang Steamed Bread Shop. Wuxi, Changzhou, Nanjing, Hangzhou, Wuhu and other places in the south of the Yangtze River also have a long history of cooking steamed buns, and there are many century-old shops featuring steamed buns. Steamed buns HD photos

Speaking of steamed buns, Kaifeng, Shanghai, Tianjin and Hangzhou all have their own characteristics. Here are some introductions of steamed buns.

Kaifeng steamed

Kaifeng steamed buns, also known as soup steamed buns, are one of the famous snacks in Kaifeng. It was sold as early as the Northern Song Dynasty, and it was called grouting steamed buns or soup-filling steamed buns. Wang Lou, one of more than 70 hotels in the capital Tokyo (now Kaifeng), is known as "Dongmei Steamed Bread" and is the first in the capital Tokyo. After the Northern Song Dynasty, soup packets were handed down in Kaifeng.

In the 1920s, the famous chef Huang Jishan founded the "Chuxin Restaurant", which specializes in soup-filling bags. In 1930s, in order to meet the market demand, he innovated the making method of steamed stuffed bun. Instead of using half-baked dough and thin-skinned lean meat to mix pigskin jelly cakes and adding glutinous rice, cooking wine, seed oil, sweet noodle sauce, sesame oil, etc. To make stuffing, he used dead flour as the skin and sugar and monosodium glutamate as the stuffing. Through the "three soft and three hard" dough, the gluten is tough and smooth, and it does not leak soup or clothes. I also changed the big bag into a small steamed bag and put it together with the steamer. Eat now and steam all the time, which not only keeps the temperature and shape of steamed bread perfect, but also is easy to operate and well received by customers. This is Kaifeng steamed bun.

After the founding of the People's Republic of China, Kaifeng steamed buns were carried forward. In particular, the soup-filling bag operated by the "first floor steamed bun shop" initiated by Huang Jishan has become more distinctive through the continuous improvement of famous teachers. Thin skin and big stuffing, the soup is oily, soft, tender and delicious, and white and smooth. You can lift it like a lantern or put it down like a chrysanthemum. It is famous far and near, attracting a large number of Kaifeng citizens and Chinese and foreign tourists, most of whom enjoy tasting this food.

In the late 1980s and early 1990s, the first floor successively developed a series of products, namely "Steamed Bun Banquet" and "Frozen Steamed Bun". "Steamed Bun Banquet" is also called "Assorted Steamed Bun Banquet". Kaifeng steamed buns are divided into ten kinds according to different fillings: hawthorn, three delicacies, medlar, spicy soup, diced chicken, diced bamboo shoots, leek head, fish kernel, shrimp and soup stuffing.

Taste. "Quick-frozen steamed stuffed bun" has been put into urban and national markets, and has been well received. Foreign friends and overseas Chinese from Hong Kong and Macao who came to Kaifeng for tourism, after enjoying the scenic spots in the ancient city, tasted the steamed buns in Kaifeng with great interest and spoke highly of them. [ 1]

Changzhou steamed

As for the history of steamed stuffed bun, it is also said that the really shaped steamed stuffed bun was born in Changzhou, Jiangsu Province during Daoguang period of Qing Dynasty, which was the first famous crab steamed stuffed bun initiated by Wanhua Tea House on the south bank of Xiaoheyan pontoon bridge at that time, and the yellow steamed stuffed bun with crabs on the top (with large pieces of crab yellow on the top). Later, the technology of steamed stuffed bun was extended to nearby Wuxi, Shanghai, Nanjing and other places, and blended with local customs to become a special snack in Jiangsu and Zhejiang provinces.

Changzhou Xie Jia Ding Huang mantou

In ancient times, there were thousands of flowers, and in modern times, there were welcoming Guangxi. Today, everyone in Changzhou knows that eating steamed buns means "welcome to Guangxi" (welcome to Guangxi steamed buns). Guiying Teahouse was established in 19 1 1. It is well-known for its good management and quality, and is deeply loved by the public. The product has the characteristics of "thin and transparent skin, rich marinade, crab fragrance, fat but not greasy, juicy and fresh meat". Supplemented with balsamic vinegar and tender ginger, it has a better flavor and is a must in Changzhou. 1985 was rated as the city's high-quality product, which was listed in Jiangsu Snack Menu, and 1990 was listed as one of the top ten famous spots by Changzhou Municipal People's Government.

Crab steamed stuffed bun is a traditional seasonal snack in Changzhou, which is available every year around the Mid-Autumn Festival when osmanthus flowers are in full bloom. Crab buns were originally called crab buns. Changzhou people have always called steamed buns, steamed buns.

Steamed buns can be divided into three types: those with numbers, those with embedments and those with crabs. Among them, "the same number" means no crab oil; "Pairing" means that six buns have crabs and the other six have no crab oil; "Add crab" means all crab oil. A cage of steamed buns is also called a guest, so old Changzhou people often eat steamed buns like this: "two guests in a group." Or: "Ten guests with crabs, I want to take them to Shanghai." Old diners usually just order "match". Old diners think that only a steamed bread with crab roe and a flower steamed bread with crab roe can fully appreciate the delicious taste of crab roe. If you always eat with crabs, your mouth will be a little dull, and you will not feel the umami taste of crabs more and more. That's why the established name "anti-theft" came into being. [2]

Changzhou crab steamed stuffed bun has a thin skin and a big stuffing, and pays attention to a "better steamed bread than steamed bread". That can achieve the best taste. You should soak the steamed bread in a dish of balsamic vinegar, hold it up with chopsticks, put it outside, bite the skin on the bottom side, first take a sip of delicious salt water carefully, then soak the steamed bread in vinegar, let the vinegar enter the steamed bread, and then put the whole steamed bread in your mouth. Don't suck the juice first, bite it down, or burn yourself or make a mess of the juice. [2]

Wuxi steamed

The steamed buns in Wuxi are famous in Shanghai, Nanjing and Hangzhou for their thin skin and thick brine. They are traditional places of interest in Wuxi with a history of one hundred years. Choose the best flour, carefully select the ingredients and steam them in a small cage, which has a southern flavor. It has the characteristics of not breaking the skin when picked, not leaking the bottom when turned over, full of salt water when sucked, fresh but not greasy. The meatballs are thin and stuffed, and the taste is tender and fragrant. In autumn and winter, boiled crab yellow oil is added to the stuffing, which is the famous "crab powder cage", which tastes delicious. This can not only be eaten impromptu, but also be used as a gift for relatives and friends. Emperor Qianlong of the Qing Dynasty, known as "Youlong", traveled all over the world, especially enjoying the beautiful mountains and rivers, gardens and historical sites and folk customs in the south of the Yangtze River. He went to the south of the Yangtze River six times. Along Nanjing, Yangzhou, Changzhou, Wuxi and Suzhou-Hangzhou, Emperor Qianlong made his first southern tour and arrived in Wuxi on February 19th of 175 1 lunar calendar, where he stayed on a dragon boat in Yingpan (north of Shitangwan). Long before his trip, he decided to go to Wuxi Qinyuan (Airport Garden). On the morning of 20th, Yujia took a boat from Huangbudun to Qinyuan and tasted the local steamed buns. It can be seen that at that time, there were rudiments of steamed bread in all parts of Jiangnan. [3]

Shanghai steamed

Shanghai Nanxiang Xiaolong has a history of one hundred years and was born in Tongzhi for ten years in the late Qing Dynasty. 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. It is in this bustling and noisy Yu Garden. [4]

Nanxiang steamed buns were originally named "Nanxiang Big Meat Steamed Bread", later called "Nanxiang Big Steamed Bread", later called "Gu Yiyuan Steamed Bread" and now called "Nanxiang Steamed Bread". Big meat steamed bread adopts the method of "heavy stuffing and thin skin, making it big and small", and carefully selects refined white flour and rolls it into thin skin; Take lean meat as stuffing, without monosodium glutamate, cook the skin in chicken soup, mix it in after freezing, and sprinkle a small amount of finely ground sesame seeds to get its fragrance; Crab powder, Chun Zhu, shrimp and meat stuffing are also taken according to different seasons. Each steamed bread is folded over 14, and made of one or two flours 10, translucent, small and exquisite. Gourmet is an art originally. The steamed buns invented by China people can be regarded as the masterpiece of this art, and Nanxiang steamed buns have developed this art to the extreme. Nanxiang steamed buns are well made. It uses fermented white flour as skin and pork legs as stuffing. The most unique thing is to stew the soup with the old hen once every other year, then cook it with the pigskin, and then make it into jelly and mix it with the stuffing.

The dough is even in size, and the taste will be better if the surface is coated with cooking oil. Pull the embryo to the end, about the size, and pull it up when you wrap it. Its advantages are thin skin, tender meat and fullness. The hot fog went straight up, and the steamed bread was white crystals at this time.

All kinds of steamed buns (19 pieces) look good, like jade rabbits, and everyone loves 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. It will taste better if it is served with ginger vinegar and a bowl of shredded chicken and egg soup. The stuffing of Nanxiang steamed buns can also change with the seasons, such as adding shrimp in early summer and crab meat, crab roe and crab oil in autumn.

Nanxiang steamed buns are delicious and exquisite, and are loved by more and more people. From the first retail sale on a stone boat in nanxiang town, to the branches all over the country and even abroad today, the change of Nanxiang Xiaolong is remarkable. However, its original flavor, simplicity and nature have never changed.

, has always attracted a batch of diners. Punch the dough, dip it in balsamic vinegar, and take a bite of Nanxiang small cage with shredded ginger. Then savor it, savor the traditional food culture in Shanghai, savor the "country" feeling far away from the noisy city, and savor the delicacy of Nanxiang small cage. Tianjin steamed

Goubuli steamed buns are developed on the basis of Goubuli steamed buns, which have the characteristics of thin skin and big stuffing and are more delicious in a steamer.

"Goubuli" was founded in 1858. During the Xianfeng period of the Qing Dynasty, there was a young man named Gui Guiyou in Yangcun, Wuqing County, Hebei Province (now wuqing district, Tianjin). Because the father had a son at the age of forty, for the sake of safety, he named the baby "Dog", expecting him to be as good as a puppy (according to the custom in the north, this name is full of simple and loving affection). Gou Zi came to Tianjin to study art at the age of 14, and worked as a waiter in Liu Jia Steamed Restaurant near Tianjin South Canal. The dog is clever and curious. Under the careful guidance of the masters, Gui You's steamed bread making technology has been continuously improved, and he soon became famous. After three years as a teacher, Gui Youyou mastered all kinds of skills in making steamed buns, so he independently opened a snack bar specializing in making steamed buns-"Dejuhao". He used fat and thin fresh pork in a ratio of 3: 7, added appropriate amount of water, supplemented by ribs soup or belly soup, and added ground sesame oil, special soy sauce, Jiang Mo, chopped green onion and flavoring agent. Mix them carefully into buns. The steamed stuffed bun skin is semi-hairy, rolled into a round skin with a diameter of about 8.5 cm and a uniform thickness after rubbing the strips and putting the agent. Wrap the stuffing, knead it carefully with your fingers, and at the same time twist it hard. Each steamed bread has a fixed number of 18 folds, and the density of the folds is even, such as white chrysanthemums. Finally, steam in the furnace with hard gas.

Because Gui Guiyou has a good craft, works very seriously and never adulterates, the steamed buns made are soft in taste, fresh and not greasy, shaped like chrysanthemums, and have their own characteristics in color, fragrance and shape, attracting people from thousands of miles away to come to steamed buns.

Eating steamed stuffed buns, business is booming, and reputation soon rings. As more and more people come to eat his buns, Gui You is too busy to talk to customers. As a result, the person who ate steamed stuffed bun called him "a dog selling steamed stuffed bun, ignoring people". Over time, people called him "Goubuli" and the steamed stuffed bun he operated as "Goubuli Steamed Bun", but the original store name was gradually forgotten.

It is said that Yuan Shikai was the governor of Zhili, and when he was training the new army in Tianjin, he gave the "Goubuli" steamed stuffed bun as a tribute to Empress Dowager Cixi in Beijing. Empress Dowager Cixi was overjoyed after tasting it, and said, "Wild geese in the mountains, cattle and sheep on the land, and fresh seabed are not as good as dogs ignoring incense and eating for a long time." Since then, Goubuli steamed stuffed bun has gained a great reputation and gradually opened semicolons in many places.

Goubuli steamed stuffed bun is famous all over the country for its delicious taste and enjoys a good reputation at home and abroad. Goubuli steamed buns are very popular. The key lies in its fine materials and exquisite production. There are some unique skills in material selection, formula, stirring, kneading and rolling, and there are clear specifications and standards in workmanship, especially in the symmetry of steamed stuffed bun pleats, each steamed stuffed bun is 18 pleats. The steamed stuffed bun just taken out of the drawer is uniform in size, white in color and soft in face. It looks like an autumn chrysanthemum in bud in the fog. Refreshing and comfortable, a bite, oily as water, fragrant but not greasy, has always won the favor of the general public and friends from all over the world. [3]

2 production methods [3]

Method one

material

1. Lean meat (four liang), fat meat (one liang), flour (nine liang), boiled water (half a cup), broccoli or pickles (several pieces).

2. Seasoning: salt, wine (half a teaspoon each), soy sauce, cornflour (two teaspoons each), ginger (one teaspoon), water (four tablespoons), sesame oil and pepper (a little each).

3. Dip in sauce: shredded ginger (half a tablespoon) and vinegar (two tablespoons).

working methods

1. Chop lean meat and fat meat together, add seasoning and stir until gelatinous, and make small meatballs respectively;

2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly stir evenly into soft powder balls, and cool your hands with a little flour;

Make the required materials (1 1 sheet) Roll the dough into strips, then cut into small round granules, grind them into fine round vermicelli, and make the balls into the shape of buns.

3. Steam in a steamer for seven or eight minutes and mix well. Eat it with juice while it is hot.

Matters needing attention

1. Authentic small cage skins need a special rolling pin, and ordinary rolling pins are generally used at home, so that folds like flounces can be pressed out from the outside.

2. When wrapping the small cage, it is not necessary to close it. Grasp the edge of the cage with your thumb and forefinger and gently close it.

Be sure to spray water on the surface of the small cage before steaming, because you need to add a lot of flour to squeeze out the flounces when rolling the skin of the small cage. If you don't spray water, the steamed small cage skin will be very dry [3].

Method 2

Wuxi steamed buns are famous in Shanghai, Nanjing and Hangzhou for their thin skin and juicy juice. When eating, bite open the skin and suck out the marinade. This can not only be eaten at banquets, but also be used as a gift for relatives and friends. On holidays, steamed stuffed buns seem to be an indispensable food for every family.

Teach you how to make steamed buns and how to make them delicious:

1. Add 325g of flour to the pot, use140g of 80℃ hot water (warm water in summer) to make snowflake noodles, add yeast shreds and alkaline water, and knead until smooth, soft and tough.

2. Chop the pork leg into a pot, add soy sauce and salt, mix well, chop the skin with jelly, add white sugar, monosodium glutamate and minced onion and ginger, and stir into stuffing.

3. Knead the dough into long strips, choose 40 flour agents with the same size, flatten them one by one, roll them into round skins (about 5 cm in diameter) with a rolling pin, wrap 25 grams of stuffing, and knead them into steamed bread blanks with wrinkles of 15-20.

4. Take a small steamer, put in 10 green body, and steam in boiling water for about 5 minutes. Prepare rose balsamic vinegar and shredded ginger when eating. [3]

3 factors of production 1. The dough should use tender yeast;

2. Add the jelly after the filling is adjusted. [3]

4 eating skills because steamed buns contain a lot of soup, you must be careful when eating.

1. First, put the steamed bread in the saucer, and be careful not to break the wallet.

2. Take a bite at the edge of the steamed bread and blow it cool. The soup in steamed buns is hot, so you'd better not eat it directly. You can blow it with chopsticks, but never pour it into a small dish. ) steamed bread

The popular concept of eating soup first is wrong. The essence of a small cage lies in the perfect combination of soup, skin and stuffing. The three elements are inseparable from the entrance. The way to ensure the delicious taste of the small cage is to send the whole cage into the mouth after the soup is slightly cold, so that the soup can completely cover the small cage in the mouth, and the delicious taste will be sealed and not lost.

Pay attention to soup when eating steamed stuffed buns. When cooking, concentrate the soup into transparent solid gum, chop it up and mix it in. As soon as the hot air steamed, it turned into soup. Good steamed bread is as thin as paper and can be carried around without breaking. Carefully take it out, put it in a vinegar bowl, aim at it and take a sip, and the delicious soup will enter your stomach. But don't worry, otherwise it will burn, and then slowly appreciate the contents. [3]

Foreign development began more than 50 years ago when China immigrants ran China restaurants in Spain, and China's steamed buns began to enjoy a high reputation among Spanish diners. The explanation on the Spanish menu is "China bread with meat in the middle". Because of their delicious taste, some Spanish restaurants or bars also sell food similar to China steamed buns, but they are called "China bread with meat made in Spain".

Highlights of steamed buns (25 pieces) Since the 1990s, immigrants from China have entered Spain in large numbers, and hotels in China have mushroomed everywhere. Steamed bread is one of the essential staple foods in every hotel. However, the small cage at that time was no longer written as a "small cage", but as a "little dragon". Some write "China Xiaolong", others write "Shanghai Xiaolong". For this "little dragon steamed bread", the Spanish annotation is better: "dragon meat bun".

As for who changed the "small cage" into "little dragon", the reporter could not verify it at the moment. Because the dragon is the symbol of China, people in China are all descendants of the dragon, and "Little Dragon" and "Dragon" belong to China and China anyway. Some Spanish restaurants have carried out bold reforms and simply interpreted "Xiaolong Steamed Bread" as "China's Dragon Bread". So the name "Dragon Bread" quickly became popular in Chinese and Western restaurants. "Dragon cake" is delicious and easy to remember, unlike other Chinese foods whose names are difficult to say and remember.

After 2000, "Little Dragon Steamed Bread" changed again. In order to commemorate the outstanding contribution of martial arts superstar Bruce Lee to martial arts films, TV stations all over the world have set up special topics on Bruce Lee films. In Spain, every street and alley can see colorful posters printed with Bruce Lee, and Spanish children even took a bite of Bruce Lee (Bruce Lee) and China Kung Fu. At this time, the meaning of "Xiaolong Steamed Bread" changed again. Some restaurants interpret "Xiaolong Steamed Bread" as "Bruce Lee, a martial arts superstar's favorite China meat pie". The Spanish name of Xiaolong Steamed Bread is Bruce Lee. When people order, they say "I want Bruce Lee" to the waiter, and the waiter will know that the diners want steamed buns from China. Well-known at home and abroad, steamed stuffed bun is undoubtedly a famous snack. [3]

6 exposure problems in April of 20 12, jelly and old yogurt were related to leather shoes gelatin. While many people turned pale at the smell, another post on the Internet caught the public's attention. Some netizens broke the news that some people used gelatin in buns. She said that the meat stuffing in steamed buns should be frozen with skin, and the traditional process is complicated, time-consuming and laborious. Therefore, many stores directly use edible gelatin instead of jelly, which saves trouble and money.

In response to this problem, the snack bar denied it. A shopkeeper said that the material cost of steamed stuffed buns will be cheaper than that of big meat steamed buns, but the price will often exceed that of big meat steamed buns. Because of the high labor cost and fuel cost, her shop needs three people to be busy for five or six hours to make a batch of jelly. If a store uses gelatin instead, it can save a lot of labor costs. But she also expressed concern that pure gelatin is tasteless and cannot completely replace jelly. It is bound to add meat flavor, which is even worse for health.

Experts said that although gelatin is recognized as a relatively safe food additive, all food additives must be clearly marked on food labels according to national food safety standards such as Standards for the Use of Food Additives and General Rules for Labeling in prepackaged foods. Gelatin is no exception, as long as it is used in food, whether it is steamed bread or ham sausage, it should be marked and clearly informed to consumers. Otherwise, the seller will violate the consumer's right to know and the relevant provisions of the state. [5]