The most beautiful Qinghai Tal Temple: Aka Buns
Aka Buns are the buns of Tibetan Buddhist temples in Qinghai's Tal Temple as well as in the Amdo region, which are filled with mutton, beef and scallions, and have a fatty broth.
The baozi of the Thar Monastery in Qinghai and the Tibetan Buddhist temples in the Amdo region are called "Aka Baozi", which is a kind of honorary name for Tibetan Buddhist monks in the Amdo Tibetan language, and is the Chinese translation of the Amdo Tibetan language. Aka buns are a specialty of Thar Monastery and a favorite of Tibetan Buddhist monks in Amdo. The buns look like big dumplings, with thin skin and large filling, filled with mutton, beef and scallions, and in a rich broth. Dipped in a little chili sauce and vinegar, the flavor is very fresh
China's top ten famous buns, the introduction of the blue but more than blue "I do the buns" R & D more than 70 kinds of buns, today answered 10 kinds of this article do not look at you will miss a great opportunity to become a billionaire.
1, big dish chicken flavor package. To the big dish chicken as the base material and pork carefully modulated, the use of half-fat noodles and so on and become, the taste of slightly spicy fresh and salty aroma, after the aroma is strong.
2, ribs buns. With 30 kinds of spices brined and made of boneless pork ribs and meat grains into a filling, wrapped in tender fermented noodles, with a mellow flavor of pork ribs.
3. Fresh Meat Buns with Dried Cabbage. Adopting good dried plum cabbage and meat grain stir-fried, fragrant, plum cabbage flavor is prominent, made of big hair bread, smell out of the steam are straight drooling.
4. Shiitake mushroom and green cabbage buns are made with a special blend of sesame oil, which is dissolved in the mushrooms to emphasize the fresh flavor of the mushrooms, and are made with tender fermented bread.
5, four happy fresh meat buns, four happy balls of the method of modulation into the filling, made of tender fermentation bread, characterized by what looks like a ball of meat a bite and full of oil.
6, leek and egg filling. Add a carefully prepared mixture of sesame oil, is everyone's favorite fine.
7, leek fresh meat filling, meat and leek flavor melting reasonable, both the elegant taste of soup, but also a mixture of sesame oil flavor of meat.
8, big meat buns. Add the special soup and special blend of sesame oil with tender fermented noodles and become, savory soup oil Wang Wang.
9, cabbage buns. Add fungus vermicelli with meat broth and special blend of sesame oil and accurately prepared from the big hairy bread, highlighting the vegetables and meat flavor, the buns are full and fluffy.
10, Lotus Vegetable Meat Bun. The meat filling is prepared in the form of wrestling, white as jade, full of soup, adding the toughness of tender leavened noodles, the more you eat, the happier you are.
Baozi famous (Tianjin dog indifferent, Beijing Qingfeng bao, Nanxiang xiaolongbao, Shandong water fried buns, Taizhou crab roe buns, Guangxiao barbecue pork buns, Chongqing red oil vermicelli buns, Xinjiang baked buns, Hangzhou dunking soup buns, Xi'an Ancient City crystal buns.) I think the taste, the quality of good Taizhou crab apple buns, Xinjiang baked buns, Xi'an crystal buns, Chongqing red oil vermicelli buns. So far the aftertaste around the mouth. The development of good or bad, not in the packaging, the true meaning is the real goods, taste consistently. This is crucial for the brand. Now to travel around the country when you find authentic traditional products, specialty products. A place more than authentic manufacturers up to more than ten, two or three dozen. This allows tourists to be at a loss, the development of traditional specialties of the inheritance of the hidden dangers left behind, so that tourists smell and far away. This is to the nation, non-genetic inheritance to harm, should cause the relevant departments to pay attention to the development of the correct lead. Let our next generation in the process of growing up can remember the good things inherited from the nation, must not be lost, amnesia.
You say delicious does not count, the customer said good is really good!
Ranking regardless of the first, say I have eaten ten kinds of buns, personal taste.
1. Beijing Qingfeng Baozi
Qingfeng Baozi is a local snack in Beijing, because the buns are fragrant and delicious famous.
2. Crab dumplings
Crab dumplings are a traditional snack in Jiangsu Province, belonging to Huai Yang snacks, crab dumplings made of raw materials is very careful, filling for crab and crab meat, soup for the original chicken soup, the production process is exquisite. The main ingredients are live hairy crab, hen, pork skin, high gluten flour and so on. The taste is fresh and flavorful.
3. Wuhan Four Seasons Beauty Soup Buns
Wuhan's Four Seasons Beauty Soup Buns are formed on the basis of the traditional method of Soviet-style soup buns and continuous improvement. This soup dumplings with thin skin, soup, filling tender, fresh Wuhan flavor characteristics, the crust is mainly half-flour, filling production pork three fat seven thin, add pork skin jelly, mushrooms, now the Four Seasons beauty soup Wuhan opened a number of, can not remember the previous Zhongshan Road, the old Four Seasons beauty soup dumplings taste.
4. Tianjin dog indifferent bun
The dog indifferent bun is a snack made of flour, pork and other materials, was created in 1858 AD (the reign of Xianfeng in the Qing Dynasty). It has a history of more than 100 years and is one of the oldest Chinese brands, which is the first of the "three greats of Tianjin". The surface of the buns is fermented crust, the filling is fine, the production process is strict, the appearance is beautiful, especially the buns fold flower proportional, each bun is not less than 15 folds, the filling pork, chicken soup modulation and become, and now in the word of mouth of the diners is not very good, into the people do not care about it.
5. Shanghai pan-fried buns
Pan-fried buns, also known as pan-fried buns, is popular in Shanghai, a local traditional snacks, referred to as pan-fried, Shanghai pan-fried buns can be said to be a native Shanghai snacks, is said to have been hundreds of years of history. It is characterized by the fact that because Shanghainese people used to call "buns" as "steamed buns", the Shanghai pan-fried buns are generally known as "pan-fried steamed buns" in Shanghai. Originally, it was a variety of tea house and tiger stove (water store). Filled with fresh pork and jelly, they are fried in a pot and cooked.
6. Shanghai Nanxiang Xiao Lung Bao
Nanxiang is a small town on the outskirts of Shanghai, famous for the town's delicious buns, Nanxiang buns are completely dead surface, the meat filling that is added to the water and jelly, so the skin is thin and stuffed with a lot of soup.
7. Guangdong barbecued pork buns
Guangdong barbecued pork buns is a famous point of view in Guangdong, one of the teahouse essential breakfast, the north people are not accustomed to eating, the main barbecued pork as a filling, slightly sweet, fresh and fragrant.
8. Guangdong milk Huangbao
First of all, let's do the cream filling, prepare all the materials for the cream filling. (2 eggs, 40 grams of butter, 10 grams of custard powder, 75 grams of granulated sugar, 25 grams of milk powder, 10 grams of chenggong powder). Soften the butter in the greenhouse and beat until smooth. Add the sugar. Beat with a whisk until white. Beat the eggs and add them to the butter in small batches. Beat each time until the egg mixture and butter are completely mixed, then add the next egg mixture. Sift the powder mixture and pour it into the egg yolk batter. (10g custard powder, 25g milk powder, 10g clarified milk powder) Then mix the powders and egg yolk batter well. Steam for 20 minutes on high heat, stirring for 10 minutes so that it is evenly heated. Remove from the pan and break up to cool. Sift the custard filling through a sieve, then chill in the fridge for 1 hour. Knead a smooth dough and let it rise at room temperature until it doubles in size. Divide the dough into small portions and roll out into rounds. Wrap the dough with custard filling. Close the mouth and roll it down. Once the dough is fermented, add cooking soda and wrap it in milk royal.
9. Water fried buns
Water fried buns, the characteristics of the traditional flavor snacks, Yu cuisine cuisine. Yu cuisine has a history of more than 500 years, originated in Bianliang City, Tokyo (the ancient capital of Kaifeng), and is quite popular in North China and the Central Plains. The taste is crispy but not hard, fragrant but not greasy, and the flavor is fresh and extreme.
10.Beijing Sauce Pork Bun
Beijing Sauce Pork Bun is a dish made of pork, traditional fermented noodles. It is a delicious snack. The flavor is salty and sweet, and the practice is simple and suitable for both young and old. It is thin and fat,
All of the answers to these questions were found on Baidu. In the end, the bun is a kind of pasta, China is a vast area, each place has its own regional range of food. The taste of their own on the delicious, you call Xinjiang people to eat Guangzuo's siu mai. Guangzhou people to eat Xinjiang's baked buns certainly most people can not eat.
I would like to say a word, Qingfeng baozi absolute conscience! Tasty hard to eat depends on personal taste! I feel very delicious! This is not the point, focus on the price! Go to Beijing South Station below the business district you can try, all meals eat full subject, Qingfeng Baozi is definitely the cheapest! I belong to the normal amount of food, go to Qingfeng Baozi super but 20 yuan!
China's famous food the world's first, a food ranking before and after is not important, China is too large a food to be suitable for both the South and North people's tastes are very difficult, it is important to be good value for money, can be suitable for the majority of people's tastes, the ordinary people are consumed by the best food, such as our Weifang pan-fried buns outside the burnt tender one yuan a everyone can eat, sincere invitation to friends to Weifang to eat pan-fried buns on me.
Qingfeng buns are not good because the buns are steamed after the steamer has been heated in the steamer. It's no longer good enough to eat. I remember the old Qingfeng store at Xidan intersection used to have a big line of customers waiting for the buns to come out of the pot, and as soon as the buns came out of the pot they were immediately sold, and then the line went back up again. It was always people waiting for buns. Sincerely suggest that Qingfeng change the current business model. Learning from Nanxiang Xiaolong, Kaifeng dunking soup buns, now steamed and sold.
Shanghai in recent years snacks brand store flyover development, Dezhi fried himself is no one knows, foodies early to wait for the opening, fried is Shanghai's traditional snacks, the earliest in the alley or roadside beach fried now sold, the memory of the gourmet food