Top Ten Traditional Chinese Breakfasts \x0d\\x0d\1, Hot Dry Noodles \x0d\\x0d\hot dry noodles are one of the traditional snacks in Wuhan. Hot dry noodles are different from both cold noodles and soup noodles, the noodles are cooked beforehand, mixed with oil and spread out to dry, and then put in boiling water when eating.In the early 1930s, there was a food vendor named Li Bao on Changdi Street in Hankou, who made his living in the area of Guandi Temple by selling cold noodles and soup noodles. One day, the weather was unusually hot, a lot of leftover noodles were not sold out, he was afraid of rancid noodles deterioration, they will be leftover noodles cooked and drained, drying on the board. By accident, he knocked over the oil pot on the counter and splashed sesame oil on the noodles. Seeing this, Li Bao had no choice but to mix the noodles with oil and put them back out to dry. The next morning, Li Bao will be mixed with oil cooked noodles in boiling water, slightly hot, fished up and drained into the bowl, and then add the seasoning used to sell cold noodles, make a steaming, fragrant. People clamored to buy and ate with great relish. Someone asked him what kind of noodles he was selling, and he blurted out that it was "hot dry noodles". From then on, he specialized in selling this kind of noodles, not only people competed to taste, there are many people to learn from him. \x0d\\\\x0d\\ after a few years, a Cai opened a hot dry noodles noodle shop at Manchun intersection of Zhongshan Road, taking the meaning of prosperity, called "Cai Lin Ji", which became a famous store in Wuhan for hot dry noodles. It was later moved to Zhongshan Road, opposite the Hankou Water Tower, and renamed Wuhan Hot Noodles. \x0d\\\x0d\2, Beef Ramen \x0d\\\x0d\\known all over the world Lanzhou Clear Soup Beef Ramen is the flavorful snack of Lanzhou. Like the ancient Silk Road that stretches for thousands of miles, Lanzhou Beef Ramen also has a long history, Lanzhou Beef Ramen legend originated in the Tang Dynasty, but has been due to the long history has not been able to prove. The real Lanzhou clear soup beef ramen is Henan Province, Huaiqingfu (now Henan Boai County) Qinghua cart beef old soup noodles evolved, cooking beef when cooled has become a jelly gelatinous substance, that is, the old broth, is the cart beef in the most flavorful, delicious, this soup is to do the top of the beef noodles. Lanzhou's beef noodles began in the Qing Dynasty during the Jiaqing period (1799), the Department of Dongxiang Ma Liuqi from Henan Province, Huaiqing Province, Qinghua Chen Weijin place to learn to bring to Lanzhou, and then by the descendants of Chen and Sheng, Ma Baozai and others to "a clear (soup) two white (Bok Choy) three green (coriander and garlic mustard) four red (chili) five yellow (noodles yellow bright)" unified the standard of the Lanzhou The standard of Lanzhou beef noodles was unified. In the following two hundred years of long years, a bowl of noodles and reputation in the world, with meat and soup fresh, fine noodles and famous at home and abroad, into all parts of the country, won the domestic and even the world within the scope of the praise and honor of the diners, in 1999 was identified as one of the three major Chinese fast-food pilot to promote varieties of the country, known as "China's first noodle", become a bunch of food and beverage industry, an oddball. In the meantime, the wisdom and hard work of Chen Ma and countless other chefs specializing in beef noodles in clear soup have been condensed. Today, because of its delicious flavor and affordability, beef noodles in clear soup not only abound in Lanzhou, but also in all provinces of the country and even in many countries and regions of the world have Lanzhou beef noodle halls, Lanzhou is worthy of being the hometown of beef noodles in the world. \x0d\\\\x0d\\\ hot, plus seasoning, the finished noodles are sinewy, yellow and oily, fragrant and fresh, tantalizing appetite \x0d\\\x0d\3, Xi'an mushy spicy soup \x0d\\\x0d\\ if you're a native Xi'anese, nine times out of ten you ate mushy spicy soup this morning for breakfast, and it seems that as long as I've got memories of eating it, I've got mushy spicy soup as an accompaniment to the term. I can't remember when I first ate it. Spicy soup, one of the most classic snacks of Shaanxi people, can be said to have condensed the essence of Shaanxi snacks. Almost in Xi'an, as long as there are people living in the place there will be spicy soup. Walking through the backstreets and alleys in the morning, you can smell the aroma of broth emanating from the large pots, hear the masters selling hot and sticky soup shouting in the distinctive Fangshang Shaanxi dialect: hot and sticky soup, hot buns and so on, and watch the lines of the soup being pulled up by the wooden spoons. This is the flavor of Shaanxi people, the life of Xi'an people. Brewing hot and mushy soup is the Xi'an Hui people's specialty, it seems that there is no outsider, almost all stores selling hot and mushy soup will have a halal sign, and often some Hui people's steamed buns restaurant in the morning will also guest sell hot and mushy soup. Because the essence of hot and sticky soup is soup, it must be a good broth, and the pure mutton or beef broth of the steamed buns can satisfy the picky taste of the gourmets. The dishes in hot and paste soup are very diverse, almost every hot and paste soup sells different dishes, there may be 100 kinds of dishes in 100 hot and paste soup. This makes a lot of people who drink hot and paste soup ignore the dishes in the hot and paste soup, but I think the selection and quality of the dishes in the hot and paste soup definitely have a direct impact on the quality of the hot and paste soup. Drinking spicy soup, the dishes have no flavor of their own, all the flavors are integrated into the thick soup, as well as beef meatballs. But the texture of the dish can often give diners a pleasant feeling. I think cabbage, potatoes and beans are essential in a good soup. The other main character of the soup is the bun, and now in Xi'an, except in some of the Square on the old store, the vast majority of stores are used to burn the cake or Toto bun, so people sometimes can not help but for some good but by the bun is dragged down by the spicy soup have a touch of regret. Authentic hot and sticky soup should use half of the hair surface of the big pancake, eat cut, sold by the corner. This kind of bun will not be like hairy bread that soak for a while, they will float and swollen, no bun flavor; will not be like a dead bread so do not eat soup, so that people still feel that soup is soup, bun is a bun. Good buns should be thrown into the bowl after the break when you eat a feeling of steamed buns, such as vegetables, has been a part of the soup, an inseparable part. Speaking of spicy soup, have to mention the original in the Damai City Street, good again, perhaps this is Xi'an's first whole day specializing in selling spicy soup store. I remember when I was a kid, when I came here to eat hot and mushy soup at noon, it was always crowded. The tables and benches on both sides of the small store were full of customers enjoying themselves. Spicy soup has become a part of the life of most Xi'anese people. I always remember the spicy soup in Xi'an, but now that I'm back in this part of the world, I don't have to think about the complexity of the issue anymore, and I'm sure I'll have at least 3 meals of spicy soup for breakfast every week. \x0d\\\\x0d\4, Beijing's doughnut bean juice \x0d\\\x0d\bean juice: bean juice is Beijing's unique folk snacks, has been passed down for thousands of years. It is made of mung beans as raw materials, dark color, sweet and sour taste, the first taste often find it difficult to swallow, but once you taste a few more times, its simple aroma makes you want to stop, no wonder many far away from the old Beijing, it is unforgettable. When people drink bean juice, they often accompany it with fried food such as charcoal rings, doughnuts, thin crisps, pork ribs, or spicy pickles. Jinxin Bean Juice Shop, located at the southeast corner of the Magwikou intersection outside Chongwenmen, has the best flavor. \x0d\\\x0d\5, Shanghai's glutinous rice dumplings \x0d\\x0d\ in the eyes of the old Shanghainese, the so-called what salad, pizza is not what a good breakfast, they have in mind the breakfast is decades of a kind of patty cake rice dumplings; the first time I ate this kind of breakfast, I feel that it is strange, the first a ball of glutinous rice rolled into a thin piece of dough cake, on top of the squash, pinch a stick of oil, rolled into a dumpling, so, it's not a good breakfast. This is the traditional breakfast of the old Shanghainese people, which can be found in some stalls in Ningbo and Shanghai. \x0d\\\x0d\6, Ningbo's soup dumplings \x0d\\x0d\\that's one of Ningbo's famous snacks, and one of China's representative snacks, with a very long history. According to legend, soup dumplings originated in the Song Dynasty. At that time, the rise of eating a novelty food, that is, with a variety of fruit bait as a filling, the outside with glutinous rice flour rolled into a ball, cooked, eat up sweet and savory, interesting. Because this glutinous rice ball cooked in the pot and floating and sinking, so it was first called "floating yuanzi", and later some areas of the "floating yuanzi" renamed Lantern. Unlike northern people, Ningbo people in the morning have the traditional custom of sitting together with the family **** into the dumplings. Ningbo soup dumplings began in the Song and Yuan dynasties and have a history of more than 700 years. The practice is a bit like wrapping dumplings. Glutinous rice flour and water and form a ball (with dumplings and the same noodles), placed a few hours to let it "wake up" through. Then mix all the ingredients for the filling in a large bowl and set aside (you don't need to cut it into small pieces like you do for the dumplings). Soup dumplings have more water content than the dumplings. The process of wrapping the dumplings is also similar to that of dumplings, but without the use of a rolling pin. Wet glutinous rice flour is extremely sticky, so you have to pull a small ball of wet flour with your hands and squeeze it into the shape of a disk. Use chopsticks (or thin bamboo slices) to pick a ball of filling on the glutinous rice sheet, and then use both hands to turn and close the mouth to make the dumplings. The surface of a well-made dumpling is smooth and shiny, and some have a pointed tip that resembles the shape of a peach. The skin of the dumplings contains enough water to make them sticky and not easy to keep, so it's best to make them now and eat them. \x0d\\\x0d\7, Shandong's pancakes \x0d\\x0d\\big cake rolled onions is a well-known typical Shandong local food, here the big cake actually refers to the pancake, rather than the correct big cake. The difference between the big cake and the pancake in addition to the practice of different, mainly also lies in its material is different, the former for the surface of the branded, the latter for the coarse grain made. At the time of the big cake rolled onion fame, white flour is still a rare thing, coarse grain fried staple food. \x0d\\\x0d\\Shandong people call it "spreading pancakes". Tools are also unique, almost every family must have. The first is a griddle, in fact, for the cast iron made of round iron plate, flat and smooth on top, below the three corners can be used as a support, but also in the griddle and the ground between the space left in order to add firewood to the fire. Then there is a rake, for a wooden board, the top vertical press on a handle, can be dragged by hand, that is, "stall". When the griddle is hot, you can spoon a spoonful of pancake batter onto the griddle and run the rake along the griddle. Because the griddle is hot, & pancake batter wherever it is quickly solidified layer, is called pancakes. What does not solidify is carried forward by the rake, and the process is repeated until the entire griddle is full. The length of the rake is exactly equal to the radius of the griddle, so the rake around the field for a week, the pancakes will become. For better pancake quality, before the top layer of pancake batter is fully solidified and fried, a wooden board (called a scraper) is used to scrape the top, which can make the top flat and even thickness. Because the pancake is so thin and cooks easily, this pass has to be very quick or it will burn. Once they are ripe, they can be uncovered. \x0d\\\x0d\8, Changsha's Rice Vermicelli \x0d\\x0d\\ Changsha people's favorite breakfast is rice vermicelli. Changsha's rice noodle store, can be a lot! Walking through the streets and alleys, as long as there are people's place, there will be rice noodle store. The famous ones are Guilin People Rice Vermicelli Shop, Changde Beef Rice Vermicelli Shop, and Gan Changshun and Yang Yuxing's Rice Vermicelli. The unknown ones, well, there are countless. Each rice noodle store has its own characteristics and flavors, giving people a very different feeling. When it is served, you can only see a root of snow-white and translucent rice vermicelli intertwined with each other, topped with a special sauce, yellow bean curd, green scallion, deep red chili powder, brown slices of beef, and light red crunchy peanuts, and the marinade smells so good that you can't help but want to salivate. I can't wait to stir the rice noodles and start eating them regardless of whether they are hot or cold. Do you know how the lo mein is made? The chef first puts the rice noodles in a colander, then puts them in a strong boysenberry bone broth and cooks them for about 3 minutes. Then it is put into a large bowl with the special marinade, yellow bean curd, green onion, deep red chili powder, brown beef slices, and light red crunchy peanuts. A bowl of steaming hot vermicelli with marinade is ready. \x0d\\\x0d\9, Chongqing Hot and Sour Noodles \x0d\\x0d\\9, Hot and Sour Noodles were passed down in the Sichuan folklore a long time ago, it is taken from the local handmade sweet potato flour, the taste to highlight the main hot and sour and got its name, and then after continuous evolution and modulation and officially on the street, become a street a special snack. Authentic BAGO Chongqing hot and sour noodles, is BAGO in the hot and sour noodles on the original basis, after careful improvement of the secret system, the main raw material is still used in Sichuan folk handmade sweet potato flour in the complementary chili peppers, vinegar and so on more than 20 kinds of superior seasoning, without adding any flavor, coloring, the hot and sour noodles taste interpretation of the best, eat called people forget to come back. \x0d\\\\x0d\10, hot noodle skin in Hanzhong \x0d\\x0d\\10, Hanzhong's noodle store, there is no flashy facade and eye-catching signboards, and a lot of famous noodle stores, and even the signboards are not there. There is just a very small store and the iconic stack of steamers, according to my observation, the higher the steamer lei on the stove means that the store's business is better, this small store without a name, the steamer lei is almost one person high, the business is too good to be true! The seasoning is also a learning experience, the main ingredient is freshly fried chili oil, there is also a small amount of vinegar, some salt, a small amount of cabbage, and side dishes (usually bean sprouts and shredded potatoes, these can be optional). All Hanzhong people have a "noodle complex". Business trip, study, working outside the home town, once the car, the eyes of the eye on the noodle stall, can not wait to rush up, casually put the baggage a put down, the first to eat a bowl or two. With the enjoyment of the mouth and tongue, all the worries of going out in the world as well as the strong feelings of homesickness will also disappear. \x0d\\\\x0d\\\Hanzhong noodles can be categorized into two main schools, the bold school and the euphemistic school. The positioning of the bold school is hot noodles, characterized by cutting to be wide, chili pepper to be large, chili pepper seeds intact, all kinds of seasoning complete, seasoning water to be more, eat up a hearty, slightly sweating, a bit like the eight quit eating ginseng fruit. Its representatives have night market Zhang Mingfu, Zongyingba Lane Zhou family, Xinghan Road, another village of the Institute of Education, Stadium, an old family Jiang family, Qianjin East Road, the mouth of the Jiang family Hongwa. Euphemism of the noodle skin to cool, root as thin as silk, crystal clear, chili, seasoning fine work, with white, thin, light, tender, fine, soft, tough, fragrant and other characteristics of the food, the smell of the aroma, the aftertaste overflowing. Representatives of the East Gate Bridge, the old nine pan pan noodles, Zhonglou Huang family, forward road snack street Chenggu flavor Wang family, Zhongshan Street Deng family. Regardless of the genre, the noodle skin mixed with the color of the side dishes must pay attention to, bean sprouts, spinach, red radish silk, cucumber, etc., to red and green, yellow and white each other, bright color, pay attention to is pleasing to the eye. \x0d\\\\x0d\\Guilin people's breakfast \x0d\Guilin people eat rice noodles like the northern people eat pasta, **all eat, and only heavy flavor, do not remember the size of the store and decoration, the more old store, the better business. The streets of Guilin, often seen dressed in a fashionable young lady and a straight suit of men, and so not with the seat, on the end of a bowl of steaming rice noodles standing on the food, wholeheartedly savor the rice noodles, do not feel the slightest embarrassment. It is said that some years ago the United States fast food big sister McDonald's abandoned the Guilin market is the reason that the Guilin rice noodles, a Chinese fast food has occupied the Guilin fast food market, and the price is cheap, a bowl of one yuan and five cents to two yuan \x0d\\x0d\new Beijingers are no breakfast drops. Why? It's because the great capital's economy is growing by leaps and bounds. It has created a large number of new new white-collar workers. And white-collar breakfast is not stored drop. The reason is that they're too busy to eat. \x0d\\n, that's what the old Beijingers ate ---- 》the must-drink bean juice. \x0d\\ must eat jiao ring. Men, women and children all love to eat, crispy oil flavor, really call people can not eat enough. \x0d\\\\\x0d\\ Beijing's fried liver \x0d\\\\x0d\ Northeast's general breakfast is white porridge and pickles, only this pickle, it's Goryeo pickle. En, and that northeast big sauce, dig a small spoon poured on the porridge surface, wonderful, really wonderful. Simply a mixture of flavors, taste a mouthful do not know the south of the world. Egg rolls are spread on pancakes with coriander, sweet or spicy noodle sauce. Since the north calls the doughnut "fruit", it is called pancake fruit \x0d\\\x0d\Xi'an breakfast! Meatball Hoisin Soup! \x0d\\\\\x0d\\Xi'an people also like tofu brain and doughnuts in the morning! \x0d\\\\\\\x0d\\\ soup dumplings \x0d\\\\x0d\ glutinous rice sticky millet \x0d\\\x0d\ flour \x0d\\\x0d\ salted water horn \x0d\\\\\x0d\\\\ dry steamed siu mai \x0d\\\\\\\x0d\ pan-fried dough cake \x0d\\\\\x0d\ tofu puffs \x0d\\\x0d\ soybean noodles are here \x0d\\\\\\\x0d\\ scallion pancakes \x0d\\\\\\ pan-fried pancakes \x0d\\\\\x0d\\ stinky dried tofu \x0d\\\x0d\ one of the breakfasts of Henan people. Mutton soup, big pancakes \x0d\\\\x0d\sticky pancakes \x0d\\\x0d\potato cauliflower poi~~~ \x0d\\\x0d\I pour! It's amazing that eggs can be baked and eaten! Eighteen Monsters of Yunnan~~ Eggs on skewers for sale~~ \x0d\\\x0d\ Xuzhou's classic breakfast ---- Spicy Soup and Doughnuts \x0d\ Spicy Soup is a snack unique to Xuzhou and definitely not found elsewhere \x0d\ Originally known as Pheasant Pottle Soup, it was made by China's The first famous professional chef, Peng Zu, created the soup, which has a history of more than 4,000 years. \x0d\\\ soup with shredded eel, shredded chicken, gluten and so on \x0d\ looks black, drink with appetite-enhancing pepper flavor \x0d\ in the soup with a little sesame oil, it is even more delicious \x0d\\\\ x0d\\\ the merit of Lanzhou Beef Ramen depends on the clear soup. That is, beef broth is clear and fragrant; radish slices are white and pure; chili oil is bright red and floating; cilantro and garlic are fresh and green; noodles are smooth and yellow. Lanzhou people like to eat vinegar, to bring a bowl of noodles, first manipulate the big belly vinegar pot. Mixed into a stream of aromatic vinegar, as if the only way to eat out of the beef noodles sour and spicy fragrance. \x0d\\\\\\\x0d\\\ famous food in Jingdezhen \x0d\\this rice is probably as thick as the chopsticks used at home. \x0d\\ Soak it in boiling water. Put in sesame oil, chili peppers and soy sauce. Snow peas. Squash. \x0d\\ and eat it cold. \This is only available in Jingdezhen. \You can't get it anywhere else. \x0d\\ Even the small cities around Jingdezhen have difficulty eating authentic ones. \x0d\\\\x0d\\ Zhejiang's Chicken Cake Cylinder. Delicious greatly ah. \x0d\\flour and water into batter, and then skillfully battered on a hot griddle plate into a thin and wide circular powdered skin. Enough of a stack of flour skin paste well, will be cooked slices of fat meat, slices of pork liver, slices of eggs, bean noodles, golden needles (cauliflower) and other ingredients for, each of the appropriate amount of mixing evenly wrapped into each piece of flour skin, folded up at both ends, become a tube, neatly arranged in the bamboo woven rice sieve. When serving, the dumpling cake tube is placed on a fried griddle plate and both sides are burned to a golden color, even if it is successful. Then it is cut into several small pieces with gimlets, torn off from the dustpan, added with stir-fried condiments and meat fillings, wrapped into a rectangle, coated with a little sesame oil or cooked tea oil, and then it becomes a delicious flavor with strong local characteristics of Baomiguo. \x0d\ The seasonal condiments of the rice crackers can be changed according to the seasons. Spring to green greens; summer and fall to melons; winter to cabbage, buckwheat-based. Spices can be used: chives, scallions, garlic, etc. If you add the fried lean meat mixture will taste better. \x0d\\\\\x0d\\ hand-held noodles \x0d\ ingredients are tofu cut into strips and deep-fried; condiments are mixed vinegar sauce (ginger, onion mashed, with vinegar and ketchup), sweet sauce (soybean paste mixed with brown sugar while cooking), garlic sauce, peanut sauce, salsa, mustard sauce. To eat, put the deep-fried dried tofu on the noodle portion, shake it evenly with various sauces, and then roll it into a tube, which tastes sweet, sour and spicy. Alas, although called small noodles. It is also "small sparrow, all the organs"! Chongqing people have a proverb "do not eat small noodles do not feel comfortable". Why don't you feel comfortable if you don't eat it? Because "the flavor is really not swinging". What flavor, is the fragrance of pepper. Overseas people can smell the aroma to recognize the small noodles. In fact, the noodles used in small noodles are very common, but the main ingredients. There are fried peanuts, soybeans, sesame sauce, mustard seeds, pepper, ginger water, garlic water, coriander, five-spice powder, sesame oil and other twenty kinds of ingredients. Spectacular enough, isn't it. Of course, after eating, your forehead will ooze fine beads of sweat. Now don't be scared out of your sweat drops. In Tianjin, there is another kind of breakfast called "pot ba cai", which is called "gaba cai" in colloquial language, but actually it is also pot ba soup, fried liver with garlic water, and the pot ba cai must be added with cilantro and chili seeds. It's also a spicy paste that gives it its flavor. This is a kind of vegan brine (with oil-fried fennel, onion and ginger, add salt, soy sauce, gravy powder, water made of brine), add pancakes (soybean milk spread into thin slices, cut pieces of chess pieces), by the brine dipped, served in a bowl, and then add sesame sauce, fermented milk juice, cilantro (like spicy people with spicy paste) can be eaten. Tianjin pot dishes, the Department of Shandong from the pancakes, through the evolution of a pancake fruit, a pot dish, are popular in Tianjin. However, the word "dish" should never be associated with stir-fried vegetables or vegetables. It is not a dish, but a soup. \x0d\\\\x0d\\Wuhan's breakfast is here, come to invite you to have breakfast (dialect, meaning to eat breakfast). \x0d\\ First up, of course, is the famous "hot dry noodles" \x0d\\\x0d\this is not unique to Wuhan, the north is called wontons, Wuhaners call them dumplings \x0d\\\x0d\there is also the old city of Tongcheng's "glutinous rice chicken" (which is a mixture of mushrooms, lean pork, green beans, green onions, and a lot of other spices that I don't remember). (a fist-sized ball made of glutinous rice mixed with mushrooms, lean pork, green beans, green onions, and a lot of condiments I can't remember), noodle nests (a deep-fried, crunchy on the outside and soft on the inside that you never tire of eating), camas noodle nests (the same as the noodle nests, but the ingredients aren't just flour, but a lot of red camas - which is sweet potatoes), and huanxi dao (about the size of the glutinous rice chicken, but it's sweet, crispy on the outside, and a lot of hairy little holes in the inside of the glutinous rice flour). The sticky rice flour inside has a lot of holes in it, which makes it a bit sticky when you eat it, but I like it so much that I don't care.), sticky rice wrapped doughnuts (dipped in sweet powdered sugar, I always feel that eating doughnuts this way is the best way to eat them, with the crunchiness of the doughnuts and the stickiness of the glutinous rice perfectly combined, which makes them much better than the feeling of soaking the doughnuts in soymilk in the later years of my life in Beijing), scallion pancakes, steamed dumplings, steamed dumplings, and deep-fried soup dumplings (the deep-fried dumplings I think are still the best way to eat them.) I personally think that the best soup dumplings, dumplings oil but not greasy, crispy but not hard, sticky but not sticky. However, the old Tongcheng is also good, and on my way to school just by the way to buy and eat, although Wu Fang Zhai is not far away), Doupi (I always think that Wuhan snacks are the most nostalgic for me is the Doupi and siu mai, Doupi is a kind of skin made of eggs and flour as a base? It's more authentic. It is really funny, this brother also do not investigate clearly before speaking, if Wuhan old Tongcheng bean skin is not authentic, I really do not know where else to find authentic bean skin - with similar materials as just said glutinous rice chicken as a stuffing, spread in a flat-bottomed pot, the diameter of the pot is generally about one meter, slow fire kang cooked, the flavor is really fragrant, ah, if I am the old shop in the shop, the most nostalgic is the bean skin and siu mai, a kind of skin made of eggs and flour as a base. If I sit honestly in the store and eat, after eating you will find that the plate can be used directly without washing, because I have licked it clean), of course, there is also siu mai (this is my favorite Wuhan snacks, thin skin, crystal clear, revealing the inside of the pearls of glutinous rice, I always think that the siu mai skin like the skin of the ancient beauties, delicate white, and then also do not have to be blown out, and then do not have to be blown out, and then also have to be blown out. I always think that the skin of siu mai is like the skin of ancient beauties, delicate and white, and then not too much to hold. Because if you push too hard, the delicious glutinous rice filling inside will leak out. (The filling is also similar to that of the bean curd, but it seems to be a bit more oily, but it doesn't feel greasy at all, because I've already stuffed it all in my stomach before I had time to feel greasy, even though it's very hot).