why do Minqin steamed buns feel sour when eaten in the south?

answer: because the climate in the south is humid, the temperature is high, and it is in a state of high temperature and rain all the year round, the steamed buns in the south are stored for a short time and are easy to deteriorate, which leads to the production of lactic acid bacteria and makes the steamed buns sour.

explanation: Minqin steamed bun is a special snack, which is famous for its delicious taste and unique production technology. Because of the particularity of its manufacturing technology, Minqin steamed bun is easy to deteriorate during storage, and lactic acid bacteria will be produced, which will lead to a heavier sour taste of steamed bun. The climate in the south is humid and the temperature is high, which is an ideal environment for the growth of lactic acid bacteria, so southerners will feel sour when eating Minqin steamed buns.

Countermeasures: In order to avoid deterioration of Minqin steamed buns, we can take the following measures:

1. Choose fresh Minqin steamed buns when buying, and try to avoid buying steamed buns that have been kept for a long time.

2. When preserving Minqin steamed buns, we should try our best to keep them fresh and put them in a cool and dry place to avoid direct sunlight.

3. When eating Minqin steamed bun, you can scald it in hot water to restore its original taste.

In short, the reason why southerners feel sour when eating Minqin steamed buns is that lactic acid bacteria are produced in steamed buns, while the humid climate and high temperature in the south are ideal environments for the growth of lactic acid bacteria. We can take corresponding measures to avoid the deterioration of steamed buns, ensure their freshness, and let us taste authentic Minqin steamed buns.