Muslims in our country are good at catering industry, and one of the most important factors is that they are good at learning and absorbing the cooking skills of their brothers, so that they can use them for us. Among them, the soup dumpling is a typical Muslim-flavored snack, which is made by absorbing the traditional ingredients and seasoning features of muslim food. Xi 'an soup dumpling restaurant is a representative of Jiasan soup dumpling restaurant in recent 11 years. Because of its excellent production and unique taste, it is deeply loved by consumers, and its business is booming. It is well-known and enduring. Together with beef and mutton, it is called "the three wonders of Xi 'an muslim food". China's diet structure is based on pasta, and there are hundreds of varieties of steamed buns, among which there are hundreds of patterns of soup-filled buns. Steamed buns have a long history in China. There were steamed buns in Sui and Tang Dynasties, but they were not called steamed buns at that time, but called "steamed buns" or "steamed cakes" and so on. Soup dumplings were very popular in the Qing Dynasty, and many historical materials recorded them. There is a very touching legend about the formation of soup dumplings. Judging from this legend, the soup dumplings were originally halal food! According to legend, more than 611 years ago, that is, at the end of Yuan Dynasty and the beginning of Ming Dynasty, Zhu Yuanzhang uncovered stalks and attacked the world. In 1356, Zhu Yuanzhang led the rebel army to Jinhua City in central Zhejiang Province. Because the Yuan soldiers guarding the city had long been on guard, they raised the city wall by seven feet and added ten thousand Jin gates to the city gate. The rebels attacked kuya for nine days, but they still couldn't break the city, so they had to camp by the river outside the city. Zhu Yuanzhang and his generals, Chang Yuchun and Hu Dahai, were very anxious, and they discussed ways to break the city during the day and night. One night, General Chang couldn't sleep, pacing back and forth outside the account, thinking about the plan to break the city. Suddenly, he found that the city gate was quietly opened, and the 11,111-kilogram gate was slowly rising. I saw Yuan Bing and a group of civilian workers secretly carrying water by the river. Chang Yuchun hurriedly awakened Hu Dahai and the uprising soldiers and rushed to the gate. General Chang put his military shoulder against the 11,111-pound gate and shouted, "Brothers, rush into the city!" In an instant, the insurgents rushed to the city in droves. Chang Yuchun's shoulder was heavily braked. After a long time, he was hungry. At this time, just sent buns, soup and other snacks from the camp, Chang Yuchun asked Hu Dahai to pull out and feed him buns and soup. Chang Yuchun was really hungry. While wolfing down the steamed stuffed bun, he kept urging: "Soup, steamed stuffed bun, soup, steamed stuffed bun ..." Hu Dahai looked at his sweaty comrade-in-arms who was shouldering a 11,111-pound brake, and fed him a plan, so that a soldier would first pour the soup into the steamed stuffed bun and then feed the steamed stuffed bun into his mouth. Chang Yuchun ate, feel throat moist, strength. It was not until the soldiers rushed into the city that he put down the ten thousand-pound brake. Later, Chang Yuchun asked Hu Dahai, "What delicious food did you feed me that day, which doubled my strength?" Hu Dahai said with a smile: "It's the' soup bag' you called!" Chang Yuchun also said with a smile: "If it weren't for your soup bag, I would have been crushed by the 11,111-pound brake." It is said that there are 11 Hui generals under Zhu Yuanzhang's account, and there is still a saying that "ten times to protect Zhu". Zhu Yuanzhang attaches great importance to them and respects the customs of the Hui people, especially their eating habits. In this case, Hu Dahai's "soup-filling buns" must also be halal food. It is no accident that Hu Dahai was able to make a plan of "filling soup buns" at a critical moment. According to the historical data of Hu Dahai, Hu was born in a Hui family, who was from Hongxian County, Haozhou (now Anhui Province). He had extraordinary intelligence since childhood, and he also worked in the food business of fried oil cakes before joining Zhu Yuanzhang. Hot oil dripping on your hands is not serious, so it is called "iron finger". It was the war years, and although Chang Yuchun liked Hu Dahai's "soup dumplings" very much, there was nowhere to do it. Later, this touching legend spread in Jinhua, and Jinhua people also made a famous flavor snack Jinhua baozi stuffed with juicy pork through this legend. Later, soup dumplings spread in Zhejiang and Jiangsu. In the Qing Dynasty, there is also a poem in "Three Hundred Songs of the Hanjiang River" that describes the soup dumplings. The introduction says, "In the spring and autumn and winter, the broth is easy to coagulate. Pour it into the ground noodles and think it's steamed stuffed bun. When steamed, the soup will melt but not drain. Yangzhou tea shop is good at it. " As the poem goes, "It's hard to swallow and easy to taste, and Tuan Tuan is the best. You don't have to be mean when you are strong outside, but you must be careful when you are hot. " The author must be a veteran gourmet. In the introduction, the author briefly explains the characteristics and making method of soup dumplings, which are mixed with solidified broth and then wrapped into buns. After steaming, the broth melts but does not leak out. Poetry is the author's feeling of tasting soup dumplings. It's hard to swallow the steamed buns that have just come out of the cage, but their delicacy has intoxicated the author. The deepest soup filling is fragrant, so be careful when eating it to prevent the hot soup from getting hot. It can be seen that soup dumplings were very famous and tasteful snacks at that time. At present, there are dozens of kinds of soup dumplings. Geographically, apart from Jinhua soup dumplings, there are Huai 'an soup dumplings, Huaiyang soup dumplings, Shandong soup dumplings, Zhenjiang soup dumplings, Hefei soup dumplings, Wuxi soup dumplings, Tianjin soup dumplings, Wuhu soup dumplings, etc. From the filling type, there are fresh meat soup dumplings, tender bamboo shoots soup dumplings, mushrooms soup dumplings, shrimp soup dumplings and scallop soup dumplings. Regrettably, this soup-filling dumpling, which was originally "creatively planned" by the Hui people, is not halal. Today, I finally have a Muslim soup dumpling. In the middle and late 1981s, Jia Zhiliang of Huifang, Xi 'an, decided to create Muslim soup dumplings. He traveled all over the country to find the master of steamed buns. Because the soup dumplings that were operated at that time were all Chinese food, Jia Zhiliang couldn't taste them, so he made friends with the chef who made the soup dumplings and humbly asked for advice. Look for information and explore carefully; After repeated experiments, the first cage of Muslim soup dumplings was finally successfully trial-produced. Jia Zhiliang ranked third at home, so he named his own soup-filling buns "Jia San soup-filling buns". From then on, Jia San's soup dumplings became famous in China and became a famous snack in the Muslim flavor garden. Compared with steamed stuffed bun with fermented flour, soup-filled steamed stuffed bun has three remarkable characteristics: one is fixed flour (relative to fermented flour); The second is thin skin; Third, the stuffing contains soup. The dough mixing method of soup dumplings belongs to cold water dough in industrial terms. Cold water dough is characterized by white color, fine texture, strong gluten and toughness. After being made into finished products, it tastes smooth and chewy. When preparing dough, due to the influence of seasons, the water quantity and water temperature should be adjusted appropriately. Generally speaking, when the weather is cold and the temperature is low, the amount of water added is slightly more than when the weather is hot and the temperature is high. The benchmark of water consumption is 511 grams of flour and about 225 grams of water. The water temperature should not exceed 31℃, otherwise it will easily cause the change of dough properties and make the dough "weak". Use low-temperature water in winter and pure cold water in summer. Sometimes the temperature is high in summer, even if cold water is used, the problem of "losing strength" appears. Sophisticated experts will add a little salt to the dough at this time to enhance the gluten of the dough and promote the close combination of dough tissues. The jargon says: "Alkali is bone salt and gluten", which means that salt can enhance the gluten of dough. In addition, when preparing dough, water must be added several times, such as adding enough water at one time, which makes it difficult to observe and check the water absorption of flour. When the dough is smooth, cover it with a wet cloth, simmer for about half an hour, knead it evenly, add the agent, roll it into a thin round skin and wrap it in stuffing. It is difficult to make stuffing. In the past, soup-filling buns used to be stuffed with jelly, which was heated to form soup. And Muslim soup dumplings can't use skin jelly, so how to form the soup in the stuffing? Through research and repeated experiments, Jia Zhiliang found a way to form stuffing soup in beef, mutton and bones: First, bone soup is rich in collagen protein, and collagen protein has great water solubility. Therefore, mixing meat stuffing with bone soup has more draft than water; Therefore, after heating, more soup overflows from the meat stuffing, forming the "soup" in the soup bag. Because the umami flavor of meat and the flavor of seasoning are dissolved in the soup, the soup is delicious. Secondly, beef and mutton also contain a high content of protein, and protein is a hydrophilic colloid, among which muscle ball protein, like colloid protein, is water-soluble, and its water absorption is enhanced under the condition of salt. In order to make the stuffing soft, tender and soup, it is necessary to intentionally keep the water in the stuffing when mixing it. When the steamed stuffed bun was put into the cage, protein was denatured by heat, lost its water-holding performance, and dehydrated, so the stuffing was naturally filled with soup. There are many kinds of soup dumplings because of the different fillings. At present, the varieties of Xi 'an Muslim soup dumplings are mutton, beef, three delicacies, chicken, vegetarian stuffing and so on. The way to eat soup dumplings is very particular. After the dumplings are served, hold the top of the buns with chopsticks, shake them gently, then pick them up, put them in a spoon, take a small bite, and blow them gently. When the soup stuffing is not too hot, dip them in seasoning juice before eating, which is very funny. The successful development of Muslim soup dumplings and the success in operation have devoted Jia Zhiliang's hard work and condensed the traditional wisdom of Muslims. Jia Zhiliang added a variety to our muslim food Weiyuan, which also gave us such an enlightenment: the Muslim catering industry should adapt to the development of the times, on the one hand, inherit the tradition, on the other hand, constantly explore and innovate the varieties, improve the level of taste and enhance the sense of competition. Only in this way can our Muslim catering industry be in an invincible position.