Sewing meat is then added, including several kinds of pancetta. In the making room, we observed rib meat, and found a pot of meat jelly - said to be a jelly paste formed after the meat skin is melted into soup - added to the filling, and the pot dumplings were transformed into a tasty soup in the nourishing, bubbling, oily pan.

Daddy Liang inadvertently mentioned that the filling is no longer added to the grease during the mixing process.

It's all about being light, so that the pot dumplings will be unctuous and the taste buds' quest for flavor will have more aftertaste. The competition for pot dumplings among the three Pozi Street restaurants is, of course, a competition for filling and flavoring. We certainly want to focus on getting the secret that Xiangqun's pot dumplings are slightly better.

There are 12 to 14 recipes for salt, soy sauce, seafood sauce and oyster sauce.

And in the production room, we also found good curd, famous brand "thirteen spices" and other condiments, counting more than 14 kinds of condiments.

Less, but in the right amount and good use, to keep it light.

The flavor is heavy for Hunan cuisine. For dumpling products, Changsha people's taste, however, requires light, not greasy, less oil, juicy, so that Hunan people with a big appetite for pot dumplings will be beautiful to eat some more.

Daddy Liang has worked in catering in Beijing and Shanghai. Contrasting the difference between northern and southern food northern pot dumplings are more homely, while southern pot dumplings are more in pursuit of delicacy of food and complexity and finesse of taste.

Master Liang revealed the most used is after two days of semi-fermented seasoning, said the seasoning, absolutely not all fermentation, so the seasoning is bad, counterproductive.

Of course, even if half-fermented, not all the seasoning all involved in which I note, temporarily from a bucket of a large spoonful of fresh seasoning to add to the half-fermented seasoning, mix well.

Three, semi-fermented seasoning of God

Seasoning and mixing of puree and other processes such as the process of Father Liang is still hands-on.

Mud in the mixing, must be gelatinous, the best state is the meat on the mud to erect chopsticks up, thus making the meat filling, the taste will be tender.

But, Xiangqun pot dumplings of meat puree in addition. When the semi-fermented seasoning is poured into the puree and stirred, numerous "honeycomb eyes" appear in the puree immediately. It seems that this is the result of the semi-fermented seasoning in the puree, and the meat filling of Xiangqun pot dumplings is more tender and flavorful than that of its hands, which may be the result of this traditional production process.

Four, scallions, leeks and mushrooms

Also, in the making room, we noticed that chopped scallions are added to the meat filling of Xiangqun pot dumplings, whereas leeks are added to the meat filling in stores such as Hongmei Cold Drink Shop. In addition, my father clearly remembers that in the early 1950s, the pot dumplings made by the people of Ha Giang (Jiangsu and Zhejiang) on Deng Long Street were also stuffed with chives.

In this regard, Mr. Liang explained that every dumpling maker has a different understanding of what makes a dumpling suitable for local tastes, and that Changsha people prefer scallions to leeks.

Additionally, it is believed that mushrooms have a negative effect on the tenderness of meat dumplings and are not added to the handmade meat filling.

Traditional good production process is still insisting that the modern urban society, people's sense of taste has become increasingly rich and diverse, the market can see the good seasoning is the past can not be seen to talk about, the old seasoning, not only to adhere to the tradition of excellence, but also can not be stuck in self-elimination. To have the ability and good use of modern, scientific and nutritious seasonings, the old signs brighter. The public's taste is the goldstone, and after nearly 50 years of experience in their own accumulation to proactively adapt to the taste in different times of change.