The centralized view is that it was born in the middle of Qing Dynasty, in today's Changzhou and Wuxi areas.
In Qing Dynasty, Wuxi county was under the jurisdiction of Changzhou government, and steamed buns were the embodiment of food culture in this area.
Xiaolongbao in Wuxi, also called Xiaolongbao by local people, is famous in Shanghai, Nanjing and Hangzhou for its thin skin and thick brine. They are traditional places of interest in Wuxi with a history of one hundred years.
Choose the best flour, carefully select the ingredients and steam them in a small cage, which has a southern flavor.
It has the characteristics of not breaking the skin when picked, not leaking the bottom when turned over, and full of salt water when sucked. All kinds of steamed buns (20) are fresh but not greasy.
Steamed bread has thin skin and many fillings, and it tastes tender and fragrant. In autumn and winter, boiled crab yellow oil is added to the stuffing, which is the famous "crab powder cage", which tastes delicious.
This can not only be eaten impromptu, but also be used as a gift for relatives and friends.
Emperor Qianlong of the Qing Dynasty, known as "Youlong", traveled all over the world, especially enjoying the beautiful mountains and rivers, gardens and historical sites and folk customs in the south of the Yangtze River.
He went to the south of the Yangtze River six times. Along Nanjing, Yangzhou, Changzhou, Wuxi and Suzhou-Hangzhou, Emperor Qianlong made his first southern tour and arrived in Wuxi on February 19th of 175 1 lunar calendar, where he stayed on a dragon boat in Yingpan (north of Shitangwan).
Long before his trip, he decided to go to Wuxi Qinyuan (Airport Garden).
On the morning of the 20th, the Yu family changed boats from Huangpudun to Qinyuan.
I tasted the local steamed buns, and then steamed buns are very famous and have been passed down to this day.
Visit Qianlong's footprints, listen to Qianlong's anecdotes and taste the delicious food "Wuxi steamed buns" praised by Qianlong.
The truly shaped steamed buns were born in Changzhou, Jiangsu Province during the Daoguang period of the Qing Dynasty, which was initiated by Wanhua Teahouse in the south of Xiaoheyan Bridge, namely the famous crab-added steamed buns.
Bag.
Later, the craft of steamed buns was extended to nearby Wuxi, Shanghai, Nanjing and other places, and blended with local customs to become a special snack in Jiangsu and Zhejiang provinces.
The crab steamed buns in Changzhou are the representative of steamed buns.
Everyone in Changzhou knows that eating steamed buns is to "welcome Guangxi".
Guiying Teahouse was established in 19 1 1. It is well-known for its good management and quality, and is deeply loved by the public.
The product has the characteristics of "thin and transparent skin, rich marinade, crab fragrance, fat but not greasy, juicy and fresh meat", supplemented by balsamic vinegar and tender ginger, which has a better flavor and is a must for Changzhou.
1985 was rated as the city's high-quality product, which was listed in Jiangsu Snack Menu, and 1990 was listed as the top ten famous spots in Changzhou.
Nanxiang steamed buns in Shanghai have a history of one hundred years.
The original founder was Huang Mingxian, the owner of a dim sum shop, Rihuaxuan Dim Sum Shop. Later, his son opened a branch in the Old Town God Temple in Yuyuan Garden.
It is in this bustling and noisy Yu Garden.
Nanxiang steamed buns were originally named "Nanxiang Big Meat Steamed Bread", later called "Nanxiang Big Steamed Bread", later called "Gu Yiyuan Steamed Bread" and now called "Nanxiang Steamed Bread".
Big meat steamed bread adopts the method of "heavy stuffing and thin skin, making it big and small", and carefully selects refined white flour and rolls it into thin skin; Take lean meat as stuffing, without monosodium glutamate, cook the skin in chicken soup, mix it in after freezing, and sprinkle a small amount of finely ground sesame seeds to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also taken. Each steamed bread is stacked 14 or more, and 10 is made of one or two pieces of flour, which is translucent, small and exquisite.
Gourmet is an art, and the steamed buns invented by China people can be regarded as the masterpiece of this art, and Nanxiang steamed buns have developed this art to the extreme.
Nanxiang steamed buns are well made. It uses fermented white flour as skin and pork legs as stuffing. The most unique thing is to stew the soup with the old hen once every other year, then cook it with the pigskin, and then make it into jelly and mix it with the stuffing.
The dough is even in size, and the taste will be better if the surface is coated with cooking oil.
Pull the embryo to the end, about the size, and pull it up when you wrap it. Its advantages are thin skin, tender meat and fullness.
The hot fog went straight up and the steamed bread was ready. At this time, the steamed bread is white and crystal clear, like a jade rabbit, which makes people fondle it.
Punch the dough and the slippery juice will flow out at once.
Snow-white dough, bright juice and * * * meat stuffing are extremely attractive.
Nanxiang steamed buns are delicious and exquisite, and are loved by more and more people.
From the first retail sale on a stone boat in nanxiang town, to the branches all over the country and even abroad today, the change of Nanxiang Xiaolong is remarkable. However, its original flavor and natural simplicity have never changed, and it has always attracted groups of diners.
Punch the dough, dip it in balsamic vinegar, and take a bite of Nanxiang small cage with shredded ginger. Then savor it, savor the traditional food culture in Shanghai, savor the "country" feeling far away from the noisy city, and savor the delicacy of Nanxiang small cage.
Nanxiang steamed buns is a traditional snack in nanxiang town, a suburb of Shanghai, with a history of 100 years.
This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad.
The stuffing of Nanxiang steamed buns is sandwich leg meat, with no onion and garlic, only a little Jiang Mo, preserved meat jelly, salt, soy sauce, sugar and water sprinkled.
Steamed bread skin is made of unfermented refined flour.
Steamed steamed buns are small and exquisite, shaped like pagodas, translucent, crystal yellow, full of soup and saliva, and delicious.
It will taste better if it is served with ginger vinegar and a bowl of shredded chicken and egg soup.
The stuffing of Nanxiang steamed buns can also change with the seasons, such as adding shrimp in early summer and crab meat, crab roe and crab oil in autumn.
Edit the production of the small cage skin in this paragraph.
Cut potatoes in half, cook them in a pot, take them out quickly, drain the water, peel them, put them in a basin where flour and raw flour are mixed evenly, stir them with chopsticks and crush them with utensils. When it's not hot, don't crush the potatoes with your hands. Rub the dough into a uniform dough and cover it with a clean cloth in the basin for later use.
Take a noodle, press it into pieces with the bottom of the bowl, add a proper amount of stuffing, and prepare the required materials at the mouth (1 1 block). Note: 1. Authentic small cage skins should use special rolling pins, and ordinary rolling pins are generally used at home, so that the outer edges can be pressed out like flounces. 2. When wrapping the small cage, it is not necessary to close it. Grasp the edge of the cage with your thumb and forefinger and gently close it. Actually, it's easier than making buns. 3. Be sure to spray water on the surface of the small cage before steaming, because you need to add a lot of flour to squeeze out the lotus leaf when rolling the skin of the small cage. If you don't spray water, the steamed cage skin will be very dry;
Edit this material
1 Lean meat (four taels), fat meat (one tael), flour (nine taels), boiled water (half a cup), cauliflower or pickled vegetable leaves (several slices) 2 Seasonings: salt, wine (half a teaspoon each), soy sauce, raw flour (two teaspoons each), ginger (one teaspoon each) and water (four teaspoons each)
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1. Chop lean meat and fat meat together, add seasoning and stir until gelatinous, and make small meatballs respectively.
2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly stir evenly to form a soft dough, knead the dough into strips with a little flour, then cut into small round particles, grind them into fine round vermicelli, and add balls to make buns.
3. Steam in a steamer for seven or eight minutes and mix well.
Eat it with juice while it is hot.
Edit this paragraph to eat.
Because there is a lot of soup in steamed bread, you must be careful when eating it.
1. First, put the steamed bread in the saucer, and be careful not to break the wallet.
2. Take a small bite on the edge of the steamed bread, which is slightly cold.
The soup in steamed buns is hot, so you'd better not eat it directly, but pour it into a small plate.
) 3. suck its soup.
4, with meat and skin to eat.
Be sure to suck up the soup before eating, or it will spill easily. ) poem: lift it gently, move it slowly, open the window first, and then drink soup.