But if the stuffing is the best, you must choose steamed dumplings.
To be honest, my mouth is watering.
A drawer of steamed dumplings is steamed, the stuffing is thin, the juice is overflowing, the meat is fragrant, and it is amazing.
Natalie has a song about how to sing it. Of all the points full of tenderness, I like you best.
In the eyes of northerners, steamed dumplings in the south of the Yangtze River are heresy.
In fact, not only northerners but also southerners are equally enthusiastic about steamed dumplings.
Soy sauce, stir-fry and steam glutinous rice, and then symbolically order ham, green beans and corn ... there are two or three grains in the steamer ... this is too southern!
But every honest Inner Mongolian can't help asking himself when he sees the steamed dumplings in the south: What is this?
Steamed dumplings without meat. Can you order steamed dumplings?
Even though the popularity in the north is desperate, our lovely friends in the south still insist on their love for steamed dumplings.
▲ This is also the appearance of steamed dumplings in the south.
A hearty breakfast in Jiangnan can't be without steamed dumplings.
Shanghai people's steamed dumplings are very similar to Shanghai people's temperament, careful, delicate and lovely.
In the past, when the economy was not rich, steamed dumplings were the most creative food in the poor life of Shanghainese, which saved the taste buds of countless Shanghainese.
▲ Old Shanghai steamed dumplings.
Just mix the soft glutinous rice with soy sauce, and a little lard is the brightest moment.
Now, the best representative selling in Shanghai is Xiasha steamed dumplings.
It's just a lump of glutinous rice, mixed with minced meat, mushrooms and mushrooms, and then wrapped in bite skin. The stuffing is so full that it will pop out of your mouth and you can't eat a mouthful of soup!
Shaxian snack
At this point, southern steamed dumplings seem to be a little vegetarian. Actually, it is not. In the south of the south, Cantonese steamed dumplings are really hard currency.
This may be the first time that the southernmost and northernmost parts of the motherland have achieved great unity in food, and steamed dumplings have to be meat!
Unlike steamed dumplings, mutton is widely used in Inner Mongolia, and Guangdong is close to the sea and rich in aquatic products. Shrimp and crab have become the most involved role in steamed dumplings.
▲ Steamed dumplings, as Cantonese, are actually dry steamed dumplings. In Cantonese morning tea, dry steaming is an essential role.
Crab shrimp is steamed, and you can feel how hard the steamed dumplings are just by listening to the name.
Huang Chengcheng, golden wonton Pippi, pink meat sprinkled with some crab seeds, smooth minced meat rolled together, and sometimes a shrimp.
▲ In Inner Mongolia, this thing must be called seafood steamed dumplings!
Mutton steamed dumplings are the real steamed dumplings.
If there are fundamentalists in steamed dumplings, then all steamed dumplings that leave Hohhot should be regarded as heresies.
According to relevant historical records, steamed dumplings originated in tea houses along Hohhot, and were brought to Beijing and Tianjin by Shanxi merchants when they traveled westward, and then they became popular all the way. Nowadays, steamed dumplings can be seen everywhere.
▲ The classic collocation of Hohhot and steamed dumplings.
At four or five o'clock in the morning, on the streets of Hohhot, just find a steamed dumpling shop where the family is crowded, push the door and go in, and the day of Hohhot people begins.
The best mutton steamed dumplings come from the best raw materials, pure Siziwangqi mutton, snow-white slender Hetao powder, bright and fragrant Bikeqi green onions, and mellow Wuchuan sesame oil. Hey, it's strange that it's not delicious!
▲ The delicious steamed dumplings are hot. Old gourmets in Hohhot don't have to eat. Once you enter the restaurant, you can judge one thing or two according to the condensation degree of steam on your glasses.
Steamed zongzi in one breath, after heating, the onion fragrance loses its tonality; Mutton can't taste fresh until it is cooked.
After eating steamed dumplings in Hohhot, you don't know why the ancestors were the sheep on the right.
A drawer of steamed dumplings is cooked, so how to eat it is the same.
When people in Hohhot eat mutton steamed dumplings, they usually mix Shanxi mature vinegar, put a plate of Tuoketuo Chili red oil, take a bite in their mouth, spill the fat, and serve a pot of old brick tea, which is the most exciting!
Thousands of miles away in the East, in the whole Heilongjiang area and even in the east of Jilin, the best collocation of steamed dumplings must be mutton soup. Mutton offal soup is tender and refreshing, which not only relieves boredom, but also relieves greed!
▲ A worrying mutton soup can satisfy you for one morning.
A thousand miles further south, steamed dumplings, mutton from old Beijing, should be eaten as a side dish.
Although the dried cabbage is famous, it is actually sesame sauce mixed with cabbage heart, sesame sauce with cabbage heart is refreshing, and steamed dumplings are full of old Beijing flavor!
▲ dried cabbage.
Not only the steamed dumplings in the north contain mutton, but also in Hangzhou, you can eat very good steamed dumplings with Inner Mongolia flavor.
At the foot of Wu Shan, next to He Fang Street, Tang Yang Hotel has been burning for more than 200 years.
▲ Legend has it that when Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River to Hangzhou, he specially ordered this store? Mutton steamed dumplings? Because of its thin skin and fresh juice, it has become a special snack in Hangzhou.
Not only steamed dumplings, but also mutton offal soup here is delicious. The steaming mouth can't stop the dream of eating food!
The best steamed dumplings are in Taiyuan.
The steamed dumplings in Taiyuan are called roasted plums. Its skin is as thin as paper, round as a plate, with many flowers, big stuffing, mellow taste and good taste. It's like a notice in full bloom in a cage, which is quite a bit of a cultural person.
The best steamed dumplings in Taiyuan are Qinghe Garden.
▲ Steamed dumplings in Qinghe Garden. Pure mutton stuffing, thin skin and big meat, a whole big ball, fishy smell, rich soup, and most importantly, it must be dipped.
A bowl of brains is the most perfect morning for Taiyuan people. Steamed dumplings with brains can't find a place outside Taiyuan!
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Kaifeng steamed dumplings are actually traditional steamed dumplings of the northern Han nationality, including mutton stuffing, pork stuffing and mysterious leek egg vermicelli stuffing.
The steamed dumplings of Henan people follow the customs of the northern Hui people. Bite down, the soup overflows, which tastes a bit like the illusion of eating soup dumplings, but it is richer than soup dumplings. Did you pour the soup in when you cooked it?
▲ Bite it down, the vermicelli overflows, and with the fragrance of leeks, the mixed taste bursts on the tip of the tongue, with endless aftertaste.
Some people say that mutton steamed dumplings are orthodox, some people say that glutinous rice steamed dumplings are the freshest, and some people say that bamboo shoots steamed dumplings are the best.