Steamed pastry made of flour and stuffing. Originated later than steamed stuffed bun, it appeared in Dadu (now Beijing) in Yuan Dynasty. Its shape is like a flower, and its skin is thin and tender. Later, I wrote steamed dumplings, steamed dumplings, burning beautifully, burning beautifully. /kloc-the 4th century North Korea's "Pu Tong Shi": "Plain acid stuffing is wheat" Note: "Wheat flour is made into thin slices, wrapped in meat, steamed and eaten with soup. The dialect is called wheat ... with flour as the skin, meat as the stuffing and the top as the core." Story of Li Cuilian Qingping Mountain Hall: "If cooking is difficult, I'll cut three soups and two slices." Bian Shi, jiaozi. Jiading County Chronicle Continuation: [Shamao] is made of flour, with a thin edge and a thick bottom. In fact, it is made of meat, which is best eaten by steaming. Named after the shape of a gauze cap. Pressing "gauze cap" is a misunderstanding of "selling a little" in the tenth chapter of The Scholars: "There are two plates of snacks on the table-a plate of pig heart and a plate of steamed dumplings with goose oil and white sugar." Fu Chongju's Overview of Chengdu. Cuisine and recipes in Chengdu: "All kinds of steamed dumplings, meat, ground vegetables, frozen vegetables, mutton, chicken skin, pheasant, golden hook, vegetarian steamed dumplings, sesame steamed dumplings, plum steamed dumplings and lotus steamed dumplings.

Roasted plums

In the ancient city of Huangzhou, there are not only Dongpo Chibi for people to mourn, but also many delicious foods for you to choose and taste. Among them, roasted plums, tofu and radishes have the best flavor, which is called the three musts.

Roasted plums are a traditional dessert in Huangzhou Fucheng. Legend has it that it was founded in the early years of the Northern Song Dynasty, with a history of more than 900 years. Its production features are: firstly, the materials are exquisite, and the first-class refined white flour, orange cake, raw flowers, pea powder, raisins, fat pork, sweet-scented osmanthus with sugar stains, rock sugar, white sugar, refined salt and other ingredients are selected. Secondly, pay attention to workmanship. Knead the flour repeatedly until the dough does not touch the basin or table. Then knead the kneaded dough into strips and cut into small pieces. Take a section and roll it quickly with a rolling pin, and sprinkle starch while rolling until it becomes a lotus leaf-shaped foreskin. The stuffing should be finely diced or mashed, then mixed evenly, then kneaded into dough and wrapped with dough. Third, the wrapped roasted plums look like pomegranates. After completion, it is necessary to decorate the upper "petals" with food pigments like a clump of red berries, so it is also called pomegranate baked plum, which means "pomegranate blossoms and plum is Five Blessingg".

Roasted plums in Huangzhou can be steamed in cages or fried in hemp. People in Huangzhou always like to cook and hold a glass of "plum wine" at happy events or festivals. Roasted plums are a famous point for Huangzhou people to entertain guests.