Henan Fangcheng steamed dumplings 1
During the Guangxu period of Qing Dynasty, Ma founded steamed dumplings in Kaihuasi Street, Fangcheng County. At first, steamed dumplings were not called dumplings, but they were renamed steamed dumplings because their names were indecent and their edges looked like fast-maturing ears of wheat. In ancient times, Zeng Guo of Fangcheng was a very small country, located next to Panhe River in Bali Bridge of Fangcheng. Later, due to war and natural disasters, it moved all over the country. At that time, horses steamed hundreds of dollars twice a year in Muslim festivals, and did good deeds to let people eat for free.
2. Yunnan Dudu steamed dumplings
Du Du Shao Shao is a snack that originated in Yiliang, Yunnan. There is an interesting story about why Shao Shao in Yiliang is called Du Du. According to legend, during the reign of Xuan Tong in Qing Dynasty, there was a Zhu Shi Ying Xing Garden in Yiliang City, which was specialized in cooking, cooking and stewing, especially cooking and selling vegetables. Because there are many diners, the demand exceeds supply, the boss has come up with a way to limit the number of diners to three. One day, Tang, a military supervisor in Yunnan, went to the store to eat and sell things, and one sold to three. Tang asked for it after eating, but the store just didn't sell it. He asked, did the Governor only sell three for dinner? Zhu's method, even if the governor arrived, only sold three. Later, Zhu learned that Tang was the real governor. It was later passed down as a much-told story. Hence the name "Dudu steamed dumplings".
3. Sichuan glass steamed dumplings
Glass steamed dumplings are traditional snacks in Sichuan, which are popular in Sichuan, China. The steamed dumplings in Chengdu have the characteristics of thin skin and many fillings, beautiful shape, both meat and vegetable, and rich nutrition. Glass steamed dumplings are named because of their thin skin, translucent skin soaked in oil after cooking, and stuffing can also be seen through the skin.
4. Sweet steamed dumplings in Shaxian County, Fujian Province
Shaxian delicious steamed dumplings, thin and small, with some tapioca powder mixed in the flour. After steaming, it is crystal clear, small and exquisite, which makes people's appetite open at first glance, and when it is used, it is accompanied by a natural seasoning-lobster sauce, which diners can master by themselves. High-end steamed dumplings are very particular about stuffing. Shrimp, lean meat, winter bamboo shoots, mushrooms and vermicelli are indispensable. In the old society, the famous "steamed dumpling brocade" in Shaxian County was only sold to rich households between Ximen and Nanmen, so that there was an old saying among the people that ridiculed people's low status, "You are not a person who eats steamed dumplings".
5. Hebei Jiahao steamed dumplings
Homemade steamed dumplings, shaped like pomegranate, are as white as jade, with thin and tough skin, tender and fresh stuffing, oily but not greasy, and mutton is not greasy, which is deeply loved by the masses. It has been in business for more than 50 years and enjoys a long reputation. Hao steamed dumplings have always been very demanding in production. The flour used is pure white flour. It is made of fresh mutton, white soup with various spices and herbs, cook the meat, onion, garlic, ginger, monosodium glutamate, a small amount of fresh Chinese cabbage and a proper amount of sesame oil.
6. Hunan chrysanthemum steamed dumplings
Steamed dumplings is one of the popular foods. The chrysanthemums in Changsha Fire Palace and Yulou Cave are deeply loved by Changsha people. Chrysanthemum burning and selling foreskin is bright and salty, and the top opening is decorated with egg yolk into chrysanthemum petals, which is more elegant. Glutinous rice stuffing is soft but not ripe and rotten, and the grains can be counted.
7. Guangdong dry steamed dumplings
Dry steaming is a local traditional name in Guangdong province, and dry steaming of Guangdong tea is one of the popular snacks that must be ordered in the tea market. It belongs to Cantonese cuisine. Steamed pork, shrimp, wonton skin and eggs are the main raw materials, and soy sauce, sugar, salt, chicken powder, pepper, raw flour and cooking wine are the ingredients. In 1930s, dry-steamed stir-fry became popular all over Guangdong. In the past 20 years, it has spread all over large and medium-sized cities in Guangxi, and has become an essential product in Lingnan teahouses, restaurants and tea markets.
8. Beijing steamed dumplings
Steamed dumplings are one of the traditional snacks in Beijing. Steamed dumplings, which appeared in the Yuan Dynasty, are authentic Beijing snacks. Steamed dumplings originated from steamed buns. The difference between steamed dumplings and steamed buns is that the top is not sealed and is pomegranate-shaped. In the Ming dynasty, steamed dumplings were called a gauze hat, and in the Qing dynasty, it was called a ghost's unkempt appearance. In the Qing Dynasty, there was a saying that "steamed dumplings and wonton were full of dishes". In the early years, steamed dumplings were sold in teahouses. Diners are eating hot steamed dumplings while drinking thick brick tea or various lobular teas. Therefore, steamed dumplings are also called "selling", which means "selling by chance".
9. Jiangxi Yifeng Shaomai
Yifeng steamed dumplings is a traditional famous spot in Yifeng, Jiangxi Province, which has the characteristics of special production, unique shape, sweet and crisp, melting in the mouth, sweet but not greasy, and suitable seasons. Pork, flour, sugar, pepper and sesame powder are used as raw materials. Pork is cooked, chopped into fine powder and mixed with sugar, pepper and sesame powder. In addition, the superior flour and water are kneaded into wet dough, pressed into a round thin skin with a diameter of 10 cm, and the prepared materials are wrapped in the dough. Knead into a cylinder the size of an egg and the size of a pomegranate head, and steam it in a cage.
10, Yunnan beef steamed dumplings are a kind of beef that all ethnic groups in Yunnan like to eat. It is made of half raw beef powder and half cooked beef powder, with Yunnan sweet bamboo shoots as stuffing and semi-hot noodles made of refined flour as skin. In the 1930s and 1940s, it became the first choice for lunch for the elderly in Kunming. Yunnan beef is famous for its white and beautiful appearance, delicious and mellow, soft and delicious. Beef is cooked and sold with exquisite materials, and a special person is responsible for making it. It is best to be smooth, tender and juicy, with a shiny appearance and accurate seasoning.