Shao Shao is a China native with a long history. According to the earliest historical records, Park Tong Tong, a Chinese textbook published by North Korea (now North Korea) in the Yuan Dynasty, recorded that Dadu (now Beijing) sold "plain and sour stuffing with a little wheat". The annotation about "a little wheat" in the book says that wheat flour is made into thin slices, steamed in meat and eaten with soup, which is called a little wheat in dialect. Wheat is also for sale. Another cloud said, "thin skin and real flesh." When the top is as thin as a line, it is called wheat. " "Take flour as skin and meat as stuffing to make stamens, which are sold in dialect." If we compare the formula of "Little Wheat" here with that of steamed dumplings today, we can see that they are the same thing.
In the Ming and Qing Dynasties, although the word "steamed dumplings" was still used, names such as "steamed dumplings" and "steamed dumplings" appeared, and "steamed dumplings" appeared more frequently. For example, there is a description of "selling peach blossoms" in Jin Ping Mei Hua Ci. The word "a little wheat" appears in books such as Yangzhou Painting Boat and Tongqiao Chair.
The cookbook Tiaoding Ji compiled by an anonymous person in Qing Dynasty collected "meat stuffing", "bean paste" and "oil sugar". Among them, "Laoxian steamed dumplings" takes chicken and ham as raw materials and seasonal dishes as fillings. "Stir-fried sugar" is filled with diced suet, walnut kernel and white sugar. There is also a "marinated" asparagus dish in the south of China.
Nowadays, the varieties sold everywhere are richer and more exquisite. For example, Henan has cut stuffing to sell; Duck oil is sold in An Wei; Hangzhou has roast beef; Jiangxi has eggs and meat; Shandong Linqing has mutton steamed dumplings; Suzhou has three kinds of delicious food for sale; Guangzhou has crab meat, pork liver, beef and ribs, all of which have their own local characteristics.
Steamed dumplings, Cheng Guihua, which is famous in Beijing, was called steamed dumplings in Yuan Dynasty, Shamao in Ming Dynasty and Ghost Pengtou in Qing Dynasty. Its flavor and preparation method are different from north to south, such as dry steamed steamed dumplings in Guangdong, crab yellow steamed dumplings in Jiangsu, emerald steamed dumplings and so on. However, when Hohhot was called "Osmanthus fragrans City" in history, steamed dumplings here was already famous in Beijing.
According to "Slow Tale", "There is only one kind of special food sold in the city, because the tea shop sells it itself. As the saying goes,' incidental' means taking, so selling. And naturalized (Hohhot) for sale, which has been well-known since the past. There are imitators in other counties or towns. And the taste is slightly inferior. " In the early years, everything sold in Hohhot was sold in teahouses. Diners are drinking thick brick tea or all kinds of lobular tea, eating cakes and chatting about old things and news in the world. The rich aroma floated between tea shops for a long time.
Roasting is to roll the mixed and thoroughly kneaded noodles into thin lotus leaf skin with potato flour with a special rolling pin (roasting hammer), then mix the fresh mutton cut with onion and ginger into stuffing, and then hook it with cooked starch to make the roasted stuffing with moderate humidity, red, white and green, and fragrant smell. Put the stuffing in the roasted skin and gently knead it into pomegranate shape, then steam it in a cage for 7-65438+. When I came out of the cage, I suddenly smelled the fragrance and the shape was crystal clear; Its taste is fragrant and refreshing, strong but not greasy. Skin as thin as cicada's wings, flexible and unbreakable. It is supported by chopsticks, hung like steamed dumplings, Cheng Guihua, and broadcast in the capital with a nice name. It was called steamed dumplings in the Yuan Dynasty, Shamao in the Ming Dynasty and Ghost Pengtou in the Qing Dynasty. Its flavor and production methods are different from north to south, such as dry steamed steamed dumplings in Guangdong and crab yellow steamed dumplings in Jiangsu. However, when Hohhot was called "Osmanthus fragrans City" in history, steamed dumplings here was already famous in Beijing.
According to "Slow Tale", "There is only one kind of special food sold in the city, because the tea shop sells it itself. As the saying goes,' incidental' means taking, so selling. And naturalized (Hohhot) for sale, which has been well-known since the past. There are imitators in other counties or towns. And the taste is slightly inferior. " In the early years, everything sold in Hohhot was sold in teahouses. Diners are drinking thick brick tea or all kinds of lobular tea, eating cakes and chatting about old things and news in the world. The rich aroma floated between tea shops for a long time.
Roasting is to roll the mixed and thoroughly kneaded noodles into thin lotus leaf skin with potato flour with a special rolling pin (roasting hammer), then mix the fresh mutton cut with onion and ginger into stuffing, and then hook it with cooked starch to make the roasted stuffing with moderate humidity, red, white and green, and fragrant smell. Put the stuffing in the roasted skin and gently knead it into pomegranate shape, then steam it in a cage for 7-65438+. When I came out of the cage, I suddenly smelled the fragrance and the shape was crystal clear; Its taste is fragrant and refreshing, strong but not greasy. Skin as thin as cicada's wings, flexible but not broken. Pick it up with chopsticks and hang it like a purse.