Shaxian steamed dumplings are a famous Han snack in Fujian Province. Steamed dumplings were born in the Song and Yuan Dynasties. Li Cuilian in the Song Dynasty recorded: "Why do steamed dumplings taste flat? I will cut three soups and two pieces. " Shaxian steamed dumplings originated in Taiyuan, Shanxi, and were called "slightly beautiful" in ancient times. It is named after its mouth is wrinkled and looks like a plum blossom. After the chef moved to Shaxian, it has been passed down to this day, and later it was called steamed dumplings (steamed dumplings) because of the change of pronunciation.
Shaxian steamed dumplings are thin (cold water dough), with many fillings, small and exquisite, and crystal clear. The raw materials, manufacturing technology and steaming method used are obviously different from those in other places. Different from the meat stuffing in steamed dumplings and the glutinous rice stuffing in Jiangnan steamed dumplings, the stuffing in Shaxian steamed dumplings is a mixture of vermicelli, diced meat, diced bamboo shoots and diced mushrooms. They are wrapped in a crystal clear skin and can be broken by blowing. When they first came out of the cage, they huddled together with powder doodle. When you eat it, dip it in the unique soy sauce of Shaxian County, which is delicious.
Steamed dumplings are a special snack in Shaxian snack, named after its shape like a barley. Steamed dumplings just come out of the pot and can burn your mouth and warm your heart. Steamed dumplings are divided into salty and sweet: salty steamed dumplings, transparent as snow, wrapped in top-grade Longkou vermicelli, lean meat and other fillings, refreshing and smooth to eat, not greasy to eat, good for the stomach and easy to digest. The sweet steamed dumplings in Xiamao, Shaxian County are unique in flavor and expensive. Sweet steamed dumplings are naturally more complicated than salty steamed dumplings. The skin of Shaxian food sweet steamed dumplings is the same as salty, but the stuffing is sweet. In addition to sugar, there are cake cubes, seaweed, orange cake cubes and broken flowers. The locally produced "ternary cake" is good for diced cakes.
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 steamed dumplings made by the famous "steamed dumplings Jin" in Shaxian County were only sold to rich households between Ximen and Nanmen, so that there was a saying in the old society that "you are not a steamed dumpling eater". On September 5th, 2000, at the "Second Chinese Famous Snacks Commendation Conference" held by China Cuisine Association in Yinchuan, Ningxia, "Shaxian steamed dumplings" produced by Shaxian Snack Industry Development Service Center was recognized as "Chinese Famous Snacks".
Production technology of shaxian steamed dumplings;
Stuffing is also unique. A small skin stuffed with a big stuffing is extremely fast. In a blink of an eye, steamed dumplings are stacked one after another. Different from the common steamed dumplings, the steamed dumplings in Shaxian are closed down!
There are five differences between Shaxian cuisine steamed dumplings and steamed dumplings in other parts of China:
(1) The steamed dumplings in other places are made of warm water or hot water, and the steamed dumplings in Shaxian are made of refined flour and cold water;
(2) In other places, when steaming steamed dumplings, the closing position should be placed vertically on the cage for steaming, while in Shaxian, the closing position should be downward;
(3) Steamed dumplings in other places are as big as wine glasses, while those in Shaxian are as small as mountain dates;
(4) In other places, steamed dumplings are made with flour or corn starch, and in Shaxian, cassava flour is used. Cassava flour is transparent when cooked, but others are not. Plus, it is steamed and brushed with lard, which is crystal clear and attractive.
5] Shaxian steamed dumplings should be dipped in the unique lobster sauce in Shaxian.
Later generations have a poem chanting: 1 eating the ancient in the north, and the wheat in the middle of Fujian is yellow at the beginning. The crystal skin is bright and the silver powder is filled with fat. The cage is uncovered, and the air smells very long. I can't forget soy sauce, so it's hard to sigh the world.