1, Beijing Qingfeng Baozi

Qingfeng Baozi store was founded in 1948, the beginning of only an ordinary restaurant, only because of the flavor of the buns camped on the authentic, since 56 years of specializing in baozi, and formally played the "Qingfeng Baozi store" signboard. Since then, the small buns have become Beijing's specialty snacks, and the old Qingfeng Baozi Shop has gradually introduced international fast food.

2, Tianjin dog indifferent buns

"Dog indifferent" was founded in 1858. During the reign of Qing Xianfeng, there was a young man named Gao Guiyou in Yang Village, Wuqing County, Hebei Province (now Wuqing District, Tianjin City), because his father got a son in his forties, and for the sake of raising the son in peace, he took the name of "dog", expecting that he could be as good as a puppy (according to the custom of the north, the name is full of simple and sincere love for the family).

3, Xinjiang baked buns

Baked buns (called "Shamusa" in Uyghur) and thin-skinned buns (called "Pitelman spit" in Uyghur) are one of the favorite foods of Uyghur compatriots. Most restaurants and food stalls in urban and rural bazaars sell these foods. Baked buns are mainly baked in naan pits. The skin of the bun is rolled out thinly with dead flour and folded into a square shape on all sides. The buns are stuffed with diced mutton, diced lamb tail oil, onion, cumin, salt and pepper, and other ingredients, added to a small amount of water, and mixed well. The package of raw buns attached to the naan pit, ten minutes to bake, the skin color yellow and bright, the entrance to the skin crispy meat tender, fresh flavor and oil aroma.

4, Guangdong barbecued pork buns

Barbecued pork buns is one of the representative dim sum of Guangdong, is the Cantonese morning tea "four heavenly kings (shrimp dumplings, steamed dumplings, barbecued pork buns, egg tart)," one of the (with steamed dumplings, shrimp dumplings, egg tart same reputation). It is made by cutting barbecued pork into small pieces, adding oyster sauce and other seasonings to make the filling, wrapping the outside with flour, and steaming it in a steamer. Barbecued pork buns are usually about five centimeters in diameter, and there are usually three or four buns in a cage. Good barbecue pork buns are made with moderately fat and thin barbecue pork as the filling, and the skin of the buns is just soft and smooth after steaming, slightly cracked to reveal the barbecue pork filling, and oozing out the barbecue pork aroma.

5, Guangdong milk Huangbao

Guangdong unique sweet buns, egg yolk as a filling, is the Guangdong sweet buns in the most prestigious one. But savory mouth people do not like it very much.

6, Nanxiang xiao long bao

Xiao long bao is a traditional Chinese snack, originating from Shanghai Nanxiang. Changzhou flavor fresh, Wuxi flavor sweet. There is a secret to make the skin thin and the filling beautiful. When you make the skin, you need to use boiling water to strain the powder, so that the skin is soft and smooth, and if you use raw flour, it will be too dry. Filling to have juice to be delicious, but the filling will be very difficult to pack with water, with a few moments after the refrigerator, so that the oil and water are solidified before wrapping, steamed after the steamed dumplings will be very tasty, in order to avoid the dumplings are soaked with water in the steaming pot, you can put something in the bottom of the dumplings.

7, Sichuan Han Baozi

Han Baozi has a history of more than eighty years since its inception. Baozi should be China's most common snacks, from north to south, from east to west can see the bun, make a name for a lot of, Chengdu Han Baozi is one of the examples. Raw materials: special flour, fat and lean pork, lard and various seasonings. The characteristics of Korean buns are: clear pattern, thin skin and full of filling, soft and tender. When making Korean buns, you should pay attention to the production method. *** There are 8 kinds of barbecued pork, sprouts, ham, fresh meat, three kinds of fresh meat, shiitake mushrooms, portobello mushrooms, and attached oil, etc. In addition, there are also Korean Buns series of set meals available.

8, Kaifeng soup dumplings

Soup dumplings are buns with soup inside. It was formerly the royal food of the Northern Song Dynasty. Kaifeng soup dumplings not only the form of beauty, the content of the exquisite chic, meat and fresh soup in the same room, eat, it will be the North to eat noodles, eat meat, eat soup three integration, is a kind of integration of the charm.

9, Shandong water fried bread

"Water fried bread" is one of the famous food in southwestern Shandong, in the local people referred to it as "fried bread", the shape of a flat round, the top and bottom of the golden yellow, crispy outside and inside the fresh, taste very good, because of the different fillings, divided into mutton, Pork, vegetarian pan-fried buns a variety of, its filling Whether meat or vegetarian are added onion, ginger, five-spice powder, sesame oil, fine salt modulation, the skin for the wheat flour flour fermentation, the buns into the pan for a short period of time, and then add the noodle water, and then poured sesame oil, turn over again out of the pan that is, and become the people's most popular food.

10, Xi'an meat burger

Meat burger is the ancient Chinese "meat in a bun" short, one of the Han Chinese specialty snacks in Shaanxi Province, China. To the Shaanxi region's "meat buns" (pork) and Ningxia region's "mutton meat buns" is the main. The steamed bun with preserved meat is a famous snack in Shaanxi Province (Baoji City) and Xi'an City. Ningxia's meat buns are stuffed with mutton. There is a stove in front of each stall, and there is no difference between the buns from other places in the Northwest.