Baozi is definitely one of China's major successful inventions, small and delicious, but also extends a different variety of practices, are simply some geniuses! Bite a mouthful of soup buns, the soup is fresh and delicious, rich and not greasy. The mouth is watering! Come with me to see what delicious soup dumplings in Chengdu can not miss!

1, Nanjing special flavor soup dumplings @ JiuLiTi North Road

Recommended: known as Chengdu's best soup dumplings, fresh juice and thin skin, queuing is a regular thing to do ~

2, sincere soup dumplings @ ZhongDaoXiJie No. 36

Recommended: 1 yuan can buy 3 small buns, flavored meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat, meat. small buns, flavors include meat buns, mushroom and vegetable buns, bean paste buns, soy sauce bud buns, mushroom and asparagus, beef, and you can also buy 4 corn buns and black rice buns for $1, which is super cost-effective!

3, and Cuipo small cage soup dumplings @ Wuhou District People's South Road, Section 4, No. 20

Recommended: the main wontons and soup dumplings, wontons are very big, soup dumplings flavor is okay, worth eating. But the soup dumplings have a lot of meat, the skin is very thin, there are a few of them will be open, and the wontons with the three fresh fillings are really delicious.

4, chicken sauce potstickers @ Lin Yin Street No. 6 Annex 11

Recommended: chicken sauce potstickers are very tasty, usually eat 2 on the full ~ bean soup rice flavor is also good!

5, Xiao Ji irrigation soup dumplings @ Jin Xing Road, No. 60, Annex 9

Recommended: a bite, the soup overflowing, tender meat, salty taste in a hint of sweetness, praise!

Practice

Practice 1

Production

1. Flour and water and kneaded, and leave it for a moment.

2. Pork minced meat, chopped crab meat, lard in the pot to heat, add crab meat, crab roe, ginger stir-fried crab oil, and minced meat, jelly, soy sauce, cooking wine and other mixing into the filling.

3. Roll the dough into long strips, pull into every 50 grams of 4 blanks, rolled into a round skin, add the filling pinch

into a pleated package, on the steamer basket with a high flame steam for 10 minutes.

Practice 2

Raw materials: 500 grams of fresh pork rinds, 600 grams of melon, 150 grams of fish grits, 30 grams of ham, 30 grams of cucumber skin, egg skin 1, 25 grams of ginger, 50 grams of green onions, salt, pepper, cooking wine, monosodium glutamate, chicken broth, dry and wet starch, sesame oil, fresh broth in moderation, green onion leaves, red cherries, each a little.

Method

1. Pork rinds washed, put into the pressure cooker, mixed with fresh soup, add ginger, green onions, refined salt, pepper, cooking wine, chicken essence, cover, on the fire pressure to the pork rinds into a juice, to be cooled to open the lid, hit the material slag, the soup is poured into a square plate, cooled and then into the refrigerator, that is, into the skin jelly, and then trimmed and sliced into a 2-cm diameter ball, ***12 2. winter melon peeled, cut into 15 cm square chunks, and then sliced into large thin slices, *** 12 slices, put into salted boiling water to soak for about 10 minutes; ham, cucumber skin, egg skin are finely shredded; green onion leaves into the pot of boiling water blanched, torn into thin filaments; red cherries chopped into fine powder.

3. Will be trimmed into a ball of jelly first rolled on a layer of dry starch, then wrapped in a layer of fish grits, and then evenly dipped in ham silk, cucumber skin silk, egg skin silk, will be wrapped into the soaked melon slices, and then tied into a pomegranate packet of green onion leaf silk, and on top of the cherry embellishments on the end of the crystal dunking bao billet, into the cage with a high-flame steam for about 5 minutes, take out the plate.

4. Net pot on the fire, mixed with a little fresh soup boiling, seasoning salt, pepper, monosodium glutamate, with wet starch thin thickening, dripping into the sesame oil, pan poured on the plate of crystal soup packet that is complete.

Practice three

Pork hind legs, pork belly on the skin of a large piece of meat, mother crab high-gluten flour Lou, salt, saturated alkaline water, pork rinds, the system after the net, add wine, soy sauce, green onions and ginger, boiled into the skin soup, cold cuts, frozen for five hours, into the skin jelly taken out and chopped. Add the mix of fine minced meat, add crabmeat, crab meat mixed into the appropriate amount of salt, chicken powder to be used. One pound of high gluten flour, add a moderate amount of salt, to feel a little salty taste.

A spoonful of saturated alkaline water, add cold water and become a dough, put wake up two hours. Under the billet, can be heart rolling, packaged into shape can be on the cage, this soup package, although a large, but one is more soup, heat transfer fast, and other instructions can not be steamed over. Soup is too much, into the water vapor, the volume becomes larger, will also make the soup bag cracked, strong fire gas six minutes enough. But this practice must have Wei Yang buns point of the bun as the basis of the technique. Otherwise, it is easy to soup broken.

The three main features of the soup buns juicy and flavorful production, so that it has both fashionable features and traditional essence, color white as jade, rich soup, taste extremely fragrant, wonderful, won the praise of the majority of customers.

In the late 80s and early 90s, ? The first floor? has developed a series of products? Buns Banquet? and? The first floor has developed a series of products, such as "small dumpling banquet" and "quick-cold dumpling". Xiao Long Bun Banquet is also known as? Mixed Buns Banquet? The buns are divided into ten flavors according to the fillings: diced chicken, bamboo shoots, leeks, fish, shrimp, hawthorn, three kinds of fresh food, south chestnut, spicy soup, and dunked soup. Quick cold buns? Has been put into the city and Zhengzhou, Luoyang, Hangzhou, Beijing and other markets, welcomed.

Irrigation soup buns have the form of beauty, its content is beautifully 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 an integrated charm. Eat soup buns, the presence of soup in the first place, the meat second, the crust second.

What kind of food is the dunking soup bun produced? As the name suggests, it is a kind of bun, but there is soup inside. This is why? In fact, it is just a layer of windowpaper, do not poke not broken. Don't know thought it was some kind of tool to soup into the buns to go, otherwise, this soup has been in the filling inside, only in the package before the meat jelly in the filling, packaged by the cage drawer on the fire after a steam, the meat jelly melt away and not leakage. The soup is not a leaky soup, and the buns should not stick to the cage drawer, which all depends on the master's craftsmanship.

10, Xinjiang baked buns

Baked buns (Viennese called?). Shamusa?) and thin-skinned buns (Viennese called? Pitelmantu?) are one of the favorite foods of Uyghur compatriots. They are mostly sold in restaurants and food stalls in urban and rural Bazaars. Baked buns are mainly baked in naan pits. The skin of the bun is rolled thin with dead flour and folded into a square on all sides. The buns are stuffed with ingredients such as diced mutton, diced lamb tail oil, onion, cumin, fine salt and pepper, added with a small amount of water and mixed well. The wrapped raw buns are pasted in the naan pit, and can be baked in ten minutes, with a bright yellow skin color, crisp skin and tender meat in the mouth, and a fresh and oily flavor.

9, Guangdong barbecued pork buns

Barbecued pork buns are one of the representative dim sum of Guangdong, is the Cantonese morning tea? The four heavenly kings (shrimp dumplings, dry steamed siu mai, barbecued pork buns, egg tart)? It is one of the four kings (shrimp dumplings, steamed siu mai, barbecued pork buns, egg tarts) of Cantonese morning tea (along with steamed siu mai, shrimp dumplings and egg tarts). 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 placing it in a steamer to be steamed. 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 using fat and thin barbecue pork as a filling, steamed bun skin is just soft and smooth, slightly cracked to reveal the barbecue pork filling, seeping out of a burst of barbecue pork flavor.

8, Guangdong milk Huangbao

Guangdong, a unique sweet buns, egg yolk filling, is the Guangdong sweet buns in the most prestigious one. But the salty mouth is not very favorite.

7, Nanxiang Xiaolongbao

Xiaolongbao 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. Do skin open powder to use boiling water to strain cooked, the skin is soft and smooth, if you use raw flour will be too dry. Filling to have juice to be delicious, but filling with water will be very difficult to pack, with a good put into the refrigerator for a few moments, so that the oil and water are solidified before the package, steamed after the steamed dumplings will be very tasty, in order to avoid the dumplings by the water in the steaming pot soaked, you can pad some things in the bottom of the buns.

6, Sichuan Han Baozi

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

5, Kaifeng soup dumplings

The 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, its content is exquisite and 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 an integration of the charm.

4, Shandong water fried bread

? Water fried bread? is one of the famous food in southwestern Shandong, in the local people referred to it as ? Pan-fried buns? Its shape is flat and round, the top and bottom of the golden yellow, crispy outside and fresh, taste very good, because of its different fillings, divided into mutton, pork, vegetarian fried bread a variety of fillings, whether it is meat or vegetarian are added green onions, ginger, five spices, sesame oil, fine salt modulation, the skin for the fermentation of wheat flour surface, the buns will be put into a pan for a short period of time, and then add the surface of the water, and then watered with sesame oil, turning once out of the pan that is, become a very popular people's food.

3, Xi'an meat sandwich

Meat sandwich is an ancient Chinese word? Meat sandwich is the ancient Chinese word for "meat in a bun". short for "meat sandwich", one of the Han Chinese specialty snacks in Shaanxi Province, China. It is one of the specialty snacks of Han Chinese in Shaanxi Province, China. The steamed buns are made of meat (pork) and meat (pork). (pork) and the Ningxia region? Mutton meat steamed bun? (pork) in the Shaanxi region, and lamb meat buns in the Ningxia region. The steamed bun with preserved meat is a famous snack in Shaanxi Province (Baoji City) and Xi'an City. The meat buns in Ningxia are stuffed with mutton. There is a stove in front of each stall, and it is no different from the buns in other places in the Northwest.

2, Tianjin dog不理包子

? The 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 fortieth year, and in order to seek peace and raise his son, he took the breast name ? Dog? , expecting him to be as good as a puppy to feed (according to northern custom, this name is full of simple and loving affection).

1, Beijing Qingfeng Baozi