The mouth of the gravy is like a small fountain, gushing out, the soup is slightly cloudy with grease, this is a home-made pork skin jelly, bright crystal through the Ying Ying, and fat and lean ratio of pork to a strict ratio of dough into the and good crust, the top of the exquisite pleats to close the mouth, pleats after frying is the bottom of the crispy and solid, with vinegar, a dip, soft and soft in the mouth, a mouthful will eat a bite! It's addictive.
Extended information Shengjianbao is popular in Shanghai, Zhejiang, Jiangsu and Guangdong, a special traditional snack, referred to as shengjian, because the Shanghai people used to call "buns" for "steamed bread", so the Shanghai shengjianbao called shengjian steamed bread. Shengjian was first eaten with tea, dating back to the early 1900s, "Luo Chunge" teahouse under the Shengjian steamed buns takeaway store, visitors to the teahouse must be to piggyback on a few guests Shengjian, eat Shengjian tea talk about life, smoke and fire through the tea, downstairs at the traffic and horseback riding a different flavor.
Speaking of the original Luo Chun under the pavilion of the pan-fried, its name is now in the Shanghai Bund like a thunderclap --- Bao Daxiang. It is a wonderful thing found by Qianlong in Jiangnan, it pulls the fate of Ruan Lingyu, it makes the raw fried buns widely known in the Magic City, and it leads the new trend of current snacks.
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There is a paradise under Suzhou and Hangzhou, Suzhou has been a place of great talent since ancient times, and the Gusu cuisine is one of the best in the world. Among them, Suzhou's snacks have a long history and are famous all over the world, and it is one of the four major snacks in China (Nanjing, Suzhou, Shanghai and Changsha). Sugar congee, dried tofu with honey, pine nuts candy, rose melon seeds, shrimp soy sauce, date mud cake, lard rice cake, etc., are all popular Gusu food, not to be missed. But what I want to introduce to you today is not those traditional Suzhou snacks, but in recent years in the land of Suzhou City, the reputation of the dumb fry.
I remember the first time and the dummy fried "close contact" was two years ago, that time I went to visit Guanqian Street with my parents, shopping and we all feel hungry, so we are ready to look for something to fill up the hunger, what to eat? Rice? Noodles? Wonton? Dumplings? Usually eat these things, so we are ready to change the taste. As we walked north along Linden Road from Guandong, there weren't many small restaurants that offered the usual flavors that didn't whet our appetites. As we walked, my dad saw a bright spot, the long heard of but never tasted "dumb shengjian" jumped out at us. So my dad said, "Let's go, let's go eat some dummy shengjian". As I walked away, I wondered why my dad was so excited about just one shengjian. Besides, the name of this pancake is also very strange, called the dumb pancake, the taste will be good?
Into the dummy pan fried store, only to see the store is not very big, but the diners are quite a lot, we found a seat to sit down, Dad ordered two guests pan-fried, waiting for Dad pan-fried out of the oven, Mom told me the dummy pan-fried the origin of the name. It turned out that the master of this raw fried bread master named Yu Eryuan, because he is deaf and mute, so he did the raw fried bread by diners affectionately called "dumb raw fried", and there is a special allusion, that is, no matter who ate it. The first thing you need to do is to get your hands dirty.
After a short wait, I saw my dad come back with two guests, and at the same time, the smell of the raw fry also came to my nose. I can't wait to pick up one, a bite down, ah, so hot mouth! Side of the mother saw my appearance, could not help but laugh, she picked up a piece of the table tips sign, handed me, only to see the sign reads: this dummy raw fried buns thin skin and juice, boiling hot, for this reason, please "gently lifting, eat the breath, first open the window, after sucking the soup". The store is really thoughtful, so I gently use chopsticks to pick up a raw fried bun according to the tips, blew, put it into a small dish, use chopsticks to peel off a skin, and then sucked a mouthful of soup with a straw, the fresh and delicious juice from the thin skin flowed into my mouth, a sesame and green onion flavor, accompanied by a hint of sweetness and meat flavor, constantly stimulating my sense of smell, bite a mouthful of stuffing, soft, smooth and moderate, but also very Tough and elastic, full of fresh flavor. So I bite on the elimination of a guest, but also said repeatedly, "delicious, delicious, really delicious ah", my words led to my parents and the surrounding diners will laugh ......
Pan-fried steamed buns, all over the country each have their own flavors, the famous
Wuxi Xiaolongbao
As the saying goes, "food is the name of the day", and every place has its own delicacies. Beijing's roast duck, Suzhou's dried bean curd, the five-spice beans of the City God Temple ...... but I am fond of our hometown Xiaolongbao.
The look of Xiao Long Bao will surely make you drool. The cells are tender and smooth, white and transparent skin, as if they will break open at the slightest touch. Even people ten miles away can smell a burst of the bun's fragrance.
Xiaolongbao is not only attractive in color and aroma, but also dry and crisp, five flavors and harmony. When eating, it is also very careful: to bite a small hole in the skin, and then gently suck, fresh fat juice instantly into your mouth, and then, red meat, fresh flavor, delicate lubricated texture, will let you eat a lot.
The practice of small dumplings is also very simple: first and good noodles in a basin to dry, and then ready to cut the meat, and chop it, and then into the plate, put ginger foam, garlic foam, onion foam, monosodium glutamate and wine and other appropriate amount, and then mix them evenly, and so on, and then after drying, and then re-dry the noodles, and then, cut it into a thin skin package good, and then in the pot to put some water, and then the steamer full of steamed buns in the water, and when the water boiled, and then the steamer full of buns in the water, and so on, and so on, and so on. water, wait for the water to boil, and then boil for ten minutes, until the steamed buns as well as the filling is thoroughly cooked until, so that a cage of fragrant small dumplings is also done.
Xiaolongbao color and flavor, really the name is not false ah! Therefore, I made up a poem to praise our Wuxi Xiaolongbao:
Wuxi Xiaolongbao,
color and flavor.
Suck it in gently,
Your mouth is full of joy!
How is it, after listening to my introduction, do you have a feeling of drooling? Then try our famous Wuxi xiaolongbao! Remember to chew carefully, slowly swallow oh!
4. Good Sentences to Describe Eating Duck Blood Vermicelli SoupDon't look at duck blood vermicelli soup although it is just a street snack, but it is my favorite.
The practice of duck blood vermicelli soup is very simple. When a guest comes, the aunt who sells duck blood vermicelli soup grabs a handful of soaked vermicelli and puts it into the boiling water. At the same time, put duck blood, duck liver, duck intestines, ham sausage and other ingredients in the bowl. In about two minutes (add "after"), the aunty picks up the vermicelli from the boiling water and puts them into the bowl, then pinches some cilantro and sprinkles it into the bowl, and finally sprinkles on the toppings. A bowl of colorful and fragrant duck blood vermicelli soup is ready.
Duck blood vermicelli soup tastes good and looks good. Green parsley around the pink ham sausage, brown duck blood here and there a cluster, and white duck intestines, brown duck intestines scattered among the garnish (plus "creamy") fans, really mouth-watering.
When I eat duck blood vermicelli soup, I like to use chopsticks to pick up a few fans, puckered mouth, gently eat (changed to "suck") in the mouth, the smoothness can not be expressed in words. I remember (read "got") once, duck blood vermicelli soup just served up, I gobbled it up, the result not only made my face like a cat, but also almost swollen my mouth. I never dared to eat that fast again, I had to gulp and wait patiently for a while. It was a long few minutes!
How about it? Read my introduction, you must also like to eat duck blood vermicelli soup! Then you should go there as soon as possible!