1. Different definitions

Fried buns are traditional snacks popular in Shanghai, Jiangsu and Zhejiang, which are called "fried buns" for short. Because in Shanghai, people like to call steamed buns "steamed buns", so they are called "fried steamed buns" in Shanghai.

Soup-filling buns are a famous snack in Kansai, which is called "grouting", so it is called grouting steamed bread or soup-filling buns.

2. Different characteristics

Fried steamed stuffed bun: crispy skin and thick juice, delicate meat flavor. In one bite, the fragrance of meat, onion, oil and sesame all spread in the mouth, but never left.

Soup filling bag: the meat is fresh and fragrant, the skin is thin and soft, the outside is crystal clear, the soup is delicious and rich, and the entrance is oily but not greasy. Tangbao is a royal delicacy, and eating the seeds of Kaifeng Tangbao is a very important process. If you compare it to a handicraft, because the skin is thin and the face is white, it looks like Jingdezhen's fine porcelain, crystal clear. There are 32 folds alone, and none of them are uneven. On the porcelain plate, soup packets are like white chrysanthemums and shaped like lamps.

3. Different origins

Fried dumplings are traditional snacks in Shanghai, Jiangsu, Zhejiang and Guangdong. Generally speaking, the fried dumplings people talk about are traditional Shanghai delicacies. Their skin is crisp and their soup is thick, and they can smell a fragrance from a distance. Everyone took a bite and their mouths were full of gravy. It's really great. Moreover, when making Shanghai fried dumplings, the bottom of the pot is baked golden, and sesame seeds and chopped green onion are sprinkled on it, which can instantly arouse everyone's appetite and make people eat more delicious. I suggest you eat it while it is hot, so that the steamed bread tastes good.

Tangbao is also a famous traditional food snack. One of its major characteristics is that you can taste rich soup with a bite of steamed stuffed bun, so it is called glutinous rice balls. Tangyuan is not made of soup. In the process of steaming, the soup comes out of its stuffing. With the steaming time getting longer and longer, the soup gradually thickens. In addition, glutinous rice balls are not only thick in soup, but also thin in skin and delicious.

This is what you know about the difference between soup dumplings and fried dumplings. I hope it helps you!