01

The steamed buns that have just come out of the drawer are neat in size, white in color and soft in texture. They look like buds of autumn chrysanthemums in the mist. They are refreshing to the eyes and soothing to the heart. When you take a bite, they are filled with oil and water. Fragrant but not greasy.

02

The xiaolongbao are all white, with thin skin, and there seems to be a bag of juice inside. The xiaolongbao is small and exquisite, shaped like a pagoda, translucent, strong and crystal clear Through the yellow color, bursts of fragrance flowed in the wind from the top of the pagoda.

03

Xiaolongbao is not only attractive in color and fragrant, but also crisp and refreshing, with a harmonious blend of five flavors.

When eating, you are also very particular: you have to bite a small hole in the skin first, then gently suck it, the fresh and fat juice immediately pours into your mouth, and then, the red meat filling , delicious taste, delicate and smooth texture, which makes people feel satisfied.

04

The skin is thin and the skin is white, and the bottom is golden with oil seeping through it.

The fragrance attracts pedestrians, the oil is oily but not greasy, and the taste is delicious.

05

Fried buns:

The surroundings are white, the bottom of the buns is golden, the pastry is just right and as thin as a cicada, and the filling is even more magical. Kaleidoscope, aroma of green onion, meat, sometimes also mixed with the unique aroma of wild vegetables and mushrooms, I am in you, you are in me. The taste is plump and full, with a long aroma.

06

Quick-sand buns:

Quick-sand buns are full of flavor. The rich milky sweetness is mixed with the taste of salted egg yolk, and the lips and teeth are not cut into the core. The golden sand flows out steamingly, with a saturated taste and full weight. When you tear open the white jade-like bun skin, a golden quicksand trails out. The thin, thick, and winding quicksand texture depends on the ratio of sugar, butter and salted egg yolk.

07

Barbecued pork buns:

The soul of barbecued pork buns lies in the special fillings, the soft and smooth bun skin, and the moderately fat and thin barbecued pork as the filling. The slices are as big as a fingernail, evenly oiled and rich in flavor. When it is slightly torn open, the barbecued pork filling pours out, exuding the aroma of barbecued pork.

After steaming, open the whole bun. It is smooth and juicy, sweet and salty, and you can feel the full meaty aroma inside with one bite. The barbecued pork is perfectly blended with the sauce. It is fat but not greasy and has a unique flavor. It achieves a magical texture that melts in your mouth and is endlessly memorable.