The earliest history of steamed buns can be traced back to the famous Henan Wanglou "Cave Plum Blossom Buns" in the Northern Song Dynasty. It is said that after the Jingkang Revolution, the royal family of the Northern Song Dynasty brought it to Jiangnan under the name of "Grout Steamed Buns" and evolved. , related to the soup dumplings popular in northern China. Modern Xiao Long Bao mostly refers to Xiao Long Bao which originated from Nanxiang Town, Shanghai. Nanxiang Xiaolong Steamed Bun was first created by Huang Mingxian, the owner of Rihuaxuan Snack Shop in Nanxiang Town, Shanghai, in the 10th year of Tongzhi in the Qing Dynasty (1871). It was originally called Xiaolong Darou Steamed Bun, also known as Nanxiang Big Steamed Bun. He thought that Xiaolongbao was small and exquisite. Known as the big steamed bun, it can create strong contrast and interest in diners. In terms of technology, Huang Mingxian uses unfermented refined flour as the skin and hand-chopped pork leg meat as the filling. The meat filling is also filled with pork skin jelly. Xiaolongbao has been favored by diners since its introduction and has become a snack suitable for all ages. In the twenty-sixth year of Guangxu (1900), Wu Xiangsheng, the cousin of Huang Mingxian’s daughter-in-law, opened Changxing Building to sell Xiaolong Steamed Buns in the Chenghuang Temple in Shanghai County. This was also the predecessor of Nanxiang Steamed Bun Shop. Wuxi, Changzhou, Nanjing, Hangzhou, Wuhu and other places in the Jiangnan region also have a long history of cooking Xiao Long Bao, and there are many century-old restaurants featuring Xiao Long Bao. High-definition photos of Xiao Long Bao

Speaking of Xiao Long Bao, Kaifeng, Shanghai, Tianjin and Hangzhou all have their own characteristics. The following will introduce Xiao Long Bao in each place one by one.

Kaifeng Xiaolongbao

Kaifeng Xiaolongbao, also known as Soup-filled Xiaolongbao, is one of Kaifeng’s famous snacks. It has been sold as early as the Northern Song Dynasty, and is called Soup-filled Steamed Bun or Soup dumplings. "Wanglou", one of the more than 70 hotels in Bianliang, Tokyo (now Kaifeng City), sells "Sandong Plum Blossom Buns", which is known as "the best in Bianliang, Tokyo". After the Northern Song Dynasty, soup dumplings were handed down in Kaifeng.

In the 1920s, the famous chef Huang Jishan founded the "No. 1 Dim Sum Restaurant", specializing in soup dumplings. In the 1930s, he adapted to the market demand and innovated the way of making steamed buns. He used half-baked dough, lean skin and lean meat mixed with pig skin parfait, added glutinous rice, cooking wine, coriander oil, sweet noodle sauce, ground sesame oil, etc. to make the filling. , instead used dead dough to make the skin and sugar and MSG to freshen the filling. Through the "three soft and three hard" methods of kneading the dough, the dough is made tough and smooth, with no soup leakage or loose coating. The large steamed buns are also changed to small steamed buns, and the steamed buns are served with a steamer on the table. They are eaten and steamed immediately, and the rotary steaming is maintained. This not only maintains the heat and perfect shape of the buns, but also is easy to operate. It is very popular among customers. It’s Kaifeng Xiao Long Bao.

After the founding of the People’s Republic of China, Kaifeng Xiaolong Baozi was developed and developed. In particular, the soup-filled steamed buns operated by the "First Floor Steamed Bun Restaurant" founded by Huang Jishan have become more distinctive after continuous improvement by famous chefs. The skin is thin and the filling is large. The soup is filled with oil. It is soft, tender and fragrant. It is white and smooth. It looks like a lantern when you lift it up and like a chrysanthemum when you put it down. It is famous far and wide, attracting a large number of Kaifeng citizens and Chinese and foreign tourists, who enjoy tasting this famous food.

In the late 1980s and early 1990s, "First Floor" successively developed a series of products, "Xiaolong Baozi Banquet" and "Quick-Cold Baozi". "Xiaolongbaozi Banquet" is also known as "Assorted Steamed Bun Banquet". According to different fillings, it is divided into hawthorn, three delicacies, south chestnuts, spicy soup, diced chicken, diced bamboo shoots, leek head, fish, shrimp and soup. Xiaolongbaozi

flavor. "Quick-cooled steamed buns" have been put on the local and national markets successively and have been well received. Foreign friends and overseas Chinese from Hong Kong and Macao who come to Kaifeng enjoy tasting Kaifeng Xiaolong Baozi after seeing the scenic spots in the ancient city, and give them high praise. [1]

Changzhou Xiaolongbao

As for the history of Xiaolongbao, it is also said that the real Xiaolongbao was born in Changzhou Prefecture, Jiangsu Province during the Daoguang period of the Qing Dynasty. At that time, Wanhua Teahouse, located on the south side of the floating bridge along the river, pioneered the famous steamed buns with crab and yellow crab tops (with large pieces of crab roe on the top). Later, the craftsmanship of Xiaolong Steamed Buns was extended to nearby Wuxi, Shanghai, Nanjing and other places, and was integrated and improved with local customs, becoming a special snack in Jiangsu and Zhejiang.

Changzhou’s Xiao Long Steamed Buns with Crab Top Yellow

In ancient times, there was Wanhua, and in modern times, there was Ying Gui. Today’s Changzhou people all know that to eat Xiao Long Steamed Buns, you have to go to “Ying Gui” (Yinggui Xiao Long Bao). Yinggui Tea House was founded in 1911. Due to its sound management and focus on quality, it has become famous and deeply loved by the public. The product has the characteristics of "thin and transparent skin, rich marinade, tangy crab aroma, fat but not greasy, rich juice, and fresh and tender meat filling". Supplemented with balsamic vinegar and young ginger, the flavor is even better and it is a unique dish in Changzhou. In 1985, it was rated as the city's high-quality product and included in the "Jiangsu Province Snack Recipe". In 1990, it was listed as one of the top ten famous snacks by the Changzhou Municipal People's Government.

Xiaolongbao with crab is a traditional seasonal snack in Changzhou. It is available every year around the Mid-Autumn Festival when the sweet-scented osmanthus is in full bloom. Xiaolongbao with crab was originally called steamed bun with crab. Changzhou people have always made no distinction between steamed buns and steamed buns, and they all call them steamed buns.

Xiaolongbao can be divided into three types: Suihao, Duixiao and crab-added. "Suihao" means without crab oil; "Duixiang" means that there are six steamed buns in a cage with crab added. Six is ??without crab oil; "with crab" means all with crab oil. One cage of steamed buns is also called one guest, so old Changzhou people often call it this way when eating steamed buns: "two guests facing each other". Or: "Ten guests plus crabs, I want to take them to Shanghai."

"Old eaters generally only order "double set" when eating in the living room. Old eaters believe that only one suihao and one crab steamed bun with flowers can fully appreciate the deliciousness of crab. If you always If you eat it with crab, the taste in your mouth will be a little dull, and you will no longer feel the delicious taste of crab, so the conventional name of "Changzhou Jia" comes into being. Crab xiaolongbao has a thin skin and a large amount of stuffing. It is better to wait for people than steamed buns to achieve the best taste. You should take the xiaolongbao out and dip it in the vinegar sauce, and then pick it up with chopsticks. , turn the steamed bun to the outside, bite open the skin on the bottom side, carefully absorb the delicious brine, then dip the opened bun into the vinegar, let the vinegar enter the inside of the steamed bun, and then put the whole steamed bun into your mouth. If you don't suck up the juice first, if you bite it, you will either burn yourself or shoot the juice all over the place. [2]

Wuxi Xiaolong

Wuxi Xiaolong. It is famous throughout Shanghai, Ningxia and Hangzhou for its thin skin and rich marinade. It is a traditional snack in Wuxi and has a history of a hundred years. It is made with fine flour, carefully selected ingredients, and steamed in a small steamer. It has a southern taste that does not break when picked up. The meatballs are tender and fragrant, and the meatballs are tender and fragrant. In autumn and winter, cooked crab butter is added to the filling, which is the famous "crab powder". "Xiaolong" is delicious and delicious when eaten. This can not only be eaten on the spot, but also can be given as a gift to relatives and friends. Emperor Qianlong of the Qing Dynasty, known as the "Wandering Dragon", once traveled to famous mountains and rivers, especially the beautiful mountains, beautiful waters and gardens in the south of the Yangtze River. Historic sites and folk customs. He made six tours to the south of the Yangtze River. Emperor Qianlong's tour to the south of the Yangtze River included Nanjing, Yangzhou, Changzhou, Wuxi, Suzhou, and Hangzhou. Emperor Qianlong's first tour to the south was on the 19th day of the second lunar month in 1751. On the dragon boat to Wuxi, Subei Yingpan (north of Shitang Bay). He had decided to go to Wuxi Qinyuan (Jichangyuan) before the patrol. On the morning of the 20th, the imperial driver transferred to a small boat from Huangbutun to Qinyuan. , I tasted the local Xiaolongbao. It can be seen that the prototype of Xiaolongbao was already available in various places in Jiangnan at that time. [3]

Shanghai Xiaolongbao

Shanghai’s Nanxiang Xiaolongbao. With a history of one hundred years, it was born in the 10th year of Tongzhi in the late Qing Dynasty. The original founder was Huang Mingxian, the owner of Rihuaxuan Dim Sum Store. Later, his son opened a branch in the old Yuyuan City God Temple, which is also in the bustling Yuyuan Garden. [4]

Nanxiang Xiaolongbao was originally called "Nanxiang Big Meat Steamed Bun", later called "Nanxiang Big Steamed Bun", then "Guyiyuan Xiaolongbao", and now it is called "Nanxiang Xiaolongbao". "Cage". The big meat steamed bun adopts the method of "heavy stuffing and thin skin, changing from large to small", using refined white flour to roll into thin skin; and using refined meat as the filling, without MSG, boil the skin with chicken soup and mix it with jelly to get the freshness, sprinkle with Add a small amount of finely ground sesame seeds to get their fragrance; also add crab powder or spring bamboo, shrimp and meat filling according to different seasons. Fold each steamed bun at least 14 pieces, and use one or two flour to make 10 pieces, which are shaped like water chestnuts and are translucent. Shape, small and exquisite. Food is an art. The steamed bun invented by the Chinese can be regarded as a masterpiece in this art, and Nanxiang Xiaolong Steamed Bun has developed this art to the extreme. Nanxiang Xiaolong is exquisitely made. It uses fermented white flour as the skin and pork leg meat as the filling. The most unique thing is that it uses second-year old hens to stew the soup, and then boils it with the pork skin, and then makes the skin jelly and mixes it. Put into stuffing.

Pull out the dough of even size, and smear the surface with cooking oil to make it taste better. You need to pull the embryo all the way to about the same size, and pull it up with your hands when wrapping it. Its advantages are thin skin, tender meat, and plumpness. The hot mist rises straight up, and the steamed dumplings are ready. At this time, the dumplings are all white and crystal clear

The various finished dumplings (19 photos) are as shiny as a jade rabbit, which is attractive. favorite. Prick the dough and the slippery juices flow out. The snow-white dough, translucent juice, and tender meat filling are extremely tempting. If you eat it with shredded ginger, balsamic vinegar, and a bowl of shredded egg soup, it will taste better. The filling of Nanxiang steamed buns can also change with the seasons, such as adding shrimps in early summer, and adding crab meat, crab roe, and crab oil in autumn.

Nanxiang Xiaolong is delicious and delicate, and is loved by more and more people. From the first time it was retailed in Shifang, a small town in Nanxiang, to today's branches all over the country and even abroad, the changes in Nanxiang Xiaolong are eye-catching, but its original flavor, natural simplicity has never changed. Xiaolongbao

has always attracted batches of diners. Poke the dough, dip it in balsamic vinegar, add some shredded ginger, take a bite of Nanxiang Xiaolong, and then taste it carefully to taste the traditional food culture of Shanghai, taste the "countryside" feeling far away from the hustle and bustle of the city, and taste delicious Nanxiang Xiaolong. Tianjin Xiaolongbao

Goubuli Xiaolongbao is based on Goubuli steamed buns. It draws on the advantages of small steamed buns from Changzhou, Wuxi and other places. It has the characteristics of thin skin and large fillings. The steamer makes the buns more flavorful.

"Goubuli" was founded in 1858. During the Xianfeng period of the Qing Dynasty, there was a young man named Gao Guiyou in Yangcun, Wuqing County, Hebei Province (now Wuqing District, Tianjin City). Because his father had a son in his forties, he gave him the nickname "Gouzi" in order to raise a son safely. He can be taken care of as easily as a puppy (according to northern custom, this name is full of simple and loving family affection). Gouzi came to Tianjin to learn art at the age of 14 and worked as a waiter at Liu's Steamed Food Shop on the edge of Tianjin South Canal. Gouzi was ingenious and studious, and with the careful guidance of the masters, Gao Guizi's skills in making steamed buns continued to improve. Make progress, practice a good job, and soon become famous.

After graduating from school in three years, Gao Guiyou had mastered various techniques of making steamed buns, so he became independent and opened a snack shop specializing in steamed buns - "De Ju Hao". He uses a 3:7 ratio of fat to lean fresh pork, adds an appropriate amount of water, and serves it with pork rib soup or tripe soup, plus finely ground sesame oil, special soy sauce, minced ginger, minced green onion, seasonings, etc., and carefully mixes it into the stuffing for steamed buns. The bun skin is made of semi-risen dough. After rolling into strips and adding ingredients, roll it into a round skin with a diameter of about 8.5 cm and a uniform thickness. Wrap the fillings in, carefully fold them with your fingers, and twist the pleats with force at the same time. Each bun has 18 fixed pleats, and the pleats are uniformly dense, like a white chrysanthemum shape. Finally, they are steamed in the oven with hard air.

Because Gao Guiyou is good at craftsmanship and is very conscientious in his work and never adulterates, the buns he makes are soft in texture, fresh and not greasy, resemble chrysanthemums, and have unique color, fragrance and shape, attracting people from all over the world. People came to Xiaolongbao

to eat the steamed buns. The business was very prosperous and the reputation soon spread. As more and more people came to eat his steamed buns, Gao Guiyou was too busy to talk to the customers. As a result, the steamed bun eaters jokingly called him "a dog who sells steamed buns and ignores people." Over time, people took it easy and called him "Goubuli", and the steamed buns he sold were called "Goubuli steamed buns". However, the original store name was gradually forgotten by people.

It is said that when Yuan Shikai was the governor of Zhili and training the new army in Tianjin, he brought "Goubuli" steamed buns as a tribute to the Empress Dowager Cixi in Beijing. The Empress Dowager Cixi tasted it and was very happy and said: "The animals in the mountains, the geese in the clouds, the cattle and sheep on land, the fresh food from the sea, are not as fragrant as Goubuli, and the food can help you live longer." From then on, Goubuli steamed buns became famous and gradually opened in many places. semicolon.

Goubuli steamed buns are famous all over the country and abroad for their delicious taste. Goubuli steamed buns are very popular. The key lies in the fine materials and exquisite production. There are certain tricks in selecting materials, formulas, mixing, kneading and rolling out the dough. There are clear specifications and standards for workmanship, especially for steamed buns. The pleats are well-proportioned, and each bun has 18 pleats. The 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. Once you take a bite, they are oily and watery, fragrant but not greasy. They have always been favored by the people and friends from all over the world. . [3]

2 Production methods [3]

Method 1

Materials

1. Lean meat (four ounces), Fatty meat (one tael), flour (nine taels), boiling water (half cup), broccoli or Shaoxing leaves (a few pieces)

2. Seasonings: salt, wine (half teaspoon each), Light soy sauce, corn starch (two teaspoons each), minced ginger (one teaspoon), water (four tablespoons), sesame oil, pepper (a little each)

3. Dipping ingredients: shredded ginger (half a tablespoon) ), vinegar (two tablespoons).

Method

1. Chop lean meat and fat meat together, add seasonings and stir until gelatinous, and make small meatballs respectively;

2 .Sifter the flour evenly into a large bowl, slowly add boiling water, and quickly mix evenly into a soft dough. Add a little flour to your hands;

Ingredients required for preparation (11 photos) Knead the dough into a long strip shape, then cut into small round pieces, grind into thin round vermicelli, add meatballs to make a small dumpling shape.

3. Place in a steamer over water and steam for seven to eight minutes, mix well. Serve hot with dipping sauce.

Notes

1. Authentic Xiaolongpi requires a special rolling pin. Generally, an ordinary rolling pin is used at home to press wrinkles on the outside, like a lotus leaf skirt. That’s it;

2. When wrapping the dumpling, you don’t need to close it, just hold the edge of the dumpling with your thumb and index finger and close it gently;

(Be sure to do it before steaming. You need to spray water on the surface of the steamed dumpling because when rolling out the dumpling skin, you need to add a lot of flour to press out the lotus leaf skirt. If you don't spray water, the steamed steamed dumpling skin will be very dry) [3].

Method 2

Wuxi Xiaolong Steamed Buns are famous in Shanghai, Ningbo and Hangzhou for their thin skin and juicy texture. When eating, bite open the outer skin and suck the marinade in a small mouthful. This can not only be eaten at banquets, but can also be used as gifts for relatives and friends. During every festive occasion, steamed buns seem to be an indispensable food for every household.

Teach you how to make Xiao Long Steamed Buns and how to make delicious Xiao Long Steamed Buns:

1. Add 325 grams of flour to a basin and use 140 grams of hot water at 80°C (summer) Use warm water) and knead into snowflake dough, pour in the shredded yeast dough and alkaline water, and knead until smooth, soft and pliable to form a firm yeast dough.

2. Mince the pork leg meat and put it in a basin, add soy sauce and refined salt, mix well, mince the skin jelly and mix it into the meat, add sugar, MSG, green onion and ginger and mix it into the filling.

3. Roll the dough into a long strip, cut it into 40 dough pieces of equal size, flatten each one one by one, use a rolling pin to roll it into a round shape with thin edges and thick middle (about 5 cm in diameter), and wrap it with fillings 25 grams, knead into a steamed bun with 15-20 pleats.

4. Take a small steamer, put 10 pieces of green dough in it, and steam it in boiling water for about 5 minutes. Prepare rose balsamic vinegar and young ginger shreds for dipping. [3]

3 Production essentials 1. Use tender yeast dough for the dough;

2. Add skin jelly when preparing the filling. [3]

4 Tips on how to eat Xiaolong steamed buns contain a lot of soup, so be careful when eating them.

1. First, put the steamed buns into a small dish, be careful not to break the wallet.

2. Take a small bite on the side of the steamed bun and let it cool slightly.

(The soup of Xiao Long Bao is very hot, so it is best not to eat it directly. You can hold it with chopsticks and blow the soup, but never pour it into a small dish.) Xiao Long Bao

3. Popular legend The idea of ??eating soup first is wrong. The essence of Xiao Long lies in the perfect combination of soup, skin and fillings. The three elements are not enough without an entrance. The way to ensure that the deliciousness of Xiao Long is not lost is to wait for the soup to cool down slightly. After that, put the whole xiaolong into your mouth and let the soup completely cover the xiaolong in your mouth, sealing in the deliciousness without losing it.

When eating xiaolongbao, you should pay attention to the soup. When making it, the soup stock should be condensed into a transparent solid colloid, chopped into pieces and mixed in. Once the steam is heated, it will turn into soup. The skin of a good xiaolongbao is as thin as paper, and it doesn't break when you carry it around. Carefully take it out, put it in a vinegar bowl, aim it at the top and suck it, and the delicious soup will go into your stomach. But don't rush, otherwise it will burn, and then enjoy the contents slowly. [3]

5 Overseas development Since Chinese immigrants started operating Chinese restaurants in Spain more than 50 years ago, Chinese steamed buns have also begun to enjoy a high reputation among Spanish diners. The explanation on the Spanish menu is: "Chinese bread with meat in the center." Because of its delicious taste, some Spanish restaurants or bars also sell food similar to Chinese steamed buns, but they are called "Spanish Chinese-style meat buns."

Xiao Long Bao Collection (25 photos) Since the 1990s, a large number of Chinese immigrants have entered Spain, and Chinese restaurants have mushroomed everywhere. Xiao Long Bao is one of the must-have staple foods in every restaurant. one. But at that time, Xiaolong was no longer written as "Xiaolong", but as "Xiaolong". Some write "Chinese Little Dragon" and some write "Shanghai Little Dragon". For this "little dragon steamed bun", the Spanish explanation is even more amazing: "a bun with Chinese dragon meat".

As for who changed "Xiaolong" to "Little Dragon", the reporter could not verify it for the time being, because the dragon is the symbol of China, and Chinese people are all descendants of the dragon. "Little Dragon" and "Big Dragon" Anyway, we are talking about Chinese people and Chinese things. Some Spanish restaurants then carried out bold reforms and simply interpreted "Xiaolong Steamed Bun" as: "Chinese Dragon Bread". As a result, the name "Dragon Bread" quickly became popular in Chinese and Western restaurants. "Dragon Bread" is both delicious and easy to remember, unlike other Chinese food names that are difficult to pronounce and remember.

After 2000, "Xiaolong Steamed Buns" changed again. In order to commemorate the outstanding contribution of martial arts superstar Bruce Lee to martial arts movies, television stations in various countries have launched special topics on Bruce Lee's movies. In Spain, colorful posters with Bruce Lee on them can be seen in the streets and alleys. Spanish children even have Bruce Lee (Bruce Lee) in their mouths and Chinese Kung Fu in their mouths. At this time, the meaning of "Little Dragon Steamed Buns" changed again. Some restaurants interpreted "Little Dragon Steamed Buns" as "the Chinese meat bread that martial arts superstar Bruce Lee liked to eat most." The Spanish name of "Xiaolong Steamed Bun" is "Bruce Lee". When people order, they say to the waiter, "I want Bruce Lee", and the waiter knows that the diners want Chinese Xiaolong Steamed Buns. Famous abroad and famous all over the world, Xiaolong Steamed Bun is undoubtedly a famous snack among snacks. [3]

6 Issues exposed In April 2012, when jelly and old yogurt were linked to leather shoe gelatin, and many people became angry when they heard about it, another post on the Internet attracted public attention. A netizen revealed that some people use gelatin in xiaolongbao. She said that the meat filling in Xiaolongbao must be added with meat skin jelly, and the traditional process is complicated and time-consuming. Therefore, many stores directly use edible gelatin instead of meat jelly, which saves trouble and money.

In response to this issue, the snack bar denied it. A certain shop owner said that the material cost of Xiaolongbao will be cheaper than that of large meat buns, but the price is often higher than that of large meat buns because of labor costs and fuel costs. It's so high that it takes three people in her shop five or six hours to make a batch of pork skin jelly. If any store uses gelatin instead, it can save a lot of labor costs. But she also expressed concern that simple gelatin is tasteless and cannot completely replace meat jelly. Meat flavor will inevitably be added, which is even worse for health.

Experts said that although gelatin is recognized as a relatively safe food additive, according to the national food safety standards such as the "Standards for the Use of Food Additives" and "General Principles for Prepackaged Food Labeling" promulgated by the state, all food additives must Clearly marked on food labels. Gelatin is no exception. As long as it is used in food, whether it is xiaolongbao or ham sausage, it should be labeled and clearly stated to consumers. Otherwise, the seller will violate the consumer's right to know and violate the relevant national regulations.

[5]