Originally named "Nanxiang Meat Steamed Bread", later named "Nanxiang Meat Steamed Bread", later named "Guyi Yuan Xiao Dragon" and now named "Nanxiang Xiao Long". Big meat steamed bread adopts the method of "heavy stuffing and thin skin, making it big and small", and carefully selects refined white flour and rolls it into thin skin; Take lean meat as stuffing, without monosodium glutamate, cook the skin in chicken soup, mix it in after freezing, and sprinkle a small amount of finely ground sesame seeds to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also taken. Each steamed bread is stacked 14 or more, and 10 is made of one or two pieces of flour, which is translucent, small and exquisite.
Gourmet is an art, the steamed stuffed bun invented by China people can be regarded as a masterpiece of this art, and Nanxiang Xiaolong has developed this art to the extreme. Nanxiang steamed buns are well made. It uses fermented white flour as skin and pork legs as stuffing. The most unique thing is to stew the soup with the old hen once every other year, then cook it with the pigskin, and then make it into jelly and mix it with the stuffing.
The dough is even in size, and the taste will be better if the surface is coated with cooking oil. Pull the embryo to the end, about the size, and pull it up when you wrap it. Its advantages are thin skin, tender meat and fullness. The hot fog went straight up and the steamed bread was ready. At this time, the steamed bread is white and crystal clear, like a jade rabbit, which makes people fondle it. Punch the dough and the slippery juice will flow out at once. Snow-white dough, bright juice and pink meat stuffing are extremely attractive. Nanxiang steamed buns are delicious and exquisite, and are loved by more and more people.
From the first retail sale on a stone boat in nanxiang town, to the branches all over the country and even abroad today, the change of Nanxiang Xiaolong is remarkable. However, its original flavor and natural simplicity have never changed, and it has always attracted groups of diners. Punch the dough, dip it in balsamic vinegar, and take a bite of Nanxiang small cage with shredded ginger. Then savor it, savor the traditional food culture in Shanghai, savor the "country" feeling far away from the noisy city, and savor the delicacy of Nanxiang small cage.
Second,
Tangbao is a traditional food in Kaifeng, which was sold in the market as early as the Northern Song Dynasty. It's called grouted steamed bread or soup packets. Wang Lou is one of the 72 major stores in Tokyo, producing and selling plum buns in caves, which is called "the first in Tokyo". After the Northern Song Dynasty, soup packets were handed down in Kaifeng.
In the 1920s, the famous chef Huang Jishan founded the "Chuxin Restaurant", which specializes in soup-filling bags. In 1930s, in order to meet the market demand, he innovated the making method of steamed stuffed bun. The reason why he won the prize is that the original stuffing is made of semi-hairy dough, thin skin and lean pork jelly cake, with glutinous rice, cooking wine, seed oil, sweet noodle sauce and sesame oil. The stuffing is made of dead flour and fresh white sugar and monosodium glutamate. Through the "three hard and three soft" dough, the gluten is tough and smooth, and it does not leak soup or clothes. It also changed the big cage into a small cage, served in the cage, steamed while eating, and steamed constantly, which not only kept the temperature and shape of steamed buns perfect, but also was easy to operate and well received by customers. This is soup steamed buns.
After the founding of the People's Republic of China, soup steamed buns have been widely developed. In particular, the soup-filling bag operated by the "first floor steamed bun shop" initiated by Huang Jishan has become more distinctive through the continuous improvement of famous teachers. Thin skin and big stuffing, the soup is oily, soft, tender and delicious, and white and smooth. You can lift it like a lantern or put it down like a chrysanthemum. It is famous far and near, attracting a large number of Kaifeng citizens and Chinese and foreign tourists, most of whom enjoy tasting this food.
In the late 1980s and early 1990s, the first floor successively developed a series of products, namely "Steamed Bun Banquet" and "Frozen Steamed Bun". "Steamed Bun Banquet" is also called "Assorted Steamed Bun Banquet", which is divided into ten flavors according to different fillings: diced chicken, diced bamboo shoots, leek head, fish kernel, shrimp, hawthorn, three delicacies, mutton, spicy soup and soup material. "Quick-cooling steamed stuffed bun" has been put into factories in Zhengzhou, Luoyang, Hangzhou, Beijing and other cities and is well received. In the late 1990s, with the establishment of the group company on the first floor and the continuous expansion of its scale, more and more merchants from all over the world asked for joint ventures or opening stores to operate soup-filling steamed buns. By the end of 1996, more than 20 chain stores had been opened in other places. Since 1989, the "first floor" steamed buns have successively won the Golden Top Award for quality products of the Ministry of Commerce and the "Chinese Famous Snacks" recognized by the China Cuisine Association.