We investigated Weifang’s gourmet Gaoden oven dumplings. The traditional folk delicacy Gaoden oven dumplings have a long history and are popular in urban and rural areas. Beginning in the Qing Dynasty, a situation of unique significance prevailed during the Republic of China period. Its characteristics are that the buns are white and large, the skin is soft, the inside is full, the taste is delicious, the batter is exquisite, the heat is unique, the slag is crispy, and the oily aroma is overflowing. The ingredients for high-density oven buns are carefully processed with fresh pork, fresh leeks, fresh cabbage and fine refined flour as the main ingredients, with sea rice, fungus and various seasonings as auxiliary ingredients. After liberation, with the improvement of people's living standards, Gaomi stove bags have spread throughout urban and rural areas and become a popular food for Gaomi people. It has been applied for and approved as a world intangible cultural heritage.

History: Origin: Qing Dynasty. High-density oven buns are famous for their fragrant, burnt, crispy, crispy texture, raw vegetables and cooked meat. According to legend, the high-density stove bag was passed down from the chefs of the famous Han Dynasty general Han Xin. When Chu and Han were fighting, Han Xin commanded the "Battle of Weishui" in Gaomi. On the battlefield at that time, there are still Hanxingou and Zhanglu Temple. The chef made stove bags for Han Xin, which was highly appreciated by Han Xin. This skill was learned by the "steal" who was hired as a cook from the local area and was passed down from generation to generation. By the end of the Qing Dynasty, the Wang family and Xu family in Hujiazhuang, and the Zhang family ("Gongshun") in Xiazhuang had opened stove bag shops. During the Republic of China, dozens of households in Hujiazhuang made stove bags. They push carts and go around the market with tarpaulins, stoves, noodles, vegetables, firewood, etc. to make stove bags, all year round. The Xu family from Hujiazhuang also set up camp in Shenxian Lane in Gaomi City to make stove bags. The inheritance of the Wang family and Xu family in Hujiazhuang spreads over more than 20 villages in Gaomi, as far away as Weifang, Qingdao, Beijing and other places. After liberation, Gaomi's state-owned and collective restaurants all passed down the stove buns as a traditional delicacy and continued to promote them.

Nowadays, in Gaomi City, almost all restaurants and restaurants use oven buns as their signature pasta. According to people's preferences, they also mix vegetarian stuffing and meat stuffing into one oven, which tastes delicious. This has also attracted the favor of outsiders, and some big cities also have high-density oven bag shops.

Production method: Materials:

Dough: 300g flour, 150g water, 4g yeast, sugar, a little salt;

Filling: 280g fattened pork, 250g leeks, salt, chicken essence, minced ginger, cooking wine, soy sauce, peanut oil, and a little sesame oil.

Production:

1. Heat the water or cool it to about 40 degrees, add the dry yeast to dissolve, and let it sit for 10 minutes to stimulate its activity;

< p> 2. Powder + sugar + salt + yeast water (do not let the yeast and salt come into direct contact, which will affect the activity). Stir into a dough. After kneading the dough until it is smooth, put it in a basin and cover it with plastic wrap or a wet cloth or a pot lid. In short Don't let the skin dry out. Ferment for 60-80 minutes at 30 degrees Celsius until it rises to 2-2.5 times in size. Dip your fingers into dry powder and if you poke holes without shrinking, it means it has risen;

3. Arrange the risen dough. After it is deflated, take it out and divide it into two parts. It is best to cover it with a damp cloth and let it rest for a while;

4. Roll each portion of dough into a long strip, cut it into balls, roll it into a ball and fill it with filling to make a dumpling shape. The steamed buns are 1-2 times larger than the dumplings, and then covered with a damp cloth and left to ferment for a while;

5. Heat a little more oil in a pan than for stir-frying, and fry the steamed buns slightly (be careful not to use high heat) (too big), add a little flour to a bowl of water to make dough, pour it into the pot until it reaches one-third to one-half of the buns, cover the pot and simmer over low heat until the water dries up and becomes glutinous.