A friend came to Beijing from Shenzhen to eat Xisi's steamed stuffed bun and drink fried liver. He said that Beijing steamed buns, like Beijingers, have the style of a grandfather. It is said that the skin is thick and the soy sauce smells. The waiter is like a girl in a big house. When he meets people, he likes to ignore them.

These days, people eat steamed stuffed buns regularly. I bought the food from the outside, saying it belongs to "Kong Ji Chao Gan" on the edge of longtan lake West Gate. This is a good steamed stuffed bun in Beijing. The steamed stuffed bun noodles are made with alkali, old-fashioned and fragrant.

There are steamed stuffed buns everywhere, just like people everywhere, with different personalities. Cantonese-style barbecued pork buns are like Cantonese. The skin is soft and light, and the stuffing is both sweet and salty, mainly sweet. Open your mouth and smile, revealing barbecued pork pulp juice, like a little mind inadvertently exposed.

People in Guang 'an, Sichuan eat steamed buns with shallots. Steamed buns are very particular, and the meat stuffing is good. Only local shallots are used to mix the meat stuffing, not Beijing green onions, and the flavor of shallots is very rich. The steamed taste is unusual, very fragrant. Sichuanese are smart. They laughed at people who did stupid things and called them "Rilongbao". It's a bit like a simple bag and an idiot, but it emphasizes the feeling of doing something stupid to him.

There are several places to sell soup buns. There are Kaifeng baozi stuffed bun, Jingjiang baozi stuffed bun and Yangzhou baozi stuffed bun. I have eaten in Jingjiang, and the most eaten is in Yangzhou Fuchun Tea House. I have eaten the soup packets of several generations of chefs in Fuchun Tea House, including those of Master Dong Dean and Master Xu Yongzhen. Master Xu Yongzhen is also a national model worker. There is another saying about eating dumplings in Fuchun Tea House, which was told to me by Mr. Zhou Jianqiang. To eat soup buns, you should "gently lift them, move them slowly, open the window first, and then drink soup". Gently lift them from the small cage and carefully move them to the plate. Put the steamed stuffed bun on an edge of the plate, tilt it 3 degrees, and let the soup lean to one side. On this edge, put it with the tip of your tongue, and then take a small bite to suck out the soup. Sucking the soup is sweet, hot and enjoyable, with vinegar and shredded ginger, which is the delicate euphemism of Yangzhou people's life.

One year, Mr. Shen Hongfei and Brother Mei, a gourmet in Hangzhou, several of us went to eat Hangzhou steamed buns from a family in Hangzhou. Hangzhou steamed buns are dead noodles and the juice is a little sweet. It began to rain while eating that day, and a group of people quickly hid under the eaves to hide from the rain. At this time, the steamed stuffed bun was softly squatting in the cage.

There are many strange things in Shanghai. Meat buns are called meat steamed buns, vegetable buns are called vegetable steamed buns, and fried ones are called fried steamed buns. In Jiangyin and Ningbo, steamed buns are called steamed buns, and steamed buns are called steamed buns. In the north, there are steamed buns without stuffing and steamed buns with stuffing. That's a twist.

Bengbu, Anhui province works like a cannonball, with great energy. Bengbu's steamed buns are also like "carbohydrate" shells. In addition to pork (or beef), there are also vermicelli, oily (lard residue), and some will have thousands of pieces. It's all carbohydrate. Bengbu people say that breakfast is served with a few fried buns and a bowl of soup, which is a great day.

People in Henan also like to eat steamed stuffed buns. The stuffing is mainly vermicelli, and meat can be added. Vegetarians can also add leeks, eggs and fungus.

Shandong big steamed stuffed bun, which generally refers to pork stuffing with cabbage, is a special feature in Longkou, Shandong province. Select fine ribs and vertebrae and chop small pieces. The side dishes can be Chinese cabbage, kidney beans, garlic bolts and mushrooms. Shandong Jing Ya Restaurant opened in Beijing is diced meat with sauce. The diced meat is quite big, and the steamed buns are quite big, just like Shandong people.

I think Tianjin steamed buns are more Tianjin people's characters. They are stuffed with water. Too much water makes the meat mushy and crumbly. If you mix the stuffing with sesame oil, it seems that only the flavor of sesame oil is left. A steamed bun costs eight yuan, which is not so real.

Let's talk about the "Kongji Steamed Bun" in the north of Ximen, longtan lake, which was eaten these days. It was made of high-gluten flour and half-fried noodles. It was made of front-buttock pointed meat and eight kinds of seasonings. Now it was wrapped with scallion, with thin skin and big stuffing. The meat was tender and juicy and had a mellow aftertaste. I specifically asked Wang Zhiqiang, the master of Beijing pastry, and he said that all these small restaurants still use alkaline water to make noodles. When the dough is mixed with alkali and alkaline water, it neutralizes the sour taste of the dough, has a strong noodle flavor, and is not soaked like the dough made from yeast powder, which can make the dough strong and chewy.

Traditional steamed stuffed buns are made of dough mixed with alkali. When alkali is used in dough mixing, it often plays the role of acid-base neutralization, and it also plays the role of dough strength and can hold the soup.

At present, most factory steamed buns use chemical skins. The raw materials are flour, yeast, sugar, baking powder and water. After fermented and cooked, it often appears that steamed buns are not chewy and fluffy. After being slightly cooked, they will feel dehydrated and dry. Traditional steamed stuffed bun dough mixing with alkali is an empirical and technical activity, which is bound by too many weather and environmental factors. Nowadays, a lot of it depends on the climate and environmental temperature. One catty of chemical skin is used, and one third of old fertilizer is mixed with some alkali to make the skin.

Beijing Emei Restaurant uses kung pao chicken to make buns. Especially in Beijing, the north and the south are compatible, and the five flavors are mixed. Kong Ji has three steamed stuffed buns for eight yuan, thin skin and big stuffing, like a Four Joy Meetballs wrapped in dough. You can drink a little wine, talk about international events, and it's great to be a Beijing grandfather.