Xiaolongbao is a famous snack in Shanghai, Changzhou, Wuxi, Jiangxi, Hangzhou, Nanjing, Wuhu and other Jiangnan areas. It originated from Nanxiang, Shanghai.

Changzhou tastes delicious, while Wuxi tastes sweet.

There is a secret to making the skin thin and the filling delicious.

When making the skin, the flour needs to be cooked in boiling water to make the skin soft and smooth. If cornstarch is used, it will be too dry.

The filling must be juicy to be delicious, but if the filling is moist, it will be difficult to wrap. After mixing, put it in the refrigerator for a while to allow the oil and water to solidify before wrapping. The steamed steamed dumplings will be delicious.

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The History of Xiao Long Bao It is currently difficult to accurately verify when and where Xiao Long Bao was born.

The more concentrated view is that it was born in the middle of the Qing Dynasty, in today's Changzhou and Wuxi areas.

During the Qing Dynasty, Wuxi County was under the jurisdiction of Changzhou Prefecture, and xiaolongbao was the unique embodiment of the food culture in this region.

Wuxi's Xiao Long Bao, also known as Xiao Long Steamed Bun by the locals, 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, steamed in small cages, and has a southern taste.

It has the characteristics of picking up without breaking the skin, turning over without leaking the bottom, filling the mouth with marinade in one sip, and various finished Xiao Long Bao products (20 photos) are delicious and not greasy.

The meatballs have a tight fermented skin and a thin filling, and are richly marinated and tender. In autumn and winter, cooked crab butter is added to the filling, which is the famous "crab meat dumpling". It is delicious when eaten.

Not only can this dish be eaten on the spot, but it can also be given as a gift to relatives and friends.

Emperor Qianlong of the Qing Dynasty, known as the "Wandering Dragon", traveled to famous mountains and rivers, and was especially fond of the beautiful mountains, beautiful waters, gardens, historic sites and folk customs in the south of the Yangtze River.

He made six tours to the south of the Yangtze River. Qianlong's tour to the south of the Yangtze River took him along Nanjing, Yangzhou, Changzhou, Wuxi, Suzhou, and Hangzhou. Emperor Qianlong's first tour to the south was on February 19 in the lunar calendar in 1751, when he went to Wuxi and Subei.

On the dragon boat in Yingpan (north of Shitang Bay).

He decided to go to Wuxi Qinyuan (Jichangyuan) long before his tour.

On the morning of the 20th, the imperial driver transferred to a small boat from Huangbutun to Qinyuan.

I tasted the local Xiao Long Bao. After that, Xiao Long Bao became very famous and has been passed down to this day.

Visit Qianlong's footprints, listen to Qianlong's anecdotes, and taste the delicious "Wuxi Xiao Long Bao" praised by Qianlong.

The real xiaolongbao was born in Changzhou, Jiangsu during the Daoguang period of the Qing Dynasty. It was the first creation of Wanhua Teahouse on the south side of the floating bridge along the river, namely the famous xiaolongbao with crab and xiaolongbao with crab.

Later, the Xiaolongbao craft was promoted to nearby Wuxi, Shanghai, Nanjing and other places, and was integrated and improved with local customs, becoming a specialty snack in Jiangsu and Zhejiang.

Changzhou’s steamed buns with crab are the representative of steamed buns.

Everyone in Changzhou knows that to eat Xiao Long Bao, you have to go to "Yinggui".

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, fragrant crab aroma, fat but not greasy, rich juice, and fresh and tender meat filling". It is supplemented with balsamic vinegar and young ginger to give a better flavor and is a must-have 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 Government.

Nanxiang Xiao Long Bao in Shanghai has a history of hundreds of years.

The original founder was Huang Mingxian, the owner of Rihuaxuan Dim Sum Shop, a dim sum shop. Later, his son opened a branch in the Old Town God's Temple in Yuyuan.

That is, in the bustling and noisy Yuyuan Garden.

Nanxiang Xiaolongbao was originally called "Nanxiang Big Meat Steamed Bun", later "Nanxiang Big Steamed Bun", then "Guyiyuan Xiaolong", and now it is called "Nanxiang Xiaolong".

The big meat steamed bun adopts the method of "heavy stuffing and thin skin, changing big to small", using refined white flour to roll into a thin skin; and using refined meat as the filling, without MSG, boil the skin with chicken soup and mix it with the jelly to get the freshness, sprinkle with a small amount of ground

Thin sesame seeds to get their fragrance; crab powder or spring bamboo, shrimp and meat fillings are also taken according to different seasons. Each steamed bun is folded into more than fourteen pieces, and one or two flours are used to make ten pieces, which are translucent in shape like water chestnuts.

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 Xiaolongbao 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 upwards, and the steamed dumplings are ready. At this time, the dumplings are all white and crystal clear, like jade rabbits, which is endearing.

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 Xiaolongbao can also change with the seasons, such as adding shrimp in early summer, and adding crab meat, crab roe, and crab oil in autumn.

Nanxiang Xiaolongbao 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.

, always attracting 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.