Ingredients: 4 taels of white flour (about 160 grams), 2 taels of pork (about 80 grams), appropriate amount of cabbage leaves, appropriate amount of water, a little each of sesame oil, ginger and green onion.

Ingredients: Seasoning: 1/4 teaspoon each of salt and sugar, 1/2 teaspoon light soy sauce, a little pepper.

Method: 1. Chop the pork, add a little water, mix well with seasonings and stir until gelatinous, finally add ginger, chopped green onion and sesame oil.

2. Knead the flour and water into a soft dough, divide it into small balls and roll it into discs with a rolling pin, wrap it with pork filling, fold it with your hands and knead it into small meat buns.

3. Place cabbage leaves on the bottom of the steamer, put the small meat buns into the steamer and steam over high heat for about 15 minutes until cooked.

Remarks: 1. If you want the stuffing to be delicious, you can add a small amount of fat. The ratio is seven lean and three fat. 2. Dip shredded ginger and Zhejiang vinegar into the food.

Use chopsticks to gently pick up a small steamed bun and take a bite. Well, it tastes great. The Xiao Long Bao at Yuyuan in Shanghai is well-deserved. Otherwise, how could it attract so many customers every day?

However, there are steamed buns all over China, and there are many famous steamed buns. What is the unique charm of Nanxiang’s Xiao Long Bao?

Interview: Its workmanship is better and more exquisite, and its skin is thin. It is made of dead noodles, not yeast noodles, dead noodles. The filling inside is also unique, and it also has meat skin jelly. Making meat jelly is very particular. It mainly freezes the meat skin and mixes it with the meat filling to make steamed buns. Once steamed, it turns into soup. The soup is very rich. After biting into it, the soup enters the mouth, and the taste is particularly wonderful. . It is representative, it is a famous snack in China and also a famous snack in Shanghai. Yuyuan's Xiaolongbao has indeed been famous for a long time, but you may not know its birthplace, which is Nanxiang Town in Jiading, Shanghai.

Nanxiang Xiaolongbao 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. It was in this bustling Yuyuan Garden that the Xiao Long Bao from Nanxiang Town became more and more popular and eventually became famous.

Today's Yuyuan Garden is one of the important tourist attractions in Shanghai. It has attracted countless tourists with its traditional historical and cultural atmosphere, while Nanxiang Xiaolong has attracted countless diners from all over the world with its unique deliciousness. So some people joke that if you go to Shanghai, you must visit Yu Garden, and if you visit Yu Garden, you must try Nanxiang Xiaolong. Today, it can be said that Nanxiang Xiaolong is no longer a simple snack, but an art.

Gourmet food is an art. The steamed bun invented by the Chinese can be regarded as a masterpiece in this art, and Nanxiang Xiaolong 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.

The old master who makes the dough has rich experience. He pulls out the dough of equal sizes and wipes the surface with cooking oil. It is said that this will make the taste better.

Interview: Now we have to pull the embryo all the way to about the same size. When wrapping it, we have to pull it up with our hands. The normal pleats are fourteen or five. 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 very cute. Prick the dough and the slippery juices flow out. The snow-white dough, translucent juice, and tender meat filling are extremely tempting. 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. However, its original flavor , natural and simple but 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.