Goubuli steamed stuffed bun is becoming more and more famous, which is almost as famous as Beijing roast duck, so many people must taste Goubuli steamed stuffed bun when they travel to Tianjin. What's the difference between this Tianjin Goubuli steamed stuffed bun and ordinary steamed stuffed bun?

The first is the stress on materials. In terms of materials, the meat stuffing of Goubuli steamed stuffed bun has its own characteristics. Fresh pork with 70% thinness and 30% fat is selected, and the first-class soy sauce is used to find the mouth. Sesame oil, monosodium glutamate, minced onion and ginger and other condiments are added, and water is added while stirring to make diced meat and water stuffing. The steamed stuffed bun skin uses semi-fermented "one arch fertilizer" rich and strong noodles.

The second is the rigor of the processing procedure. Workmanship, Goubuli steamed stuffed bun has clear specifications and standards in kneading dough, pulling agent, rolling skin, stuffing, wrapping, putting on a drawer and putting on a stove. The folded flowers of the steamed stuffed bun are symmetrical, requiring 18 folds, and the appearance looks very attractive to steamed buns. Just out of the drawer, the steamed stuffed bun looks like autumn chrysanthemum in bud in the mist, which is refreshing and comfortable. Take a bite, oily and watery, fragrant but not greasy.

It is said that when Yuan Shikai was governor of Zhili, he once gave Goubuli steamed stuffed bun as a tribute to Lafayette, who loved it very much. Features: the meat stuffing is loose, evenly pleated, fat but not greasy, and delicious. ?

I've been to Tianjin, and I've eaten Goubuli steamed buns. It costs 30 to 40 yuan for a cage, and the stuffing is different, and the price is very different. This is a trip. I'll try it. The locals estimate the price and basically don't buy it. Some people say that this Goubuli steamed stuffed bun is delicious, and I think it is no different from ordinary steamed stuffed bun!