The first is, added to the pig skin jelly into the pig skin or pig hooves boiled high-protein soup, low-temperature coagulation after cutting into small pieces of the buns when put in the steamed and melted naturally into the soup
The second method, is the plate filling, batch to add soup can be chicken soup, or pig bone soup, clear, and then the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup, the soup. really is to use beef bone broth, add some at a time, and then the filling stirred vigorously, the soup absorbed into the soup, and then add the soup, repeat the operation, stirring the filling in the refrigerator to freeze, easy to wrap the dumplings.
The dunking of soup buns in different places, the pie crust is also different, some places are using dead noodles to make the skin of the buns, there are also half hot noodles, the filling is every place has a secret recipe, most of the sugar, monosodium glutamate for the filling to enhance the freshness. So that the crust plate is tough and smooth, without leaking soup or dropping clothes. Steamed with a small cage, on the cage on the table, both to maintain the heat of the bun and the shape of the perfect, highly popular with customers, this is the dunking soup buns.
In Kaifeng, there are a lot of stores selling soup buns, very hot. In particular, Huang Jishan started the "first floor bun museum" operated by the soup steamed buns, after the continuous improvement of the master, more distinctive. Its skin is thin and stuffed with large, soup flow oil, soft, tender and fragrant, white and moist, lifted like a lantern, put down like a chrysanthemum. Near and far, attracting a large number of Kaifeng citizens and Chinese and foreign tourists, much to taste this famous food for pleasure.
Nanjing's soup dumplings shape is not so good-looking, no pattern and folds, the bag of bags, the bottom buckle down, although it seems random, but the entrance is fragrant and delicious, so people can not stop eating, fresh and tasty! Especially the chicken Ming soup buns, is the food culture of Nanjing's signature, almost everyone likes to eat.
Xi'an's soup dumplings are divided into two kinds of hanmin system, and halal beef soup dumplings two kinds, is the difference between the fillings. A kind of pork, a kind of beef fillings are different, each has its own market, business are very good. Almost everyone who comes to Xi'an also want to eat Jia San's soup dumplings know how hot it is!
The skin of the baozi is thin, white, crystal clear and transparent. Dumpling like white chrysanthemum, lift chopsticks clip up, hanging like a lantern, the bottom layer of fresh soup. Eat soup buns are generally the first poke a mouth, the soup outflow to the spoon, the first soup, and then on the bun later and down, simply delicious!
There is also the top of the soup buns can be inserted into a straw, suck the soup later to eat, is more characteristic. Such buns are not only good-looking, but also good taste, distinctive, the price can also be sold up, so if the local bun store is too much too popular, do some novel irrigation soup buns is a good choice it!