Xiaolongbao used to be called Xiaolongbao in Jiangsu and Zhejiang, Xiaolongbao in Wuhu, Sichuan and Xiaolongbao in Wuhan. A steamer has 10 steamed bread, and 10 steamed bread is a cage. Soup-filling buns originated from the soup-filling buns in Kaifeng, the capital of the Northern Song Dynasty. Modern steamed buns originated in Jiangnan, and then developed and evolved in various places, forming different tastes.
Steamed buns are traditional snacks in Changzhou, Wuxi, Suzhou, Nanjing, Shanghai, Hangzhou, Ningbo and Jiaxing. During the Daoguang period of Qing Dynasty, modern forms of steamed buns appeared and formed their own characteristics in various places, such as Changzhou delicious, Nanjing delicious and Wuxi sweet, but they all had the same characteristics such as thin skin and delicious taste, and were also circulated in Kaifeng and Tianjin.
Matters needing attention
1. Authentic steamed stuffed bun skins need a special rolling pin, and ordinary rolling pins are generally used at home, so that the outside can be pressed out like a ruffled skirt.
2. When wrapping steamed bread, you don't need to close it, just hold the edge of steamed bread with your thumb and forefinger and gently close it.
3. Be sure to spray water on the surface of steamed bread before steaming, because you need to add a lot of flour to squeeze out the flounces when rolling steamed bread. If you don't spray water, the steamed bread will be very dry.