After nearly a thousand years' evolution, modern forms of steamed buns appeared in Changzhou House in Daoguang period of Qing Dynasty, that is, Changzhou today, and formed their own characteristics in various places. For example, Changzhou tastes fresh and Wuxi tastes sweet, but they all have the same characteristics as thin skin, delicious flavor and so on, and have also been spread in Kaifeng, Tianjin and other places.
Emperor Qianlong of the Qing Dynasty, who was later known as "Youlong", visited famous mountains and rivers, especially loved the beautiful mountains and beautiful waters, gardens and historical sites and folk customs in the south of the Yangtze River. He made six cruises to the south of the Yangtze River, and made a trip to the south of the Yangtze River by Qianlong. Along Nanjing, Yangzhou, Wuxi, Suzhou and Hangzhou, Emperor Qianlong made his first southern tour, and arrived in Wuxi on February 19, 175 1 year, staying on the dragon boat in Yingpan (north of Shitang Bay) in the north.
He decided to go to Wuxi Qinyuan (Jichang Garden) long before his tour. On the morning of the 20th, Yu Jia changed to a boat from Huangbudun to Qinyuan. I tasted the local steamed buns, and then the steamed buns were very famous and have been passed down to this day. Visit Qianlong's footprints, listen to Qianlong's anecdotes and taste the delicious food "Wuxi steamed buns" praised by Qianlong.
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The history of steamed buns can be traced back to the Northern Song Dynasty, and there are similar "soup dumplings" that have been passed down to this day.
The modern form of steamed buns originated from Changzhou House in Daoguang period of Qing Dynasty, and formed their own characteristics in various places, such as delicious Changzhou, sweet Wuxi and delicious Suzhou, but they all have the same characteristics as thin skin, delicious flavor and so on, and have also been spread in Kaifeng and Tianjin.
After the change of Jingkang, it was brought to the south of the Yangtze River by the royal family in the Northern Song Dynasty when they moved south, and evolved from the same family as the soup dumplings popular in northern China. The inheritance has not been cut off for thousands of years, and it has been innovated and carried forward in various places.
Changzhou Wanhua Teahouse's "steamed buns with crabs" in Daoguang period of Qing Dynasty, and "Nanxiang steamed buns" created by Huang Mingxian of nanxiang town in Shanghai in 187 1 year, including Wuxi folk steamed buns popular in Qinyuan area of Huishan, Wuxi during Guangxu period of Qing Dynasty, and steamed buns recently created in Kaifeng, Tianjin and other places, all have their own characteristics.
Changzhou, Wuxi, Suzhou, Shanghai, Nanjing, Hangzhou, Wuhu and other places in the south of the Yangtze River have a long cooking history, and there are many century-old shops featuring steamed buns.
China immigrants started to run China restaurants in Spain more than 50 years ago, and China's steamed buns began to enjoy a high reputation among Spanish diners. The explanation on the Spanish menu is "China bread with meat in the center". Because of its delicious taste, some Spanish restaurants or bars also sell food similar to China steamed buns, but they are called "Spanish-made Chinese bread with meat".
Since the 1990s, immigrants from China have entered Spain in large numbers, and hotels in China have mushroomed everywhere. Steamed buns are one of the essential staple foods in every hotel.
However, at that time, Xiaolongbao was no longer written as "Xiaolongbao", but as "Xiaolong". Some write "China Xiaolong", others write "Shanghai Xiaolong". For this "Little Dragon Steamed Bun", the Spanish annotation is even better: "Small bread with loong meat".