Characteristics of one or four kinds of Chinese hamburger flying in tunnel

Pickled vegetables: green pepper/coriander

Many China steamed stuffed buns have green peppers and coriander in them. In fact, this is to cater to the tastes of the public. Basically, local people don't eat China steamed buns like this. Diversified tastes are the evolution of the market.

Type: various

Today, there are steamed stuffed buns with meat all over the country, and the kinds inside have evolved into various kinds, including mutton, fried meat and even tenderloin, which seems to be the trend of everything in steamed stuffed buns and become varied.

Steamed bread: Crispy bread

Because foreigners can't get used to Baiji cake and pastry steamed buns, also known as "Old Tongguan China Steamed Bun", it was born in the back. This kind of pastry steamed stuffed bun tastes crisp, smells red, tastes good, and is layered, but this taste is not mainstream in Shaanxi.

Meat: sauce meat

Generally, in order to save time and optimize costs, pork is also used in other provinces. Cooking in a pressure cooker takes a long time, and the meat will soon become soft and rotten. However, the sauce meat that comes out immediately is just its taste, and the taste will be very poor.

Second, the characteristics of four kinds of Chinese hamburger with local flavor

Pickled vegetables: pure meat

Because the bacon itself is fat and thin, the taste is warm and moist, and the skin absorbs the gravy, it is already a very authentic Shaanxi flavor. Extra addition will complicate this pure taste, so Shaanxi locals like to eat pure meat buns.

1HW type: common/pure meat

Basically, the atmosphere of meat buns in Shaanxi is ordinary pure meat, with fat in it, but the fat is oily but not greasy, so it is delicious. Pure meat contains lean meat instead of firewood, and both have their own characteristics to see what they like.

Mo: Bai Ji cake.

Authentic meat buns in Shaanxi must be Bai Ji cakes, which need to be fermented and kneaded for a long time to make the dough reach a certain hardness. After baking, the two sides are brown, the taste is crisp, the steamed stuffed bun is soft and delicious, and the pattern of steamed stuffed bun skin is very similar to ceramic tiles.

Meat: Pickled meat

Local meat buns are generally made of bacon, that is, pork is cooked in a large pot. Whether the cooking is good or not depends on whether the oil is thick enough, because the oil can keep warm and leave fragrance, so it is crisp and delicious.