The most famous Fuchun steamed buns are Sanding steamed buns. Let’s take Sanding steamed buns as an example to explain how to make them:

Sanding steamed buns are a famous snack in Yangzhou, made from flour. The fermentation and filling are exquisite. The flour used for fermentation is "as white as snow", and the dough is soft and tough, and will not stick to your teeth when eaten. Fuchun Tea House has always maintained the traditional characteristics of this fermentation. The so-called "Three Ding" is made from diced chicken, diced meat and diced bamboo shoots. The diced chicken is made from second-year hens, which are fat and tender; the diced meat is made from five-flowered ribs with moderate fat; and the diced bamboo shoots are made from fresh bamboo shoots according to the season. Sanding is also known as three delicacies. The three delicacies are integrated into one. It is delicious and filling in the morning. It will keep you from being hungry at noon. Using these three dices as filling, it is fresh, fragrant, crispy and tender, fat but not greasy.

Three diced buns (meat filling) Tips for tasting: The three raw materials of chicken, meat and bamboo shoots are matched in a ratio of 1:2:1. It is required that the diced chicken should be large, the meat diced medium, and the bamboo shoots diced small, with clear grains. . The meat should be pork belly, too fat or too refined is not good; the requirement for chicken is fat and tender, and if you are particular about it, you must choose second-year hens; the fresher the bamboo shoots, the better, and the crispy and tender texture is considered qualified.

Sanding buns (vegetarian filling) Method 1

Ingredients: 650g fermented dough, 500g pork ribs, 100g cooked chicken, 100g fresh bamboo shoots, 75g soy sauce, 50g sugar, shrimp roe 5g, 20g starch, appropriate amount of ginger, onion and rice.

Method: 1. Wash the pork ribs and blanch them, put them into a soup pot, add onions, ginger and wine, cook until they are cooked, take them out and let them cool, then cut them into 0.7cm cubes. , cut the cooked chicken into 0.8cm diced chicken, and cut the cooked bamboo shoots into 0.5cm diced bamboo shoots. In addition, heat the wok, add the base oil, stir-fry the green onion, ginger and rice until fragrant, pour in the three diced pieces and add soy sauce and sugar. , shrimp roe, add an appropriate amount of chicken stock, bring to a boil over high heat, cook over medium heat until the color becomes fragrant, then switch to high heat. Add the wet starch ingredients to thicken the glazed gravy, turn it up and down to fully absorb the marinade, scoop it up and let it cool for later use.

2. Roll the dough into strips, cut it into 12 pieces, pat it into a 10 cm diameter round skin with the palm of your hand, scrape the cool filling center, hold the dough with your left hand, and make the palm slightly concave. Hold the foreskin flat on your chest with your left hand, and pinch out 32 wrinkles with the thumb and index finger of your right hand from right to left. Use the middle finger and thumb of your right hand to pinch the edge of the wrinkled leather. Each time you pinch a fold, pinch with your thumb and middle finger. Bring them together but don't separate them; pull the buns slightly outward with your thumb and index finger to make the buns finally form a "neck", like the mouth of a crucian carp. Place them in a cage to wake up for a while, then place them in a cage pot and steam them for about 12 minutes until the skin is no longer sticky. Use your hands to bring out the marinade in your mouth.

Method 2

Ingredients: Sanding buns

How to make Sanding buns: 1. 3 cups of all-purpose flour, add 3 teaspoons of baking powder and mix well .

2. Mix 1.5 cups of warm water (not hot), 1 tablespoon of sugar, 2 teaspoons of quick baking powder, and 1 tablespoon of all-purpose flour. Stir evenly and let stand for 10 minutes.

3. 1 tablespoon corn oil.

Stuffing: 4. 700 grams of pork ribs, washed and set aside.

5. 1 tablespoon of Shaoxing wine, 3 tablespoons of Wanzi brand light soy sauce, and 1 tablespoon of sugar.

6. Soak 8 shiitake mushrooms in water until soft, wash and cut into fine pieces.

7. 125 grams of dried five-spice beans, washed and cut into fine pieces.

8. 1/2 tsp chicken essence, 1.5 tbsp cornstarch, 1/2 tsp salt, 2 tbsp Wanzi brand light soy sauce, 1 tbsp Jinlan dark soy sauce, 1.5 tbsp sesame oil, white pepper 1/4 tsp.

9. Chop 3 green onions and 1.5 teaspoons of minced ginger.

Note: 1 cup = 240 ml. The noodles are scooped directly from the dough bag and are not sieved.

Method:

Three Ding Bao stuffing: Use a knife to remove the meat from the ribs, cut into small pieces, add ingredients 5 into a basin, mix well, and marinate in the refrigerator 3 hours. Then add ingredients 6, 7, 8 and 9 to the marinated pork ribs and mix well. Use a wooden spoon to stir in one direction until the filling is thickened and set aside.

Making dough: Put all-purpose flour and baking powder in a basin, mix well, then add ingredients 2 and knead into a large dough. When the dough is sticky, pour 15 ml of corn oil and knead into a soft dough. Keep in a warm place until the dough has doubled in size.

Sprinkle some dry flour on the risen dough, knead it into long strips and divide it into 24 small pieces. Shape each piece into a thin crust, add 2 tablespoons of fillings and wrap it into buns. Place the prepared buns on a baking sheet lined with paper towels and place in the oven to rise for 20-60 minutes (you can turn on the light to keep warm in winter).

Place the risen bun base into a steamer covered with a damp cloth. Place on the stove and turn on high heat, steam until steamed, steam on high heat for 15 minutes, turn to medium to low heat (4 on the electric stove) and steam for 2 minutes, then steam on low heat for another 2 minutes.