First named "Nanxiang Big Meat Steamed Bread", later called "Nanxiang Big Steamed Bread", then called "Gu Yi Yuan Xiao Long", now called "Nanxiang Xiao Long". Big meat steamed bread adopts the method of "heavy stuffing and thin skin, changing large into small", and selects refined white flour to roll it into thin skin; With lean meat as the stuffing, instead of monosodium glutamate, the skin of the meat is boiled in chicken soup, frozen and mixed in to get its freshness, and a small amount of finely ground sesame seeds are sprinkled to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also taken. Each steamed bread is folded with more than 14 pieces, and 10 pieces are made of one or two pieces of flour, which are translucent, small and exquisite.
Gourmet is an art, and the steamed stuffed bun invented by China people can be regarded as a masterpiece of this art, and Nanxiang Xiaolong has developed this art to an extreme. Nanxiang small steamed bun is well-made. It uses fermented white flour as the skin and pork leg as the stuffing. The most unique thing is to stew the soup with the old hen every other year, then cook it with the pork skin, then make a jelly and mix it into the stuffing.
The size of the dough is even, and the surface is wiped with cooking oil, which will make the taste better. Pull the embryo to the end, about the same size, and pull it up when wrapping. Its advantages are thin skin, tender meat and fullness. The hot fog went straight up, and the steamed buns were ready. At this time, the steamed buns were white and crystal clear, like jade rabbits, which made people love them. Punch the dough and the slippery juice will flow out at once. Snow-white dough, bright juice and pink meat stuffing are extremely attractive. Nanxiang steamed buns are delicious and delicate, and they are loved by more and more people.
From the first retail sale on the stone boat in Nanxiang town that year, to today's branches all over the country and even abroad, the changes of Nanxiang Xiaolong are remarkable. However, its original flavor and natural simplicity have never changed, and it has always attracted a group of diners. Punch the dough, dip it in balsamic vinegar, take a bite of Nanxiang small cage with shredded ginger, and then savor it carefully, savor the traditional food culture of Shanghai, savor the feeling of "countryside" far away from the noisy city, and savor the delicious Nanxiang small cage.
Second,
Soup stuffed bun is a traditional food in Kaifeng, which was sold in the market as early as the Northern Song Dynasty. It is called grouting steamed bread or soup stuffed bun. Wang Lou, one of the 72 main stores in Tokyo, produces and sells plum buns in Cave, which is known as "the first in Tokyo". After the Northern Song Dynasty, soup dumplings were handed down in Kaifeng.
In the 1920s, Huang Jishan, a famous chef, founded the "First Heart Restaurant", which was mainly engaged in filling soup buns. In 1930s, in order to meet the market demand, he innovated the way of making steamed stuffed buns. He won the prize that the original stuffing was made from semi-hair dough, thin skin and lean meat mixed with pigskin jelly cake with glutinous rice, cooking wine, seed oil, sweet noodle sauce, sesame oil, etc., and the stuffing was made from dead flour and fresh with white sugar and monosodium glutamate. Through the "three hard and three soft" dough mixing, the dough ribs are tough and smooth, and there is no leakage of soup and clothes. It also changed the big cage into a small cage for steaming, served in the cage, ate and steamed, and kept steaming, which not only kept the heat and shape of steamed buns perfect, but also made it easy to operate and was well received by customers. This is the soup-filled steamed buns.
After the founding of the People's Republic of China, soup-filled steamed buns were developed widely. In particular, the soup-filled steamed buns operated by the "first floor steamed bun restaurant" initiated by Huang Jishan have become more distinctive after continuous improvement by famous teachers. Its skin is thin, its stuffing is big, its soup is oily, it is soft, tender, fresh and fragrant, and it is white and smooth. It can be lifted like a lantern and put down like a chrysanthemum. Known far and wide, it attracts a large number of Kaifeng citizens and Chinese and foreign tourists, and most of them take pleasure in tasting this food.
In the late 1980s and early 1990s, the "First Floor" successively developed a series of products, namely "Steamed Bun Banquet" and "Quick-cooled Bun". "Steamed Bun Banquet", also known as "Assorted Steamed Bun Banquet", is divided into ten flavors according to different fillings: diced chicken, diced bamboo shoots, leek head, fish kernel, shrimp, hawthorn, three delicacies, lamb, spicy soup and soup filling. "Quick-cooling steamed stuffed bun" has been put into factories in Zhengzhou, Luoyang, Hangzhou, Beijing and other cities, and has been welcomed. In the late 1990s, with the establishment of the first floor group company and the increasing scale, more and more merchants from all over the world asked for joint ventures or stores to operate soup-filling steamed buns. By the end of 1996, more than 20 chain stores had been set up in other places. /kloc-since 0/989, the "first floor" steamed buns have successively won the Jinding Award for quality products of the Ministry of Commerce and the "Chinese famous snacks" recognized by the China Cuisine Association.