Speaking of steamed buns, Kaifeng, Shanghai, Tianjin and Hangzhou all have their own characteristics. Here are some introductions of steamed buns.
Kaifeng steamed
Kaifeng steamed buns, also known as soup steamed buns, are one of the famous snacks in Kaifeng. As early as the Northern Song Dynasty, they were sold, and they were called grouted steamed buns or soup steamed buns. Wang Lou, one of more than 70 hotels in the capital city of Tokyo (now Kaifeng city), is known as the "Cave Plum Blossom Steamed Bun", which is the first in the capital city of 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. Instead of using half-baked dough, thin skin and lean meat mixed with pigskin jelly cake and adding glutinous rice, cooking wine, seed oil, sweet noodle sauce, sesame oil, etc. to make stuffing, he used dead flour to make skin and used sugar and monosodium glutamate to make stuffing fresh. Through the "three soft and three hard" dough mixing, the dough ribs are tough and smooth, and there is no leakage of soup and clothes. It also changed the big steamed bun into a small steamed bun, which was served together with the steamer. It was eaten and steamed now, and kept steaming, which not only kept the heat and shape of the steamed bun perfect, but also made it easy to operate and was well received by customers. This is the Kaifeng steamed bun.
After the founding of the People's Republic of China, Kaifeng steamed buns were carried forward. 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 Bun Banquet", is divided into ten kinds of steamed buns in Kaifeng according to different fillings: hawthorn, three delicacies, medlar, spicy soup, diced chicken, diced bamboo shoots, leek head, fish kernel, shrimp and soup filling.
Taste. "Quick-cooling steamed stuffed bun" has been put into the city and the national market, and has been welcomed. Foreign friends and overseas Chinese from Hong Kong and Macao visiting Kaifeng, after enjoying the scenic spots in the ancient city, took pleasure in tasting steamed buns in Kaifeng and gave them high praise. [ 1]
Changzhou steamed
As for the history of steamed buns, it is also said that the truly shaped steamed buns were born in Changzhou, Jiangsu Province during the reign of Daoguang in the Qing Dynasty, and were the first famous steamed buns with crabs and yellow steamed buns with crabs on the top (with large pieces of crab yellow on the top) created by Wanhua Tea House in the south bank of Xiaoheyan pontoon at that time. Later, the technology of steamed buns was extended to nearby Wuxi, Shanghai, Nanjing and other places, and it was integrated with local customs to become a special snack in Jiangsu and Zhejiang provinces.
Changzhou Jia Xie ding Huang steamed bread
In ancient times, there was Wanhua, and in modern times, there was a welcome to Guangxi. Today, Changzhou people all know that eating steamed buns in small cages should be "welcome to Guangxi" (welcome to Guangxi steamed buns). Yinggui Tea House was founded in 19 1 1 year. It is well-known and deeply loved by the public because of its proper management and emphasis on quality. The product has the characteristics of "thin and transparent skin, rich marinade, fragrant crab, fat but not greasy, rich juice and fresh meat stuffing". Supplemented with balsamic vinegar and tender ginger, it has a better flavor and can be called a must in Changzhou. 1985 was rated as the city's high-quality product, which was included in the "Jiangsu Snack Recipe", and 1990 was listed as one of the top ten famous spots by Changzhou Municipal People's Government.
Steamed buns with crabs are seasonal traditional snacks in Changzhou, which are available every year around the Mid-Autumn Festival when osmanthus flowers are in full bloom. Steamed buns with crabs were originally called steamed buns with crabs. Changzhou people have always called steamed buns and steamed buns.
Steamed buns can be divided into three types: with the number, with the inlay, and with crab. The "with the number" means without crab oil; "Pairing" means that there are six steamed buns with crab, and the other six are without crab oil; "Add crab" means all the crab oil. A cage of steamed buns is also called a guest, so the old Changzhou people often eat steamed buns like this: "Two guests are set in pairs". Or: "Ten guests plus crabs, I'm taking them to Shanghai." Old diners usually only order "matching". Old diners think that only one steamed bread with crab and one with crab sandwiched between flowers can fully appreciate the delicacy of crab. If you always eat it with crab, your mouth will be a little dull and you will not feel the umami flavor of crab more and more. Therefore, the conventional name of "antitheft" will be produced. [2]
Changzhou add crab steamed buns with thin skin and big stuffing, and pay attention to a "better wait for steamed bread than steamed bread". That can achieve the best taste. You should soak the steamed buns in a dish of balsamic vinegar, hold them up with chopsticks, put the steamed bread on the outside, bite the leather on the bottom side, carefully suck the delicious brine first, then soak the steamed bread in vinegar, let the vinegar enter the steamed bread, and then put the whole steamed bread in your mouth. If you don't suck the juice first, bite it down, either to burn yourself or shoot the juice in a mess. [2]
Wuxi steamed
Wuxi's small cages are famous all over Shanghai, Nanjing and Hangzhou for their thin skin and rich brine. They are traditional famous spots in Wuxi and have a history of one hundred years. It is made of superior flour, carefully selected materials, steamed in a small cage and has a southern taste. It has the characteristics of not breaking the skin when picked up, not leaking the bottom when turned over, being full of brine when sucked, and being fresh and not greasy. Meatballs have thin skin, rich stuffing, tender and fragrant taste. In autumn and winter, boiled crab yellow oil is added to the stuffing, which is the famous "crab powder cage", which is delicious when eaten. This can not only be eaten extemporaneously, but also be used as a gift for relatives and friends. Emperor Qianlong of the Qing Dynasty, known as "Youlong", has traveled all over the world, 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 the first line of Nanjing, Yangzhou, Changzhou, Wuxi, Suzhou and Hangzhou, Emperor Qianlong made his first southern tour, and arrived in Wuxi on February 19th of the lunar calendar 175 1 and stayed 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 from Huangbudun to Qinyuan by boat and tasted the local steamed buns. It can be seen that at that time, there were rudiments of steamed buns among the people all over the south of the Yangtze River. [3]
Shanghai steamed
Nanxiang Xiaolong in Shanghai has a history of one hundred years, which was born in Tongzhi ten years in the late Qing Dynasty. The original founder was Huang Mingxian, the owner of a dim sum shop-Rihuaxuan Dim Sum Shop. Later, his son opened a branch in the Old Town God Temple in Yuyuan Garden. That is, in this bustling and noisy Yu Garden. [4]
Nanxiang steamed buns were originally named "Nanxiang Big Meat Steamed Bread", later called "Nanxiang Big Steamed Bread", then called "Guyiyuan Steamed Bun" and now called "Nanxiang Steamed Bun". 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, Chun Zhu, shrimps and meat stuffing are also taken. Each steamed bread is folded with more than 4 pieces 10, and one or two pieces of flour are made into10, which is translucent, small and exquisite. Gourmet is an art originally, and the steamed buns invented by China people can be regarded as a masterpiece of this art, and Nanxiang steamed buns have 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 white crystals at this time.
All kinds of steamed buns (19 pieces) are as beautiful as jade rabbits, which makes 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. If you eat it with shredded ginger and balsamic vinegar and a bowl of shredded egg soup, it will taste better. The stuffing of Nanxiang steamed buns can also change with the seasons, such as adding shrimp in early summer and crab meat, crab roe and crab oil in autumn.
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, simplicity and naturalness have never changed.
, 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. Tianjin steamed
Goubuli steamed buns are based on Goubuli steamed buns, which have the characteristics of thin skin and large stuffing, and are made more delicious by putting them in a steamer.
"Goubuli" was founded in 1858. During the Xianfeng period of Qing Dynasty, there was a young man named Guiguiyou in Yangcun, Wuqing County, Hebei Province (now wuqing district, Tianjin). Because his father had a son at the age of forty, he adopted his baby name "Dog Son" for the sake of peace, expecting him to be as good as a puppy (according to the northern custom, this name is full of simple and loving affection). Dog Zi 14 years old came to Tianjin to study art, and worked as a waiter in the Liujia Steamed Restaurant near the South Canal in Tianjin. Dog Zi was ingenious and inquisitive, and with the careful guidance of the masters, Gui Youyou's skill in making steamed buns continued to grow, and he soon became famous. After three years as a teacher, Guiyouyou has mastered all kinds of skills in making steamed buns, so he became independent and started a snack shop specializing in steamed buns-"Deju Hao". He used the ratio of fat and thin fresh pork to 3: 7, added appropriate amount of water, supplemented with ribs soup or belly soup, and added ground sesame oil, special soy sauce, Jiang Mo, chopped green onion, flavoring agent, etc., and carefully mixed them into a stuffed bun. Half-hair flour for steamed stuffed bun skin is rolled into a round skin with a diameter of about 8.5 cm and a uniform thickness after rubbing strips and putting agent. Wrap the stuffing, knead it carefully with your fingers, and twist the pleats hard at the same time. Each steamed bun has a fixed 18 pleats, and the pleats are uniform in density, such as white chrysanthemums. Finally, it is steamed in the furnace with hard gas.
Because Guiguiyou has a good craft, works very seriously, and never adulterates, the steamed buns made are soft in taste, fresh and fragrant, not greasy, shaped like chrysanthemums, and unique in color, smell and shape, attracting people from miles away to come to steamed buns.
Eating steamed stuffed buns, business is very prosperous, and reputation soon rings. As more and more people come to eat his steamed buns, Guiyou is too busy to talk to customers. As a result, people who eat steamed buns call him "a dog sells steamed buns and ignores people". Over time, people called him "Goubuli" and called the steamed stuffed bun he operated "Goubuli Steamed Bun", but the original shop name was gradually forgotten.
It is said that when Yuan Shikai was the governor of Zhili and trained a new army in Tianjin, he once presented the "Goubuli" steamed stuffed bun as a tribute to Empress Dowager Cixi in Beijing. Empress dowager cixi was delighted after tasting it, saying, "Wild animals in the mountains and geese in the clouds, cattle and sheep on land and fresh on the sea floor are not as good as dogs ignoring fragrance, and they can eat for a long time." Since then, Goubuli steamed stuffed bun has gained great fame and gradually opened semicolons in many places.
Goubuli steamed stuffed bun is famous all over the country for its delicious taste and is famous at home and abroad. Goubuli steamed stuffed bun is very popular. The key lies in its fine materials and exquisite production. It has certain unique skills in material selection, formula, stirring, kneading and rolling, and there are clear specifications and standards in workmanship, especially in the symmetry of steamed stuffed bun pleats, each steamed stuffed bun is 18 pleats. The steamed stuffed bun, which has just come out of the drawer, is neat in size, white in color and soft in face. It looks like an autumn chrysanthemum in bud in the mist. It is refreshing and comfortable, with a bite, oily and watery, fragrant but not greasy, and has always won the favor of the general public and friends from all over the world. [3]
2 production methods [3]
Method one
material
1. Lean meat (four liang), fat meat (one liang), flour (nine liang), boiled water (half a cup), broccoli or salted vegetable leaves (several pieces).
2. Seasoning: salt, wine (half a teaspoon each), soy sauce, raw flour (two teaspoons each), ginger (one teaspoon), water (four tablespoons), sesame oil and pepper (a little each).
3. Dipping sauce: shredded ginger (half a tablespoon) and vinegar (two tablespoons).
method of work
1. Chop lean meat and fat meat together, add seasoning and stir until gelatinous, and make small meatballs respectively;
2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly mix well into a soft powder ball, and cool your hands with a little flour;
Make the required materials (1 1 sheet). Rub the dough into strips, then cut into small round granules, grind them into thin round vermicelli, and put the meatballs into the shape of steamed buns.
3. Steam in a steamer for seven to eight minutes and mix well. Serve with juice and eat while it is hot.
matters need attention
1. Authentic small cage skins need a special rolling pin, and ordinary rolling pins are generally used at home, so that the outside can be folded like a lotus leaf skirt.
2. When wrapping a small cage, you don't need to close it. Hold the edge of the cage with your thumb and forefinger and gently close it.
(Before steaming, you must spray water on the surface of the small cage, because when rolling the small cage skin, you need to add a lot of flour to press out the lotus leaf skirt. If you don't spray water, the steamed small cage skin will be very dry) [3].
Method 2
Wuxi steamed buns are famous in Shanghai, Nanjing and Hangzhou for their thin skin and juicy juice. When eating, bite open the skin and suck the marinade. This can be eaten not only at banquets, but also as a good gift for friends and relatives. On festive occasions, steamed buns seem to be an indispensable food for every family.
Teach you how to make steamed buns, and how to make steamed buns is delicious:
1. Add 325g of flour to the pot, use 80℃ hot water140g (warm water in summer) to make snowflake flour, pour shredded yeast flour and alkaline water, and knead until smooth, soft and tough.
2. Chop the pork leg into a pot, add soy sauce and salt, mix well, mince the skin with jelly, add soft sugar, monosodium glutamate and minced onion and ginger, and mix to form a filling.
3. Knead the dough into long strips, pick 40 flour agents with the same size, flatten them one by one, roll them into round skins (about 5 cm in diameter) with a rolling pin, wrap 25 grams of stuffing, and knead them into steamed bread blanks with 15-20 pleats.
4. Take a small steamer, put in 10 green bodies, and steam in a boiling pot for about 5 minutes. Prepare rose balsamic vinegar and shredded ginger for dipping when eating. [3]
3 production essentials 1. Dough should use tender yeast;
2. Add jelly when the filling is adjusted. [3]
4 eating skills Because steamed buns contain a lot of soup, you must be careful when eating them.
1. First of all, put the steamed buns into the platter, and be careful not to break your wallet.
2. bite a small mouth on the side of the steamed bun and blow it a little cooler. The soup of steamed buns is hot, so it is best not to eat it directly. You can hold it with chopsticks and blow it, but never pour it into a small dish. ) Steamed buns
3. The popular idea of eating soup first is wrong. The essence of a small cage lies in the perfect combination of soup, skin and stuffing. The three elements can't do without an entrance. The way to ensure the delicious taste of a small cage is to send the whole cage to the entrance after the soup is slightly cold, so that the soup can completely cover the small cage in the mouth, seal the delicious taste and not lose it.
Pay attention to soup when eating steamed buns. When cooking, you should condense the broth into transparent solid gum, chop it up and mix it inside. When the hot air is steamed, it will all turn into soup. Good steamed buns are as thin as paper, and they can be carried around without breaking. Carefully put it out, put it in a vinegar bowl, aim at it and suck it, and the delicious soup will enter your stomach. But don't worry, or it will burn, and then enjoy the contents slowly. [3]
Foreign development began more than 50 years ago when China immigrants ran China restaurants in Spain, 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 steamed buns in China, but they are called "Chinese bread with meat made in Spain".
Highlights of steamed buns (25 pieces) Since 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, the small cage at that time was no longer written as a "small cage", but as a "little dragon". Some write "China Xiaolong", others write "Shanghai Xiaolong". For this "Little Dragon Steamed Bread", the Spanish annotation is even better: "Small Bread with loong Meat".
As for who changed the "small cage" into "little dragon", the reporter couldn't verify it at the moment. Because the dragon is the symbol of China, China people are all descendants of the dragon, and "little dragon" and "dragon" are all about China people and China things anyway. Some Spanish restaurants carried out bold reforms, simply interpreting "Xiaolong Steamed Bread" as "China's Dragon Bread". So the name "Dragon Bread" quickly became popular in Chinese and Western restaurants. "Dragon Bread" is delicious and easy to remember, unlike other Chinese food names, which are not easy to say and remember.
After 2000, "Xiaolong Steamed Bread" changed again. In order to commemorate the outstanding contribution of martial arts superstar Bruce Lee to martial arts films, TV stations all over the world have set up special topics on Bruce Lee films. In Spain, colorful posters printed with Bruce lee can be seen in every street and alley, and Spanish children even bite a Bruce Lee (Bruce Lee) and bite a China Kung Fu. At this time, the meaning of "Little Dragon Steamed Bread" changed again. Some restaurants interpreted "Little Dragon Steamed Bread" as "Bruce Lee, a martial arts superstar's favorite China meat bread". The Spanish name of Xiaolong Steamed Bread is Bruce lee. When people order, they say to the waiter, "I want Bruce lee", and the waiter knows that the diners want steamed buns in China. Well-known abroad and all over the world, steamed buns are undoubtedly a famous food in snacks. [3]
6 Exposed Problems In April of 20 12, jelly and old yogurt were associated with leather shoes gelatin. While many people smelled it, another post on the Internet attracted public attention. A netizen broke the news that gelatin was used in steamed buns. She said that the meat stuffing in steamed buns should be added with skin jelly, and the traditional process is complicated and time-consuming and labor-consuming. Therefore, many stores directly use edible gelatin instead of jelly, which saves trouble and money.
In view of this problem, the snack bar denied it. A shopkeeper said that the cost of materials for steamed buns would be cheaper than that for big meat buns, but the price would often exceed that for big meat buns. It was because the labor cost and fuel cost were too high that her shop had to be busy for three people for five or six hours to make a batch of skin jelly. If a store uses gelatin instead, it can save a lot of labor costs. However, she also expressed concern that pure gelatin is tasteless, and it is impossible to completely replace the jelly. It is bound to add meat flavor, which is even more detrimental to health.
Experts said that although gelatin is recognized as a relatively safe food additive, all food additives must be clearly marked on the food label according to the national food safety standards such as Standards for the Use of Food Additives and General Rules for Labeling in prepackaged foods. Gelatin is no exception, as long as it is used in food, whether it is steamed buns or ham sausage, it should be marked and made clear to consumers. Otherwise, the seller will violate the consumer's right to know and the relevant provisions of the state. [5]