1 The most famous place of origin for Kaifeng glutinous rice balls is Kaifeng City, Henan Province.

"Yulu", one of the 72 main stores in Tokyo, sells "Shandong Plum Blossom Buns", which is known as the best in the capital.

It spread to the public and quickly became a favorite snack.

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According to legend, this is also the originator of Kaifeng glutinous rice balls.

Today's Kaifeng glutinous rice balls originated in 1922, when Huang Jishan, a native of Huaxian County, Henan Province, ran the "First Floor Baozi Restaurant" in Kaifeng.

? In the 1930s, Huang Jishan improved the production process and changed the buns from large to small.

It is put in a cage and steamed and eaten immediately to maintain the shape and heat of the buns, forming today's "open-bao soup dumplings".

Catch the dumpling with a spoon, bite the dumpling into a small mouth, suck the dumpling soup, and then eat the skin and filling of the dumpling.

2 Among the Jingjiang soup dumplings, the crab roe soup dumplings in Jingjiang, Jiangsu are the most distinctive.

The soup of Jingjiang soup dumplings is wrapped in the skin.

The production process is relatively complicated, with up to 30 dishes.

It cannot be verified, but according to folklore, it has a history of at least two hundred years and is one of the four major scenic spots in the country.

Jingjiang glutinous rice balls are made by removing the fat from the pig skin, stewing it in chicken soup for several hours, and cooling it into skin jelly.

Then stir in crab meat, crab roe, jelly and pork filling to form a filling.

The skin of Jingjiang glutinous rice balls is also very particular.

The skin should be thin while bearing the weight of the filler.

Therefore, the dough made with high-gluten flour must be kneaded repeatedly for a long time to make the dough strong.

Jingjiang glutinous rice balls should be wrapped evenly, and the time should be strictly controlled when steaming.

Only in this way can a crystal clear glutinous rice ball be made.

The skin of the bun can be broken like a baby's skin.

With a light touch, you can see the soup in the buns sloshing.

After the Jingjiang glutinous rice balls were served, the waiter put on gloves and distributed the glutinous rice balls to everyone's plates.

It should not be placed in the middle of the plate, but should be placed close to the edge of the plate to make it easier for guests to eat.

After all, in Jingjiang, eating soup dumplings with a straw is a kind of worship.

3 Nanjing When it comes to glutinous rice balls, Nanjing is indispensable.

Steaming glutinous rice balls, paired with a bowl of clear soup with floating egg skin, is the warmest start of the day for many Nanjing people.

In fact, in the Jiangnan region, there are many schools of Xiaolongbao and Tangyuan, and almost every city has its own representative.

Whether it's Xiao Long Bao or Soup Bao, they are small steamed buns filled with meat and soup.

What's the difference between them?

According to the summary of "Homemade Dim Sum" published in 1981: ① The bigger the small cage, the smaller the glutinous rice balls; ② Xiaolong adds less or even no jelly skin, while soup dumplings add more jelly skin; ③ The most obvious difference is that

The pleats of the cage are upward, while the pleats of the glutinous rice balls are downward.

However, nowadays, the boundary between Xiaolong and Tangyuan has become increasingly blurred.

The taste of Nanjing glutinous rice balls is sweet.

Although not as good as Wuxi Xiaolong, you can still feel the inheritance of Su-style dumplings.

Like most soup dumplings, Nanjing dumplings are made with pork filling and jelly skin.

The difference is that Nanjing uses chicken soup to make the skin jelly, which becomes Nanjing’s authentic “chicken soup dumplings”.

In autumn, when hairy crabs are on the market, crab roe and crab meat are used instead of pork filling to become the seasonal "crab roe soup dumplings".