Let me tell you a model of steamed buns first:

October 11th

The culture of steamed buns is also deep!

Many people have eaten "Goubuli" steamed buns, but I think many people would also like to know why they are called "Goubuli" and not "Goubuli". Bar.

After consulting some information and consulting with relevant experts, there seems to be no final conclusion on the origin of Goubuli in history. Instead, there have always been several legends, two of which are the most popular. representative.

1. "Goubuli" was founded in 1858.

During the Daoguang period of the Qing Dynasty, a farmer in Wuqing County, Hebei Province gave birth to a son at the age of 40. In order to seek peace, he named him "Gouzi", hoping to be as easy to feed as a puppy (according to northern customs, this name is full of Simple love and affection). Gouzi came to Tianjin to study at the age of fourteen and worked as a waiter in a steamed food shop. Gouzi was ingenious and studious, and developed a good job. So he was unwilling to rely on others and set up a steamed bun stall by himself. He developed semi-baked noodles with water fillings. , soft texture, fresh and not greasy, chrysanthemum-like shape, unique color, flavor and shape, attracting people from all over the world to eat steamed buns, the business is very prosperous, Gouzi is too busy to talk to customers, in this way , people who eat steamed buns say that "the dog sells steamed buns and ignores people." As time goes by, people call him "the dog ignores people."

At that time, Yuan Shikai was training the new army in Tianjin, and he brought "Goubuli" steamed buns into the palace as a tribute to Cixi. The Empress Dowager enjoyed the meal and said: "There are animals in the mountains and geese in the clouds, and cattle and sheep in the hinterland are fresh on the bottom of the sea. "It's not as fragrant as Goubuli, and the food you eat will help you live longer." From then on, "Goubuli" became famous.

2. "Goubuli" steamed buns are a traditional snack famous not only in Tianjin but also throughout the country. Speaking of its origin, it can be traced back to the Tongzhi period of the Qing Dynasty more than a hundred years ago. A fourteen-year-old child named Gao Guiyou came to Tianjin from his hometown in Yangcun, Wuqing County, and worked as a waiter at the Liu Family Steamed Food Shop. Man. This shop specializes in assorted steamed food and meat buns, and its customers are mostly boatmen, trackers, and vendors who go to and from the canal pier. Gao Guiyou specializes in making steamed buns in the store. Because of his strong personality when he was young, his parents gave him the nickname "Goubuli". With his little mind, the steamed buns he made were delicious, sold quickly, and were praised by people. When he was sixteen or seventeen years old, he used the money he saved to open a bun shop nearby. People got used to calling him by his nickname "Goubuli", and over time, they called the buns he sold "Goubuli". The buns are gone.

Gao Gui has a good skill in making steamed buns. He was the first in Tianjin to use bone soup as filling and the first to use rice flour to make steamed buns. Therefore, the buns are neat in size, white in color and soft in texture, dripping with oil when bitten, fat but not greasy, and delicious in taste. When he was in his twenties, he changed the name of his shop to "Deju Hao" because he was too embarrassed to use his nickname anymore. But people still like to call him "Goubuli". At that time, the Empress Dowager Cixi ate the "Goubuli" steamed buns sent by Yuan Shikai and sent someone to Tianjin to buy them. From then on, the reputation of "Goubuli" steamed buns became even greater.

"Goubuli" steamed bun shop has a history of more than 100 years, and it is getting bigger and bigger, and the business is getting more and more prosperous. They have also received batches of foreign tourists. When Prince Sihanouk came to Tianjin, he specially invited the chef of the "Goubuli" steamed bun shop to his residence to make "Goubuli" steamed buns for him. He also ate porridge and rice according to the traditional eating method of this steamed bun shop. Pickles. When US President Bush was the former director of the Liaison Office in China, he also went to Tianjin to taste "Goubuli" steamed buns. Therefore, a popular saying among Tianjin people goes: "If you don't try Goubuli steamed buns in Tianjin, you have never been to Tianjin." ”

Let’s talk about the culture related to steamed buns:

When it comes to steamed buns, everyone from the south to the north will be familiar with them. Steamed buns are a relatively common food in our country. According to "Chronicles of Things" "Original" records that Zhuge Liang went south to conquer Menghuo. When he was crossing the Lu River, evil spirits were causing trouble. According to southern customs, "mantou" (the head of a southern ethnic minority) was to be sacrificed to the gods, so he ordered beef, mutton and pork to be wrapped in wheat flour and made as follows. In fact, this is the original steamed bun. Chinese people have been eating steamed buns for more than 1,700 years. Steamed buns were originally filled with fillings, but later they were called "stuffingless" buns. Steamed buns", those with fillings are called "baozi".

Steamed buns from all over the world bloom in Beijing

Beijing brings together steamed buns from the north and the south. Beijing's steamed bun shops can be said to be in full bloom, but apart from the ones like " Apart from these steamed bun shops in Tianjin Goubuli, which are specialized chain stores, many other delicious steamed buns are produced in certain restaurants. For example, you can easily find a variety of Cantonese milk buns and barbecued pork in Cantonese restaurants. Bao, you can find Chengdu Xiao Long Bao and Korean Baozi in Sichuan cuisine restaurants, while Nanxiang Xiao Long Bao and Hangzhou Xiao Long Bao can be eaten in Shanghai and Jiangsu and Zhejiang cuisines. In terms of authentic taste, except for chain time-honored restaurants. In addition, it can still be found in these local cuisine restaurants, and many small shops opened on the roadside, although they have the title of so-and-so famous bags, are still not very authentic in comparison.

Perhaps the most important thing for foreign brand-name steamed buns to open a steamed bun shop in Beijing is not only to give full play to their traditional characteristics, but also to follow the local customs, not only to satisfy the tastes of people from their hometown, but also to win the trust of local people.

Therefore, except for some famous brand bun shops in Beijing, other bun shops combine the tastes of the north and the south, selling both southern buns and northern buns. Even the cooking methods are integrated and inseparable. But what I want to introduce now are authentic local brand-name steamed buns, so that you can taste the representative steamed buns from the north and the south without leaving the capital. Wouldn’t it be a wonderful thing!

The culture of steamed buns is different between the north and the south

The making and shaping methods of steamed buns made across the country are generally the same, but each has its own unique way of preparing the filling. flavor varieties.

For example, Tianjin's "Goubuli" steamed buns, Kaifeng's soup dumplings, Guangdong's Milk King Buns, Shanghai's Nanxiang Xiaolongbao, Shandong's fried steamed buns, etc. are too numerous to mention.

Generally speaking, the buns in the south and the north are like two factions with the same origin, different but each has its own merits.

Just like the difference in personality between northern and southern people, steamed buns in the north look majestic and rough, which can be seen from their size alone, while steamed buns in the south are mostly small and exquisite, both in appearance and filling. .

Tianjin Goubuli Steamed Buns

"Goubuli" steamed bun shop was originally named "Deju Hao" and has a history of more than a hundred years. In fact, the name "Goubuli" steamed buns comes from the shop owner's nickname.

It turns out that the shop owner is called Gao Guiyou, and his father named the shop owner "Gou Zi" because he had a son at forty. "Gouzi"'s steamed buns are very popular with customers, and business is booming. "Gouzi" was too busy selling buns to talk to people, so people teased him kindly and said: "Gouzi sells buns and ignores him." So gradually the name became popular and became "Goubuli". The key to delicious Goubuli steamed buns lies in the special skills of selecting ingredients, mixing, kneading, and rolling out the dough. Especially the steamed buns have well-proportioned pleats, each with no less than 15 pleats, and the workmanship is very fine. .

Tasting the steamed buns: The steamed buns just came out of the drawer are steaming and look like budding autumn chrysanthemums in the mist. Take another bite and they are fragrant but not greasy.

Guangdong Milk King Bun

There are many traditional steamed buns in Guangdong. The most famous among the sweet buns is the Milk King Bun. It is filled with egg yolk and is light and small. Steamed buns in the south are the ancestors of tea snacks, so the custom of drinking tea has also resulted in various special steamed buns. People in Guangdong and Hong Kong especially love drinking tea. In various tea restaurants, in their morning tea, afternoon tea, and evening tea, milk king buns are a must-have snack. Tasting steamed buns: There are many kinds of steamed buns, and the taste can be generally described as "soft" and "sweet". Take the juicy custard buns as an example. The buns look very delicate, with thin skin and tender meat. The dough is soft but not sticky to the teeth.

Din Tai Fung Specialty Xiao Long Bao

Din Tai Fung has always been famous for its top-quality special Xiao Long Bao, the origin of which is Nan Xiang Xiao Long Bao. In 1972, Din Tai Fung opened its first store in Taipei. Relying on the traditional craft of "making and steaming", it not only received unanimous praise from major media at home and abroad, but was also named one of the top ten restaurants in the world by the New York Times in 1993. one.

Taste the steamed buns: This kind of steamed buns are very delicate from the outside. The translucent skin of the steamed buns allows you to vaguely see the filling inside. Pick up one with chopsticks, carefully bite a hole, and suck the juice into your mouth, which is full of fragrance.

Hangzhou Xiao Long Bao

Since the Southern Song Dynasty moved the capital to Lin'an, which is today's Hangzhou, restaurants from all over the country have poured in, and there are many restaurants and restaurants. During the Ming and Qing Dynasties, an increasing number of emperors, generals, ministers and literati and poets visited Hangzhou, and the catering industry developed greatly. There were countless famous dishes, but Hangzhou Xiao Long Bao was unique and famous far and wide. Hangzhou Zhiweiguan is the most famous old shop that produces xiaolongbao.

Tasting the steamed buns: The texture is smooth and delicious. Although the skin of the steamed buns is a bit thick, the texture is soft and leaves a fragrant taste in your mouth after eating.

Kaifeng Soup Dumplings

Kaifeng’s famous snack with a long history is the Xiaolong Soup Dumplings. It evolved from the famous "cave plum blossom buns" in the Northern Song Dynasty.

It has a history of nearly a thousand years. The most famous place to eat steamed buns in Kaifeng is Kaifeng First Floor. The "First Floor Xiaolong Baozi" it operates has a beautiful shape of "like a lantern when lifted up and like a chrysanthemum when put down", and is known as "a unique meal in Zhongzhou" .

Tasting Baozi: The skin of the buns is thin and translucent. The soup is delicious, the bun skin is soft, and the fillings are rich and not greasy.

Xi'an Jia San Soup Dumplings

In Xi'an you can see Jia Yi, Jia Er and Jia San Soup Dumplings. I heard that they were originally a family, but later they split up and they became Each has become famous, but the best-run and most famous one is Jia San Guan Tang Dumplings. Some people say that only in Jia San’s shop can you feel the culture of steamed buns and the cultural steamed buns.

Taste the steamed buns: The skin of the soup dumplings is very chewy, and the broth in the middle is slowly stewed with beef marrow, which makes it particularly delicious. The traditional way to eat this kind of steamed buns is with eight-treasure rice porridge or rice porridge. The seasonings are blended and the taste is relatively light.

About the customs and traditions of rice dumplings:

1. The fun of eating rice dumplings is that the cook made lotus roots and pine trees

The Dragon Boat Festival is coming soon, and we eat rice dumplings on the Dragon Boat Festival It is a very old tradition and there is an interesting legend here.

In 340 BC, Qu Yuan, a patriotic poet and official of the Chu State, faced the pain of subjugation. On May 5, he threw a large stone into the Miluo River in grief and indignation. In order to prevent fish and shrimp from damaging his body, people put rice in bamboo tubes into the river. From then on, in order to express their respect and memory for Qu Yuan, on this day, people would pack rice in bamboo tubes and throw them into the memorial ceremony. This is the origin of the earliest rice dumplings in my country - "Tong Zong".

Why were moxa leaves, reed leaves, and lotus leaves used to make rice dumplings later? There is such a record in "Ji Xue Ji": During the Jianwu period of the Han Dynasty, people in Changsha dreamed of a man at night who claimed to be Dr. Sanlu (Qu Yuan's official name) and said to him: "Everything you sacrifice has been destroyed by the dragon in the river." If it is stolen, it can be wrapped in moxa leaves and tied with five-color silk thread. Jiaolong is most afraid of these two things. "So people used "moxa leaves to wrap millet" to make "corner millet". Passed down from generation to generation, it gradually developed into our country's Dragon Boat Festival food.

Emperor Qianlong of the Qing Dynasty, after eating Nine Rice Dumplings in the palace during the Dragon Boat Festival, Long Yan was overjoyed and full of praise. He happily composed a poem: "Flowers in four seasons are unexpectedly coincidental, and Nine Rice Dumplings are competing for new ones." . ”

Nine-zi rice dumplings: It is a kind of rice dumplings, which are nine rice dumplings connected in a string, some are big and some are small, the big ones are on the top, the small ones are on the bottom, with different shapes, very beautiful. And the silk threads of nine colors are tied together to form a colorful display. Jiuzi Zongzi is mostly given as a gift to relatives and friends, such as a gift from a mother to her married daughter, a gift from a mother-in-law to a newlywed, etc. Because "Zongzi" is homophonic to "neutral son", there is a folk custom that eating "Zongzi" can lead to a son. Wu Manyun, a poet of the Qing Dynasty, wrote a poem praising the Nine-Zi Zong:

“Wrapped in even tubes of spring rice, the Nine-Zi Zong is heavily tied with colorful strands,

The green rice dumplings have faded into clouds The skin is white, and the cook laughs at the lotus roots and the loose ones. "

Zongzi not only come in many shapes, but also in different varieties. Due to the different flavors in different parts of our country, there are mainly two types: sweet and salty. The sweet flavors include white water rice dumplings, red bean rice dumplings, broad bean rice dumplings, date rice dumplings, rose rice dumplings, melon rice dumplings, bean paste lard rice dumplings, date mud lard rice dumplings, etc. Savory flavors include: pork rice dumplings, ham rice dumplings, sausage rice dumplings, shrimp rice dumplings, diced meat rice dumplings, etc., but pork rice dumplings are more common. There are also Southern-style assorted rice dumplings, bean paste rice dumplings, winter mushrooms, etc.; there is also a "double-combination rice dumpling" with one end sweet and the other salty, and one rice dumpling with two flavors. These rice dumplings all have different flavors, making the rice dumpling family colorful.

Due to the spread of food culture, the technology of making rice dumplings in my country was spread abroad as early as ancient times, so many countries in the world also have the custom of eating rice dumplings.

Peruvian people eat rice dumplings on Christmas. The whole family sits together to celebrate Christmas and eat rice dumplings. Even some married daughters have to rush back to their parents’ homes on this day. , come and taste the flavor of the rice dumplings made by my mother.

Burmese people also love to eat rice dumplings. During the Dragon Boat Festival, they use glutinous rice as the main ingredient and ripe bananas and coconut as fillings. This kind of rice dumplings has an attractive aroma, is soft and crispy, sweet and unique. With flavor.

Japan’s Dragon Boat Festival falls on May 5th in the Gregorian calendar. The main ingredient of their rice dumplings is rice flour, and the shape of the rice dumplings resembles a bell.

The shape of the rice dumplings made by Malaysians is very similar to the rice dumplings in Guangdong, my country. They are characterized by their large size. In addition to fresh meat rice dumplings and ham rice dumplings, there are also bean paste rice dumplings and coconut rice dumplings, which are very delicious.

Philippine rice dumplings are long in shape and have the same flavor as those in eastern Zhejiang, my country. Zongzi is also an indispensable food during Christmas in the Philippines. (Text/Fu Zhiyu)

2. Drink tea and eat rice dumplings to enjoy the Dragon Boat Festival.

Not everyone likes to eat rice dumplings, but eating rice dumplings during the Dragon Boat Festival is a feeling. atmosphere. Today I tell you to drink tea with rice dumplings. If you pair them with tea, the rice dumplings will taste better.

Super sweet rice dumplings, such as date paste, bean paste, etc., and matching teas include mint tea and green tea. Super sweet rice dumplings require tea to aid digestion. Light green tea and mint can promote glucose metabolism and prevent excess sugar from staying in the body. These two kinds of tea are cold in nature and suitable for hot and sweet rice dumplings. Super oily rice dumplings, such as fresh meat, ham, sausage, etc., match with Pu'er tea, chrysanthemum tea, hawthorn tea. Greasy rice dumplings are suitable for heavy-flavored tea to remove the greasiness in the mouth. Pu'er tea is the best choice because it has sweet and cold properties and is good at removing fat. Chrysanthemum tea can reduce inflammation. Hawthorn tea can promote gastric acid secretion and help gastrointestinal digestion. Salty and sweet rice dumplings such as salt and pepper, egg yolk, etc. can be paired with oolong tea. Compared with super sweet and super oily rice dumplings, the salty and sweet taste is relatively refreshing, so drinking oolong tea is a good idea. Because oolong tea is semi-fermented tea, it is not as astringent as green tea, but has a warm and moist aesthetic, which can bring out the nostalgia of the salty and sweet taste. Light rice dumplings: such as red bean, white rice dumplings, etc. can be paired with slightly flavored tea. Adding a sour plum to a pot of rose tea can bring out the aroma of roses and bring out a touch of sweetness. It feels particularly good to chew the light and not greasy rice dumplings at this time. Rose tea can also regulate blood circulation, which is especially good for women. The catechins in matcha have anti-cancer and anti-aging effects. Both of the above are suitable for health-conscious people. The above series of green tea, black tea, and scented tea are all sold at the food cabinet on the first floor of Nanjing Hualian Commercial Building. During the Dragon Boat Festival, there are certain discounts on all kinds of tea.

(Text/Xiaoyan)

3. Eating rice dumplings and racing dragon boats

Every year on the fifth day of the fifth month of the lunar calendar, during the Dragon Boat Festival, there are customs of eating rice dumplings and racing dragon boats in various parts of the country.

Everyone knows that this ancient custom passed down from generation to generation is to commemorate Qu Yuan. But why commemorate Qu Yuan in this way? It turns out that there is such an interesting story circulating in Qu Yuan's hometown.

After Qu Yuan threw himself into the Miluo River, one night, people in Qu Yuan's hometown suddenly dreamed that Qu Yuan was back. His Eguan Bodai was just like before his death, his face looked slightly sad and haggard. The villagers were very happy and rushed forward to salute him one after another. Qu Yuan returned the gift and said with a smile: "Thank you for your kindness. The people of Chu State are so clear-cut in love and hate. If they don't forget me, I will die with no regrets." Putting aside the old relationship, everyone found that Qu Yuan's body was in poor condition. He went over and asked with concern: "Doctor Qu, have you eaten the rice we sent you?" "Thank you." Qu Yuan was grateful at first, and then sighed and said, "What a pity." The rice you gave me was all eaten by fish, shrimps, turtles and clams. After hearing this, the villagers were very anxious: "How can we prevent the fish and shrimps from eating it?" Qu Yuan thought for a while and said, "If rice is wrapped in Ruo leaves and made into horned millet with sharp corners, the Shui people will think it is water chestnut and dare not eat it." "

During the Dragon Boat Festival the next year, the villagers wrapped many corn millet with bamboo leaves and threw it into the river. But after the Dragon Boat Festival, Qu Yuan dreamed again and said: "I will eat the corn millet you sent. A lot of it was taken away, but a lot of it was snatched away by the water tribe. "Everyone asked him again: "What other good ideas are there? Qu Yuan said: "There is a way. You can just add the dragon's mark on the boat where you put the horned millet." Because all the water tribes are under the control of the Dragon King, when the time comes, the drums and horns will sound and the oars will flap. They think it is sent by the Dragon King, and they will no longer dare to snatch it. "Jiao millet is the current rice dumpling.

From then on, the custom of making rice dumplings and rowing dragon boats during the Dragon Boat Festival spread from Qu Yuan's hometown to the whole country, from ancient times to today.

The origin of rice dumplings Method:

Beijing rice dumplings: The representative variety of northern rice dumplings, Beijing rice dumplings are larger and are oblique square or triangular. Currently, most of the rice dumplings available on the market are glutinous rice rice dumplings. In rural areas, it is still customary to eat rhubarb. Rice dumplings are sticky and fragrant, with a unique flavor. Beijing rice dumplings are mostly filled with red dates and bean paste, and a few also use preserved fruit.

Guangdong rice dumplings: representative varieties of southern rice dumplings, Guangdong rice dumplings and Beijing rice dumplings. On the contrary, it is smaller in size and has a unique appearance, with a square front and a sharp corner at the back, shaped like an awl. There are many varieties. In addition to fresh meat rice dumplings and bean paste rice dumplings, there are also egg yolk rice dumplings made with salted egg yolk, as well as diced chicken and rice dumplings. Assorted rice dumplings filled with diced duck meat, barbecued pork, mushrooms, mung beans, etc. have a better flavor.

Sichuan rice dumplings: Sichuan people love spicy food, so rice dumplings are also divided into sweet and spicy. Sichuan spicy rice dumplings, Due to its exquisite production and complicated craftsmanship, its taste is certainly unique, so it has become one of Sichuan's famous snacks spread throughout the ages. The method of making it is to soak the glutinous rice and red beans for 5 to 6 hours, pour out the water, and add pepper powder and Sichuan peppercorns. Salt, monosodium glutamate and a little bacon are wrapped in rice dumpling leaves into four-cornered rice dumplings of about 60 grams each. After cooking, they are spicy and delicious and have a unique flavor.

Suzhou rice dumplings are long and thin. There are varieties such as fresh meat, jujube puree, bean paste, lard with sand, etc., which have the characteristics of exquisite ingredients and fine production. For example, the lard with sand rice dumplings are made of high-quality red adzuki beans, which are peeled and filtered after cooking. The filling is made of multiple times of sugar and an appropriate amount of fat. When wrapped, there is also a piece of fat in the filling. When cooked, it becomes shiny and sweet, oily and fragrant.

Jiaxing Zongzi: Zhejiang Jiaxing Zongzi has a long history. Famous in China, Jiaxing rice dumplings are rectangular and come in varieties such as fresh meat, bean paste, eight-treasure rice dumplings, and chicken rice dumplings. There are unique features in cooking. The rice must be high-quality white glutinous rice, and the meat must be selected from pig hind legs. After the rice dumplings are cooked, the oil from the fat meat penetrates into the rice, making it delicious and fat but not greasy. Many friends at home and abroad have tasted it. After Jiaxing Zongzi, the place name of Jiaxing, Zhejiang was known.

Hainan Zongzi: Hainan Zongzi is different from northern Zongzi. It is made of banana leaves and is shaped into a square cone. It weighs about half a kilogram and has salted egg yolk in the glutinous rice. , barbecued pork, bacon, braised chicken wings, etc., when the hot rice dumplings are peeled off, there is the fragrance of plantain and glutinous rice first, and then the strong fragrance of meat and egg.

Shandong rice dumplings: Among the many varieties of rice dumplings, the oldest and oldest one is Shandong yellow rice rice dumplings, which are glutinous rice dumplings wrapped in yellow sticky rice and filled with red dates. It is unique and can be served with white sugar to increase the sweetness according to the diners' habits.

Miluo Zongzi: Hunan Miluo Zongzi is said to be the birthplace of Zongzi. Miluo Zongzi has always been famous for its variety and exquisite production. During the International Dragon Boat Festival, dozens of traditional and newly developed rice dumplings are launched, and they are packaged in exquisite vacuum plastic packaging and cans, which are sterile and hygienic, and are deeply loved by consumers at home and abroad. Minnan Rice Dumplings Xiamen and Quanzhou’s roasted pork rice dumplings and alkaline rice dumplings are both famous at home and abroad. The roasted pork rice dumplings are made with exquisite craftsmanship. The glutinous rice must be of the highest quality. The pork must be three-layered and braised until it is fragrant and rotten. Mushrooms, dried shrimps, lotus seeds, braised broth, white sugar, etc. are added. When eaten, it is dipped in minced garlic and mustard. , red chili sauce, radish sour and other various seasonings, it is sweet, tender and smooth, oily and not greasy. In southern Fujian dialect, heat and burning have the same meaning. The so-called roasted meat rice dumplings are rice dumplings that should be eaten while they are hot. Eating them hot has more flavor.

Taiwanese rice dumplings: with a strong southern Fujian flavor, there are many varieties, including white rice rice dumplings, mung bean rice dumplings, barbecued pork rice dumplings, eight-treasure rice dumplings, and roasted pork rice dumplings. Roast pork rice dumplings are the most popular. They are rich in content, including pork, scallops, taro, dried clams, duck eggs, etc., and have become a traditional snack that can be seen all year round. Hsinchu’s Chengjia meat rice dumplings, Changhua’s meat rice dumplings and Tainan’s Zaifahao meat rice dumplings are all famous. Babao Zong is also a representative variety. It has a variety of ingredients. Cut the pork leg, fat, chestnuts (or peanut kernels), dried radish, and squid into cubes respectively. Heat the pot, add minced onions first, and then add the above ingredients. Stir-fry it with wine, soy sauce and sesame oil, mix it with glutinous rice, wrap it and steam it until it's fragrant. The famous singer Teresa Teng became very popular with a Taiwanese song about roasting pork rice dumplings, which shows the status of Taiwanese rice dumplings in Taiwan’s food culture.

1. Taiwanese rice dumplings

Ingredients: long glutinous rice, pork, shiitake mushrooms, salted egg yolk, soy sauce, sugar, five-spice powder, salt, rice dumpling leaves, rice dumpling rope.

Method: Wash the glutinous rice, soak for 3 hours and set aside; cut the pork into long strips about 4 cm long and 2 cm wide; soak the mushrooms until soft, remove the stems and cut them into strips; then cut the pork, Marinate the mushrooms with soy sauce, five-spice powder, salt, sugar and other seasonings for 2 hours; cut the salted egg yolk in half and set aside.

Wash the rice dumpling leaves and rope, take 2 rice dumpling leaves, fold them into a funnel shape at one third, scoop half of the glutinous rice into the funnel, add pork, mushrooms, salted egg yolk and other fillings Ingredients, add glutinous rice to fill it, then fold the excess rice dumpling leaves back to cover the funnel and wrap them up. Tie the waist of the rice dumpling tightly with a rope. When done, put it into the pot, cover the rice dumplings with water, and heat over medium heat. Cook for 2 hours, and then eat when cooked.

2. Mung bean and duck egg rice dumplings

750 grams each of glutinous rice and mung beans, 25 grams of peanuts, and 5 cooked salted duck egg yolks. Chop the egg yolk and mix it with glutinous rice, mung beans and peanuts to make the filling. Take the soaked rice dumpling shell leaves and fold them into a bucket shape, fill them with an appropriate amount of fillings, wrap them up, put them into a pot and add cold water to submerge the rice dumplings. After boiling for 1 hour, reduce the heat to simmer for 1 hour.

3. Beef rice dumplings with tangerine peel

1000g each of soaked glutinous rice and mung beans, 100g each beef and tangerine peel, 50g minced pork, minced green onion, minced ginger, and appropriate amount of salt. Use lard to fry the minced green onion until yellow, add beef, tangerine peel, and minced pork in sequence and stir-fry for half a minute, then drizzle with sesame oil to make the filling. When wrapping, first fill in the mixed glutinous rice and mung beans, sandwich the fillings in the middle, and then cook as above.

4. Baiguo Zongzi

750 grams of glutinous rice, 25 grams each of green plums, pineapple meat, and winter melon strips, 15 grams each of watermelon seeds, walnut kernels, raisins, and red silk, white 300 grams of granulated sugar. First, boil green plums, pineapple meat, and winter melon strips in white sugar, drain the water, and then marinate in white sugar for 24 hours to make the filling. Wrap into five-cornered square rice dumplings, cook for 50 minutes, remove from heat and simmer for 4 minutes.

5. Healthy vegetarian rice dumplings

Ingredients: 3 bowls of Sanbao rice (cooked), 1 meter of cotton rope, 1/2 cup of dried radish, 6 mushrooms (medium size), powder 12 leaves (large), 6 chestnuts, 1/2 cup boiled peanuts, 60g vegetarian egg yolk (1 piece 10g), 30g vegetarian meat floss (1 piece 5g)

Seasoning:

1. 1/8 tsp black pepper, 1/8 tsp sugar, 1/4 tsp sesame oil, 1/4 tsp soy sauce.

2. A little salt, white pepper, and vegetarian oyster sauce.

Method:

1. Boil the rice dumpling leaves in hot water for 8 minutes, wash and wipe dry and set aside.

2. Soak the dried radish in water for 10 minutes, then chop and squeeze out the water; soak the mushrooms until soft and cut into pieces; soak the chestnuts in water for 2 hours, and steam the mushrooms and chestnuts (about 15 to 20 minutes).

3. Saute the chopped dried radish, diced mushrooms and seasoning (1) until fragrant and set aside.

4. Add seasoning (2) to the cooked Sanbao rice and mix well.

5. Overlap 2 pieces of rice dumpling leaves, roll them into a pointed barrel shape, add 2 tablespoons of Sanbao rice from method (4), then add 1 teaspoon of chopped dried radish, diced mushrooms, chestnuts, Add vegetarian egg yolk, vegetarian meat floss, and 1 tablespoon of Sanbao rice, press it slightly, wrap it into a rice dumpling shape, and tie it tightly with cotton rope.

6. Place the steamer and steam for 10 minutes.

Fish-flavored lotus leaf rice dumplings

Ingredients: 1 cup of Sanbao rice, 1/2 cup of glutinous rice, 80 grams of fish, 20 grams of dried radish, 2 mushrooms, 5 grams of dried shrimps, 3 slices of ginger.

Seasoning: 2 tablespoons soy sauce, 1 tablespoon rice wine.

Method:

1. Mix the washed and soaked Sanbao rice and glutinous rice, add 1/2 cup of water, put it in a rice cooker and steam until cooked (not an electronic cooker, add 1 cup of water to the outer pot /2); Soak lotus leaves in water and set aside.

2. Wash the fish and slice it; wash the dried radish and drain the water; cut the mushrooms in half and soak them in water until soft; wash the dried shrimps and set aside.

3. Heat the pot, add oil and stir-fry the shrimp until fragrant, add the mushrooms and stir-fry until fragrant, take out and set aside.

4. Heat the pot, add oil and saute the ginger slices until fragrant, add fish fillets and seasonings and cook over low heat for 101 minutes.

5. Take a small steamer and cover it with lotus leaves, put in the cooked Sanbao glutinous rice, then add the ingredients for steps (3) and (4), continue to add Sanbao glutinous rice, and wrap the lotus leaves. OK, set up a rice cooker and steam until cooked (add 1/2 cup of water to the outer pot).

Pork rice dumplings

A. 5 pounds of fragrant glutinous rice, soaked in warm water (not too cold or too hot, the water temperature should feel a little hot but acceptable) for 2 or 3 hours (during Scratch it 1 to 2 times so that the rice can be soaked better), and use a small dustpan or filter basket to drain the water.

B. Soak 2 pounds of peeled mung beans in the same warm water for the same time, and drain the water.

C. 2 pounds and a half fat lean pork (the rice dumplings cooked with lean meat alone will not taste smooth and not fragrant enough). Cut the meat into strips 2cm wide, 1cm thick, and 10-15cm long. Next Add a little refined salt, MSG (chicken essence), cooking wine, ginger slices, 1 tsp light soy sauce, 1 tsp sesame oil and other seasonings and mix well with chopsticks and set aside.

D. Boil the rice dumpling leaves in water. After the water boils for 10 minutes, take them out, wash them in cold water, cut off the excess at both ends, and drain.

E. Cut several strips of cotton thread, each about 20cm long. Place a towel on your legs (at your knees) in case your clothes get wet.

F. Take two (both reverse side) rice dumpling leaves and overlap them in opposite directions (not completely), put into a small bowl (125 grams) of rice, and use your index finger to lightly mark the middle of the rice. word, add 1 or 2 tablespoons of mung beans, then put the meat strips, put an equal amount of mung beans on the meat strips, and then fill in 123 grams of rice to cover the mung beans.

G. With your right hand, first fold the outer end of the rice dumpling leaves inward and back, wrap one end and then use the same technique to complete the other end. When tying the rice dumplings, tie them once in the middle and then tie them one by one from one end to the other. To one end to prevent deformation, the rope should not be too tight (explosion due to boiling) or too loose (water intrusion), just pull it lightly and it will not move.

H. After tying them, put them into the pot one by one, then add cold water to cover the rice dumplings by about 1cm, and light the fire... After the water boils for 15 minutes, change the positions of the upper and lower rice dumplings in the pot, and then cook over slow heat for 1 Hours are enough.

Red date rice dumplings

It is not difficult to make sweet date rice dumplings after figuring out how to make meat rice dumplings. The biggest difference: soak the dates in warm water, remove the seeds and cut them into large beans, then mix them with the drained glutinous rice. As for the seasoning, if you like sweetness, you can add some sugar

1. Wash the glutinous rice and soak it 3 hours

2. Blanch the rice dumpling leaves with hot water, wash and drain

3. Seasoning of the rice dumpling filling: wrap whatever you like, salty ones should be marinated first.

4. Fold the two leaves of the rice dumpling into a funnel shape, scoop in a spoonful of rice and add various fillings such as pork belly, shiitake mushrooms, salted egg yolk, and millet. Then scoop in a spoonful of rice and wrap it up. Tie the rice dumpling rope tightly. Put the wrapped rice dumplings into the pot.

5. Bundling of rice dumplings: Rice dumplings with bean paste should not be tied too tightly to prevent the rice grains from being squeezed into the bean paste. If they are not cooked thoroughly, they will be caught. If the meat dumplings are made from fatty pork, they should not be tightly tied, but should be loosely and appropriately loose. If you use lean pork, you need to tie it tightly, because the lean meat will shrink when cooked, and the fat juice of the rice dumpling filling will leak into the water, which will not maintain the fatness of the rice dumplings.

6. Cooking the rice dumplings: When cooking rice dumplings, the water must boil before dropping the rice dumplings. The water must soak the rice dumpling noodles. After the water boils again, cook over low heat for about 2 hours. (In fact, the key to the length of time depends on the size of the rice dumplings you make)

Savory chicken rice dumplings

Ingredients: 600 grams of glutinous rice, 800 grams of chicken, 400 grams of potatoes, 80 grams of dried shrimps grams, 1 tablespoon of minced garlic, half a tablespoon of light soy sauce, green onions, salt, chicken essence, some cornstarch, appropriate amount of rice dumpling leaves, appropriate amount of rice dumpling rope.

Method:

1. Chop the chicken, potatoes and green onions, add salt, garlic, chicken essence, cornstarch and other seasonings and mix well.

2. Wash the glutinous rice and soak it in water for half an hour. Heat the pot, sauté the onion, ginger and garlic until fragrant, add the glutinous rice and light soy sauce and stir-fry evenly.

3. Use 2 rice dumpling leaves, fold them into a leaky shape, add 1 tablespoon of fried glutinous rice, add the stuffing mixed in step 1, and then add 1 tablespoon of glutinous rice on top.

4. Tie the rice dumplings with the rice dumpling rope, put them into the pressure cooker and cook for 30 minutes, then serve them hot. If it is a regular pot, it needs to be cooked for about 2 hours.

Authentic gold medal steamed rice dumplings

Ingredients:

1. 500 grams of glutinous rice, 1 dried shiitake mushroom, 4 lotus seeds, 10 grams of dried shrimps, mung beans 50 grams, 2 chestnuts, 1 dried lotus leaf, 6 dried bamboo leaves, 2 dried alkali grass.

2. 1 salted egg yolk, a little pepper, 30 grams of taro, ribs, about 100 grams of fat; five-spice powder, scallion oil, a little MSG and salt.

Method:

1. Soak the ingredients in Ingredients 1 in water until they start to rise. Soak the pointed glutinous rice for at least 2 and a half hours, then add pepper, scallion oil, MSG and salt to taste. Cut the taro into cubes and fry, set aside.

2. Cut the fat into pieces and marinate with five-spice powder for about 30 minutes. Cut the ribs into pieces and marinate them with black vinegar, soy sauce, salt, MSG and flour and set aside. 3. Tear the lotus leaves in half, put the thick side down, lay 3 bamboo leaves, and put half of the glutinous rice. Then add shiitake mushrooms, lotus seeds, dried shrimps, chestnuts, salted egg yolk, fatty pork, ribs, taro, and mung bean kernels. Add the other half of the glutinous rice and cover with the other 3 bamboo leaves.

4. Fold the left and right sides of the lotus leaf in half, then fold it in half and wrap it into a square shape. Wrap it with alkali grass and tie it tightly.

5. Boil the rice dumplings in water for four hours before serving.

Not many people like Japanese rice rolls! ! Only a few people agree with its taste

The texture of Korean steamed rice can only be tasted when paired with hearty dishes

Chinese steamed buns are good, but it should be noted that they are not as popular as rice. I like it, so I think:

If you have more money, it is recommended to open a small shop selling various types of Chinese noodles such as buns, dumplings, steamed dumplings (not talking about making noodles, but making buns and dumplings) Those) and then sell some seasonal food during festivals (provided that your store has been open for a period of time, otherwise it will just make people lose business)

Or open a Korean food store and sell freshly made food The rice dumplings and dishes! Be careful not to just sell rice dumplings! There must be some Korean-style Chinese food in order to get more people to approve it~~~ However, it turns out that such a store is either very profitable to open in a bustling area, or it directly loses money to the limit

In one sentence: In China, people only eat traditional but innovative things, and they ignore those that are not famous from outside.

Haha, is my explanation enough? If you want more detailed information, please contact me QQ406831782

If my level is used to make money, it would be great, but I am still a middle school student, so I don’t have that ability