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There is no soup in the Xiao Long Bao in Beijing. . . why is that?

How to say that, there are probably two reasons. The first is that northerners are lazy. Secondly, northerners are honest. hehe.

When making soup dumplings, you must add water to the filling, that is, add a certain amount of water to the meat filling, or add salt to the vegetables. Except for Goubuli steamed buns in Tianjin, people in the north rarely have the habit of filling them with water. In addition, due to the seasonal climate in the north, there are very few vegetables in the north. Therefore, steamed buns with vegetarian fillings are rarely made in the north. Most of the stuffed buns are also made from egg vermicelli and dried mushrooms. After these ingredients are salted, very little moisture is released. Secondly, in the north there is a custom of squeezing out the vegetable juice from the fillings. For example, when making dumplings with leeks, the leeks must be salted and the water squeezed out.

In the south, due to the high temperature, more salt is needed to ensure that the fillings will not deteriorate within a period of time. Moreover, there are many vegetables and aquatic products available for making fillings in the south. Such raw materials are used After salting, a lot of water will precipitate. Of course, there is also a traditional craft of making stuffing with water in the south. For example, soup dumplings in Yangzhou must be stuffed with water. Another reason is related to the climate in the south. The human body metabolizes faster when the temperature is high, so it is necessary to add some water regularly, and taking a certain amount of water in food is a good way. This can be concluded from the eating habits in the Yangtze River Delta and Pearl River Delta regions.

Generally speaking, steamed buns are actually a product of the north and are not available in the south. In the past, it was customary in the South to call steamed buns "meat buns", "dumplings" or "glutinous rice dumplings". Although this is just a difference in name, it is essentially a difference in food culture between two different regions.