Soup dumplings, a snack, are found in both the north and the south, and are also called "soup dumplings" in the south. The basic characteristics are that the dough is wrapped with both meat and fresh soup, and the dough is crystal clear and the soup is watertight. Xi 'an is famous for its "Jia Jia Guan Tang Bao" and Shanghai has its "Nanxiang Xiaolongbao" lined up every day. In Tianjin, Kaifeng, Henan, Nanjing, Yangzhou and Jingjiang, Jiangsu, soup dumplings are all famous products of one party.
Crystal soup packets have the same formal beauty as soup packets, and their contents are exquisite and unique. When meat and fresh soup live together in one room, eating them will integrate noodles, meat and soup in the north, which is an integrated charm. When eating soup dumplings, the existence of soup ranks first, followed by meat stuffing, followed by dough. Soup is like poetry, meat stuffing is for prose, and dough is for fiction. Because novels are all-inclusive, prose is a little pithy, and poetry is the essence of the text. Therefore, eating soup dumplings is the first to remember the freshness of soup. Meat stuffing is almost like soup entering the sense of taste, and the dough is almost negligible except for chewing.
what kind of food is soup dumpling? As the name implies, it is a kind of steamed stuffed bun, but there is soup in it. Why is this? In fact, it's just a layer of enough paper, which can't be broken without poking. I don't know, but I thought the soup was poured into the steamed stuffed bun with some tool. Otherwise, the soup was already in the stuffing, just put the aspic in the stuffing before wrapping it, and steam it in the steamer after wrapping it, so that the aspic melts without leaking. It depends on the chef's skill that the soup can't leak and the steamed buns don't stick to the steamer.
In fact, the "soup" in the soup-filling bag is not poured into the steamed stuffed bun afterwards, and the trick lies in the stuffing of the steamed stuffed bun. The usual practice is to cut the pigskin into thin pieces, simmer it in the broth with slow fire, and then cool it and solidify it into jelly. This is the secret of filling soup packets. The skin is solid when frozen into the stuffing, and melts into thick soup when heated. In southern soup packets, crab roe is often added to the stuffing. You can imagine how fresh this soup is. Jia's soup dumplings in the north are halal food, so the method of pigskin freezing cannot be used. This is also hard to beat the Hui people who also love filling soup bags-beef and mutton bone soup mixed with beef stuffing, and the soup can overflow from the meat stuffing after heating, which is also delicious.
A cage of freshly steamed soup packets is placed in front of you. Looking down, the white jade face is holding more than 3 folds, like a white chrysanthemum in full bloom. Gently hold the pleat with chopsticks and lift it slowly. Fresh soup fills it, and the "chrysanthemum" becomes a "lantern". Through blowing the breakable skin, the soup can be faintly seen trembling in it. However, if you want to "eat" such a wonderful soup-filling bag, inexperienced diners will make a fool of themselves, burn themselves carelessly, or splash their juice and surprise others. Before eating soup packets, you should gently bite a small mouth and slowly suck out the soup. This series of procedures is summarized as the twelve-character key-"Lift gently, move slowly, open the window first, then drink soup".