When it comes to soup packets, there are their own differences between steamed soup packets and Jingjiang soup packets. Steamed soup packets, which are famous for Wuxi steamed buns, are fresh, small and easy to eat. They are an authentic way to eat in the market and are really loved by ordinary people. This method can ensure the output of finished products, which is easy to produce and easy to eat. In the soup, not only the traditional method of fetching water is used, but also the methods of using chicken soup jelly, skin jelly and even agar jelly. There is no clear method for selecting ingredients, or it is more random < P > There is another method, which is also a small steamed soup dumpling. This method has absorbed some of Jingjiang crab roe soup dumplings and formed its own characteristics, but in terms of taste, it is heavy in oil, less in halogen and scattered in meat.

Jingjiang dumplings are made from the essence of dumplings made in Huaiyin Wenlou, Yangzhou Fuchun and Zhenjiang Banquet in three major cities along the ancient canal. They can be made thin, and you can see through the dumplings without lighting. The soup is soup, the stuffing is stuffing, and there is obvious air formation in the upper part. There are many soups and big buns. This kind of dumplings is very strict. Generally, the finished products are the size of an adult's palm and can be eaten. Drink the soup again. The meat is tight. After the soup dumplings are cooked and steamed for six minutes, after drinking the soup, you can see that the meat stuffing inside is a ball instead of a pile of loose slag, and the meat stuffing accounts for only one third of such a soup dumpling, which means that the soup accounts for nearly 7%. The price of crab yellow soup dumplings is six per cage, reaching 12 to 181 cages in the peak season, which is only six. There are also soup wrappers. The method of frying and eating

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is as follows: lean pork of pig's hind legs, large pieces of pork skin on pig's belly, high-gluten noodles of female crab, salt, saturated alkaline water,

pork skin, after cleaning, add cooking wine, soy sauce, onion and ginger, cook to make skin soup, cold cut, freeze for five hours, take out and chop, and add stirring. A spoonful of saturated alkaline water, add cold water to make dough, let it wake up for two hours, then roll the dough, wrap it into shape and put it in the cage. Although this kind of soup bag is big, it has a lot of soup, which means that it can't be steamed. If the soup is too much, it will turn into steam and become bigger, which will make the soup bag crack, prosperous and full of gas. Six minutes is enough, but