Jingjiang crab roe soup packets have a long history.

Jingjiang Xiehuang Tangyuan has a long history, and it is impossible to verify when it was founded. However, according to folklore, it has a history of at least 200 years and is one of the six famous dumplings in China. Because it is "thin and tender, full of soup like spring, thick but not greasy, thick and delicious", it is known as Jingjiang. Once a foreign friend tasted Jingjiang steamed stuffed bun and praised it as "Jingjiang steamed stuffed bun-China's magic steamed stuffed bun!" . The column of "Zhi Fu Jing" of CCTV has also introduced Jingjiang Tangbao many times. Jingjiang soup has a thin dough, a lot of stuffing and a lot of personality. It is not only unique in making, but also strange to eat. Jingjiang baozi stuffed with juicy pork is wrapped in leather, and its production process is complicated, with more than 30 dishes. Not only ordinary people can't do it, but even ordinary pastry chefs can't do it. Only a professional dumpling master can finish it.

The steamed dumplings are white and crystal clear, with a paper-thin skin and almost transparent. Move a little, you can see the soup shaking gently, which makes people feel a kind of softness broken by blowing bombs. People who don't know how to do it think the soup is injected with a syringe. The raw materials for making dumpling stuffing are very particular. First-class fresh pigskin, old grass hens and ribs raised in rural areas should be selected, and the boiling process should be combined with new technology for six hours, so as to truly become a dumpling stuffing that is "clear soup is not greasy, thick but not oily, and delicious" to meet the tastes of modern people. The soup bag is as thin as paper. When rolling skin, it is required to be thin around and slightly thick in the middle. There should be more than 30 wrinkles, and the wrinkles should be fine and even. The whole is like a full, round, thousand-petal, budding chrysanthemum, with a paper-thin skin and almost transparent. With a slight movement, you can see that the soup inside is shaking gently, which makes people feel a kind of tenderness that has been blown and broken. Don't say eat, just watching is a kind of beautiful enjoyment. The time error of steaming soup packets cannot exceed 10 second, so the master of steaming soup packets must concentrate. These complicated processes cannot be completed by non-professional pastry chefs. This is necessary.

Look at the glittering and translucent soup packets in front of you. Don't eat them in a hurry, or you will make a fool of yourself. Legend has it that Emperor Qianlong came to Jingjiang to taste soup packets incognito. As soon as the soup bag came up, he grabbed a mouth and took a bite. As a result, a soup came out directly and burned him. A bowl of soup spilled on his sleeve and burned his mouth. Because it was so delicious, he didn't want to lose the soup bag in his hand, so he quickly sucked up the soup on his sleeve with his mouth. At this time, his hand had reached his shoulder, and the soup in the soup bag was thrown on his back, but he was not angry. Later, the clerk in the store taught him a formula, called "lift it gently, move it slowly, open the window first, and then suck the soup." I tried it and it really worked.

Tasting dumplings is not only the enjoyment of food, but also a unique taste and an irreplaceable charm. In the past, steamed stuffed bun was just a name for entertaining VIPs. Now, the rich people have a chance to have a big meal. Every time the soup packets go on the market, or the whole family goes out together, or friends invite them, in hotels and restaurants, crabs smell fragrant and laughter bursts. People enjoy the delicious food here, but also enjoy the happiness of human relations.

Jingjiang baozi stuffed with juicy pork, as a local specialty, is often used to entertain heads of state and important guests, and is known by more and more people. However, although it is famous, it is difficult to get out of Jingjiang because of its exquisite production and the conservatism of local masters. In recent years, with the rapid development of traffic, many foreigners come to Jingjiang City to taste soup packets. Jingjiang has more than 100 hotels, and its business is booming. Daily sales 1000 cages or more. There are also foreign hotels that fly Jingjiang dumplings to Hong Kong, Beijing and other places to entertain distinguished guests. Nowadays, the soup dumpling masters have broken through the technical difficulties, making the soup dumpling ready for take-away. Many foreigners think that the soup dumplings taste really good after eating them, and they don't forget to take a few boxes home for their families to taste.

Jingjiang crab yellow soup bag has "two unique skills": one is the skill of making and the other is the skill of eating. The stuffing is specially selected from crabs, fresh pigskin and authentic old hens in autumn. Thin skin, clear soup but not greasy, thick but not oily. When tasting soup dumplings, you must remember twelve points: lift gently, move quickly, open the window first, and then suck the soup. Legend has it that Emperor Qianlong went down to the south of the Yangtze River to taste Jingjiang crab yellow dumplings, and once left the story that "Emperor Qianlong ate dumplings and left half a back" because he couldn't get to the point.

How to eat Chen Shirong brand soup packets with baskets: put the frozen cooked soup packets into small plates, one for each plate, boil the water, steam them in a steamer for three to four minutes before eating. Thaw in the microwave oven for 4-5 minutes before serving.

Even gourmets can't tell the truth of Jingjiang's crab-yolk soup packets.

Compared with other buns in the north and south of the great river and inside and outside the Great Wall, it has its own unique "personality". One is to be "unique" and the other is to eat "strange".

Jingjiang's steamed stuffed bun soup is in it. There are more than a dozen processes. First, take the thick skin of pig's trotters, cut it into pieces, simmer it overnight with slow fire until the pig's trotters are completely dissolved in the soup, and then cool it into transparent jelly-like jelly. Choose fresh and hard big crabs, take their crab roe and chopped pork leg meat, and put the cooked chicken juice, Jiang Mo and minced garlic into the bean jelly cooked in pigskin and mix well. After steaming in the soup bag, the thick jelly of fat paste will dissolve into the soup. The skin of glutinous rice balls is not sloppy. You must use the finest white flour, knead and knead, and weave pieces of extremely fine and round dough. This is not comparable to ordinary steamed bread. It requires a very uniform thickness, dry and wet, soft and hard, just right, because as long as there is a little thickness, it must be the place where the glutinous rice balls leak juice and break skin. As for the last process-making soup dumplings. You need a skilled master to be competent. Every movement is as light, gentle and even as "sneaking into the night with the wind and moistening things silently". Only in this way can we ensure that the steamed dumplings are intact before they are delivered to the mouth.

Steamed dumplings are white and crystal clear, and the wrinkles on them are delicate and even. The whole thing is like a full and round chrysanthemum, tightly wrapped by thousands of petals, in bud. In addition, the skin is as thin as paper and almost transparent. With a slight movement, you can see that the soup inside is shaking gently, which makes people feel a kind of softness that has been blown. Don't say eating, just watching is a kind of beautiful enjoyment.

As for eating dumplings, you need a little skill. Legend has it that Emperor Qianlong made a fool of himself by eating soup packets. He came to Jingjiang incognito to taste this crab soup bag. Maybe he's hungry. As soon as the soup bag came up, he caught one and opened his mouth to bite. I saw a stream of soup coming out directly, so hot that he threw it behind his back and his hands were covered with soup. In normal times, he would be very angry, but now he forgot to get angry and quickly licked the soup on his finger. Why? Because he only tasted that little soup, which is extremely rare. When people in the shop saw it, they knew it was his first time to eat baozi stuffed with soup, so they quickly came up to give directions. Gan Long tried it according to the man's method, and it really worked. When he left, according to Qianlong's old temper, I wanted to write some poems, but I couldn't help blushing at the thought of making a fool of myself just now, and I was embarrassed to ask any more questions. Perhaps because of this, Jingjiang baozi stuffed with juicy pork is famous, but it is not recorded in the history books.

So, what is the method pointed out by the clerk? That's the 12-character formula for eating soup packets: lift gently, move quickly, open the window first, and then drink soup. Generally speaking, it is to pinch the wrinkles on the soup bag with three fingertips, carefully pick it up gently, slowly put it on a plate filled with vinegar, then lower your head and approach, bite a small hole above the soup bag with the tip of your teeth, and then slowly suck the soup out of the small hole. This is because the soup is thin and tender, and the juice is rich and spicy. If you are not careful, the skin is broken and the soup leaks, so it is not a soup bag. Therefore, tasting dumplings is not only the enjoyment of food, but also the taste of competition. In this way, eating soup packets contains a unique taste and irreplaceable charm.