The origin, history or origin of steamed bread

Steamed buns are famous snacks in Jiangnan area such as Shanghai, Changzhou, Wuxi, Jiangxi, Hangzhou, Nanjing and Wuhu, which originated in Nanxiang, Shanghai. Changzhou is delicious, Wuxi is sweet. There is a secret to make the skin thin and the stuffing beautiful. Blanch the skin with boiling water to make it soft and smooth. If raw flour is used, it will be too dry. The stuffing needs juice to be delicious, but it is more difficult to wrap the stuffing with water. After mixing, put it in the refrigerator for a while, let the oil and water solidify before wrapping it, and the steamed stuffed bun will be delicious.

The history of Nanxiang steamed buns:

Nanxiang steamed buns have a history of one hundred years. The original founder was Huang Mingxian, the owner of a dim sum shop, Rihuaxuan dim sum shop. Later, his son opened a branch in the Old Town God Temple in Yuyuan Garden. That is, in this bustling and noisy Yu Garden,

Originally named "Nanxiang Meat Steamed Bread", later named "Nanxiang Meat Steamed Bread", later named "Guyi Yuan Xiao Dragon" and now named "Nanxiang Xiao Long". Big meat steamed bread adopts the method of "heavy stuffing and thin skin, making it big and small", and carefully selects refined white flour and rolls it into thin skin; Take lean meat as stuffing, without monosodium glutamate, cook the skin in chicken soup, mix it in after freezing, and sprinkle a small amount of finely ground sesame seeds to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also taken. Each steamed bread is stacked 14 or more, and 10 is made of one or two pieces of flour, which is translucent, small and exquisite.

Gourmet is an art, the steamed stuffed bun invented by China people can be regarded as a masterpiece of this art, and Nanxiang Xiaolong has developed this art to the extreme. Nanxiang steamed buns are well made. It uses fermented white flour as skin and pork legs as stuffing. The most unique thing is to stew the soup with the old hen once every other year, then cook it with the pigskin, and then make it into jelly and mix it with the stuffing.

The dough is even in size, and the taste will be better if the surface is coated with cooking oil. Pull the embryo to the end, about the size, and pull it up when you wrap it. Its advantages are thin skin, tender meat and fullness. The hot fog went straight up and the steamed bread was ready. At this time, the steamed bread is white and crystal clear, like a jade rabbit, which makes people fondle it. Punch the dough and the slippery juice will flow out at once. Snow-white dough, bright juice and pink meat stuffing are extremely attractive. Nanxiang steamed buns are delicious and exquisite, and are loved by more and more people.

From the first retail sale on a stone boat in nanxiang town, to the branches all over the country and even abroad today, the change of Nanxiang Xiaolong is remarkable. However, its original flavor and natural simplicity have never changed, and it has always attracted groups of diners. Punch the dough, dip it in balsamic vinegar, and take a bite of Nanxiang small cage with shredded ginger. Then savor it, savor the traditional food culture in Shanghai, savor the "country" feeling far away from the noisy city, and savor the delicacy of Nanxiang small cage.