Tangyuan is a very popular traditional food in China, so where is the most authentic one?

1 Kaifeng Tangyuan is the most famous place of origin in Kaifeng, Henan Province. Lou Yu, one of the 72 main stores in Tokyo, introduced "Shandong Plum Blossom Steamed Bread", which is known as the first in Beijing. It spread to the public and quickly became the most popular snack. One. According to legend, this is also the originator of Kaifeng glutinous rice balls. The current Kaifeng glutinous rice balls originated from 1922, and Huang Jishan, a native of hua county, Henan Province, runs a "first floor steamed bun shop" in Kaifeng. ? In the 1930' s, Huang Jishan improved the production technology and changed the big cage buns into small ones. Packed in a cage, steamed and eaten now, the shape and heat of steamed buns were maintained, forming today's "open-package soup-filling package". Grab jiaozi with a spoon, bite jiaozi into small mouths, suck jiaozi's soup, and then eat jiaozi's skin and stuffing.

Among Jingjiang dumplings, the crab yellow dumplings in Jingjiang, Jiangsu Province are the most distinctive. The soup of Jingjiang steamed stuffed bun is leather bag. The production process is complicated, with as many as 30 dishes. It can't be verified, but according to folklore, it has a history of at least 200 years and is one of the four famous scenic spots in China. Jingjiang glutinous rice balls are made by defatting pigskin, stewing in chicken soup for several hours, and cooling to jelly shape. Then stir the crab meat, crab roe, jelly and pork stuffing into stuffing. The skin of Jingjiang glutinous rice balls is also very particular. The outer skin should be thin and bear the weight of the filler. Therefore, the dough made of high-gluten flour must be kneaded repeatedly for a long time to make the dough firm. Jingjiang dumplings should be evenly wrapped and the steaming time should be strictly controlled. Only in this way can we make a crystal clear jiaozi. The skin of steamed stuffed bun can be broken like the skin of a baby. With a light touch, you can see the soup in the steamed stuffed bun shaking. After Jingjiang dumplings were served, the waiter put on gloves and distributed them to everyone's plate. Should not be placed in the middle of the plate, should be close to the edge of the plate, convenient for guests to eat. After all, in Jingjiang, eating soup dumplings with straws is a kind of worship.

When it comes to jiaozi in Nanjing, it is inseparable from Nanjing. A bowl of clear soup steamed dumplings with floating egg skins is the warmest start of the day for many Nanjing people. In fact, there are many schools of steamed stuffed bun and jiaozi in Jiangnan, and almost every city has its own representative. Both steamed buns and soup buns are steamed buns with meat and soup. What's the difference between them? According to the summary of homemade snacks published by 198 1, ① the bigger the cage, the smaller the jiaozi; ? (2) Little dragons add or don't add skin jelly, and soup dumplings add skin jelly more; ? The most obvious difference is that the folds of small cages are upward, while the folds of glutinous rice balls are downward. However, nowadays, the boundary between Xiaolong and Tangyuan has become increasingly blurred. Nanjing glutinous rice balls are very sweet. Although not as good as Wuxi Xiaolong, I can still feel the inheritance of Soviet-style jiaozi. Like most jiaozi dumplings, Nanjing jiaozi is made of pork stuffing and jelly. The difference is that Nanjing uses chicken soup to make skin jelly, which has become the authentic "chicken soup jiaozi" in Nanjing. In autumn, hairy crabs went on the market, and crab roe and crab meat replaced pork stuffing, which became the seasonal "crab roe dumplings".