Characteristics of Shanghai Nanxiang Steamed Buns

Shanghai Nanxiang steamed buns have a history of 100 years. The stuffing of Nanxiang steamed buns is sandwich leg meat, with no onion and garlic, only a little Jiang Mo, preserved meat jelly, salt, soy sauce, sugar and water sprinkled. Steamed bread skin is made of unfermented refined flour. Steamed steamed buns are small and exquisite, shaped like pagodas, translucent, crystal yellow, full of soup and saliva, and delicious. It will taste better if it is served with ginger vinegar and a bowl of shredded chicken and egg soup. Nanxiang steamed buns are famous for their thin skin, rich stuffing, heavy brine and delicious taste.

Nanxiang steamed buns are a traditional name of Han nationality in nanxiang town, a suburb of Shanghai. Because of its small shape and translucent skin, it is steamed in a special bamboo cage, so it is called "Xiaolongbao". Using the method of "heavy stuffing and thin skin, making it bigger and smaller", the refined white flour was carefully selected and rolled into thin skin; With lean meat as stuffing, without monosodium glutamate, the skin is cooked in chicken soup, frozen and mixed in, fresh, and sprinkled with 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 acceptable. Each steamed bread is stacked with more than fourteen pieces, ten pieces with one or two flours, translucent, small and exquisite. When coming out of the cage, put any one into a small dish, pierce the skin, and a dish full of juice is a good product, gradually forming the characteristics of thin skin, fresh juice, tender meat and more 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. The reason why steamed stuffed bun is popular is that it is small and exquisite, with thin skin and many fillings, delicious soup, mouthful of saliva. If you eat it with shredded ginger and balsamic vinegar, it will taste better. Nanxiang steamed buns are delicious and exquisite, and are loved by more and more people.