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A survey of nine famous steamed buns in China

1. Beijing Qingfeng steamed buns

According to red net news, Qingfeng baozi shop was founded in 1948 and started as an ordinary small restaurant. Because of the authentic taste of steamed buns, it has been specializing in steamed stuffed bun since 56, and has officially put up the signboard of "Qingfeng baozi shop". Up to now, small steamed buns have become special snacks in Beijing, and the time-honored Qingfeng steamed bun shop has gradually introduced international fast food economy.

2. Tianjin Goubuli steamed stuffed bun

Goubuli was founded in 1858. During the reign of Xianfeng in the Qing Dynasty, there was a young man named Gao Guiyou in Yangcun village, Wuqing County, Hebei Province (now Wuqing District, Tianjin city). Because his father had a son at forty, he took his nickname "Gouzi", hoping that he could feed as well as a dog (according to northern customs, this name is full of simple and sincere affection).

3. Xinjiang baked buns

Baked bun (shamusa in Uyghur) and thin skin bun (pitermantu in Uygur) are one of the favorite foods of Uygur people. Restaurants and food stalls in bazaar in urban and rural areas sell this kind of food. Steamed buns are mainly baked in Nang pit. The foreskin is rolled thin with dead face and folded into a square. The stuffing is made of diced mutton, diced lamb tail oil, onion, cumin powder, refined salt and pepper, and mixed with a small amount of water. Stick the steamed buns in the Nang pit and bake them for more than ten minutes. The skin color is yellow and bright. The skin is crisp and the meat is tender and delicious.

4. Guangdong Barbecued Pork Bun

Barbecued bun is one of the representative snacks in Guangdong Province. It is one of the "Four Heavenly Kings" (shrimp dumplings, steamed shrimp dumplings, barbecued pork dumplings and egg tarts) of Cantonese morning tea. To cut into small pieces of barbecue, add oyster sauce and other seasonings to become stuffing, wrapped in flour, steamed in a steamer. The size of barbecued pork bun is about 5 cm in diameter, and there are three or four in one basket. A good BBQ bun is filled with medium-sized and lean pork. After steamed, the foreskin is soft and smooth, and slightly splits to reveal the stuffing, which exudes the smell of barbecued pork.

5. Guangdong milk dumplings

Guangdong unique sweet dumplings, with egg yolk filling, is one of the most famous sweet buns in Guangdong. But salty eaters should not like this kind of sweet and greasy steamed buns very much.

6. Nanxiang steamed buns

Xiaolongbao is a traditional Chinese snack originated from Nanxiang, Shanghai. Changzhou is delicious and Wuxi is sweet. There is a secret to thin skin and beautiful filling. When making skin, boiling water should be used to make the skin soft and smooth. If raw flour is used, it will be too dry. The stuffing must have juice to taste good, but the stuffing with moisture will be difficult to wrap. Put it into the refrigerator for a moment after matching to make the oil and water solidify. The steamed dumplings will be very delicious. In order to avoid the steamed buns being soaked by the water in the steamer, you can put some things on the bottom of the steamed buns.

Sichuan steamed buns

It has been more than 80 years since Han baozi started his business. Steamed buns should be the most popular snack in China. Steamed buns can be seen from north to South and from east to west. There are many famous steamed buns. Chengdu Korean steamed bun is one of them. Raw materials: super grade flour, fat and lean pork, lard and other seasonings. The characteristics of hanbaozi are: clear pattern, thin skin, full filling, soft and tender. Pay attention to the method of making Korean steamed buns. There are eight kinds of barbecued pork, sprouts, ham, fresh meat, three fresh, mushrooms, Tricholoma, with oil, etc. in addition, there are hanbaozi series set meals.

8. Kaifeng soup bag

Soup dumplings are steamed buns with soup in them. Guantang Bao used to be the royal food of the Northern Song Dynasty. Kaifeng Guantang Bao is not only beautiful in form, but also exquisite and unique in content. Meat stuffing and fresh soup live in the same room. Eating it will integrate the three aspects of eating noodles, meat and soup in northern China, which is an integrated charm.

9. Shandong Fried Bun

"Water Fried Bun" is one of the famous foods in Southwest Shandong Province. It is called "Jianbao" for short by local people. It is oblate and round in shape, golden yellow in top and bottom, crisp outside and fresh in the inside. Due to the different fillings, it can be divided into mutton, pork and vegetable. The stuffing is made of onion, ginger, five spice powder, sesame oil and fine salt. The skin is fermented with wheat flour, and the steamed stuffed bun is put into a flat pan Make time, add water, after pouring sesame oil, turn over the pot is ready to become a popular food.

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