The long history of Jingjiang crab roe soup dumplings

Jingjiang crab roe soup dumplings have a long history. It is impossible to verify when it was created. However, according to folklore, it has a history of at least two hundred years and is one of the six famous dumplings in the country. It is known as one of the best in Jingjiang because of its "thin and smooth skin, spring-like soup, thick but not greasy, thick and delicious taste". A foreign friend once tasted Jingjiang soup dumplings and praised "Jingjiang soup dumplings - China's magical steamed buns!". CCTV's "Getting Rich" column has also introduced "Jingjiang Soup Dumplings" many times. Jingjiang soup dumplings have thin skin and juicy fillings. They have a unique personality. They are not only excellent in making, but also delicious in taste. The soup of Jingjiang soup dumplings is wrapped in the skin, and the production process is complicated, with more than 30 steps. Not only ordinary people cannot make it, but also ordinary pastry chefs cannot make it. It must be completed by a professional soup dumpling maker.

The steamed soup dumplings are white and crystal clear, and the skin is as thin as paper, almost transparent. When you move it a little, you can see the soup inside gently swaying, giving people a feeling of popping. Tender. People who don't understand the preparation method may think that the soup is injected with a syringe. The raw materials for making stuffed soup dumplings are very particular. They must choose top-quality fresh pork rinds, old free-range hens in rural areas, and pork bladder bones. The cooking process requires a combination of traditional techniques and new scientific technology and takes six hours of cooking. Only when the soup dumpling fillings are truly "clear but not greasy, thick but not greasy, and delicious" can they satisfy the tastes of modern people. The soup dumpling skin is as thin as paper. When rolling out the skin, it needs to be thinner around the edges and slightly thicker in the center than around the edges. It must have more than 30 wrinkles, and must be fine and even. The whole thing is like a plump and round jade chrysanthemum with a thousand petals tightly wrapped and about to bloom. In addition, the skin is as thin as paper and is almost transparent. If you move it a little, it will appear. You can see the soup inside is swaying gently, making people feel the tenderness that can be broken by blowing a bomb. Let alone eating, just looking at it is a beautiful enjoyment. The time error in steaming the soup dumplings must not exceed 10 seconds, so the chef who steams the soup dumplings must concentrate on it. These complicated processes cannot be completed by non-professional pastry chefs. This cannot but be said to be a masterpiece.

Looking at the crystal clear soup dumplings in front of you, you must not rush to take a bite, otherwise you will make a fool of yourself. Legend has it that Emperor Qianlong came to Jingjiang in disguise to taste soup dumplings. As soon as the soup dumplings were served on the table, he grabbed one and opened his mouth to bite. As a result, a stream of soup spurted out, which made him feel helpless. A stream of soup splashed onto his sleeves, which was very hot. Because the taste was so delicious and he didn't want to throw away the soup dumpling in his hand, he hurriedly sucked the soup on his sleeve. By now his hand had reached his shoulder and the soup in the soup dumpling was thrown halfway back, but he didn't get angry. Because the soup dumplings taste so delicious, there is a legend that "Qianlong ate the soup dumplings and threw them halfway on his back". Later, the waiter in the store taught him a formula called "lift gently, move slowly, open the window first, and then suck in the soup." After trying it, he got an idea.

Tasting soup dumplings is not only an enjoyment of food, but also has a unique taste and an irreplaceable charm. In the past, soup dumplings were just a treat for distinguished guests. Nowadays, ordinary people who have become wealthy have the opportunity to eat in large quantities. Whenever soup dumplings are on the market, they may go with their families or invite friends. In hotels and restaurants, the smell of crabs is lingering, and there are bursts of laughter. People are tasting these soup dumplings. While enjoying the delicacies of the world, you also enjoy the happiness of human relations.

Jingjiang soup dumplings are a local specialty and are often used to entertain heads of state and important guests, and have become known to more and more people. However, despite its great reputation, due to its exquisite production, it is suitable to be cooked and eaten now, and coupled with the conservativeness of local chefs, it is still difficult for this local specialty product to go out of Jingjiang. In recent years, with the rapid development of transportation, many outsiders come to Jingjiang City to taste soup dumplings. There are more than 100 hotels in Jingjiang City selling soup dumplings, and all of them are doing a booming business. The best ones sell more than a thousand soup dumplings every day. Some hotels from other places also airlift Jingjiang soup dumplings to Hong Kong, Beijing and other places to entertain VIPs. Nowadays, soup dumpling chefs have overcome technical difficulties and made the soup dumplings available for takeout. After eating the soup dumplings, many out-of-towners thought they tasted really good and took a few boxes home for their families to taste.

Jingjiang crab roe soup dumplings have "two unique features": one is the preparation, and the other is the way to eat them. The stuffing is specially made from the golden autumn crabs, fresh pork skin, and authentic old chicken. The skin is thin, the soup is clear but not greasy, and it is thick but not oily. When tasting soup dumplings, you must remember the twelve key points: lift gently, move quickly, open the window first, and then suck the soup. Legend has it that Emperor Qianlong went to the south of the Yangtze River to taste Jingjiang crab roe soup dumplings. He once left a legend that "Emperor Qianlong ate the soup dumplings and threw them half way down his back" because he didn't understand the point.

How to eat Chen Shirong brand basket soup dumplings: Place the frozen cooked soup dumplings in small dishes, one at a time. After boiling the water, place it in a steamer and cook for three to four minutes before eating. Place it in the microwave to thaw for 4-5 minutes before eating.

Jingjiang’s crab roe soup dumplings are something even gourmets can’t get enough of.

Compared with other steamed buns from all over the country, as well as inside and outside the Great Wall, it has its own unique "personality". One is the "excellent" preparation, and the other is the "odd" way to eat it.

Jingjiang’s soup dumplings have soup inside. There are more than a dozen steps in making it. First, take the thick skin of the pig's trotters, cut it into fine pieces, simmer it overnight until the pig skin is completely dissolved into the soup, and then cool it to become a transparent jelly-like gel. Choose fresh and hard large crabs, take the crab roe and minced pork leg meat, add the boiled chicken juice, diced ginger and minced garlic into the jelly made from the pig skin and mix well. After it is steamed in the soup dumpling, the thick jelly will dissolve into soup. The skin of the soup dumplings is not careless at all. It must be made of fine white flour. After kneading and kneading vigorously, it is braided into pieces of extremely thin and perfectly round dough. This is different from ordinary steamed buns, which require very uniform thickness, moistness, and softness. The firmness is just right, because as long as there is a little bit thicker and thinner, it must be where the soup dumpling leaks juice and breaks the skin. As for the last step - making soup dumplings. It requires a skilled craftsman to be competent. Every movement is as light, gentle and even as "sneaking into the night with the wind, moisturizing things silently". Only in this way can we ensure that each soup dumpling remains intact after being steamed and put into the mouth.

The steamed soup dumplings are white and crystal clear, with fine and even wrinkles on them. The whole thing is like a plump and round jade chrysanthemum with a thousand petals tightly wrapped and about to bloom. In addition, the skin is as thin as paper, almost It is transparent, and when you move it a little, you can see the soup inside swaying gently, making people feel a tenderness that can be broken by blowing. Not to mention eating, just looking at it is a beautiful enjoyment.

As for eating soup dumplings, it requires a little more skill. Legend has it that Emperor Qianlong made a fool of himself by eating soup dumplings. Back then, he came to Jingjiang incognito to try the crab roe soup dumplings. Maybe he was hungry, so as soon as the soup dumplings came up, he grabbed one, opened his mouth and bit it, only to see a stream of soup shoot out. It was so hot that he threw his hands away and threw the soup dumplings behind him. His body and hands were all covered with soup. . Normally, Long Yan would have been furious, but at this moment he didn't even bother to get angry, but hurriedly licked the soup on his finger. Why? Because the little bit of soup he tasted just now was extremely fresh. . When the waiter in the store saw that it was his first time eating soup dumplings, Qianlong quickly came up to give him some advice. Qianlong followed the waiter's method and it turned out that he had an idea. Before leaving, according to Qianlong's old temper, he originally wanted to recite a poem, but when he thought of the fool he had just made, he couldn't help but blush, and he was too embarrassed to recite it. Perhaps because of this, although Jingjiang soup dumplings are famous, there are no records in history books.

So, what method did the store clerk give you? That is the twelve-character formula for eating soup dumplings: lift gently, move quickly, open the window first, and drink the soup later. Generally speaking, you use three fingertips to pick up the wrinkles on the soup dumpling, carefully lift it up, and slowly put it into the saucer filled with vinegar. Then you lower your head and move closer, using the tips of your teeth on the top of the soup dumpling. Bite a small hole carefully, and then slowly sip the soup from the hole. This is because the skin of the soup dumpling is thin and tender, and the juice is rich and hot. If you are not careful, the skin will break and the soup will leak out, and it will not become a soup dumpling. . So tasting soup dumplings is not only a delicious treat, but also a bit of competition. In this way, eating soup dumplings contains a unique interest and an irreplaceable charm.