How many kinds of jiaozi are there?

Wuxi steamed buns are famous in Shanghai, Nanjing and Hangzhou for their thin skin and delicious taste. They are traditional places of interest in Wuxi with a history of hundreds of years. It is made of fine flour, carefully selected materials and steamed in steamed buns, and it also has some sweet and delicate Jiangnan flavor. It has the characteristics of "picking it up without breaking the skin, turning it over without leaking the bottom, sucking a mouthful of brine, and the taste is fresh but not greasy".

There are two kinds of steamed buns in Wuxi: fresh meat steamed buns and crab powder steamed buns. The meat stuffing in the fresh meat steamed buns is thin, salty, tender and delicious. Add boiled crab powder and crab oil to the heart of fresh meat, which is the famous "Wuxi crab powder small cage bag". It tastes delicious and leaves fragrance on the teeth and cheeks. It is not only suitable for impromptu eating, but also a special gift for relatives and friends.

Emperor Qianlong of the Qing Dynasty, who has the reputation of "Youlong", traveled all over the famous mountains and rivers, especially enjoying the beautiful mountains and rivers, gardens and historical sites and folk customs in the south of the Yangtze River. He went down to the south of the Yangtze River six times, along Nanjing, Yangzhou, Changzhou, Wuxi and Suzhou and Hangzhou, and made a long trip south of the Yangtze River, and he must visit Huishan in Wuxi every time. 175 1 year, Emperor Qianlong began his first southern tour. Long before his trip, he decided to visit Qinyuan (Airport Garden) in Huishan, Wuxi. On February 19, 2009, the imperial fleet arrived in Wuxi, and after stopping at Huangbudun Wharf, Emperor Qianlong changed to a boat on the morning of 20th, and came to Qinyuan, where he used Huishan Spring to make tea, taste tea and taste local special snacks such as steamed buns. It can be seen that at that time, there were rudiments of steamed bread in all parts of Jiangnan. [ 1]

Changzhou steamed buns

In ancient times, there were thousands of flowers, and in modern times, there were welcoming Guangxi. Today, everyone in Changzhou knows that eating steamed stuffed buns should be "welcome to Guangxi" (welcome to Guangxi steamed stuffed buns). Guiying Teahouse was established in 19 1 1. It is well-known for its good management and quality, and is deeply loved by the public. The product has the characteristics of "thin and transparent skin, rich marinade, crab fragrance, fat but not greasy, juicy and fresh meat". Supplemented with balsamic vinegar and tender ginger, it has a better flavor and is a must in Changzhou. 1985 was rated as the city's high-quality product, which was listed in Jiangsu Snack Menu, and 1990 was listed as one of the top ten famous spots by Changzhou Municipal People's Government.

Crab steamed stuffed bun is a traditional seasonal snack in Changzhou, which is available every year around the Mid-Autumn Festival when osmanthus flowers are in full bloom. Crab steamed buns, originally called crab steamed buns. Steamed buns were called "steamed buns" in ancient times, and Changzhou people also called them.

Steamed buns are divided into three types: attached number, inlaid pair and crab. "Whatever you like" means no crab oil, and "fried" means a cage of six steamed buns with only crab oil, and the other six with only no crab oil. "Add crab" means adding all crab oil. A cage of steamed buns is also called a guest, so old Changzhou people often eat steamed buns like this: "two guests in a group." Or: "Ten guests with crabs, I want to take them to Shanghai." Old foodies usually only order "matches" in restaurants. Old foodies think that only one steamed stuffed bun with crab can be eaten with a number, and the other with crab can fully appreciate the delicious taste of crab. If you always eat crabs with steamed stuffed buns, the taste in your mouth will be a little dull, and you will not feel the umami flavor of crabs more and more. That's why the established name "anti-theft" came into being. [2]

Changzhou crab steamed buns are thin and stuffed, and pay attention to "waiting is better than waiting". That can achieve the best taste. You should take out the steamed bread, soak it in a plate of balsamic vinegar, hold it with chopsticks, turn it out, bite off the skin on the bottom side, carefully suck out the delicious salt water first, then soak the opened steamed bread in vinegar, let the vinegar enter the steamed bread, and then put the whole steamed bread in your mouth. If you don't suck up the spilled juice first and then bite it, you will either burn yourself or pat the juice in a mess. [2]

Shanghai xiaolongzi packaging

Shanghai Nanxiang steamed buns have a history of 100 years, which was born in Tongzhi ten years in the late Qing Dynasty. 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. It is in this bustling and noisy Yu Garden. [3]

Nanxiang steamed buns were originally named "Nanxiang Big Meat Steamed Bun", later called "Nanxiang Big Bun", later called "Gu Yiyuan Steamed Bun" and now called "Nanxiang Steamed Bun". Big meat steamed stuffed bun 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, Chun Zhu, shrimp and meat stuffing are also taken, and each bag is folded by more than 0/4 of/kloc-0, and one or two pieces of flour are made into 10 tablets, which are shaped like water chestnut.

There are steamed buns everywhere.

It is translucent, small and exquisite. Gourmet is an art, and the steamed buns invented by China people can be regarded as the masterpiece of this art, which 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 came straight up and steamed the steamed bread. 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. It will taste better if it is served with ginger vinegar and a bowl of shredded chicken and egg soup. The stuffing of steamed stuffed buns can also change with the seasons, such as adding shrimp in early summer and crab meat, crab roe and crab oil in autumn. Steamed buns are delicious and delicate, and they 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 changes of Nanxiang steamed buns are 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, take a bite of steamed buns with shredded ginger, savor the traditional food culture in Shanghai, savor the "country" feeling far away from the noisy city, and savor the delicacy of steamed buns in Nanxiang.

Tianjin steamed buns

Because Tianjin is used to being called "steamed stuffed bun", it is different.

Goubuli steamed stuffed bun has the characteristics of thin skin and big stuffing, and it is more delicious in a steamer.

"Goubuli" was founded in 1858. During the Xianfeng period of the Qing Dynasty, there was a young man named Gui Guiyou in Yangcun, Wuqing County, Hebei Province (now wuqing district, Tianjin). Because the father had a son at the age of forty, for the sake of safety, he named the baby "Dog", expecting him to be as good as a puppy (according to the custom in the north, this name is full of simple and loving affection). Gou Zi came to Tianjin to study art at the age of 14, and worked as a waiter in Liu Jia Steamed Restaurant near Tianjin South Canal. The dog is ingenious and curious. Under the careful guidance of the masters, the technique of making steamed buns has been continuously improved, and it soon became famous. After being a teacher for three years, the dog mastered all kinds of skills of making steamed buns, so he came out independently and opened a snack bar specializing in making steamed buns-"Dejuhao". He used fat and thin fresh pork in a ratio of 3: 7, added appropriate amount of water, supplemented by ribs soup or belly soup, and added ground sesame oil, special soy sauce, Jiang Mo, chopped green onion and flavoring agent. Mix them carefully into buns. The steamed stuffed bun skin is semi-hairy, rolled into a round skin with a diameter of about 8.5 cm and a uniform thickness after rubbing the strips and putting the agent. Wrap the stuffing, knead it carefully with your fingers, and at the same time twist it hard. Each steamed bread has a fixed number of 18 folds, and the density of the folds is even, such as white chrysanthemums. Finally, steam in the furnace with hard gas.

Because Gui Guiyou's craftsmanship is good, his work is very serious, and he never adulterates it. The steamed stuffed bun made by Gui Guiyou is soft in taste, fresh and fragrant, not greasy, and looks like chrysanthemum. It attracts people from thousands of miles away to eat steamed stuffed buns, and the business is very prosperous, and it soon becomes famous. As more and more people come to eat his buns, Gui You is too busy to talk to customers. As a result, the person who ate steamed stuffed bun called him "a dog selling steamed stuffed bun, ignoring people". Over time, people called him "Goubuli" and the steamed stuffed bun he operated as "Goubuli Steamed Bun", but the original store name was gradually forgotten.

It is said that Yuan Shikai was the governor of Zhili, and when he was training the new army in Tianjin, he gave the "Goubuli" steamed stuffed bun as a tribute to Empress Dowager Cixi in Beijing. Empress Dowager Cixi was overjoyed after tasting it, and said, "Wild geese in the mountains, cattle and sheep on the land, and fresh seabed are not as good as dogs ignoring incense and eating for a long time." Since then, Goubuli steamed stuffed bun has gained a great reputation and gradually opened semicolons in many places.

Goubuli steamed stuffed bun is famous all over the country for its delicious taste and enjoys a good reputation at home and abroad. Goubuli steamed buns are very popular. The key lies in its fine materials and exquisite production. There are some unique skills in material selection, formula, stirring, kneading and rolling, and there are clear specifications and standards in workmanship, especially in the symmetry of steamed stuffed bun pleats, each steamed stuffed bun is 18 pleats. The steamed stuffed bun just taken out of the drawer is uniform in size, white in color and soft in face. It looks like an autumn chrysanthemum in bud in the fog. Refreshing and comfortable, a bite, oily as water, fragrant but not greasy, has always won the favor of the general public and friends from all over the world. [ 1]

Kaifeng steamed buns

Kaifeng steamed buns, also known as soup steamed buns, are one of the famous snacks in Kaifeng. It was sold as early as the Northern Song Dynasty, and it was called stuffed buns or soup dumplings. Wang Lou, one of more than 70 hotels in the capital Tokyo (now Kaifeng), is known as "Dongmei Steamed Bread" and is the first in the capital Tokyo. After the Northern Song Dynasty, soup packets were handed down in Kaifeng.

In the 1920s, the famous chef Huang Jishan founded the "Chuxin Restaurant", which specializes in soup-filling bags. In 1930s, in order to meet the market demand, he innovated the making method of steamed stuffed bun. Instead of using half-baked dough and thin-skinned lean meat to mix pigskin jelly cakes and adding glutinous rice, cooking wine, seed oil, sweet noodle sauce, sesame oil, etc. To make stuffing, he used dead flour as the skin and sugar and monosodium glutamate as the stuffing. Through the "three soft and three hard" dough, the gluten is tough and smooth, and it does not leak soup or clothes. It also changed the big cage into steamed bread, served it with the steamer, and steamed it now, rotating and steaming it constantly, which not only kept the temperature and shape of steamed bread perfect, but also was easy to operate and well received by customers. This is Kaifeng steamed buns.

After the founding of the People's Republic of China, Kaifeng steamed buns were carried forward. Especially the "first floor steamed bun shop" initiated by Huang Jishan.

Kaifeng steamed buns

The soup-filling steamed buns operated by the company have been continuously improved by famous teachers and become more distinctive. Thin skin and big stuffing, the soup is oily, soft, tender and delicious, and white and smooth. You can lift it like a lantern or put it down like a chrysanthemum. It is famous far and near, attracting a large number of Kaifeng citizens and Chinese and foreign tourists, most of whom enjoy tasting this food.

At the end of 1980s and the beginning of 1990s, the "first floor" successively developed a series of products, namely "Steamed Bun Banquet" and "Instant Steamed Bun". "Steamed Bun Banquet", also known as "Assorted Steamed Bun Banquet", can be divided into ten flavors according to different fillings: hawthorn, three delicacies, leek, spicy soup, diced chicken, diced bamboo shoots, leek head, fish and shrimp, and soup. "Quick-frozen steamed stuffed bun" has been put into urban and national markets, and has been well received. Foreign friends and overseas Chinese from Hong Kong and Macao who came to Kaifeng for a tour enjoyed the scenic spots of the ancient city, tasted the steamed buns in Kaifeng with relish and spoke highly of them. [4]

3 correlation differences

The difference between soup dumplings and steamed buns:

Xiaolongbao, as the name implies, is steamed in a small steamer, which is divided into 1 two types. If there is soup, it is called steamed buns jelly. The skin is thin, stringy and translucent, so the flour does not ferment. 2. If there is no soup, it is just a small steamed stuffed bun. The skin is not as thin as the one above. It should be made of fermented flour.

Soup-filled buns, as the name implies, are buns with soup in them, which can be divided into two types: 1. Big soup packets. 2. Bags are just different in size.

Generally speaking, soup dumplings are slightly larger than steamed buns, and more attention is paid to the taste of soup. Some dumplings are also made by sucking soup through straws, and the taste of stuffing and skin may be slightly better.

4 practice

factor of production

1. The dough should use tender yeast;

2. Add aspic when filling. [ 1]

Matters needing attention

1. Authentic steamed stuffed bun skins need a special rolling pin, and ordinary rolling pins are generally used at home, so that the outside can be pressed out like a ruffled skirt.

2. When wrapping steamed bread, you don't need to close it, just hold the edge of steamed bread with your thumb and forefinger and gently close it.

3. Be sure to spray water on the surface of steamed bread before steaming, because you need to add a lot of flour to squeeze out the flounces when rolling steamed bread. If water is not sprayed, steamed buns will be very dry [1].

Method one

material

1. Lean meat (four liang), fat meat (one liang), flour (nine liang), boiled water (half a cup), broccoli or pickles (several pieces).

2. Seasoning: salt, wine (half a teaspoon each), soy sauce, corn flour (two teaspoons each), ginger (one teaspoon), water (four tablespoons), sesame oil and pepper (a little each).

3. Dip in sauce: shredded ginger (half a tablespoon) and vinegar (two tablespoons).

step

1. Chop lean meat and fat meat together, add seasoning and stir until gelatinous, and make small meatballs respectively;

2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly stir evenly into soft powder balls, and cool your hands with a little flour;

Materials required for production (1 1 sheet)

Rub the dough into long strips, then cut into small round particles, grind them into fine round vermicelli, and make the balls into the shape of buns.

3. Steam in a steamer for seven or eight minutes. Mix well with fruit juice and eat together. Eat while it's hot.

Method 2

1. Add 325g of flour to the pot, use140g of 80℃ hot water (warm water in summer) to make snowflake noodles, add yeast shreds and alkaline water, and knead until smooth, soft and tough.

2. Chop the pork leg into a pot, add soy sauce and salt, mix well, chop the skin with jelly, add white sugar, monosodium glutamate and minced onion and ginger, and stir into stuffing.

3. Knead the dough into long strips, choose 40 pieces of flour with the same size, flatten them one by one, roll them into round skins (about 5 cm in diameter) with a rolling pin, wrap 25 grams of stuffing, and knead them into 15-20 wrinkled black bodies.

4. Take a small steamer, put in 10 green body, and steam in boiling water for about 5 minutes. Prepare rose balsamic vinegar and shredded ginger when eating. [ 1]

Method 3

material

Noodles: 150g medium gluten flour, 75g water, 2g salt.

Soup: 300g of pork stuffing, 200g of bean jelly, 5 shallots, 2 tablespoons of ginger 1 slice, 30g of soy sauce, a little salt, 3g of beef powder or chicken essence, 3g of sugar, 2g of white pepper and 20g of sesame oil.

Small cage dipped in sauce: 20g shredded ginger and 20g aged vinegar.

step

1. Add 2 spoonfuls of soy sauce and 20g of sesame oil to the meat stuffing, and stir it with chopsticks in one direction to make the meat stuffing greasy.

2. Cut the shallots into small pieces, cut the ginger into powder, put it into the meat stuffing with beef powder (or chicken essence), sugar and white pepper, and stir well.

3. Dice the frozen skin, put it into the meat stuffing and sprinkle with a little salt.

4. Fully stir the jelly and meat stuffing with chopsticks, so that jelly powder can be evenly distributed in the stuffing.

5. Add salt to the medium gluten flour and simply stir with chopsticks.

6. Pour clear water into the flour and stir it into flocculent snowflakes with chopsticks.

7. Stir the dough by hand until the surface is smooth, cover it with a layer of cloth and let it stand at room temperature for 25 minutes.

8. Check whether the dough is loose: press the dough with one finger. If its surface does not rebound, it means that the dough has been relaxed. In this way, the dough will not shrink when rolling.

9. Divide the loose dough into 30 portions on average and roll it into a dough sheet, the thickness of which is similar to that of dumpling skin. Put the stuffing on a dough, drag the dough with your left hand, and wrap the stuffing with your right hand by pulling, pushing and pinching.

10. When the last pleat is pinched, the part pushed out in front is stuffed in and sealed.

1 1. put water in the steamer, brush a thin layer of oil on the drawer and put the steamed bread away.

12. Steam on high fire for 5 minutes, turn off the fire 1 minute and take it out. The steamed buns with rich and delicious soup are ready. [5]

Method 4

Ingredients: pork stuffing, low-gluten flour

Accessories: Chinese cabbage, onion and ginger.

Seasoning: fried sauce, sesame oil, soy sauce and oyster sauce.

step

1, Chinese cabbage is washed and peeled, shredded and chopped, and marinated with a little salt for 5 minutes.

2. Add sesame oil, oyster sauce, 2 tablespoons soy sauce, a little salt and onion Jiang Shui to the meat stuffing, mix well and marinate for 15 minutes.

3. Add the fried sauce and stir well.

4. Cabbage is wrapped in drawer cloth and dried for later use.

5. Put the Chinese cabbage stuffing into the meat stuffing and stir it to the top.

6. Knead the loose dough a few times and cut it into agents; Roll it into a round skin with a needle.

7. Wrap the stuffing and knead it into buns.

8. Try to keep the size of raw buns the same.

9. Put the raw steamed bread in a small steamed bun, ferment for about 10-20 minutes, and steam it over high fire.

10. After the fire boils, turn it down 15 minutes.

1 1. Turn off the fire and simmer for 2-3 minutes before opening the lid. [6]

5 dietary skills

Because there is a lot of soup in steamed bread, you must be careful when eating it.

1. First, put the steamed bread in the saucer, and be careful not to break the wallet.

Take a bite on the edge of the steamed bread and blow it a little to cool it down. The soup in steamed buns is hot, so you'd better not eat it directly. You can blow it with chopsticks, but never pour it into a small dish. )

The popular way to eat is to have soup first. This concept is correct. The essence of steamed stuffed bun lies in soup. The way to ensure the delicacy of steamed stuffed bun is to send the whole soup into the mouth after the soup is slightly cold, so that the soup can completely wrap the steamed stuffed bun in the mouth and seal the delicacy without losing it. Pay attention to the soup when eating steamed stuffed buns. When cooking, concentrate the soup into transparent solid gum, chop it up and mix it in. As soon as the hot air is steamed, it turns into soup. Good steamed bread is as thin as paper and can be carried around without breaking. Carefully take it out, put it in a vinegar bowl (according to your own needs), aim at it and take a sip, and the delicious soup will enter your stomach. But don't worry, otherwise it will burn, and then enjoy it slowly. [ 1]