astound! Zhu Yuanzhang's general Chang Yuchun's favorite delicacy - Kaifeng soup buns

Open the soup bun

Kaifeng Xiaolongbao has a history of 100 years. It has a unique flavor and is one of the representative foods of Henan. The selection of small dumplings is exquisite, and the production process is cumbersome. It is made by steaming the lean meat of the pig's hind legs and the skin with the fine powder as the skin.

peculiarity

Beautiful appearance, small and exquisite, thin skin and filling, pouring soup flowing oil, delicious taste, fragrant and delicious, the soup is mellow and thick, and the entrance oil is not greasy.

The reform and innovation of small dumplings

Xiaolong Bun was originally run by Huang Jishan. He uses the long and soft color of the buns, which are unique and appreciated by diners. Xiaolongbao was originally steamed in a large cage, but was later reformed by Master Huang Jishan and changed to Xiaolongbao. For example, the original noodles were made by mixing one-third of the noodles and two-thirds of the dead noodles, and then only the dead noodles were used, not the noodles, so that the skin was thinner and less transparent. The requirements of the noodle process are quite strict, and it is necessary to go through the tedious process of rubbing, flinging, pulling, dragging, several times of "three soft and three hard" veneers, in order to meet the requirements. The bun filling is mixed with meat skin jelly, eat too much greasy, and then remove. I also used sugar and MONOS to mix the filling, removed the sweet sauce, and put only ginger in the filling, not green onions. The filling is very hard, and the filling is always pulled to the filament but constantly.

For soup buns

The soup bun has a formal beauty, its content is exquisite and chic, the meat filling and fresh soup live in the same room, eat it, it will be the northern country to eat noodles, eat meat, eat soup trinity, is an integrated charm. Eat the soup buns, the existence of the soup is the first, the inside is second, and the dough is last. Soups such as China, meat filling for the earth, dough for the solar system. Because the solar system is inclusive of everything, the essence of the earth is a little, and China is the essence of the text. Therefore, after eating the soup bun, we must first remember the deliciousness of the soup, the meat filling is almost like the soup into the sense of taste, and the dough skin is chewy, almost negligible. This is the experience of southerners eating northern melon, and I don't know whether northerners are the first in the noodles.

Eating a soup bun is an important process. The soup is thin, as white as Jingdezhen ceramics, and has a sense of transparency. There are 32 crepe folds on the bun, which is not even. Resting on a white porcelain plate, the soup bun resembles a white chrysanthemum, lifts the chopsticks and clips it up, hanging like a lantern. This aesthetic process of appreciation is indispensable. Eat it, there is meat filling inside, and fresh soup on the bottom. So the Kaifeng people eat the soup buns with such a smooth sentence: "First open the window, then drink the soup, and then full of incense." ”