#Unrivalled cuisine #Food Sharing # #好好吃饭 #
This issue talks about the preparation of Nanxiang Xiaolong steamed buns
Stuffing
Chop the minced pork (meat to noodle ratio 1:1), add the seasonings (salt, sugar, white soy sauce, sesame oil), stir well in one direction, then add water to make a dough where the water and flesh melt, and then add the pre-made body mix.
cheek
And noodles (semi-fermented dough) summer, wheat dough.
finished product
The finished product is a bit swollen in shape, contains soup inside, and the leather is colorful. Now when I eat it with raw cage table and vinegar, the ginger shreds are even more beautiful, and I should eat it now.
cooking
The cattle are herded in flour shells, wrapped up and recycled, and one in a small cage covered with grass on each floor, and each small cage contains 16 steamed buns, and steamed on high heat for about 10 minutes.
effect
At present, Nanxiang dumplings are all over the country's large and medium-sized cities, and even set up a table for state banquets, such as US President Clinton, Canadian Governor Nadisin and so on. Many overseas Chinese and foreign Chinese in Shanghai go straight to the Nanxiang bun shop as soon as they get off the plane, and almost all the foodies in Shanghai have the story of eating Nanxiang steamed buns. Nanxiang Xiaolongbao is also the most popular in The Ancient Yi Garden. Historian Professor Fang Shiming went to Jiading to lecture in Nanxiang, tasted the small steamed buns here, did not forget after returning, asked her daughter to buy in our shop in Nanxiang, Shanghai, laughing star Nanxiang They all praised Nanxiang dumplings as beautiful and fresh, some recorded the whole process of making small steamed buns, bought a bunch of cages, and asked to learn again.
At the end of the 19th century, Nanxiang dumplings entered the shanghai beach, and Xiaolong steamed buns achieved visionary transcendence for the first time. Today's transcendence of the national gate to the world is a meaningful breakthrough in the history of surpassing Nanxiang dumplings.
Since the reform and opening up, Nanxiang dumplings have gone abroad to enter the international market. Starting in June 1981, Nanxiang dumplings will be made into frozen foods and exported to Hong Kong, Japan and Southeast Asia. In 2002, Nanxiang dumplings made at Guyi garden restaurant won the "World Culinary TIA Chinese Cooking Gold Award". In the United States, the United Kingdom, France, Japan, Australia, and any other country, there are Nanxiang dumpling shops, which are sold inside takeaways and have a prosperous business[0x4e 46] Many television stations including Tokyo, Osaka, and Fuji have broadcast TV movies about Nanxiang dumplings. Local books such as the "China Travel Guide" went to Shanghai, and the Nanxiang dumpling tasting was used as a travel activity. Nanxiang dumplings use "Chinese beauty points" to cross the ocean to the world.