Chinese cuisine specializes in pasta, buns, dumplings, steamed buns, noodles, various cakes, and so on. Today, we will talk about buns.
It can be said that buns have been active in our daily lives since the Song Dynasty and Zhuge Liang subdued Meng. Moreover, whether it is sold on the street or made at home, each region has its own advantages and characteristics.
For northerners who love pasta, there are many kinds of buns, which are delicious and enjoyable. For southerners who love rice, the variety and good taste of buns are not inferior to those of the north.
Here, I have summarized 7 kinds of buns that are very famous among the pasta dishes in our country. And these 7 kinds of buns are available in the north and south, and even equally divided. Can you take a look at it, is the bun in your hometown in it?
<h1 class="pgc-h-arrow-right" data-track="15" > the first one: the Milk Emperor Pack</h1>
Milk Emperor Bun, also known as Milk Yellow Bun, is a kind of bun that Cantonese people like. Especially when Cantonese people eat morning tea, they like to order a cage.
For northerners who love to eat buns, they may not agree with the existence value of milk yellow buns in the bun industry. Because northerners think of it more as a dessert than as a bun.
The main ingredients for its filling are egg yolk and milk, and some also add butter. There is no concept of buns that we have traditionally conceived, with fresh meat and coriander. But it has to be said that it is a representative of sweet buns, a kind of southern buns.
<h1 class="pgc-h-arrow-right" data-track="88" > the second kind: raw fried buns</h1>
Raw fried bun is a kind of native Shanghai bun, small in size, with the grace and delicacy of the southerners. Although Shanghai has a hundred years of history, it is obvious that in the mouths of Shanghainese, it is regarded as a northern food. Because Shanghainese call it "steamed buns", or "raw fried steamed buns".
But despite this, the delicious taste of Shanghai raw fried buns is indeed the pride of Shanghainese. Although its skin is thin, it is not broken; although the bottom of the bun is fried, it is not thick or charred, soft and loose. When you take a bite, you still have the soup, and the meat filling and soup are extremely delicious.
Friendly tip: If you go to Shanghai to eat raw fried buns, be sure to eat hot and freshly out of the pan. If it is packaged, it is estimated that it will not be able to eat the essence of Shanghai raw fried buns.
<h1 class="pgc-h-arrow-right" data-track="89" > the third kind: Han buns</h1>
Located in Chengdu, Sichuan in the south, there is a special kind of bun called "Han Bun". It was invented in Chengdu by a Wenzhounese named Han Yulong.
The taste of Han buns pins on the tastes of Sichuan people and carries the characteristics of Sichuan cuisine. The bun stuffing is filled with Sichuan pepper powder, which has a dual taste of hemp and spicy. This taste not only caters to the taste needs of the old Sichuan people, but also caters to the tastes of young people across the country. Therefore, the popularity of Korean buns in the bun industry is obviously wider.
Therefore, there is a saying that "there are dogs in the north that are ignored, and there are Korean buns in the south". It can be seen that the status of Han Bun zi in the southern bun circle and even the national bun circle.
<h1 class="pgc-h-arrow-right" data-track="90" > the fourth kind: the dog ignores the bun</h1>
Since we want to divide the autumn colors equally, let's talk about the dogs in the north who ignore the buns! The bun is the "soul light" of the Tianjin people's breakfast, and the dog does not pay attention to the bun is the "soul light" in the Tianjin bun.
The reason why it is called "dog does not care about buns" is because the person who invented the dog does not pay attention to buns is called Gao Guiyou, and his milk name is called "dog". Because his buns were selling very hot, everyone called him when they went to eat the buns, and he was so busy that he ignored people, so he was rumored to be "dog ignored". Over time, everyone called it smoothly, and then it was called down, and it has been called until now. It can be said that over the years, "dog ignores buns" has obviously become a food business card in Tianjin.
It is said that the dog bun is stuffed with bone broth, and at the earliest there was only fresh meat filling. It's just that over the years, it has developed many varieties. The more common ones are three fresh fillings, seafood fillings, sauce meat fillings, vegetarian fillings and other 6 varieties, if you want to subdivide, it will be about 100 kinds.
For the dog to ignore the bun, the reason why it is so famous and hot, the taste is definitely the first priority, but it has to be mentioned that the bun is the dough. The pleats pinched when wrapping the bun are fixed. Not only is the pattern fixed, but even the spacing of the pattern is fixed, and the number of patterns is also fixed. It is said that each dog ignores the pleats of the bun must not be less than 15 lanes.
So, in a sense, the dog doesn't care about buns, in addition to being a delicacy, it can also be called a work of art. For works of art, the handicraft fee is obviously more valuable. This is probably the reason why dogs have ignored the expensive price of buns in the bun industry over the years! I wonder if you think the same thing?
<h1 class="pgc-h-arrow-right" data-track="91" > fifth: large packets</h1>
"Big Bag" is our nickname for Shandong Buns, or "Shandong Big Bags" is the same. The dough of the noodles, wrapped in cabbage and knife cut meat made of meat filling, mixed with a strong soy sauce flavor, very large, or willow leaf-shaped, this is the characteristics of Shandong Dabao.
It can be said that Shandong Dabao is extremely in line with the bold personality of Shandong people. The bun is large and full of filling, which is particularly enjoyable to eat. A large bag, a small pickle, a bowl of porridge, this is not only suitable for the breakfast of Shandong people, three meals a day are extremely comfortable.
Occasionally, it is okay to change the pattern, and it is also possible to cut the meat with multiple bean carob knives, or a large bag of leek knife to cut the meat. Or directly change the ordinary meat filling to small ribs, which is even more delicious and delicious.
A large bag, all-encompassing, wrapped up a variety of wonderful flavors, wrapped up the personality of Shandong people!
<h1 class="pgc-h-arrow-right" data-track="92" > the sixth: baked buns</h1>
Grilled buns are varieties of buns from xinjiang, and in local parlance, baked buns are also known as "Samusa". According to the food characteristics of the Xinjiang region, the buns here have also been given special characteristics, which are very different from the buns we eat on weekdays.
First of all, the grilled buns are baked in a pit in Xinjiang. The pit is a unique roasting equipment in Xinjiang and is used by every household.
Secondly, Xinjiang's roasted bun filling uses lamb, and it must also be fresh lamb with even fat and lean, and pure lean lamb is not allowed. Because the filling is made of pure lean lamb, it will be woody, not tender, and the taste is slightly worse.
In addition, the dough skin of Xinjiang baked buns is not hairy noodles, it is dead noodles, and it is very thin. After baking, the bun crust will become crisp and hard. Therefore, Xinjiang's grilled buns can not be eaten cold, cold eating will be difficult to chew, hot eating is the best.
<h1 class="pgc-h-arrow-right" data-track="93" > seventh: fried buns</h1>
The line of the Huai River in the Qinling Mountains runs through Suqian City, so for Suqian, it belongs to both the northern city and the southern city. In such a city with a special geographical location, the food is also extremely distinctive. Buns, in particular, are neither steamed nor grilled, but fried, which we call "fried buns".
Suqian's fried buns are very special in shape and taste:
Shape: Its shape is not round or square, but flattened crescent shape. Once wrapped, steam it and fry it in a frying pan. Fry the skin until golden brown and you're ready to eat.
Taste: Suqian's fried buns, the outer skin is fragrant and crispy, and even the outside is crisp and sticky. Combined with the fragrant filling, it is even more delicious.
When you eat it, whether it is dipped in pepper or vinegar, it is very delicious. If you can accompany a bowl of spicy soup, or porridge, it is even more stomach-warming.
The above is the content shared for everyone today, are there any of your hometown in these 7 kinds of buns? What other delicious buns do you know? Welcome to leave a comment in the comment area.