"There are dogs in the north, there are Korean buns in the south", steamed buns in the delicious north and south pasta, the history records these two are the best, in recent years, it has been rumored that the brand of "dog ignores" buns has fallen, as for how to "pour" the law? Or let the owner of the business self-discuss the summary.
Today, I would like to talk to my friends about the story of "South Korean Buns". Talking about the past Han buns, let's push back the time to the "tidbits" of 62 years ago in the last century, and the Han buns of that era were already the catering industry after the public-private partnership.
The author grew up in Chengdu Nandajin Street, the past Han Baozi business situation is still fresh in the memory, can be described as the business of Han Bun at that time called the door court Ruoshi, every day when the store is opened, the flow of people is bustling, waiting to buy buns queued up diners endlessly.
The Han Baozi shop is located in the south of Nandajin Street, more than 100 meters down is The Governor's Courtyard Street, directly opposite Dongsheng Street, the location is in the middle of the intersection with Dongsheng Street. The shop is about six meters deep, about seven rooms wide in the old days, and the left side of the store is a production workshop, and the rest is a restaurant.
On the left side, next to the production workshop is the Residence of the Han Family Frontage, the backyard of the residence is about 60 square meters of courtyard with a lot of brewing tanks, and its backyard wall is close to the Sichuan Provincial Government Dormitory Area at No. 28 Tuyuan Street.
When he was a child, he was in the same class as zhang Wan, the grandson of the Han family, attended Dongsheng Street Primary School, and often studied in the Han family after school, at that stage, the meat stuffing of the Han family buns was heard and witnessed, but the young and ignorant and long-ago, the impression of the production process was vague.
Han Baozi has a long history of entrepreneurship, with historical records for more than 100 years. In 1914, Han Yulong, a Wenjiang native, opened the "Yulong Garden Noodle Shop" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because of its original bun taste. After the death of Han Yulong, his son Han Wenhua took over the business, and in carrying forward the traditional bun cuisine, he also created varieties such as "South Shrimp Bun", "Ham Bun", "Fresh Meat Bun", etc., which became a hit in the Chengdu food and drinking street.
At that time, the Han family's reputation for buns enjoyed an enduring reputation not only in the city, Kawauchi, and even the whole country. Han Baozi second generation han wenhua made a good bun, simply specialized in buns and changed its store name to "Han buns".
After Han Wenhua's death, in order to maintain the traditional flavor characteristics of "Han Bun", for a long time in the bun making process, han buns were passed down by Han Buns, that is, Chefs Wang Yonghua and Lin Shantao, who had the technical titles of high and intermediate pastry chefs personally brought out by Han Wenhua, strictly grasped the proportion of ingredients and operating procedures. (Note: The operation of the production formula is slightly, which can be obtained by searching online)
The topic we want to understand and discuss today is: Is the Korean bun process lost today? Has the taste changed?
As a "diner" who is familiar with Han buns, I can describe today's Han bun craft as not lost, but the taste has been "washed white". (Whitewashing means no)
Nearly 20 years ago, as long as the shops in Chengdu that have authentic Han buns pass by, they want to taste and find the flavor of the past buns, looking for the delicious pleasure of biting down the soup and salivating down. But the greater the expectations, the more disappointed they are, and nowadays they are basically all Korean buns with mutated delicacies.
It can be said that the long-established name snack of Han Bun is no problem to fool the guests, but as a Chengdu native, I am familiar with the delicious taste of Han Bun in the past "branding", and now the taste gives the two words "poor also" a taste!
Today passing near Chenhui North Street in Central, I met the authentic Han Bun Shop, and in the rendering of the complex, I went to taste the bun food, how about the Korean bun of this house?
From more than 10 kinds of main ingredients and auxiliary materials such as feeding, flour selection, pig plate oil, sugar, fermented dough, semi-fat lean meat selection, soy sauce pepper powder, ginger juice, cooking wine, monosodium glutamate, chicken soup, etc., the author identifies the marinated, seasoned, finely chopped fresh pork and elaborate production process, and from the taste, skin thin and white, fresh pattern, delicate filling, soft slag, fresh flavor, delicious flavor, color and flavor shape feeling to screen, this family's Korean buns with a five-star review method is: 3 stars +.
Disadvantages: The thin white skin is not up to standard, and although the taste of the soup is better than that of other stores, the seasoning is mixed well and the main ingredients are still insufficient.
Tasting conclusion: The fragrant and salivating soup of the fluffy residue and the appearance of the soup are still not up to the original taste.
Is it a condiment variation? Or is it a variation of the production process? In the process of chewing slowly, I always feel that the food is the "Shaocheng Big Bag" or Wanzhou Sauce Bun of the Shaocheng Restaurant on West Royal Street in the past.
Although I am not a foodie or a food connoisseur, I still have a fresh memory of the delicious taste of Korean buns in my bones and cannot be changed.
Although today's Han buns have added different flavors of buns on the basis of excavating traditional buns, such as char siu, sprouts, ham, three fresh, shiitake mushrooms, mouth jasmine, with oil, plus fresh meat buns, there are a total of eight varieties, but in the maintenance of the old taste, it still needs to return to the past taste, which is a greater challenge for the producer: whether the main ingredient can restart the original pork and top flour, what do you think? Welcome to leave a message to discuss.
Note: The picture in the text is taken from a Korean bun product. @Photography Talk