When outsiders come to Yangzhou, Jiangsu Province, they must taste the dim sum of Yangzhou. Weiyang fine point has always been known for its exquisite selection of materials and fine production, the most representative of which is Yangzhou Sanding Bun.
Three-ding bun is an evolution of five-ding bun. There is such a legend about the five-ding bun. According to legend, when the Qianlong Emperor of the Qing Dynasty descended to Jiangnan, the Yangzhou chef prepared a royal breakfast for him. Qianlong's footprints are all over the famous mountains and rivers, tasting all the treasures of the world, and can be described as a gourmet. He put forward harsh requirements for early, which can be summed up in five sentences: "Nourish but not replenish, taste delicious but not fresh, oily but not greasy, soft but not too hard, delicate and not too soft." "Five sentences are five different quality standards, how easy is it to meet this requirement? The chefs thought about it, thought about it, and suddenly woke up: "Sea cucumber nourishes, less use but not tonic; chicken is delicious, less use is not fresh; pork oil is fragrant, less use is not greasy; winter shoots are crunchy, less used but not hard; shrimp are tender, less used but not soft." So, they made buns with sea cucumbers, diced chicken, diced winter shoots, and diced shrimp. After Qianlong tasted it, his mouth was full of fragrance, and he praised it: "Food in Yangzhou, it is indeed worthy of the name." "The news did not go away, and the reputation of the five-ding bun was greatly enhanced. Later, in order to make ordinary people can also taste the imperial dim sum, taking into account the consumption level of the common people, the famous chef of Yangzhou Bai case changed the "five dings" to "three dings", and constantly improved the production process, so that the three ding buns became a popular Weiyang famous point from all walks of life, known as the world.
The filling of the three-ding bun is made of chicken, pork belly and bamboo shoots as the main ingredients. The three raw materials are matched according to the ratio of 1:2:1, processed into square dings of different sizes, so the name is three dings, and the bamboo shoots are smaller than the meat cubes. Braised with lake shrimp seeds and chicken soup with condiments, the filling is sweet and salty, and the taste is particularly strong.
The production of three buns is also very elaborate. The bun skin is filled in half, the bun body is in the shape of a "water chestnut drum", and at the neck of the bun, it is kneaded into 28 to 33 neatly arranged, clear and detailed "scissor fold patterns", and the bun is pinched into a "crucian carp mouth" shape, and the mature back end is solemn and generous, like a carefully carved work of art.