Roasted wheat, also known as yakini, xiaomi, slightly wheat, slightly plum, roasted plum, ghost puff head, known in Japan as 焼売, is to describe the top of the fluffy bunch folded like a flower shape, is a kind of hot noodles wrapped in the skin and stuffed steamed snack. Shaped like a pomegranate, it is white and crystal clear, and the filling is thin and thin, and the fragrance is delicious.
Xue Baochen's "Vegetarian Diet" of the Qing Dynasty mentions that raw noodles are rolled into cakes, wrapped with hair vegetables, vegetables, and bamboo shoots steamed in a pot, called "carrying beauty"; in the "Continuation of Jiading County", "noodles are made, the edges are thin and thick, and the meat is stuffed, steamed and eaten, the best." Because of its shape like a yarn hat, it is named. In the Yangzhou Painting Record, "Wen Xingyuan is named after a slight sale, called 'ghost puff head'"; in the "Min Miscellaneous Records", "those who open their mouths with thin skins in their hometowns, and the Min people call open their mouths and laugh."
Whether it is "roasted wheat", "carrying beauty", "yarn hat", "unkempt ghost" or "opening a smile", it is about the same kind of food, which shows that roasted wheat is really a kind of food loved by the people of the mountains and rivers of the motherland, not only has a long history, there are many types, and even the name is strange.
Jiangsu, Zhejiang, Shanghai | glutinous rice roasted wheat
Most of the roasted rice in Jiangsu, Zhejiang and Shanghai are filled with glutinous rice, which is different from the roasted wheat stuffed with meat, which is less tender and tender, but more soft and sticky. The outer skin is tough, the filling is soft and fresh, and a glutinous rice roasted wheat can not only meet people's needs for heat, but also taste the oil and water. A bright and attractive glutinous rice roasted wheat, is the perfect fusion of glutinous rice, lard, shiitake mushrooms, soy sauce seasoning, shiitake mushrooms fresh, lard flavor, the salty and sticky taste, deeply loved by southerners, so the breakfast cabinets of convenience stores around the south always have its shadow.
Shanghai | selling under the sand
"Xiasha Yakyo" was born in the Ming Dynasty 650 years ago, and unlike the common look of the low piers of the shochu, "Xiasha Yakyo Sale" has a slender shape, coupled with a steaming time of just 9 minutes, the dough skin will not collapse softly, and it will also appear crystal clear because it is full of water. From the top down, the wavy dough skin of the outer ring of the burnt mouth unfolds with the heat, like a stack of petals, and the inner filling is slightly exposed, like a peach blossom that has just bloomed, which is very beautiful. So delicious, originated from an unknown Nanhui town - Xiasha.
The production process of "Xiasha Yakani" leather is first made of flour rolling, and then manually rolled out to form a peach blossom, and the filling recipe has also been adjusted and improved accordingly. The salty filling is made of spring shoot tender ingredients and lean pork supplemented with essential oils, and the soup inside is a must (that is, the pork skin jelly in the soup bun), which is called bamboo shoot meat filling. This is very different from the traditional glutinous rice roast sale. The sweet filling is fried in cooked lard and the red bean fine sand is sweetened, called bean paste filling. After the molded roast is sold in the cage, it is steamed for 10 minutes before serving. Bamboo shoot meat is sold full of soup, and fine sand is sold sweetly. This taste makes a local people want to move, really want to enjoy the flowers every spring, just when the peach blossoms are in full bloom, the spring shoots come out of the head, full of eyes and full of happiness, the real is "peach face burning incense".
Yangzhou | jadeite roasted wheat
Jade roasted wheat is a representative variety of Yangzhou morning tea, and together with the mille-feuille oil cake, it is called "Shanzhou Double Absolute", named after the thin skin and green filling, the color is like jadeite. Jade roasted wheat was pioneered by Chen Buyun, founder of Yangzhou Fuchun Tea Society, and is unique and distinctive. Rolled into a chrysanthemum-like dough wrapped in a green vegetable filling, shaped like a pomegranate, with a coin at the bottom, the upper end protruding like a puffy head, dotted with a small amount of ham mushrooms, the color is emerald, it is pleasant to look at, as if the spring color of the garden cannot be closed. Zhu Ziqing once praised in an essay: "Moisturizing and neat, never greasy teeth and greasy tongue, not only delicious taste, but also beautiful and pleasing to the eye." "In order to paint this green, the heat and time must be carefully mastered. When cooked, the turquoise color reveals a thin paper-like dough after steaming, like emerald, and it tastes even more sugary and oily, sweet and fragrant.
Nanjing | egg roasted wheat
Egg roasted wheat is said to have been specially made by Ma Xiangxing, a long-time halal brand in Nanjing, for the Gui warlord Bai Chongxi. Because he loves to eat roast wheat and shrimp on weekdays, but the usual shrimp roast wheat is already tired, I hope the chef can change the way. Ma Xiangxing's chef wrapped the shrimp in egg skins, made them into the shape of roasted wheat, and steamed them in a pot. The duck oil, broth, salt, etc. are then mixed into a salty and umami sauce, and after being drizzled on the roast wheat, this egg roasted wheat is made. Bai Chongxi loved it very much after eating it, and even rewarded the chef, and the reputation of this dish was greatly enhanced and spread far and wide.
Egg roasted wheat production requires exquisite hand strength, beat the eggs well, apply duck oil to heat, pour the egg liquid in, shake the spoon, and use even force to gradually solidify. The egg skin is stuffed with shrimp, gently closed with chopsticks, and decorated with a little shrimp paste, and the roasted wheat is formed, and there are two shapes: horizontal and vertical. Steam the prepared roasted wheat in a pot for about 10 minutes, then drizzle with salty and fresh sauce. The shape of the dish is small and exquisite, the color is golden, the soft elastic is very soft, and the taste is salty and fresh.
Nanjing | egg yolk roasted wheat
Egg yolk roasted wheat is also a feature of Ma Xiangxing, listen to the name will think that the egg yolk wrapped in roast wheat, only to find out that it is actually embellished on the roasted wheat, the whole shape is very beautiful and chic. Egg yolk roasted wheat is also a little more unique, it is not used in the ordinary skin, but with lotus leaves instead, the outside green and the inside yellow, as well as a faint cool, giving people a very different feeling. The sticky glutinous rice is mixed with the salty taste of egg yolks, and the fragrance of lotus leaves slowly comes out when chewed. This feeling can no longer be called eating roasted wheat, but tasting a dish with a very special taste.
Hangzhou | fresh bamboo shoots roasted wheat
Hangzhou's fresh bamboo shoot roasted wheat is also a must. The stuffing of roasted wheat, the combination of skin jelly is hot, or dry or oily; the meat must be the best pork belly cold fresh meat, bought back and chopped by hand. Bamboo shoot meat filling, bamboo shoots are the soul, different seasons of bamboo shoots are also different, spring shoots, whip shoots, winter shoots, bamboo shoots are fresh, the price is not cheap, and can only take tender heads. Regardless of the price, the first thing is to have a guarantee of quality bamboo shoots, and canned bamboo shoots are absolutely not used. A chopstick is clamped up, and the skin is thin enough to see the crystal light of the gravy. A mouthful of fresh, not greasy soup, accompanied by extremely tender minced meat, is perfect.
Wuhan | heavy oil roasted plum
In most parts of China, this thing is called "roasted wheat" and "burnt sale", and in Guangdong it is called "dry steaming", and in Wuhan it has a unique name - "roasted plum". Because the roasted plums in Wuhan are rolled out with a rolling pin to roll out the skin of "thick at the bottom and thin on both sides", drag the entire roasted plum filling, and then pinch the skin into a "plum blossom" shape, each roasted plum is steamed at a distance of one thumb wide, steamed out like a plum blossom, hence the name.
The early masters in Wuhan seem to have practiced shadowless hands, and once someone places an order, they grab the hot plum with their bare hands and put it on the plate. Roasted plum is stuffed with glutinous rice meat, mixed with jelly, shrimp, eggs, green onions, monosodium glutamate, pepper and other ingredients, the skin is thin and fresh, soft and moist. A mouthful of warm and rich black pepper flavor, just to alleviate the thickness of the oil of roasted wheat, the taste is heavy but very enjoyable, just like the fiery personality of Wuhan people, the first bite chokes people, but after that, the aftertaste is endless.
In Wuhan, this roasted plum also has a unique way to eat - oil cake wrapped roasted plum. Two heavy oily foods mixed together, but it becomes the most perfect combination. The steamer basket of steamed plums and the pan of fried oil cakes are placed directly in front of the store, and the whole process of kneading, noodles, and filling is a bright ball. The master on the left skillfully picked up the kneaded dough, gently put it into the oil pot, and with a bang, the oil surface was flooded with oil, and the iron clip was turned back and forth several times, and when it looked golden on the outside, it was clipped to another master who wrapped the roasted plum. Oil cake wrapped roast plum, pay attention to a "fast" word, with a small shovel gently cut the oil cake through a hole, while the roasted wheat is still steaming, quickly clip a few into the oil cake, and then wrap it with special packaging, the whole process does not take 10 seconds.
Oil cake, with the old noodles fermentation taste good, fried out of the oil cake skin thin golden, eat crispy and taste, the shape of the swollen can also wrap more roasted plums. Roasted plums must contain the best glutinous rice, pork with 4 or 6 koms, shiitake mushrooms and broth. Thin and crispy oil cake, fragrant but not greasy, with the soft, sticky and fragrant roasted plum, the two neutralize each other, the feeling of fullness only wants people to rub their stomachs and sigh, such a combination can only be thought of by genius!
| Sha County, Fujian Province
There are roasted wheat in many places, but Shaxian roasted wheat is really different, first of all, the outer skin is flour and tapioca flour, which looks crystal clear, blow bombs can be broken, and the filling content is clear; secondly, the main filling is vermicelli, and the meat foam is just embellished, not the pure meat filling of other places; again, when eating, it must be dipped in shaxian unique tempeh oil.
The use of tempeh oil with Shaxian roasted wheat has a finishing effect. This flavorful and unique seasoning is a by-product of making sour pulp tofu, which is lighter in color and taste than ordinary soy sauce, but much sweeter. Unfortunately, due to the very short shelf life, it is difficult to transport to the field. Therefore, only by going to Shaxian can you taste its unique taste.
Guangdong | dry steamed for sale
In the 1930s, dry steaming sales have swept all over Guangdong, and in the past 20 years, it has spread throughout large and medium-sized cities in Guangxi, becoming a must-have for Lingnan tea houses and restaurant tea markets. The common roast sale in tea houses is generally pork and shrimp filling. The chef slices the pork and shiitake mushrooms, stirs them into a smooth meat and wraps them in a transparent egg skin. In order to create a fresh, fragrant, crisp and refreshing taste, the chef will also put a shrimp on top of the meat filling, and finally garnish the roe. The long-established tea houses and restaurants still retain the traditional pork belly roast sale and quail egg roast sale. The former uses spices such as star anise, cinnamon, ginger and shallots to remove the fishy taste, cut into pieces, and the crisp pork belly is accompanied by a juicy meat filling, which is very delicious. The latter process is a little more cumbersome, the small quail eggs are shelled, put into the meat filling, and wrapped in skin. Under one bite, the sweet aroma of the egg yolk and the gravy are just right, which can be described as a smooth and juicy meat!
Hohhot | lamb roasted wheat
In the old city of Hohhot, there is a saying: "No burning wheat, no green city". The early morning in Hohhot begins with the burning of wheat. About three or five friends to eat one or two two roasted wheat, drink a few pots of brick tea, talk about the story of the streets and alleys of Hohhot, is the hohhot "one or two roasted wheat half-day tea" roasted wheat culture.
Authentic Hoshi roasted wheat is lamb scallion filling, Hetao flour, free-range lamb north of Yinshan Mountain, fresh ginger from Shandong, Bikeqi scallions, making Hohhot roasted wheat unique. One or two high-quality Hohhot roasted wheat, thin skin is the premise. With special tools, the skin of a cicada wing and a lotus flower is rolled out, and the roasted wheat can be made like a bulging pomegranate. The bag of roasted wheat can not be less "pick", the left hand to take the skin, spread in the palm, the right hand with the pick to dig up the filling placed in the center of the roasted wheat peel, the left hand to close the trend, one step molding. Only in this way will the steamed roasted wheat blossom. To cook wheat out of the pot, you need to use your hands to make a piece of roasted wheat from the cage drawer, otherwise the skin will break and the soup will be spilled. Take a sip hot and you can feel the soup in your mouth. Good roasted wheat is in one breath, after the heat, the onion aroma loses its tonality; until the heat, the lamb cannot taste fresh.
After eating the roasted wheat of Hoshi, you know the fresh word of the old ancestor, why is it a sheep on the right. The fresh sweetness of the Inner Mongolian lamb is rich and vast against the background of onion and ginger, making your body slightly warm, just like driving a horse in a circle on the grassland. A drawer of roasted wheat can be steamed, and how to eat it is also exquisite. Dipped in Shanxi's aged vinegar and Tuoxian's fried peppers, accompanied by a mouthful of degreasing brick tea, it is so raw and happy.
Sichuan | glass roasted wheat
Glass roasted wheat is called glass roast because of its thin skin, the translucent shape of the skin after cooking, and its filling can also be seen through the skin. Its essence is the ultimate translucent skin. The dough should be mixed with the finest flour and water, and the thinner the dough, the better. Multiple skins overlap and the edges are pressed with a rolling pin to give the skin a lotus-like skirt. After boiling water, drain and chop the cabbage, add the pork lean meat particles and cooked fat meat particles, minced pepper, salt, monosodium glutamate, cooking wine, sesame oil seasoning to make the filling, meat and vegetarian combination, reasonable nutrition.
Changsha | chrysanthemum roasted wheat
Just as "there is no wife in the wife cake, there is no husband and wife in the lung slice of the husband and wife", there is actually no chrysanthemum in the chrysanthemum roasted wheat, and the egg yolk of the chrysanthemum petal is embellished on top, which makes people feel as if they see a swaying golden chrysanthemum on the plate, which is very elegant and noble. Chrysanthemum roasted wheat skin is translucent, salty pepper flavor, glutinous rice filling is soft but not cooked rotten, the grains are clear, slightly chewy, the combination of fresh egg yolk and loose glutinous rice brings a double enjoyment of taste and texture.
Chaoshan | Rao Ping Xiaomi
As a traditional Teochew snack, Xiaomi was often used as a table snack in the past in the Chao cuisine feast. Shomi followed the shape of the yakitori, but the ingredients were very different. The filling of Chaomi is made of red meat, white meat, shrimp, bamboo shoots and dried tofu cut into small pieces, then add a small amount of lard, stir well and season into the filling. The skin of The Shaomi is also very delicate, using flour to add eggs, repeatedly kneading into a dough, and then loosening the tendons, using a special Chaomi stick to press into a slightly thicker middle, slightly thinner around the perimeter, and a small disc with a diameter of about five centimeters. The rolled out skin is thin and uneven, the four sides are like lace, the filling is placed in the middle, no bag, it is formed when it is mentioned, and the drawer is steamed. The skin is thin and filling, the shape is like a cup, the bottom is round, the waist is thin, and the top is like lace, which is very beautiful. A square shaped marinade is placed at the opening of The Chaume. All the essence is sealed in a very flavorful brine, the taste time is just right, and when you eat it, it is accompanied by aged vinegar, which is very delicious.
Datong | Hundred Flowers Roasted Wheat
According to the records, Datong in the Ming Dynasty, as an important town in the Nine Borders, is particularly famous for its roasted wheat production, and there are many varieties and patterns, among which Fenglinge Hundred Flowers Roasted Wheat is the best. There is also a legend about the Hundred Flowers Roasted Wheat, after Cixi fled to Datong, local officials ordered the famous chefs of Fenglinge to offer the most exquisite dishes of Datong to Cixi and Guangxu. To this end, Chef Fenglinge has carefully prepared 9 cages of roasted wheat with flowers, and the transparent and shiny thin skin is wrapped in 9 kinds of meat fillings such as chicken, duck, fish, cow, sheep and pig. The upper end of the roasted wheat is also made of 9 kinds of flower shapes such as peony, peony, autumn chrysanthemum, etc., and the filling is poured with the corresponding flower-shaped juice, which is fresh but not greasy. Cixi was quite appreciative after eating and inscribed "Feng lin roast wheat". Since then, Fenglinge roasted wheat has had the reputation of "the first cage in the world". Today, Hundred Flowers Roasted Wheat has become the municipal intangible cultural heritage of Datong.
When the hundred flowers roasted wheat comes out of the cage, the aroma is fragrant, the folds are like blooming plum blossoms, the skin is thin like jade, and the meat filling is tender and exquisite. When biting open the outer skin, the oil juice slowly seeps from the meat filling and chews together with the dough skin in the mouth, and the fresh but not greasy soft glutinous taste is endless, if dipped in Shanxi old vinegar, chili oil, or eaten with the mind, it is even more delicious.
Yunnan | governor burned wheat
This roasted wheat ben Yunnan Yiliang snacks, spread the Qing Dynasty Xuan reunification years, Yiliang City has a Zhu clan Yingxing Garden, famous for the delicious taste of roasted wheat, because the courtyard if the market is in short supply, so limited to buy only three per person, one day Yunnan overseer Tang Jiyao personally came to visit, even three intentions to buy again, revealing the identity still do not want to be rejected, Zhu Shi also said that "du du pro is also three", "du du roast wheat" hence the name.
Dudu yaki sells a unique production, the skin blank is made of flour and eggs after the hot oil soup is first synthesized, the hot oil soup is made of pig and chicken bones, the oil heavy soup is fresh, the dough is rolled out after the combination of the dough, due to the high temperature blanching the enzyme activation of the flour, the taste is sweet and soft glutinous, the filling is made of fresh minced pork, cooked pork cubes, plus lard, eggs, water hair winter ru, winter shoots, dried scallops, meat skin jelly and so on carefully prepared. The ratio of fresh pork to cooked pork is quite important, to be raw seven cooked three, fresh meat to take its tenderness, cooked meat to take its fragrance, this is a secret of the fire sale also. The raw and cooked filling is mixed, so that the filling has both the tender characteristics of the northern point filling and the mellow and delicious southern cooked filling, which fully reflects the characteristics of Yunnan cuisine combined with the cooking skills of the north and the south.
Lard and meat skin jelly are the key, lard adds a rich oil aroma to the sale, and meat skin jelly will make the soup overflow after steaming. DuDu roast sold on the table, the appearance is particularly beautiful, the dough is translucent, vaguely translucent, the top is fluffy and folded like a flower, the taste is rich, the lard and meat skin are frozen into soup, the soup is delicious, the fragrant and saliva flow together, and the unique mushrooms in Yunnan have a strong flavor, raging between the lips and teeth.
Henan | cut stuffed roasted wheat
Cut stuffed roasted wheat is a famous snack in Henan, which is extremely exquisitely made, shaped like a blooming flower, white and crystalline, fresh and delicious. The filling of this roasted wheat is extremely rich, and corn, peas, carrots, shrimp, etc. are all cut into small cubes, fried with glutinous rice to make a filling, and then wrapped in the skin, making it rich in taste, fragrant but not greasy.
Shenyang | Majia roasted wheat
Centennial horse roasted wheat originated in the Jiaqing period of the Qing Dynasty and was the founding father of roasted wheat in Shenyang. In the first year of Jiaqing, Ma Chun, a Muslim, pushed a wheelbarrow and did a wheat burning business in Fengtian Province, and he pushed the car to sell it while packing on the side of the lively street, which can be described as the beginning of Shenyang roasted wheat. In the blink of an eye, in the Daoguang years, Ma Chun's son Ma Guangyuan put down his father's trolley and rented two board rooms of about 20 square meters in Lama outside the Small West Gate, hanging a plaque for business, named "Majia Roasted Wheat". After the opening of the restaurant, the guests flocked to the restaurant, and it attracted celebrities from all walks of life to taste it.
Majia roasted wheat selection of excellent materials, unique recipe, boiling water hot noodles, hand-rolled noodles into lotus leaves, thin on both sides of the middle thick, the use of tendons and peeled fresh meat as the filling; meat, oil, water can not be mixed with each other, with rice flour cloth noodles, burned and sold behind the cage skin is flexible, the filling is fragrant, delicious, and never sticky teeth. It is worth mentioning that when making the roasted wheat filling, the Majia roasted wheat should be added to the seasoning and simmered with water to form a sparse "wound water filling", leaving a large wisp when the skin is pinched, steaming in the cage drawer, and the roasted wheat after steaming is bright in color and the shape is also very beautiful.