How to make 19 types of buns from all over the country

[Study] 19 kinds of buns made all over the country

Speaking of the kinds and patterns of buns made throughout the country, each family is doing its best in this raw material filling and wrapping process, and each family has its own unique flavor and skill inheritance. Although the practice of this bun in our country is inseparable from its origin, because of the wisdom and diligence of the people everywhere, it also shows us a thousand postures and tastes of the bun.

A bun with a loud name

1, Tianjin dog ignore the bun

Dog Bun is unique, not only as one of the "Three Absolutes of Tianjin", but also famous throughout the country for its delicious taste and unique style, and is famous at home and abroad. It was founded in 1858 during the Xianfeng period of the Qing Dynasty, and a noble friend named "Dogzi" ran a bun shop called "Deju", and the buns sold by his family were soft in taste and fragrant; The shape of chrysanthemums, color and fragrance are unique. Its business is getting more and more prosperous, and it is too busy to talk to customers. So the people who eat buns jokingly call it "dogs sell buns and ignore people". Over time, the dog's unheeded name gradually replaced the original name of the bun shop.

Features: The raw material is fine, the production is exquisite, especially the bun pleats are well-proportioned, and each bun is 18 pleats.

Tianjin dog ignores the practice of buns

Pork fat and lean are matched according to 3:7. The cartilage and bone residue are removed and crushed or chopped with a large-eyed grate to form the meat into cubes of varying sizes. Add an appropriate amount of ginger water during the meat stirring process, and then add soy sauce. The purpose of soy sauce is to find the mouth (adjust the saltiness), and the amount of soy sauce should be flexibly mastered. When serving soy sauce, add a little in parts so that the soy sauce is completely mixed into the meat, and it is better to pause for a while after serving the soy sauce, such as putting one in the refrigerator. If there is a stuffing machine to stir the filling, the meat with soy sauce does not stop, and then the water can be added. The water should also be added a little in parts, otherwise the filling is easy to get out of the soup. Finally, add MSG, sesame oil and chopped green onion and stir well (add salt according to personal taste)

The ratio of noodles to water is 2:1, and the ratio of old fertilizer to alkali is proportional. Generally speaking, flour is 25 kg, about 20 kg of old fertilizer in winter, 190 grams of alkali noodles, about 10 kg of old fertilizer in spring and autumn, and 135 grams of alkali noodles. In summer, about 7.5 kg of old fertilizer and 130 grams of alkaline surface are used. Knead well after the noodles to avoid the phenomenon of flower alkali. When the agent is placed, the smooth surface should be kneaded, and 40 750 grams of water surface agents are released, and each agent weighs 18.75 grams

Roll the agent with the noodles evenly, roll round, press the rolling stick with both hands to push flat, push to the head, pull to the tail, evenly, roll into a thin and uniform, appropriate size, diameter of 8.5 cm round skin

With the left hand, put in 15 grams of filling and 15 to 16 pleats. When pinching the bag, the thumb goes forward, the thumb and the index finger twist the folds at the same time, press it well when closing the mouth, do not open the mouth, do not hug the top, and there is no gnocchi on the mouth of the bun

Steam the bun on the drawer. It generally takes 4 to 5 minutes to use boiler hard gas; it takes 5 minutes to steam the stove with bituminous coal; with a family coal ball fire, when the drawer is hot, the water is boiling, and it takes 6 minutes to steam, such as steaming overheating, full of gas, flowing oil, not good-looking, not delicious; under-fire is sticky and cannot be eaten

Cooking Tips:

This pastry is filled with water and half hair noodles. The noodles are tender and fragrant.

Features:

The "dog ignore" bun is famous in Tianjin and has a history of more than 100 years. Legend has it that the bun was named after the milk name dog of the founder, Tianjin Deju Bun Shop owner Gao Guiyou. Dog bu lied to the bun with better pork, ginger, soy sauce, soup, sesame oil, monosodium glutamate, rib soup and other stuffing, wrapped in the crust and steamed. The buns made are required not to go out of shape, not to fall off the bottom, not to leak oil, and each one is in the shape of a chrysanthemum. Its flavor is characterized by excellent selection of ingredients, thin skin and large filling, mellow taste, fresh and tender, fat but not greasy. In the spring of 1956, it was named Tianjin Bun. In the process of long-term circulation, the production technology has been continuously improved, and it has become a must-see in Tianjin, and its reputation has spread overseas.

2. Jingjiang crab yellow soup bun

Jingjiang crab yellow soup bun is one of the six famous bags in China, and it is impossible to verify when it was created. However, according to folklore, it has been at least two hundred years old, and crab yellow soup buns are favored by gourmets in the north and south of the river for their delicious and amazing workmanship. Jingjiang soup buns, as a local must, are often used to entertain heads of state and important guests, but despite this, his fame does not seem to match his status, that is, because its production process is very exquisite, the local masters are out of the protection of traditional skills, and then there is the crab yellow soup bun is still the most suitable for freshly made to eat in order to taste its essence. In terms of popularity, it is slightly inferior to other famous bags.

Features: Jingjiang crab yellow soup bun has "two musts": one is the production of absolute, the other is the eating method. When tasting the soup bun, you must follow the following method: gently lifting, moving quickly, opening the window first, and sucking the soup later.

To prepare the crab yellow soup bun:

Put 150g of lard in a wok and add crab meat to make crab oil.

After washing the pork leg meat and meat skin, put it in the soup pot and add ginger and shallots to cook until seven mature (meat skin is boiled), after fishing and cooling, cut the leg meat into 0.3 cm cubes, mince the meat skin into half a mung bean-sized particles, put in the original chicken soup, add 30g of shrimp seed soy sauce, simmer the ginger and shallots, shaojiu, and fine salt until the soup is thick and cooled into freezing.

After washing the pork rib meat, chop it into a fine puree, add soy sauce, sugar, minced green onion and ginger, and stir in the rice wine, then pour in the cooled crab oil, the skin is frozen and evenly mixed into a filling and set aside.

After fermentation of 250g of flour, knead through the alkali water, cover with a damp cloth for a little dumpling, add 250g of flour to water and into water to mix the dough, knead with the dumpling noodles, knead the strips into 50 small agents, rod into a round skin of 8 cm diameter, scrape the filling and bun technique is the same, and finally pinch out the crucian carp mouth, steam for 5 minutes, see the soup bun bulge out of the soup when it comes out, with balsamic vinegar and ginger shredded when serving.

The taste is mellow, the tender flavor is strong, and the skin is thin and juicy.

3. Open the soup bun

The unique flavor of the soup bun has a history of 100 years and is one of the famous foods in Kaifeng. It is said that it originally originated from the northern Song Dynasty's first cave plum bun in Beijing. Since then, soup buns have been passed down in Kaifeng. Later, celebrity chef Huang Jishan founded the "First Dim Sum Restaurant", which specializes in pouring soup buns. He innovated the way of making soup buns, changing the original filling of half-hair dough and lean skin and lean meat mixed with pork skin parfait with rice, cooking wine, mother-daughter oil, sweet noodle sauce, and small ground sesame oil, to use dead noodles to make skin and use sugar and monosodium glutamate to freshen the filling. Through the "three hard and three soft" to harmonize the noodles, so that the dough skin plate tendons are smooth and smooth, do not leak soup, do not lose clothes. It has formed the unique flavor of today's Kaifeng Xiaolong soup bun.

Features: Thin skin and large filling, pouring soup and flowing oil, the finished product is lifted up like a lantern after the basket, and it is put down like a chrysanthemum.

To prepare the soup buns:

The pork hind leg meat is minced into a filling, placed in a basin, and added soy sauce, cooking wine, minced ginger, monosodium glutamate, salt, and sugar. In winter, use 4 liters of warm water, switch to 3.5 liters of cool water in summer, add to the filling in 5 to 6 times, stir into a non-thin and ungreezing filling, and finally put in a small grinding oil and stir well.

Pour the noodles into a basin and mix with 2.5 litres of water (hot water in winter, warm water in spring and autumn, and cool water in summer), mix the noodles well. Do not pour water into the noodles at once, first put a little water, copy into a noodle spike, and then gradually knead the underwater foot and the noodle block. Repeat the pad three times, turning the surface from soft to hard. Then dip your hands in water to tie the noodles, and make them into a non-soft and hard noodle block

Copy the reconciled noodles from the basin on the board, knead repeatedly, according to the soft and hard conditions of the noodles, properly pad into the dry noodles, repeat the plate several times, rub the strips, roll into 15 grams of flour, roll out into thin and thick slices, wrap in 20 grams of filling, and pinch 18 to 21 pleats

The bun blanks are placed in a small cage with a diameter of 32 to 35 cm, steamed over high heat, and served in the basket. Serve with balsamic vinegar and garlic cloves

1, and the noodle process requirements are quite strict, to go through the process of rubbing, flinging, pulling, dragging, several times of water, several times the veneer "three soft and three hard" process.

2, the filling to work very hard, has been the filling to pull the filament and continuously.

3, the steaming time should not be too long, long buns are easy to fall off the bottom, run soup, to eat with steaming.

4. Nanxiang small dumplings

Nanxiang small steamed bun is a traditional product of Nanxiang Town, formerly known as Nanxiang Big Meat Steamed Bun. Founded by Huang Mingxian, the owner of Rihuaxuan Dim Sum Shop, it has a history of more than 100 years during the Tongzhi period of the Qing Dynasty. Later, the Nanxiang people in Shanghai invited Huang Mingxian to the Shanghai City God Temple to open the Nanxiang Mantou Shop and the Ancient Yiyuan Mantou Shop on Tibet Road, which was named Nanxiang Xiaolong and is still famous today. Because of the delicious taste and popularity of Nanxiang Xiaolong, peer bosses have followed suit, so that Nanxiang Xiaolong can see its presence in Shanghai and all over the country.

Features: It is known for its thin skin, tender meat, juicy, delicious taste and beautiful shape.

To prepare the small steamed buns:

The lean meat and fat meat are chopped together, and the seasoning is added and stirred until the gum is formed, and it is made into small meatballs.

Sift the flour into a large bowl, slowly add boiling water, quickly mix well into a soft powder ball, with a little flour, roll the flour ball into long strips, then cut into small round grains, grind into round powder skin, and put in meatballs to make a small dumpling shape.

Grease the steamer, spread the leaves, then grease the leaves, put in the small steamer bun and steam for seven to eight minutes, mix well and serve with the juice, and eat while it is hot.

According to the different fillings, it is divided into fresh meat buns, shrimp buns, chicken buns and so on. The noodles are made of fine flour as the skin, and the filling is not only fresh meat, shrimp, chicken and ham, but also add meat jelly. The skin is thin and smooth, juicy and delicious, delicious and flavorful. Even the small steamers are served together.

5. Xinjiang baked buns

Grilled buns are a favorite dish of the people of Xinjiang, and now they have become a food business card for Xinjiang's tourism industry. The baked bun dough in Xinjiang is made of dead noodles and does not need to be fermented. After rolling out the dough, fold the four sides into a square. The bun filling is made with diced lamb, diced lamb tail oil, onion, cumin powder, fine salt and pepper, add a small amount of water and mix well. The wrapped raw buns are pasted in the bun pit and cooked in ten minutes, and the taste is the most authentic.

Features: The skin color is yellow and bright, the skin is crisp and tender in the mouth, and the taste is fresh and oily.

To prepare the steamed buns:

Add cold water to the flour and form hard noodles, cut into dough and roll out into thin slices with a walking mallet.

The minced meat is mainly made by stirring diced lamb, chopped onion, cumin powder, pepper, fine salt and a small amount of water and wrapping it in a bun.

Paste the wrapped bun in the pit and cook it in ten minutes.

Dietary tips:

Grilled buns ("Shamusa" in Uyghur) and thin-skinned buns ("Pitelmantu" in Uighurs) are favorite foods of Uyghur compatriots. Restaurants and food stalls in urban and rural bazaars sell more of these two kinds of food, such as Beijing meat sandwich cake and Tianjin dog buns, which are very popular with customers. Interestingly, when the thin-skinned bun is steamed and unveiled or the grilled bun is removed from the pit, the chef often raises his voice and pulls a long shout: "Ibrain Alex Lamu Buns..." It is said that this Ibrain Alex Lamu is a famous chef hundreds of years ago, and he makes baked buns and thin leather buns with a reputation in the West City. Therefore, posterity took his name as a brand to attract customers.

Among the Uyghur grilled buns, in addition to being baked with a pit, there are also fried buns called "Sambusa". The ingredients for filling are similar to other baked buns, but they should be fried in the pan before use. This bun is shaped like a dumpling, pressed with a lace knife to press the edges to create a neat pattern, much like a small work of art. In addition to entertaining guests, this kind of bag is often used as a gift for each other during happy events. The pit used to bake the buns, called "Shamu Satunur", is smaller than the average bun pit. Generally use a small water tank, take the bottom of the tank, buckle it upside down, use adobe around it, bake the bun, sprinkle some salt water into the hot pit to prevent the bun from falling off.

6. Guangdong char siu bun

Char siu bun is one of the representative dim sum in Guangdong and is one of the "Four Heavenly Kings (shrimp dumplings, dry steamed buns, char siu buns, egg tarts)" of Cantonese morning tea. The method is to cut into small pieces of char siu, add oyster sauce and other seasonings as a filling, and then wrap it in flour to make a bun and steam it on the drawer. A cage of char siu buns is usually three to four. A good quality char siu bun will be filled with a fat and moderate char siu, the dough skin is steamed and soft and smooth, slightly cracked to expose the char siu filling, oozing out the aroma of char siu.

Features: The dough is snow-white, the filling is contained but not exposed, and the filling is smooth and juicy, sweet and salty.

Guangdong char siu bun production:

1. 300 grams of flour, add 100 grams of yeast noodles, add an appropriate amount of water and mix well into a dough, let stand and ferment for about 10 hours, after taking out, add baking soda, alkali powder, sugar, baking powder and the rest of the flour, mix and knead into the yeast noodles, knead well, let stand slightly.

2. Cut the roast meat into small cubes, add the noodles, sugar and sesame oil and mix well.

3. The dough is picked into a small agent, flattened, wrapped in filling, kneaded into a finches, folded at the top, and steamed in a preheated steamer basket over high heat.

4. Noodle fishing method: cooked pork into a spoon to boil, add 50 grams of green onion fried incense, take out no use, then add 300 grams of flour and fry until light yellow, add water, sugar, salt, and soy sauce and mix well.

Essentials of making char siu buns:

1. The yeast noodles should be fully fermented, and the various ingredients added should be moderate;

2. The fermentation time should be determined according to the seasonal changes, and the fermentation time is slightly longer if the weather is cold;

3. The pinch mouth should not be too tight to ensure that the opening is appropriate.

7. Yangzhou Three Ding Bao

Sanding bun is a famous spot in Yangzhou and is the most famous flavor of Fuchun buns. It is as white as snow in the dough, soft in taste and tough in the middle; The filling is delicate and delicious, and the taste is delicious and delicious. The so-called "three dings", that is, made of diced chicken, diced meat and diced bamboo shoots, the chicken diced is selected from the next year hen, which is both fat and tender; The diced meat is made of five-flowered ribs, and the fat head is moderate; Fresh shoots are selected according to the season. San Ding, also known as three fresh, combines these three fresh foods into one, which really brings the taste of fresh flavor filling to the extreme.

Features: Taste fusion, highlighting the fresh, fragrant, crisp, tender, fat but not greasy flavor.

To prepare the three-diced bun:

1: Wash and blanch the pork rib meat, put it in the soup pot, add green onion, ginger and wine, cook until it is seven ripe, fish out and cool, change the knife to 0.7cm square diced meat

2: Cut the cooked chicken into 0.8cm diced chicken, and change the cooked bamboo shoots to 0.5cm diced bamboo shoots

3: Heat the wok on high heat, add the bottom oil, simmer the green onion and ginger rice, pour in three cubes, add soy sauce, sugar, shrimp seeds, add an appropriate amount of chicken broth, boil on high heat, cook on medium heat until colored and flavorful, switch to high heat

4, add the wet water material to hook the glazed bromeliad, flip up and down so that the three dice fully absorb the marinade, put it up and let it cool for later

5: Roll the dough into strips, pick 12 doughs, and use the palm of your hand to form a 10 cm diameter round skin

6: Scrape the cool filling, pinch out 32 folds from right to left with the thumb and index finger of the right hand, wake up for a while, put it in the cage pot, and steam for about 12 minutes

The filling of Yangzhou Sanding Bun is made of diced chicken, diced meat and diced bamboo shoots, so it is called "Three Ding". The chicken is made of hens from the next year, which is both fat and tender; the diced meat is made of five-flower ribs, the fat head is moderate, and the diced chicken, diced meat and diced bamboo shoots are matched according to the ratio of 1:2:1.

1, three buns is a famous spot in Yangzhou, with flour fermentation and fine filling to win.

2. Yuan Ming of the Qing Dynasty said in the "Suiyuan Food List": "Yangzhou fermented noodles are the best, the hand is not half an inch, and the relaxation is still high." The flour used for fermentation is "as white as snow", the yeast is soft and tough, and the food does not stick to the teeth.

3, the so-called "three dings", that is, made of diced chicken, diced meat, diced bamboo shoots, chicken diced using the next year hen, both fat and tender; diced meat using five-flower ribs, moderate head; bamboo shoots according to the season to choose fresh shoots. San Ding is also known as three fresh, three fresh in one, relish, early morning food, not hungry until noon. With these three dices as the filling, fresh, fragrant, crisp, tender, fat but not greasy.

4. It is said that the Emperor of Japan ate the Yangzhou Sanding Bun that was airlifted to Tokyo and praised it as the world's best product. Yangzhou "five-ding bun" is an innovation based on "three-ding bun". It is made of ginseng, diced chicken, diced meat, diced bamboo shoots, diced shrimp as filling.

5. Legend has it that when Qianlong once cruised to Yangzhou, when it comes to the preparation of the imperial meal breakfast, it is necessary to do the following five sentences: that is, "nourishing but not replenishing, delicious but not fresh, oily but not greasy, crisp but not hard, delicate and not too soft." These five flavors are combined to complement, fresh, fragrant, crisp and tender. If each flavor uses less ingredients, it will achieve the essence of "five no's". Therefore, according to Master Ding's design, the chefs processed the ginseng, diced chicken, bamboo shoots and diced shrimp into fillings and made buns. After Qianlong tasted it, he asked about the name of the bun, and the attaché replied that it was called a five-sentence bun. Later, the local people thought that the filling of this bun was five dings, and the first chef was surnamed Ding, so they called it five ding buns. The article originated from Wei Xin youmama666 Youmama Food Class Attention people have become chefs

8: Lijin fried bun

Lijin fried bun began in the Qing Dynasty, famous in the Republic of China, has a history of more than 100 years. It is said that as early as the Guangxu period of the Qing Dynasty, lijin county town and major market towns had many shops making fried buns. At that time, the most famous in the county was the fried bun made in Shangjia Village, Yanwo Town. Later, in the Republic of China period, the Master Shang Le'an there continuously improved the production process, so that the fried bun reached the level of good color and taste. As a result, it has also formed a unique local production style and unique taste characteristics.

Features: The skin is golden yellow, crisp but not hard, the skin is thin, fragrant but not greasy, suitable for all ages, and can be called a good product of pasta.

To prepare the fried buns:

Start with noodles. Put two large spoons of oil into the meat filling, a large spoonful of noodle sauce, stir well, chop the cabbage gang, use the cabbage helper without leaves because the leaves are relatively large, the foamed fungus is also chopped, and the meat filling is put together, add the appropriate amount of salt, monosodium glutamate, sesame oil, stir well

The process of wrapping the bun we will not talk about ah, nothing more than the next agent, rolling the skin, wrapping the filling, covered with gauze to wake up, put a small amount of oil in the pan, turn on the fire, put the bun in, fry on low heat, and then put in a cup of boiling water, water to the middle of the bun, open the medium heat, cover the pot lid, wait until the water is almost dry, when there is a noise in the pot, turn off the heat and simmer for a minute, out of the pot

1, because the fried bun is fried, it is required that the size of the bun should not be too large.

2, be careful, do not boil the water too dry, be careful of the paste.

9. Shanghai raw fried buns

The original name of the raw fried bun was "raw fried steamed bun", which has a history of hundreds of years in Shanghai. In Shanghai, shops selling this flavored snack are everywhere. Since Shanghainese are accustomed to calling "buns" "steamed buns", Shanghai raw fried buns are generally called "raw fried steamed buns" in their mouths. Originally a concurrent variety of tea house and tiger stove. Its filling is mainly fresh pork and skin jelly, and later in line with people's dietary needs, raw fried buns walked out of the tea house and became "street food". There are also gradually specialty stores for raw fried steamed buns, and the color of the filling has also increased the variety of chicken, shrimp and other flavors to enrich the taste. The bottom of the crust is fried golden brown, and the upper part is sprinkled with some sesame seeds and chives. It smells scorched and fragrant, and it is full of soup juice when bitten, so it is quite popular with Shanghainese.

Features: crispy skin, thick juice, fragrant meat, exquisite. Take a bite, and the delicious flavors of meat, oil, green onions, and sesame will not disperse in your mouth for a long time.

To prepare the lazy version of raw fried buns:

To prepare the stuffing:

The meat is ground in a blender or chopped yourself

Cut the green onion into small onions

Put the pork and green onion together, put a little salt, a little sugar, a few drops of soy sauce, a little oyster sauce, a little hawthorn powder and cinnamon powder, and finally a few drops of sesame oil, mix well, and stir in one direction until the meat filling is strong

To distribute bread buns:

Mix 190 ml of warm milk and 20 ml of sugar, put in 7 ml of yeast to dissolve, let stand for 5 minutes, and the yeast will become active

Pour the yeast into a container, add 400 grams of flour and 3 ml of salt, do not knead first, first stir with chopsticks into sheets

Then kneading, said to achieve three lights, try to achieve the face light, basin light, hand light, but I kneaded the dough, never as smooth as those masters on the Internet kneaded, but to do the hand light basin light this should be enough, as long as the dough does not stick to the hand on the line, the surface is not very smooth This should not affect the fermentation

The container has a lid on the lid, otherwise it is sealed with plastic wrap, placed at almost 30-30 degrees to ferment, summer is just at room temperature, I generally send an hour, the dough is sent to the original 1.5 times to 2 times larger, showing a honeycomb shape

Press the dough that comes out, and then knead the dough, mainly for exhaustion, knead it smoothly, at this time the filling is also ready, and then prepare the bun. Pack this lazy version of raw frying is very simple, do not have to be upset about folding beautiful pleats Ha, close the mouth, the mouth is facing down

To prepare the buns:

Put a thin layer of oil in the pot and arrange the buns in the pot

Fry until the bottom is charred

Pour in the corn starch water

Cover the pot lid and fry first, this step must immediately cover the lid, carefully scalded until Ha

Remember to turn the heat down and fry for 3-5 minutes, so you can eat the caramelized bun bottom

Sprinkle sesame seeds and green onions before cooking

1, the amount of raw soy sauce I put is relatively small, the filling is almost no soy sauce color, soy sauce basically plays a role in freshness.

2, white sugar still have to put a little, improve the taste, but there is oyster sauce, so the amount is not too much.

3, stuffing I like to put homemade hawthorn powder.

4, the starch water used, I am relatively thin this time, depending on personal likes, or mood.

5, when frying, be sure to be careful of oil splashing out, cover the pot lid.

10. Yunnan cracked puff pastry bun

Broken crisp buns are widely spread in Kunming, and they are different from ordinary buns. The method is to knead the flour very thinly, spread it out on the board, evenly coat a layer of melted cooked lard, and then roll it into a cylinder from one end and cut it into small pieces, flatten it and wrap it in ham white sugar filling or shiitake mushroom fresh meat filling, and put it into a steamer basket to steam.

Features: The bun skin has a variety of layers, the taste is soft and crisp, the filling is exquisite, and the sweetness and saltiness are suitable.

To prepare the cracked puff pastry buns:

Add 800 g of flour to the old yeast noodles to ferment, cover with a damp cloth and set aside

Add another 200 grams of flour to 150 grams of heated lard and stir into puff pastry to set aside

Pork, golden hooks, bamboo shoots and shiitake mushrooms are cut into rice grains

When the oil is heated to 60%, then put the pork into the oil pot, fry the seeds, then add the bamboo shoots and shiitake mushrooms and stir-fry well, add soy sauce, rice wine, and fine salt and stir-fry

Finally, add the golden hook, pepper noodles, MSG and mix well to form the filling and set aside

The fermented dough is kneaded with alkali, rolled out into a dough crust, brushed with puff pastry, rolled into long strips, pulled into 75 grams of agent, pressed into a thick middle, thin round skin around the palm of the hand one by one, wrapped in 35 grams of filling, while wrapping the edge of the folds, harvested into a bun raw and bad, into the cage steamed with high heat for about 15 minutes

1. Broken crispy bun is a flavor snack in Kunming, which has been famous for a long time.

2. It is said that this kind of bun originated in 1903, when a man named Lai Ba in Yuxi opened a small bun shop called Shaobailou near Cuihu Lake in Kunming. There was an old man who took his little grandson to buy buns. The old man smelled that the bun was very fragrant, so he took one for the little grandson to eat, but the little grandson did not catch it, and the bun fell to the ground. The bun was smashed, especially the skin of the bun was broken into seven or eight petals. When the little grandson saw that the bun had been smashed, he cried. At this time, many people gathered around to watch, and they were amazed that this bun was so broken! At this time, the boss Lai Ba stepped forward and was also surprised, so he took another bun and gave it to the child. Since then, he has seized this business opportunity and played a sign to sell "broken crisp buns".

3, the reason why the broken crisp bun can break the crisp, there is still its internal reason. First of all, from the flour that makes the bun skin, Laiba uses a low-gluten refined white flour, which is fermented, mixed with alkali, kneaded, rolled into a dough and smeared with lard to form an oil layer. It is then wrapped into a simple bun.

4. The filling of the broken crisp bun has two kinds of salty and sweet. The salty filling is filled with broth, soy sauce, monosodium glutamate, pepper, minced green onion and ginger and salt, put into the pot and stir-fry, then inject wet starch to outline the sauce, and finally pour in fresh diced meat, mushrooms, winter shoots and so on to mix into the salty filling. The sweet filling is a sweet filling made with cooked ham with sugar, honey, and shiitake mushrooms.

5, this kind of bun steaming is very particular about the heat, to use the fire to urge, in one go. The steamed bun is full and white, slightly open, and full of aroma.

6, eat into the mouth oil but not greasy, soft and crispy, full of flavor, giving people a feeling of melting without chewing.

11. Henan Yipin bun

Yipin Bun is a famous noodle dish in Kaifeng, Henan, which was developed from the "Taixue Steamed Bun" of the Song Dynasty and has been more than a thousand years old. In folklore, it is also called "hair bread". The history of making buns in Kaifeng City is quite long, as early as the Northern Song Dynasty, it was already a very popular food, and by the time of the sixth emperor of the Northern Song Dynasty, Song Shenzong, it became more famous because of the praise of Shenzong. However, the name of "Yipin Bun" was changed by Zhu Yuanzhang's fifth son Zhu Musu's special love for buns, because Zhu Musu, as the king of the clan, was a member of the imperial court, because he especially liked to eat Taixue steamed buns", and over time, the ministers all knew his preference, so they renamed "Taixue Steamed Buns" to "Yipin Buns". A pin bun with generous shape, fresh meat filling, full soup, soup slowly penetrates into the dough, soft and fragrant, is a brand-name snack suitable for all ages in Kaifeng City.

Features: Made of hair noodles as skin, steamed with filling. The meat filling is tender, the skin is soft and fragrant, and the soup is plump.

12. Muslim sheep's eye buns

The sheep's eye bun is named because it resembles a sheep's eye. Sheep's eye buns are a good product in the Muslim diet. Sheep's eye buns are required in the three major festivals of the Hui people: Eid al-Fitr, Eid al-Adha and The Holy Age. Legend has it that the Kangxi Emperor once disguised himself and went to the Muslim area to taste snacks, and he thought that the sheep's eye bun was very delicious, so he ordered: "I think the sheep's eye bun is very good, but it can often be sent to the palace to find the ministry of internal affairs to open silver." Since then, the sheep's eye bun has become more famous and famous in Beijing. Later, the Muslims everywhere made lamb's eye buns, and they also became the favorite food of the Muslims.

Features: The top of the steamed bun is shaped like a sheep's eye, similar to a soup bun when eaten, and the taste is delicious.

14. Sichuan longan buns

Longan bun is the most distinctive staple food in the middle and lower reaches of the Yangtze River, named because of its shape like longan. The skin is as white as snow, it is made by kneading the dough after fermentation and adding sugar and lard, and it is smooth and soft like satin when touched by hand; The filling is the meat of the front and back legs of the pork, which is finely chopped into meat foam with a knife, and then added various spices, and the rich chicken juice obtained from the stew and the mushrooms of the mountain treasures, and mixed to form a fragrant meat filling. The entrance is fragrant, and the taste is not to mention how delicious it is.

Features: thin and soft skin, crispy and tough skin, shaped like longan, salty and delicious.

15. Chongqing Jiuyuan buns

Jiuyuan Bun was born in 1937 in Chongqing' Bichangkou. Because of its sweet fennel, rich sauce and rich bun filling and slightly sweet bun skin, it quickly won the approval of diners, and since it became famous throughout the country, Jiuyuan bun has naturally become a famous Sichuan-style dim sum. After more than a decade of disappearing from the main city, it resumed business in November 2011 at Zhongshan 4th Road, Shangqing Temple. After the comeback, the Nine Gardens Buns follow the tradition in the production process and weight, and the current Nine Gardens Buns have a white skin and absolutely no additives, which are achieved through material selection and production process. The original Jiuyuan bun, the dough skin with ordinary rich and strong powder, is now selected as rose powder, the skin is whiter and softer. The dough used to be made with milk powder, but now it's replaced with fresh milk. Not only does it promote the whiteness of the dough, but it is also more nutritious. Make a salty filling with pork belly, winter shoots, dried scallops, golden hooks, ham, etc., with spices; Or with walnut kernels, dates, melon strips, orange cakes, rose sugar, lard oil and other sweet fillings, are unique.

Features: thin skin filling, loose foam refreshing, delicious, sweet.

Old shop old flavor buns

16. Beijing Qingfeng buns

Qingfeng Bun Shop was founded in 1948, at first it was just an ordinary small restaurant, only because the buns it operated tasted authentic, and later it specialized in buns and played the sign of "Qingfeng Bun Shop". And the name of Qingfeng bun in Beijing is no less than "Tianjin's dog ignores". And it is not only ordinary people who are good at "this mouth", from celebrities in the pear garden industry to big names in the entertainment industry, they all praise it. Qingfeng buns are diverse, with two series: steamed buns and fried buns. According to the filling, there are nearly 10 flavors such as traditional pork scallions, fresh shrimp, and vegetarian buns. And the production process is rigorous, with strict quality standards, including: raw material origin, filling seasoning compatibility, filling method, bun appearance, drawer time, weight, etc. have specific standards. Today's Qingfeng buns have developed into a long-established Chinese fast food brand.

Features: Bun shape 18 folds; The skin is thin and filling, the appearance is beautiful, the food is soft, the juice is thick and refreshing, and the taste is delicious.

17. Baoding Baiyunzhang bun

"Bai Yun Zhang" bun was rolled out in 1924, the name of the shop is the operator Bai Yun Zhang's original destiny, in Baoding to mention the White Yun Zhang bun is as famous as in Tianjin mentioned "dog ignore" as far and wide. Bai Yunzhang bun is exquisite in materials, beef and mutton must be fresh and tender back fat and lean flower cake meat, and the fixed purchase of small grinding sesame oil, bun skin using hair noodles and hot noodles exclusive ratio flour. The buns are thin- skinned, narrow-edged, stuffed, oily, shaped like bells, and the filling can be seen on the skin, and the bun filling that is made into pills can be seen shaking inside when the bun is shaken.

Features: Thin skin with tendons, fresh meat filling, endless aftertaste.

18. Changsha Deyuan buns

Deyuan was founded in the Guangxu period of the Qing Dynasty, originally a husband and wife shop opened by an owner surnamed Tang, and its name was taken from the meaning of "There is De Ze Le, Le Ze Long" in the "Zuo Zhuan", so it was named "DeYuan". Later, in the early years of the Republic of China, several official chefs raised funds to join the company, and the Deyuan Garden, which had changed hands several times, was mainly based on the operation of official cuisine. Later, because there are always a lot of seafood fresh goods left when the dish is made, in order to avoid waste, it is chopped up and mixed into the bun point as a filling core, who knows this move makes the bun dot flavor different, exceptionally fresh and fragrant. Since then, Deyuan Bun has greatly invigorated its reputation and gradually formed one of the "Eight Famous Bags" in Changsha. The selection of materials for Deyuan buns is very fine. The sugar filling is made by mixing white sugar, rock sugar, rose sugar or osmanthus sugar; The meat filling is made of pork front seam meat or lean meat of excellent quality, mixed with shiitake mushrooms, frozen oil and other spices, and the workmanship is very exquisite.

Features: Thin filling, white color, soft texture, elasticity, sweet and refreshing, oily but not greasy.

19. Chengdu Han Buns

Chengdu famous eating Han buns, the earliest is the Wenjiang han yulong in Chengdu opened in 1914 "Yulong Garden noodle shop", has a history of more than 80 years. Because of its main sales of buns are particularly delicious, and it is famous in the city. Later, his son took over the business and created varieties such as "Southern Shrimp Buns", "Ham Buns", "Fresh Meat Buns" and so on, and because the sales were really good, they changed their store name to "Han Buns", and also changed it to only one kind of buns. Nowadays, Han Baozi has a high reputation in Chengdu, Sichuan and even the whole country. There is also a saying that "there are dogs in the north that ignore it, and there are Korean buns in the south". It is still popular for its standard of color, fragrance and shape. Main classification: char siu, sprouts, ham, fresh meat, three fresh, shiitake mushrooms, mouth jasmine, oil and other 8 varieties.

Features: Clear pattern, thin skin filling, soft and tender