What comes to mind when you think of dumplings?
Fresh meat, crab powder, a mouthful of soup, thin skin and fresh taste, endless aftertaste.
But you may not know that after Xiaolongbao crossed to Japan, he was tragically transformed into a dark dish.
Japanese people who have a good life are very fond of Chinese cuisine, especially small dumplings. In the "Japanese Favorite Chinese Cuisine" online survey, Xiaolongbao was ranked first. In the eyes of some people, the happiness of eating small dumplings can even be equated with normal commuting.
At first, in order to open up the pattern of small dumplings, some small dumpling stores that entered the Japanese market began to innovate. Ding TaiFeng played a luxury ingredient sign, and the oolong tea small dumplings in Jingding Lou were unique, and for a time it was a boom.
Our own people are more restrained in moving their hands, and they are still "moderately innovative". However, next, the Japanese "transformation" of the small dumplings, the painting style suddenly deviated.
The first is to change the filling, but the small dumplings are changed directly from a staple food to an after-dinner dessert. Chocolate, bean paste, mango, purple potato, taro filling are all merciless, and what is more excessive is that a restaurant soaked poor dumplings in soy milk, mango juice, green tea, oolong tea, and bubble tea in order to get out of the circle. A sip of drink, a sip of buns, do you dare to taste this set?
The second simply breaks the wall of the cuisine dimension. It may be that the soup in the small dumpling is too high, and the Japanese have opened the pattern again and made a "soup bubble small dumpling". Many izakaya have served this famous dish, with Korean rice cakes, sausages, vegetable leaves, and small dumplings in a pot of stew, and finally a little soy sauce to taste, a bowl of small dumpling soup shines on the scene, and the Koreans next door have to look at it with a question mark.
Do you think that's the end of it? They also innovated the sea bream grill with "Xiaolongbao Stuffing" and the steamed bun with "Xiaolongbao Stuffing"! This is like "dumplings wrapped in a layer of cake" and "eat a tangyuan in the dumplings", I don't know if this is necessary, but I can see that it is true love.
The Chinese cuisine that was magically changed by the Japanese is not only Xiaolongbao, but also Mapo tofu has embarked on a road of no return.
Mapo tofu came to Japan, and it had nothing to do with Sichuan cuisine. Since the new Chinese milk tea has spread to Japan, it has opened up new ideas for the sweet-loving Japanese, and they will even put pearls of bubble tea and strawberries into the mapo tofu.
Seeing these anti-heavenly brain circuits, who does not want to shout a word: you put me down!