Rice is a staple food of southerners, but the three meals of the Jinhua people are still indispensable to noodles. Buns, one of them. Jinhua's buns come in a variety of shapes and fillings, but few have soups.
This is a well-known soup bun shop in Jinhua, jointly run by the owner Wu Wei and his wife, and the diners here are either old customers for many years or some who come to visit. The bun here is thinly pleated and the filling is tender and juicy, more like a finely crafted handicraft than food.
The soup buns sold every day in the shop are from Wu Wei's hands. The Wu family's craft of making soup buns has been passed down from generation to generation, and Wu Wei is the fifth generation of this craft. From a young age, he is already a skilled soup master.
The dough is thick in the middle and thin in the edges, add meat filling, add the concocted jelly, and then pinch out 23 pleats clockwise, and a soup bun is made. Such a seemingly simple technique requires accumulated practice to make a qualified soup bun.
Freshly basketed soup buns, the smell is fragrant, delicious and refreshing, and it is not greasy to eat for a long time. The soup is rich in collagen, which makes the soup clot into freezing within a few minutes.
Gently move, take slowly, open the window first, and drink the soup later. Soup buns are very particular about how to eat. Only the correct way to eat can you fully taste the delicious soup bun.
Jinhua soup bun was once famous, but now it is rarely traced. Jinhua soup buns are filled with many memories of old Jinhua people, which are the memories screened out by time and the taste that all Jinhua people are looking for.
Source: Jinhua Network
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