From May 16th to 19th, the Olympic Qualification Series Shanghai was held in Huangpu Riverside, where sport climbers, BMX freestyle, break dancing and skateboarders from all over the world gathered to take an important step towards qualifying for the Paris 2024 Olympic Games. In order to better contribute to the competition, there is a food court on site to provide catering services for athletes, Chinese and foreign spectators and staff.
In the food court area, there are 20 or 30 catering brands, including Western foods such as hamburgers, steaks, and fried chicken, as well as Chinese specialties such as xiao long bao, pork ribs, rice cakes, lamb skewers, and mung bean soup.
Yuyuan Nanxiang Steamed Bun Shop brought fist products such as fresh meat dumplings, crab roe dumplings and crab roe soup dumplings, and many foreign friends passed by to try them and praised them after tasting them. "The first time I tasted Chinese food, it was very delicious, and I love this xiao long bao." A foreign friend told reporters.
You Yumin, co-general manager of Yuyuan Nanxiang Steamed Bun Shop, said that in order to allow the guests to taste the taste closest to the store, the staff set off from Yuyuan Garden every morning to transport the stuffing and dough prepared in advance to the scene, and then kneaded and steamed them on the spot to ensure that every Xiaolong steamed bun eaten by the guests is original and fresh enough.
Founded in 1900, Yuyuan Nanxiang Steamed Bun Shop is famous for its thin skin, rich filling, juicy, delicious and beautiful Xiaolong steamed buns, which still insist on being handmade every day, attracting a large number of tourists to wait in line every day, thus forming a unique and beautiful scenery in Yu Garden. This time, in the Huangpu Riverside, the staff demonstrated the intangible cultural heritage production skills on the spot, and showed the unique charm of the "Shanghai Dim Sum Business Card" inherited for a hundred years to young players and spectators at home and abroad.
Reporter / Shao Linfeng Qu Huangjun
Editor / Zong Zhelin
Photo / Shao Linfeng Qu Huangjun
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