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Many people's first stop in Shanghai is Yu Garden, and in Yu Garden, there is always a long queue on the edge of the Jiuqu Bridge - Nanxiang Mantou Shop. Every time you buy it and eat it, you will regret not coming more than a few cages, and you can only make a comeback in a long line next time.
There is a century-old small cage shop in Yu Garden
Nanxiang Mantou Shop in Yuyuan Garden is a century-old shop, which has been open for more than 100 years, and its characteristic small cage is famous for its thin skin and rich filling, and a pack of brine. The queue in front of the Nanxiang mantou shop is a famous "landscape" in Yuyuan Garden, and there are so many people waiting to buy it anytime and anywhere throughout the year, which has become a "living advertisement" that "Nanxiang Xiaolong" does not pay for. The most famous thing in the shop is the crab powder cage, the shop hall sits a string of crab dismantling experts, I heard that every day to dismantle two or three hundred pounds of hairy crabs, watching the master crab demolition has also become one of the tourists' viewing projects.
Nanxiang mantou is a well-known traditional snack in Shanghai. Steamed buns are the sayings of southerners, northerners call them buns, and Shanghainese prefer to call them "Nanxiang Xiaolong" and "Xiaolong Steamed Buns".
In the year of the Qing Dynasty, the cake dim sum shop "Rihuaxuan" opened in Nanxiang Town, Shanghai. Later, Huang Mingxian inherited the family business and began to operate a large meat steamed bun known for its large filling, and the business was booming.
"Jiading County Continuation" contains: There are two kinds of steamed buns, tight fermentation is made of clear water and noodles, the skin is thin and filling, nanxiang makers are the most authored, and they are imitated elsewhere.
Nanxiang mantou shop is now and in the past
Due to the imitation of other shops, Huang Mingxian, whose business was affected, adopted the reform method of "heavy stuffing and thin skin, with big to small" for large meat steamed buns, and made today's Nanxiang small cage, and Rihuaxuan also became famous, attracting everyone to eat Nanxiang small cage. Later, Huaxuan was destroyed by war.
In the twenty-sixth year of Guangxu (1900), Wu Xiangsheng, the brother-in-law of Huang Mingxian's daughter-in-law, and Zhao Qiurong, the master of xiaolong, came to the boat hall by the Jiuqu Bridge of the God Temple in the county town of Shanghai at that time, and opened a steamed bun shop called "Changxing Lou", specializing in Nanxiang Xiaolong, which is the nanxiang steamed bun shop that has developed to this day. Nowadays, Nanxiang Mantou Shop adapts to the needs of the times, and while expanding its 28 chain stores, it also extends the market overseas.
When the Canadian Governor-General Nadissin visited China, he also tasted the Nanxiang Cage
Every little cage is a story
Although the name of the shop is "Nanxiang Mantou Shop", the birthplace of Nanxiang Xiaolong is also located in Nanxiang Town on the outskirts of Shanghai, but the most famous place to eat Nanxiang Xiaolongbao is in Yu Garden. If you see a shop in Yuyuan Garden, even in the 35-degree heat of summer, there are still countless people patiently lining up without ending, you can tell yourself that you have finally found the famous Nanxiang Steamed Bun Shop in Shanghai.
Each Nanxiang small cage, the mouth of the spiral arranged uniformly and neatly and the number of just the right number of pleats, not thin or thick, like the open lips of crucian carp, small and exquisite, can be called the art of fingertip pinching, this is the essence of Nanxiang Xiaolong's unique handicraft skills.
The production of Nanxiang small cage is extremely elaborate, and, pressing, kneading, rubbing, pinching, rolling, pinching, steaming, a small cage made after one move and one style, the skin is thin but will not wear revealing filling, the outside sightseeing is translucent, the shape is exquisite like a pagoda, with chopsticks to poke the skin, the soup juice is full of sauce, the entrance is soft and sticky, tough and strong.
After several generations of unremitting efforts of "cage descendants", Nanxiang small cage has also formed a series from a single, fresh meat, crab powder, crab yellow, crab paste, shrimp, wild vegetables, matsutake mushrooms, abalone, ginseng, porcini mushrooms, maran head and so on more than ten flavors. Selected seasonally, changing with the seasons
The clever sill of the small cage
How to eat the cage? First, use chopsticks to gently pick up the small dumplings, be careful not to break the skin of the small dumplings, and then put them in the spice spoon. Second, tear a small hole in the skin, let the soup inside flow in the spoon, and taste the concentrated variety of delicious soups. Third, finally, according to personal preference, add ginger shreds, dip in black vinegar soy sauce and taste.
All of the above is a cliché that has nothing to say.
Unlike all the big hotels in Shanghai, which are produced by the raw fried rice dumplings, most hotels can make small dumplings that are not bad in standards. However, they still can't understand the beauty of the small dumplings. For example, on the poster publicity photo of a high-end restaurant, the skin of the small dumpling has not been bitten open, and the bottom of the spice spoon holding it is already a bag of soup full of oozing out... I am afraid that others will not know that they have the soup with ingredients, but they have forgotten the taboo of small dumplings, which is unprincipled, like a scandal.
In fact, "juicy" is a misunderstanding of the evaluation of many people. Lean meat contains oil, after the steamer, the finished product contains juice, which is the "real" soup. Nowadays, many shops put a large amount of artificial meat jelly into the soup buns, and the soup is flooded. Foodies mistake it for delicious, but it is a thousand miles away.
In fact, many shops now sell not small cage steamed buns, but sell Nanjing soup buns as small cages. That kind of bun is also thin-skinned with soup. So how do you identify authentic Shanghai cages? It is to see whether the skin is thick or not. Because there is soup in the soup bun, if you use chopsticks to clip it, the soup bun will sink in. The filling of the Shanghai Xiaolong steamed bun is like a large meatball, and the soup inside is relatively small. The skin should be thicker than the soup bun, but not as thick as the raw fried bun.
If you go to a small cage shop and hear the waiter say, "I'm sorry, I'm still steaming." "Congratulations, eight or nine is not far from ten." This cage may have to wait a quarter of an hour or more for steaming, but it is worth it.
Eating small dumplings must be patient, but also learn to be bold in questioning. Most of the small dumplings that were served to the table as soon as they sat down had been steamed during the long waiting process, the soup was dry, and the skin was broken. At this time, you can call the waiter, and use chopsticks to pick up the wrist and flip it in person, and the bottom of the rotten flesh will be more ugly than the waiter's face. Then, ask to change the cage and steam!
Quick-frozen, packed, or ordered takeout,
They are all people who have no idea about small dumplings
The people who take away the freshly steamed dumplings in the fast food box are the ones who don't know how to grasp the timing. Once, when I walked into the Delong Restaurant, a group of aunts rushed to answer the takeaway phone, and even announced: "Today's small dumplings are all going to be taken away and sent away, and the hall will not be sold!" "It's really ridiculous, it's definitely putting the cart before the horse. Don't the aunts want their little dumplings to be eaten in the most beautiful way?
Source 丨Pictorial integration from the network
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