Just after the spring equinox, the Nanxiang Mantou Shop located on the bank of the Jiuqu Bridge in Yuyuan Garden has been renewed! This century-old restaurant follows the tradition of "not eating from time to time", and develops several new products based on seasonal ingredients such as spring shoots and leeks. Among them, the most eye-catching is the cherry blossom pink peach cheese steamed bun, which has a very "girlish heart".
Pictured: Yuyuan Nanxiang Steamed Bun Shop Spring New Product "Peach Cheese Small Cage Steamed Bun"
What would it be like to combine peach, cheese, and steamed buns, three seemingly unrelated things? With such a question, the reporter tried this newly listed spring limited new product, the skin of the small cage steamed bun is still the same flexible and chewy, and the nanxiang small cage's iconic sixteen folds are uniform in length and thickness. In addition to the change in color of the skin from white to "cherry blossom powder", it also feels a light peach aroma when eaten, and the filling core with cheese has also changed from salty to milky.
The small cage steamed bun that has become so foreign has attracted the attention of many young customers, and Miss Wang after the 90s said: "This small cage is so pink and tender, so there is a feeling of spring, I want to try it with my girlfriend." She ordered a cage of new flavored steamed buns, and before eating it, she did not forget to take pictures, and sent this special cherry blossom powder cage to the circle to share her new discoveries in the old brand with friends.
Peach cheese small cage steamed bun is a new flavor developed by the team led by You Yumin, the head chef of Yuyuan Nanxiang Steamed Bun Shop and the sixth generation of non-hereditary inheritors of Nanxiang small cage making skills, "Since it is a new product, the taste and appearance must be both innovative." ”
How do new flavors create new surprises? The cherry blossoms of early spring became their source of inspiration.
In order to concoct this unique cherry blossom pink, they tried back and forth, first mixing with a variety of fruits and vegetables into juice and flour, and found that the color was in place, but the taste was not satisfactory, because this time You Yumin put forward higher requirements for the spring new products: "The colored dough usually has no taste, and this time we want to make a small steamed bun that even the dough has a taste." ”
The skin of Nanxiang Xiaolong steamed bun is made of water-adjusted dough, which cannot be sweetened by simply adding sugar, because sugar will destroy the tendon of the dough, "there is no tenacity to eat." "Therefore, in order to make the skin of the small steamed bun complete in color, aroma and taste, it is necessary to use a natural source of sweetness." Under all kinds of harsh self-requirements, they finally chose peach oolong tea as a raw material.
After the peach oolong tea is infused into the dough, it not only looks pink and cherry blossom color, but also tastes with a faint peach flavor, sweet but not greasy, and complements the cheese meat filling. The cheese in the core is also exquisite, they use high-grade mozzarella cheese, eat it is not only full of milk and silk effect, such a Cross-border between China and the West has also inspired the girlish heart of many female customers, and more time-honored taste and creativity praise.
In addition to the peach cheese steamed buns, spring leeks, snails, spring shoots and other seasonal ingredients unique to spring have also stood on the "C position" of the new spring menu.
Picture: Yuyuan Nanxiang Mantou Shop Spring New Product "Sweet Potato Cream Cup"
Picture: Yuyuan Nanxiang mantou shop spring new product "spring leek fresh hemp crisp beef tongue"
Shanghainese like to eat field snails, and the family generally makes field snail stuffed meat. But in the hands of the chef, the meat filling becomes a handmade green shrimp shrimp glue, which is mixed with the snail meat, so that the double freshness of the river fresh and seafood is fused, and it becomes a seemingly simple but laborious seasonal shrimp glue stuffed field snail. There are also spring leeks and mountain shoots, which are all known to the "sister-in-law of Ma". Beef tongue is cut into 2 mm slices and stir-fried with crisp and tender leeks, the beef tongue is tender, the leeks are refreshing, and an ordinary home-cooked dish has become extraordinary.
Last year's "pickled tuk fresh steamed buns", which were first launched and popular with Shanghai residents, have also returned this year. These seasonal new products with "beautiful and material" together make up the taste of spring. It is reported that the spring new products are planned to be supplied until May, and citizens who want to taste them should remember to go to taste them in time.
Reporter / Fan Yuhao
Editor / Sun Chong
Photo / Yu Garden Dining