The Paper's senior reporter Li Jing
Yuyuan Nanxiang Steamed Bun Shop Spring New Product "Peach Cheese Small Cage Steamed Bun"
Just after the spring equinox, the Nanxiang Mantou Shop, located on the banks of the Jiuqu Bridge in Shanghai's Yuyuan Garden, has followed the "cherry blossom season" to innovate.
On March 25, the surging news reporter learned from the Yuyuan Culture and Food Group that Nanxiang Mantou Shop follows the food custom 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, full of "girlish heart".
What would it be like to combine peach, cheese, and steamed buns, three seemingly unrelated things? Yu Garden introduced, this just listed spring limited new product, the skin of the small cage steamed bun is flexible and chewy, in addition to the color of the skin from white to "cherry blossom powder", it also feels more than a light peach aroma, adding cheese to the core with milk aroma.
Peach cheese steamed buns are 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 heirs of Nanxiang Xiaolong's craftsmanship, and the cherry blossoms in early spring have become their source of inspiration.
In order to concoct a unique cherry blossom pink, they tried back and forth, first mixed 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, You Yumin had higher requirements: "The colored dough usually has no taste, and this time we want to make a small steamed bun that even the dough skin 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, aroma and taste of the small steamed bun complete, it is necessary to use a natural source of sweetness, so they finally chose to use peach oolong tea as a raw material."
When peach oolong tea is infused into the dough, it not only looks pink and cherry blossom- colored, but also tastes with a faint peach flavor, sweet but not greasy, which complements the cheese meat filling. The cheese in the core is made of mozzarella cheese, which is full of milk and has a brushing effect.
Yuyuan Nanxiang Mantou Shop Spring New Product "Sweet Potato Cream Cup"
In addition to peach cheese steamed buns, spring leeks, snails, spring shoots and other seasonal ingredients unique to spring are also standing on the "C position" of the new spring menu of Nanxiang Mantou Restaurant.
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 river fresh and seafood is fused to become a 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.
Yuyuan Nanxiang Mantou Shop Spring New Product "Spring Leek Fresh Hemp Crisp Beef Tongue"
Last year's "pickled tuk fresh steamed buns", which were first launched and popular with Shanghai residents, are also returning this year. The surging news reporter learned from the Yuyuan Culture and Food Group that the new products are planned to be supplied until May in the spring.
Editor-in-Charge: Yiyi Zhu
Proofreader: Luan Meng