Street food pot steamed buns in Ruzhou City, Henan Province

As the saying goes, "One side feeds the other." The simple and sincere Henan people give the same simple and thick value in daily diet, and the Ruzhou pot feeding steamed bun known as "Ruzhou Street Bully" is such a existence.

Pot feed steamed bun is simple because it is the most common. In Ruzhou, whether it is a pawn of a peddler or a rich and nobleman, he has a special love for pot feeding. The pot feed is in Ruzhou, a small city in western Henan, and steamed steamed steamed buns account for half of the staple food market.

Ruzhou people's love for pot feeding has gone far beyond the scope of "eating". Before coming to Ruzhou, I have heard that I have to try the Three Treasures of Ruzhou Cuisine——— "Pot Steamed Bun + Marinated Pork + Pulp Noodles".

Cut a knife before selling the steamed buns, take half a steaming pot to feed the steamed buns, come to the cart of marinated pork, and buy more or less fatty and non-greasy pork head meat according to your own needs. Sandwiched in the pot steamed bun while it is hot, the lard is soaked with hot steamed buns, and the hot steamed buns are soaked with the aroma of meat, and a bite of the oil flows from the mouth. In his right hand, he held a bowl of light and greasy noodles, and he went down to sweat profusely and exhale.

Speaking of the origin of the pot feeding steamed bun in Ruzhou, it is said that in the old society, a landlord in Shaanxi liked to eat steamed buns, and specially invited a pancake master to bake for his flapjacks. As time went on, the landlord's taste became more and more stubborn, and the requirements became higher and higher. You must be able to eat the caramelized steamed buns, but you also want to sandwich the vegetables and meat into the buns, and you can't leak and drip on your body.

After many days of hard thinking, Mr. Kang Wong finally changed the shape of the bun from round to rectangular, and from hair to dead face. The steamed bun has a hollow layer, and the sandwich is not leaking. After the landlord's death, the Kang master returned to his hometown of Xiguan, Ruzhou, and passed on this skill to his descendants.

At that time, this Kang steamed bun technique was restricted by conditions, and the people could not eat the white noodle bun, let alone the pot feeding, so this skill has not been promoted and developed. With the progress of society and the continuous improvement of people's living standards, pot feeding buns have also entered people's lives.

From a few people eating to a majority eating, and even to the current civilianization. The stove of kang bun is also changing. From the initial ceiling furnace (15 pieces per hour) to the bearing furnace (about 30 pieces in an hour) to the current oven stove (about 50 pieces per hour).

The types of pot feeds have also changed in many ways: spice pot feeds, sesame pot feeds, and puff pastry pan feeds. The development of pot feeding also reflects the progress of people's living standards, life changes, taste changes, unchanged is the simplicity and thickness of pot feeding.

There are three main steps to making pot steamed buns. The first step and the surface. And noodles are very exquisite, first of all, the control of water temperature, water temperature is changing with the change of the weather, the use of water in the four seasons of the year will affect

The softness and hardness of the noodles will also change in taste; the second step is to roll out the steamed buns. Roll out the leaves should be flat and even, the steamed bun shape is thin at both ends, the middle is slightly thick, and the steamed bun layer will be more; the third step is to feed the steamed bun under the fire. From the production of steamed buns to the manufacture of the next fire, every step is sloppy. This kind of pot bun made of kang, yellow and white, tender on the outside, crisp and delicious, not bad for a long time, is a good gift for friends and family.

The old pot is like a kind Ruzhou person, down-to-earth, generous, simple and natural. Just like the ordinary life of the people, although it looks featureless, the more you chew, the more you taste, you can slowly feel the sweetness of life.

The old pot is the feast of our ordinary people, and it is also the simple and unpretentious nature of Ruzhou people!

Pot feeding steamed bun preparation

Ingredients: Selected flour, salt, allspice, oil.

Method: Take wheat flour and pile it on the dough case, and then fill the dough pit with water according to the ratio of 7 points of noodles and 3 points of water, and quickly mix into a dough. Once the dough has started (expanded), knead the dough vigorously and turn it over until the dough does not stick to your hands. Then take a piece (for uniformity, you can use a scale), press into thin slices, add salt, five-spice powder, monosodium glutamate, etc., and then knead into a ball, smear a layer of oil, and then use a special rolling pin to knead and evenly, put it on the fire to make golden brown.

Features: hollow outer crisp, sucking juice without leaking soup. (Reporter Xiaowen).