@ Autumn Good Time Bun is a very ordinary pasta, whether it is the south or the north, the status of buns in breakfast is called "overlord", a bowl of porridge in the morning plus a few buns, which is the standard for many people's breakfast.
According to the different noodles, the method of buns is generally divided into three types: hot bread, hair bread and half-haired buns. The taste of these three kinds of buns can be said to have their own advantages, but whether the buns are delicious or not is not on the skin of the buns, but on the filling of the buns.
Bun buns are often made by many families to eat home-cooked delicacies, and there are many bun shops on the street that make their business flourish because of their own unique filling techniques. Buns in all parts of the country have local people like the filling, and even many places of buns have long been famous throughout the country, today to tell you about the 10 kinds of Chinese famous buns I have eaten.
<h1 class="pgc-h-arrow-right" > Dalian's seafood buns</h1>
Dalian is located in the southernmost tip of the Liaodong Peninsula, where there is no severe cold in winter, no heat in summer, surrounded by the sea on three sides, the Yellow Sea and the Bohai Sea meet here, and the seafood produced here has a fresh and sweet taste of 39 ° north latitude, and the seafood produced in Dalian has also been well-known throughout the country.
Dalian's sea vegetables are marketed every winter and early spring, and the sea vegetables at this time are tender and delicious, and it is the favorite delicacy of Dalian people to wrap buns. There are many varieties of sea vegetables that can be wrapped in Dalian, among which the more famous ones are sea hemp thread and wide-leaved sea vegetables, and people who use these two kinds of sea vegetables to wrap steamed buns are eager to swallow their tongues.
Sea hemp thread
Dalian people generally choose hot noodles to wrap when wrapping sea vegetable buns, and sea vegetables should be accompanied by fried diced meat and a little cabbage or radish, so that the buns wrapped out bite a packet of soup, and they can't stop after entering.
Seafood buns have now become a must-try delicacy in Dalian, and many restaurants will buy seafood frozen and stored when they are on the market in large quantities, so that you can eat this delicious seafood bun all year round.
<h1 class="pgc-h-arrow-right" > Shandong Dabao</h1>
Shandong people are born with the ability to make pasta, and there is no hostess in Shandong who does not wrap buns, steamed steamed buns and dumplings.
Shandong's buns pay attention to the soft skin and salty filling, among which the more famous ones are pork buns with pork scallions. However, to say that the bun named after Shandong, then it is the Shandong bun with vermicelli, diced meat, diced fritters and cabbage diced buns, this bun is a mouthful of sauce flavor, but also taste the different tastes of the four ingredients, the key is that each one has a large bowl so big, eat up to the top and relieve hunger.
<h1 class="pgc-h-arrow-right" > open soup buns</h1>
When people mention Kaifeng, the first thing that comes to mind is the Northern Song Dynasty, but Kaifeng's soup bun is also a beautiful business card of Kaifeng, and Kaifeng soup bun is operated throughout the country, and it is estimated that it should be the originator of replacing water filling with skin jelly.
Although the size of the bun is not large, the amount of 10 in a drawer is enough for a person with a large amount of food to eat.
Kaifeng soup bun is one of the best buns that combine the skin, soup and filling, eat the Kaifeng soup bun must first bite a bite, and then dry and then eat the stuffing to suck the soup, the thin skin of the kaifeng soup bun can be put into the soup without leakage, it can be said that it is a test of the skills of the bun people.
<h1 class="pgc-h-arrow-right" > Cantonese char siu bun</h1>
Char siu bun is one of the representative dim sum in Guangdong, named after the char siu meat stuffing wrapped in the dough. The char siu should be cut evenly, the slices are the size of small fingernails, and the steamed bun should leak a little filling, so that everyone can see its real material.
Char siu bun is the same as the eating habits of Guangdong, it is salty and sweet to eat, and eating char siu buns is generally eaten by hand, so the filling of the char siu bun should be transparent and shiny, but it cannot flow juice.
<h1 class="pgc-h-arrow-right" > Tianjin bun</h1>
Although "Dog Ignore" is the most famous bun in Tianjin and once had branches all over the country, in recent years it has become a bit lonely for some reason.
Nowadays, many places can see bun shops with "Tianjin buns". Tianjin buns are really not meat filling, I feel that Tianjin's vegetarian stuffed buns are better than meat fillings, especially Tianjin's local vegetarian stuffed buns.
Tianjin's vegetarian stuffed bun can be said to be the most exquisite vegetarian stuffed bun, fungus, dried tofu, cauliflower, mushrooms, gluten, shiitake mushrooms and other ingredients together, chopped can not be too crushed, mixed with sesame oil and other condiments to mix a good package, eat more layered and delicious than meat stuffed buns.
<h1 class="pgc-h-arrow-right" > three-ding bao in Yangzhou</h1>
Sanding buns are now operated in bun shops in various cities, but it is difficult to eat that flavor from Yangzhou.
Yangzhou's three-ding bun is made of chicken, diced meat and bamboo shoots, this bun is particularly grainy to eat, the entrance is fresh and not greasy, because it is made of three kinds of filling, so it is also known as "three fresh buns".
On the basis of the three-ding bun, the addition of shanghai ginseng and shrimp has become "five-ding bun", so that the bun is one of the most luxurious buns in the bun industry. Like to eat buns and want to enjoy the culture of breakfast, Yangzhou is a must go to the punch card, the taste of the buns and the variety of fillings here will definitely make your trip worthwhile.
<h1 class="pgc-h-arrow-right" > Hangzhou Dumplings</h1>
"There is heaven on the top, Suzhou and Hangzhou on the bottom", Suzhou and Hangzhou not only have beautiful scenery, but also the food is unforgettable.
Hangzhou's small dumplings should be passed down to Kaifeng soup buns, but also the use of pork skin frozen into the filling, but in the Kaifeng soup buns have their own innovations, of which the addition of shrimp Hangzhou dumplings is the characteristics of Hangzhou, such a small dumplings a bite of that is called addiction.
<h1 class="pgc-h-arrow-right" > Xinjiang baked buns</h1>
In addition to steaming and frying steamed buns, Xinjiang people tell you that the steamed buns baked also have a different flavor.
Xinjiang's grilled buns use Xinjiang's high-quality flour, this flour is dead noodles do not need to be made, the filling is of course the lamb produced in Xinjiang with skin teeth, and then a little sheep tail oil, cumin and sesame seeds, so that the skin of the roasted golden crispy baked buns, and then with the inside of the tender and juicy spices, the entrance skin crispy meat aroma, endless aftertaste.
However, although xinjiang's grilled buns are particularly delicious, I don't know why it is difficult to see in other places after leaving Xinjiang, is it affected by filling and flour, and you can't make the local taste of Xinjiang without Xinjiang?
<h1 class="pgc-h-arrow-right" > Shanghai raw fried buns</h1>
Shanghainese call raw fried buns "raw fried buns", but when they leave other parts of Shanghai, they are still accustomed to calling them "raw fried buns".
Now selling raw fried buns can be said to be blooming everywhere, using a thick bottom flat pot, on which the buns are stuffed with scallions and pork, drizzled with water and fried until the bottom of the buns is a layer of crispy shell, and then sprinkled with green onions and sesame seeds on the surface of the buns, so that the small buns cannot be stopped one by one.
<h1 class="pgc-h-arrow-right" > crab soup bun in Jiangsu</h1>
Jiangsu has been the land of fish and rice since ancient times, and it is rich in all kinds of freshwater river fresh, of which freshwater river crabs are particularly famous.
Smart Jiangsu people take the crab yellow and crab meat of hairy crabs, and then paired with the skin jelly boiled with chicken and pork skin, with the best meat stuffing bun of crab yellow soup buns, such soup skin is as thin as paper, after opening the window to suck the soup in the buns, the skin can be blown up like a balloon, such a soup bun does not have to be eaten, just look like a fine work of art.
Although the price of Jiangsu's crab yellow soup bun may be the most expensive of all the buns in China, if you go to Jiangsu and do not taste a crab yellow soup bun, you really have to leave some regrets, so as a bun lover to Go to Jiangsu, crab yellow soup buns even if they are expensive, especially the crab yellow soup buns in Jingjiang, Jiangsu.
<h1 class="pgc-h-arrow-right" > concluding remarks:</h1>
One side of the water and soil to raise a side of the bun, to say where the bun is the best to eat, must be the memory of the mother with the hometown unique ingredients wrapped buns, but the above 10 kinds of buns, for people who love to eat buns are have to taste the delicious, do not know where you like to eat the buns the most? Welcome to leave a message, comment!