Dim sum making in various places is our heritage craft, and each place has its own unique flavor and posture. We want to discover and share it with you.
1, the dog does not pay attention to the bun
It was founded in 1858 during the Xianfeng period of the Qing Dynasty, as one of the "Three Absolute Gems of Tianjin", it is also famous throughout the country for its delicious taste and unique style. The raw material is fine and exquisitely made, especially the bun pleats are well-proportioned, and each bun is 18 pleats.
2. Jingjiang crab yellow soup bun
Jingjiang crab yellow soup bun has "two musts": one is the production of absolute, and the other is the eating method. When tasting the soup bun, you must follow the following method: gently lifting, moving quickly, opening the window first, and sucking the soup later.
3. Open the soup bun
The unique flavor of the soup bun has a history of 100 years and is one of the famous foods. The bun skin is thin and filling, the soup is filled with oil, and the finished product is lifted up like a lantern after the finished product is basketed, and it is put down like a chrysanthemum.
4. Nanxiang small dumplings
Nanxiang small steamed bun is a traditional product of Nanxiang Town, formerly known as Nanxiang Big Meat Steamed Bun. It is famous for its fresh taste and popularity in Nanxiang Xiaolong.
5. Xinjiang baked buns
The dough of the baked bun in Xinjiang is made of dead noodles, and after the dough is not rolled thin, the four sides are folded into squares. The bun filling is made with diced lamb, diced lamb tail oil, onion, cumin powder, fine salt and pepper, add a small amount of water and mix well. Paste the wrapped raw buns in the pit and bake them in ten minutes.
6. Guangdong char siu bun
A good quality char siu bun will be filled with a fat and moderate char siu, the dough skin is steamed and soft and smooth, slightly cracked to expose the char siu filling, oozing out the aroma of char siu.
7. Yangzhou Three Ding Bao
Sanding bun is a famous spot in Yangzhou and is the most famous flavor of Fuchun buns. It wins with a dough as white as snow, a soft texture and a tough texture, a fine filling and a delicious taste. The so-called "three dings", that is, made of diced chicken, diced meat and diced bamboo shoots, bring the taste of fresh and fragrant fillings to the extreme.
8: Lijin fried bun
It is said that as early as the Guangxu period of the Qing Dynasty, lijin county town and major market towns had many shops making fried buns. The main feature is that the skin is golden yellow, crisp but not hard, trapped and thin, fragrant but not greasy.
9. Shanghai raw fried buns
The original name of the raw fried bun was "raw fried steamed bun", which has a history of hundreds of years in Shanghai. The bottom of the crust is fried golden brown, and the upper part is sprinkled with some sesame seeds and chives. It smells scorched and fragrant, and it is full of soup juice when bitten, so it is quite popular with Shanghainese.
10. Yunnan cracked puff pastry bun
Features: crispy skin, thick juice, fragrant meat, exquisite. Take a bite, and the delicious flavors of meat, oil, green onions, and sesame will not disperse in your mouth for a long time.
11. Henan Yipin bun
A pin bun with generous shape, fresh meat filling, full soup, soup slowly penetrates into the dough, soft and fragrant, is a brand-name snack suitable for all ages in Kaifeng City.
12. Muslim sheep's eye buns
The sheep's eye bun is named because it resembles a sheep's eye. Sheep's eye buns are required in the three major festivals of the Hui people: Eid al-Fitr, Eid al-Adha and The Holy Age. When eaten, it resembles a soup bun and tastes delicious.
13. Sichuan longan buns
The dough is fermented and kneaded with sugar and lard, and the filling is made by selecting the front and back legs of the pork, the rich chicken juice obtained from the stew and the mushrooms of the mountain treasures, and mixing them into a fragrant meat filling. The entrance is fragrant, and the taste is not to mention how delicious it is.
14. Chongqing Jiuyuan buns
Jiuyuan Bun was born in 1937 in Chongqing' Bichangkou. The sweet fennel, rich sauce filling and slightly sweet bun crust quickly gained the approval of diners.
15. Qingfeng buns
Qingfeng Bun Shop was founded in 1948, and there are nearly 10 flavors such as traditional pork scallions, fresh shrimp, vegetarian buns and so on according to the filling. And the production process is rigorous, with strict quality standards.
16. Baoding Baiyunzhang bun
Bai Yunzhang bun is exquisite in materials, beef and mutton must be fresh and tender back fat and lean flower cake meat, and the fixed purchase of small grinding sesame oil, bun skin using hair noodles and hot noodles exclusive ratio flour. The buns are thin- skinned, narrow-edged, stuffed, oily, shaped like bells, and the filling can be seen in the skin.
17. Changsha Deyuan buns
The name is taken from the meaning of "there is virtue and music, and music can be long" in the "Left Biography", so it is named "Deyuan". The selection of materials for Deyuan buns is very fine. The sugar filling is mixed with white sugar, rock sugar, rose sugar or osmanthus sugar; the meat filling is made of pork front seam meat or excellent quality lean meat, mixed with shiitake mushrooms, frozen oil and other spices, and the workmanship is very exquisite.
18. Chengdu Han buns
The earliest was the "Yulong Garden Noodle Shop" opened by Han Yulong, a Wenjiang native, in Chengdu in 1914, and has a history of more than 80 years. Main classification: char siu, sprouts, ham, fresh meat, three fresh, shiitake mushrooms, mouth jasmine, oil and other 8 varieties. Features: Clear pattern, thin skin filling, soft and tender.
——Yan Zixia grain