The Paper's senior reporter Li Jing
Nanxiang Xiaolong The pictures in this article are all pictures of the surging news reporter Li Jing
At the Expo, the audience can see the non-hereditary heirs demonstrate the production method of Nanxiang Xiaolong on the spot.
On November 5, the first day of the fourth CIIE, at about 3 p.m., the surging news (www.thepaper.cn) reporter saw in the Shanghai Comprehensive Image Museum that You Yumin, the sixth generation of non-hereditary heirs of Nanxiang Xiaolong's production skills, was demonstrating the process of pinching small cages, in addition to the audience can feast their eyes, You Yumin also interacted with netizens through douyin live broadcast.
You Yumin made a small cage on the spot
Nanxiang Mantou Shop was founded in 1900, and usually only every non-hereditary heir can master the production know-how of all the processes of its small cage making skills. When You Yumin, who graduated from culinary school in 1996, apprenticed at Nanxiang Mantou Shop, he had to pack more than 2,000 small cages a day to meet the target. Under the words and deeds of her master, she went from making noodles, rolling the skin, making fillings, kneading to steaming, and finally grew into an inheritor.
You Yumin told reporters that she has been engaged in the production of small cages for 25 years, in order to improve the quality of small cage production, she led the team to use scientific methods to study the production technology of small cages, pioneered the "9 grams of leather bag 21 grams of filling" powder as a table double rolling operation method, and also compiled the "Nanxiang Steamed Bun Small Cage Standardized Operation Process", which clarified that each small cage must have more than 18 pleats and other details.
You Yumin demonstrates the process of pinching the small cage.
You Yumin also introduced that in order to make the old brand younger and more competitive in the market, Nanxiang Mantou Shop will launch seasonal new products every season, such as the pink "Peach Cheese Small Cage Steamed Bun" launched this spring, the "Ice Ice Fragrant Small Cage Bun" in the summer, and the crab paste Small Cage Steamed Bun in late autumn.
The reporter learned from the Yuyuan Culture and Food Group that although Nanxiang Mantou Shop has participated in many sessions of the Expo, this year is the first time they have demonstrated the Nanxiang small cage making technology to the on-site public.
You Yumin said that she believes that the Expo is a good platform to spread Shanghai's intangible cultural heritage and show it to the world.
Editor-in-Charge: Gong Chinese
Proofreader: Liu Wei