The food introduced today is thick but not oily, oily but not greasy, thin as paper, and the soup is delicious Jingjiang soup buns.
Jingjiang in Taizhou is famous throughout the country for its crab yellow soup buns, and is also the famous hometown of Chinese soup buns. Tao Jinliang, 62 years old this year, a native of Jingjiang, has been making soup buns for more than 40 years and is a non-genetic person who makes soup buns in Jiangsu Province.
Like every weekday in more than forty years, every morning, you can see him busy in front of the noodles in the back kitchen. Tao Jinliang said that it was in the 1970s that entered the store, from the 1970s to the 1980s, this soup bun was only available locally, and people came back to taste it, and later after the reform and opening up, guests from afar often came over, so from the previous dozens of cages, to the current number of thousands of cages a day, everyone was very happy, and the more they did it, the more energetic they were.
The soup bun is made in the skin and the filling, and a circle of fine noodle folds is born quickly under the hands of Master Tao. Its role is not only beautiful, whether the pleats are pinched well or not, it is related to whether the thin and tough dough skin can wrap the full soup steadily.
Tao Jinliang said that the more pleats, there must be no less than 25, if it is less, the pedicle is large and easy to break. If the skin is thick, the taste in the mouth is different.
Freshly steamed soup buns need to be removed from the cage drawer in a special way. That is, placed in a porcelain plate, gently shaken, that delicate feeling of blowing bullets can be broken in front of you.
Tao Jinliang said, Jingjiang soup buns served up, a thin skin, smooth and good, bite a small bite, eat into the mouth, this soup is very mellow, this is a good soup bun, outside decades of people come back, are eating the taste of the kind of soup buns in childhood, but the filling inside we have improved, before the taste of people and now people's tastes have obvious differences, before the eighties, people ate is subsistence type, now eat nutrition.
The small soup bun brings not only the satisfaction of the wonderful taste acting on the tip of the tongue, it can also become a unique witness to the development of a small city, a unique existence about the taste of the hometown, and you can find its place in the gastronomic memory of every Jingjiang person.