Ningbo cuisine, also known as "Yongbang cuisine", is good at cooking seafood, the production is mostly steamed, grilled, burned, stewed and other techniques, love to use snow pickles and moss as accessories, so the taste of the dish is mostly salty with fresh, fresh and salty, pay attention to the original taste, pay attention to the tender and fragrant sticky and smooth.
Ningbo cuisine is well-known in the Jiangnan area, in addition, Ningbo's various after-dinner snacks are also quite flavorful. Ningbo has a wide variety of snacks, each with its own characteristics, the most famous ten famous points include: lard soup dumplings, dragon and phoenix golden dumplings, crystal oil buns, bean paste eight treasure rice, lard foreign crispy pieces, three silk feast noodles, fresh meat dumplings, roasted sale, fresh meat wontons, wine stuffed dumplings. Among them, especially the Ningbo lard soup dumplings are famous throughout the country.
Authentic Ningbo lard soup dumplings made of delicate and pure cotton sugar, black sesame seeds and high-quality pork plate oil made of filling, the soup dough skin is thin and smooth, white as mutton fat, shiny and shiny, with fragrant, sweet, fresh, smooth, sticky characteristics, the soup is clear and colorful, the skin is thin and filling, plus the aroma of osmanthus flowers, a bite down, the black shiny sesame filling will flow out, the aroma is fragrant, sweet and smooth, and the aftertaste is endless.
Soup dumplings are found everywhere, and the fame of Ningbo lard soup dumplings must have its reasons.
Lard soup dumplings are a traditional famous spot in Ningbo, Zhejiang Province, and Chinese soup dumplings originated in Ningbo, and Ningbo lard soup dumplings have been studied since the Song and Yuan dynasties, with a history of more than 700 years. It is made from locally produced first-class glutinous rice and ground into a powder to make a skin. Pork plate oil to remove the tendons, membrane, chop and chop, put in the pot with sugar, sesame powder mix well and knead thoroughly, roll into lard sesame filling small balls. Mix and knead the water mill powder into a smooth powder ball, knead it into a wine cup shape, put it into the filling, and knead it into a soup ball. Bring water to a boil in the pot, add the dough for three minutes, add a small amount of cold water when the dough floats, and push with a spoon to prevent sticking to the pot. Cook for a while, when the filling is ripe and the skin of the soup is jade-colored and shiny, scoop the soup into a bowl, add sugar, sprinkle with osmanthus flowers and serve.
Grasp the heat, pay attention to the materials....... The real process is often hidden in this seemingly simple step, which can only be revealed after the precipitation of time.
For diners, although they can't get a glimpse of the mystery contained in this small soup ball, eating should be the best response. Gently bite open the skin of the soup dough, the oil is overflowing, sticky but not sticky, fresh and delicious, amazing.