Steamed buns, also known as soup packets, are traditional snacks in the south of the Yangtze River. They were created in the second year of Tongzhi in the Qing Dynasty (AD 1863). Because of its thin and transparent skin, clear pleats and delicious taste, it is well-known in Jiangsu, Zhejiang and Shanghai, and also enjoys a high reputation among compatriots in China, Hongkong and Southeast Asia.
Steamed buns were originally fresh meat buns operated by Gongbeilou noodle restaurant in Wuxi. 1935 due to the limited space of the booth, Zhu San, the royal pavilion in Chong'an Temple, Wuxi, was steamed in a small cage. Its shell is made of the best flour by "close fermentation". Meat stuffing is made of fresh pork and jelly with special mother oil. Onion and ginger are fragrant, salty and sweet, which complement each other. Each steamed stuffed bun generally has 18 ~ 20 folds, only beautiful and very pleasing to the eye. It has the advantages of no skin breakage, no bottom leakage, full brine absorption and delicious taste. 175 1 year (February 19th of the lunar calendar), Emperor Qing Qianlong visited Jiangnan for the first time and tasted local steamed buns in Qinyuan (chicken farm). Since then, steamed buns have gained great fame. In recent years, with the continuous development of traditional technology, new varieties of steamed buns have been continuously developed, including fresh meat cages, shrimp fresh meat cages and crab powder fresh meat cages. During the Double Ninth Festival, fresh crabs are used as fertilizer for chrysanthemum crabs. After steaming, take out the crab meat, boil it into crab oil, and stuff it with stuffing, which is the famous "crab powder cage". When eating, crabs are fragrant, delicious and unique.
The steamed stuffed bun is unique in that there is "soup" in the stuffing. That moist soup is well made, so you can soak your stomach directly. Therefore, when tasting steamed stuffed buns, you must master the trick of "lifting gently and moving slowly, opening the window first, and then sucking the halogen", otherwise there will be fears that the halogen will not only burn your mouth, but also splash on the diners next door. The newly released steamed buns "look like a clock on a plate and a lantern on chopsticks". When the steamed stuffed bun is served, take a small dish, pour in a little rose balsamic vinegar and shredded ginger seasoning, gently pick up the steamed stuffed bun with chopsticks and move it into a shallow dish, and then take a bite on the skin of the steamed stuffed bun as thin as a cicada's wing as a "window". At this time, a sweet and boiling gravy will be poured into your mouth. The soup like cheese is rich in flavor and fat. Although sugar is added, the attractive taste has put this defect into the mouth. Sucking gravy and serving delicate and delicious meat stuffing, even the belt meat was swallowed directly, which was refreshing and memorable. This can not only be eaten impromptu, but also be used as a gift for relatives and friends.
Steamed buns are very fresh, usually with a little soup. If the steamed stuffed bun is sweet and heavy, then Sanxian wonton is a refreshing and pleasant light soup. A bowl of Sanxian wonton with a cage of steamed buns is the best combination for tasting local snacks in the south of the Yangtze River.
Sanxian wonton originated from the folk in Dongting Township, Wuxi County. It is made of selected leg meat, freshwater shrimp and pickled mustard tuber, so it is called "three fresh". Its skin is thin and white, its stuffing is delicious, and it looks like a dustpan, which is a famous point in Jiangnan tradition. In Yuan Dynasty, Ni Zan's Yunlintang Food Collection-Boiled Wonton recorded the making method of Wuxi Wonton at that time: "Cut minced meat, add bamboo shoots, rice, leeks and rattan flowers, and wrap it with Sichuan pepper and almond sauce. The leather is slightly thicker and smaller, cut into squares, and then rolled thin with real powder. When cooking soup, swirl it with boiling soup, do not cover it, and do not stir it again until it floats. You can't use Amomum villosum in the stuffing, it will stink. " Look at its production method and materials, it is extraordinary and delicious.
Sanxian wonton is made of special flour, pork leg, Kaiyang in Hongze Lake this year, grass hen, pig naked bone and other raw materials through scientific formula. Chop the bare hen, wash it together with the meat and bones, blanch it, rinse it, put it in a soup pot, add water, Shaoxing wine, ginger slices and onion knots to make a fresh wonton soup; Cleaning Kaiyang, adding Shaoxing wine, steaming for half an hour, cooling, and cutting into pieces; Chop pork leg into minced meat, add Kaiyang powder, add water, ginger juice, Shaoxing wine, refined salt, monosodium glutamate, eggs and other seasonings, and stir to make stuffing; Add a little salt and egg white to the flour, mix the flour with clear water, roll it into thin skin, change the knife and cut it into small squares of 8- 10cm square, put the mixed stuffing in the middle of the skin, fold the two sides in half, pinch the two ends with your thumb and forefinger, turn it over and knead it into a dustpan shape. When cooking wonton, first boil the water, stir up the vortex, cook the wonton until it floats, then pour some cold water into it and let it cook until it is cooked. When eating, scoop half a bowl of fresh soup into the soup bowl, add appropriate amount of refined salt, monosodium glutamate and cooked lard, put wonton on it, and then add special dried soybeans, shredded egg skin and shredded green garlic.
Sanxian wonton soup is bright in color, rich in chicken flavor and delicious. Besides eating with steamed buns, there are other ways to eat: I like to eat hot wonton, and soy sauce, sesame sauce, sugar, cooked lard and monosodium glutamate can be put in the seasoning; If you like spicy food, you can put some Chili sauce and red oil. After the wonton is cooked, scoop it up with a colander, remove the soup, put it in a bowl, and mix it with seasoning while it is hot, which has a special flavor. If you want to eat crispy fried wonton, you can cook it, cool it or fry it. The finished product is golden in color, like two bells, crispy and delicious. As for another way to eat, it is called "wonton", which belongs to cold food. The production method is similar to cold salad, which can be used as a snack or a cold dish.
A hundred years of skill, a hundred years of taste. King, a century-old shop in Wuxi, is the best choice to taste Jiangnan specialty snacks. Its leading products, steamed buns, three fresh wonton, crab powder wonton and steamed dumplings with crab powder, have won many honorary titles such as Jinding Award, Chinese famous snacks and Chinese famous spots.