Jiangnan Steamed Buns and Northern Big Steamed Buns, There are Thousands of Methods and Flavors
by Little Gourmet Master
Favorite
Difficulty
Normal
Time
15m
Serving
3
The history of Jiangnan Xiaolongbao can be traced back to the Northern Song Dynasty. During the Tongzhi period of the Qing Dynasty, modern forms of Xiaolongbao appeared in Changzhou and Wuxi, and formed their own characteristics in various places. For example, Changzhou tastes fresh and Wuxi tastes sweet, but they all have thin skin, delicious flavor, etc. Similarity.
Shanghai, Wuxi, Changzhou, Nanjing, Hangzhou, Wuhu and other places in the south of the Yangtze River have a long history of cooking xiaolongbao, and there are many century-old shops featuring xiaolongbao.
The big buns in the north are all made with noodles, while the southern dumplings do not have noodles. According to the northern dialect, they are made with dead noodles (hot noodles).
Because there is no need to make noodles, the operation is simpler. After making the noodles, you can directly make Xiaolongbao.
There are two types of steamed buns in the south: Xiaolongbao and Tangtangbao. The two are not the same. There are some differences:
Xiaolongbao, as the name suggests, is steamed in a small steamer. The skin is thin, chewy and translucent. The method is that the flour is not fermented.
As the name suggests, the dumplings have soup, and a piece of meat jelly is added to each steamed bun during the making process. The soup dumplings are slightly larger than the xiaolongbao and pay more attention to the taste of the soup. Some soup dumplings are also made into a straw to suck the soup inside.
I am used to eating and watching the big northern buns. The small long buns are small and delicate, just like a southern woman, exquisite and delicate. With a bite, the skin is thin, the juice is thick, the filling is tender, and the flavor is fragrant. The child ate 13 Xiaolongbao in one meal, and the child's father ate 16 Xiaolongbao. He kept saying: It's so delicious! too delicious!
All the hard work turned into a strong sense of accomplishment...
Shanghai, Wuxi, Changzhou, Nanjing, Hangzhou, Wuhu and other places in the south of the Yangtze River have a long history of cooking xiaolongbao, and there are many century-old shops featuring xiaolongbao.
The big buns in the north are all made with noodles, while the southern dumplings do not have noodles. According to the northern dialect, they are made with dead noodles (hot noodles).
Because there is no need to make noodles, the operation is simpler. After making the noodles, you can directly make Xiaolongbao.
There are two types of steamed buns in the south: Xiaolongbao and Tangtangbao. The two are not the same. There are some differences:
Xiaolongbao, as the name suggests, is steamed in a small steamer. The skin is thin, chewy and translucent. The method is that the flour is not fermented.
As the name suggests, the dumplings have soup, and a piece of meat jelly is added to each steamed bun during the making process. The soup dumplings are slightly larger than the xiaolongbao and pay more attention to the taste of the soup. Some soup dumplings are also made into a straw to suck the soup inside.
I am used to eating and watching the big northern buns. The small long buns are small and delicate, just like a southern woman, exquisite and delicate. With a bite, the skin is thin, the juice is thick, the filling is tender, and the flavor is fragrant. The child ate 13 Xiaolongbao in one meal, and the child's father ate 16 Xiaolongbao. He kept saying: It's so delicious! too delicious!
All the hard work turned into a strong sense of accomplishment...
