#FAMILY - Premium Famous Dumplings (New Version)

Author: Jin Hua
Publisher:
Publish Date: 2004-05-01
Features: Generally, steamed buns are bought from stores rather than homemade. Even if homemade, it's hard to achieve authentic flavor. Due to the slightly complex process and unique techniques involved, our publishing house has specially invited a steamed bun master with 30 years of experience to share the secrets of this delicious dish with readers. The book reveals the methods and techniques of making steamed buns, accompanied by step-by-step illustrations. Following the images and explanations, you can easily make a steaming pile of authentic and delicious steamed buns! Among the various exquisite and delicious Chinese snacks, the most popular pastry is the fresh meat steamed bun from Huaiyang and Shanghai. It is loved by people both in China and abroad, no matter where you are—Shanghai, Taipei, Tokyo, New York, or anywhere in the world. The most famous among them is undoubtedly the "Shanghai Nanshang Steamed Bun," which has a history of over 100 years in Shanghai. Steamed buns are called "steamed buns" and originate from Nanshang Town in Jiading County, Shanghai. According to the "Continued Records of Jiading County," "Steamed buns come in two types: tight and loose. Tight ones are made with clear water and dough, thin-skinned with plenty of filling, and the Nanshang style is the most renowned, imitated by others and named 'Xiang Style.'" Due to the non-fermented dough, the characteristic of these buns is "thin skin with plenty of filling," which made them famous in Jiading. In the early 1920s, a business owner named Wu opened a "Changxing Steamed Bun Shop" (later renamed "Nanshang Steamed Bun Shop") in Shanghai City God Temple, specializing in "Xiang-style" buns. It quickly gained fame in Shanghai. In Taipei and Tokyo, the most famous steamed buns are "Dingtaifeng," while in New York, the most famous are "Lumingchun." The popularity of steamed buns stems from their delicate size, thin skin, and abundant filling, coupled with their rich, savory broth. Eating them one by one, they leave your mouth watering. If you pair them with shredded ginger and fragrant vinegar, the flavor is even more delightful.