The crystal food hoof was developed based on the ancient dishes "cooking pigs" and crystal cold pottery. The two are in line with each other, and the ingredients are basically the same. They are made of trotters and pepper salt and frozen with braised soup. The difference is that "cooking pigs" does not use nitros water, while the crystal food hoof uses nitros, so the latter is also called "nitros" and "frozen hoof". I have been a traditional Chinese medicine practitioner and of course I know that "nitros" is Glauber's salt, which is bitter, cold and salty in nature. As long as the dosage is strictly controlled, there will be no danger of cancer.

Like many places in the south of the Yangtze River, in the past, people in Zhenjiang were used to entering teahouses early in the morning, making pots of fragrant tea, and dipping the meat in balsamic vinegar and shredded ginger as snacks, so there is a saying that "not being a dish". The "three monsters" in Zhenjiang are "not being a dish, and the vinegar cannot be bad, so boil the pot lid below". The "pot lid" noodles in Zhenjiang are a special method of laying small knife noodles, which are tough and refreshing. They are quite popular in summer. They can be eaten alone or as meals when eating porridge, and also serve as side dishes.

"Wash your hands to make soup", a large meatball cooked by the sister-in-law also has a very Huaiyang flavor. The meatballs are larger than the dumplings, and chop them into minced meat in a ratio of five minutes of essence and one part of fat. Add salt, sugar, chicken essence and other ingredients to stir hard. The water in the pot is boiled and scraped off with a spoon. Then add large ginger and green onion ingredients, and cook for half an hour on low heat until the oily sauce is squeezed out in the meatballs, and the soup is thick, and the meatballs are tender and tough, fragrant and smooth. If served with mushrooms, golden needle vegetables or winter bamboo shoots, there will be some mystery of feather fan and rosy towels and the talented and beautiful woman.

Xiaolong Soup Bread is a local snack and a part of the lives of many citizens. In the morning, in addition to the old-fashioned restaurants, the Xiaolong Soup Bread Noodle Dessert shop hidden deep in the alleys, and there is also a couple snack shop, which is always lively. There are tall steamers on the stove at the door, which are steaming hot. The shop people are busy taking care of the guests in an orderly manner, and when there is a little space, they go to wrap the soup buns. It is very interesting to see their work: put a skin on the palm of your hand, fill it with filling, and clamp the edge of the skin with your fingers. While rotating clockwise, the other hand clamps the skin in a water-shaped fold. The wrapping process is a bit like screws. The wrapped Xiaolong Soup Bread is slightly larger than a ping-ball ball, and the folds on the top look like a navel.

People in Wanjiang do not call it "Xiaolong Soup Bun", but call it "Xiaolong bun". "Hey, boss, put two trays of Xiaolong bun!" "Hi, waiter... Let's have another scattered Xiaolong bun with crab roe!" The steamer, slightly larger than the dish plate, has turned black after hundreds of thousands of fumigation, and dozens of exquisite and white Xiaolong soup buns are lying in the middle. The skin is extremely thin and slightly oily. The filling is also filled with green onions, which makes people feel excited when they see it. Xiaolong soup buns are cheap and beautiful, with unique flavor. They can be used as fast food in the morning, or a snack in the middle of the grand meal in the building hall. People in Wuhu feel proud of themselves when they talk about Xiaolong soup buns.

Xiaolong Soup Bun, as the name suggests, is a small bun with soup steamed in a small steamer. The thin skin is not only wrapped in fresh filling, but also a full bite of fresh soup. When eating Xiaolong Soup Bun, it should be hot. A little cooler, and the taste will be reduced. In the Yangtze River Delta, many cities claim that they are the birthplace of Xiaolong Soup Bun, such as Nanjing, Yangzhou, Wuxi and Hangzhou. In the taste I have eaten, Nanjing, Hangzhou uses salt to enhance fragrance, Shanghai, Wuxi uses sweet to enhance freshness, Zhenjiang has less soup, and Fuchun in Yangzhou

Although the soup buns in the teahouse taste soft and delicious, they are not delicate enough... Here I would like to mention the soup buns in Wuhan, because the filling is filled with a lot of skin and jelly, the soup is very rich, and the mouth of the soup buns is similar to the mouth of the crucian carp, and the meat filling is slightly exposed, but it is inevitable that they feel the oily smell. As for the name, they are generally named according to the selected auxiliary ingredients, such as "crab roe soup buns" or "shrimp soup buns", "three major mushroom soup buns", etc. There are also "Wenlou soup buns" in Huaiyang, and "longyan buns" in Chengdu are also fine.

The authentic Xiaolongbao originated in Guyi Garden, Nanxiang Town, their place more than a hundred years ago. At that time, Huang Mingxian, the owner of the cake shop in Nanxiang Town, often carried a load to Guyi Garden to sell big meat steamed buns. Later, with more competitors, the smart boss Huang took a different approach and changed it to a thin-skinned big meat steamed bun, and thought of adding soup to the meat filling to make Xiaolong soup dumplings. He also stipulated that one pound of wet powder should be no more or less, and fourteen folds should be made of each soup dumpling.

It can be found that the earliest Xiaolong Soup Bread in Wuhu was founded in 1952. At that time, the crab roe soup bread in Tongqinglou was very famous and was a must-have point for business negotiations and entertaining relatives and friends. The soup bread in Tongqinglou has thin and tepy skin and light-transmissive one. You can see the soup in the bag flowing. With a sway, you can see the skin swaying gently with the soup inside.

A small soup bun has to go through many traditional crafts from purchasing raw materials to making the finished product. It is said that only the soup is made with pork skin and other products for at least four hours. In addition to fresh soup, the filling is more particular. The meat must be tight and tender. The taste must be smooth and flexible in the mouth, and it is a tough ball, not a pile of loose meat residue. Especially the crab roe soup bun, the crab meat tastes mellow, and it is really wonderful with balsamic vinegar and shredded ginger!

When making skin jelly, you must use the skin on the back of the pig's spine. The skin on the pig's belly is much worse. Generally, you need to mix the skin with about 6 taels of meat per kilogram. You must wrap so much soup without wearing the bottom. The process is very exquisite. You must use a certain amount of dough and ate the noodles. This will not only make the skin absorb less water and avoid wearing the bottom, but also taste soft and delicious.

Steamed soup dumplings cannot collapse, like lanterns, stuffed into balls and floating in the soup. Just like cherishing his poems and essays, he highly praised his own talents. He said that when traveling to cities in the south of the Yangtze River, the small buns in Wuhu taste the purest! He dared to bet on anyone about this.

Xiaolong soup dumplings are delicious and you must know how to eat them. If you try it for the first time and bite them in one bite, it may be too hot to bear it. You can't help but spit it out in one bite, making the soup dripping. Not only does it lose a good soup, it also splashes the clothes. The best way to eat Xiaolong soup dumplings, simply put, is to "lift", "mov", "dip", and "dip", and there is another saying, "lift gently, move slowly, open the small window, and drink the soup."

After the bun is served, use chopsticks to hold the top of the bun, shake it gently to separate the bun from the bottom of the cage, then pick it up horizontally and put it in the spoon; you can also hold the soup bun with one hand and hold a spoon in the other hand, then gently bite a small mouthful and blow up the heat inside. When the soup filling is not too hot, suck the soup and dip the bun into the dish and wrap it in vinegar. When sucking the soup, it is the most delicious. The mellow aroma of the gravy and the vinegar aroma are mixed together to penetrate the entire mouth and moisturize all taste buds. After eating, it will leave fragrance on your lips and teeth.

The full name of the pot sticker is pot sticker dumplings. Although some places simply call it fried dumplings, the pot sticker is by no means fried dumplings. Fried dumplings are steamed first, then frying them into golden brown, and putting them on the plate with the bottom upwards. The reason why the bottom is upwards is to avoid making people think that you are making steamed dumplings. But unfortunately, both fried dumplings and steamed dumplings are all fat, with too full body and a little bit of taste. There is also a big difference.

Fried, Shanghai people are smart and confused for a lifetime, and they don’t distinguish between buns and steamed buns. The so-called “fried steamed buns” are actually fried and fried. The steamed buns are not so good at the world, so how can they be filled with stuffing? But the “fried steamed buns” in the mouth of Alas, the filling is clear and tender, with a lot of marinade. The upper part has yellow sesame seeds and green green scallions, which are soft and palatable, and the lower part is brown in color, crisp and delicious... It is also considered a famous snack in Shanghai.
Chapter completed!