Chinese pasta is essential for Chinese people’s dinner table. Buns as an important part of pasta play an important role, but there are many kinds of Chinese steamed buns. The following list of 123 nets will take stock of China’s top ten buns. .
1. Beijing Qingfeng Buns
Qingfeng Buzipu was founded in 1948. It was only an ordinary small restaurant. It was only because of the taste of the buns. Since 56 years, it has been specialized in buns and officially launched the “Qingfeng Buns Shop” sign. Since its operation, the small steamed buns have become a special snack in Beijing, and the old-fashioned Qingfeng Buzipu has gradually introduced the international fast food.
2.Tianjin dog ignores buns
“Dog is ignored” was founded in 1858. During the Xianfeng Period of Qing Dynasty, Yangcun Village (now Wuqing District, Tianjin) in Wuqing County, Hebei Province, had a young man named Gao Youyou. Because his father had four sons, he wanted to raise a child for peace. He can feed like a puppy (according to the custom of the North, this name is full of love and affection).
3. Xinjiang Baked Buns
Baked buns (called “Samusha” in Uighur) and thin-skinned buns (called “Pitlman Spit” in Uighur) are one of the favorite foods of Uighur compatriots. This kind of food is sold in restaurants and food stalls in urban and rural Bazaar. Baked buns are mainly baked in the pit. The bun skin is thin with a dead face, and the four sides are folded into a square shape. Stuffed with mutton, sheep tail oil, onion, cumin powder, salt and pepper, add a small amount of water, and mix well. Put the wrapped bun in the pit, it can be cooked in ten minutes, the skin color is yellow, the entrance skin is crisp and tender, and the taste is fresh and oily.
4. Guangdong pork roast package
Char-grilled pork is one of the representative snacks in Guangdong. It is one of the “four kings (shrimp dumplings, dried steamed pork, pork roast, egg tart)” of Cantonese morning tea (same as dry steamed, shrimp dumplings, egg tarts) . Cut into small pieces of pork, add oyster sauce and other seasoning to become a filling, wrapped in flour outside, steamed in a steamer. Char-grilled packs are generally about five centimeters in diameter and one cage is usually three or four. A good pork roast is made with a fat and lean pork roast, and the foreskin is steamed and soft and smooth. It is slightly cracked to reveal the pork filling and exuding the scent of barbecued pork.
5. Guangdong Daihuangbao
Guangdong’s unique sweet buns, stuffed with egg yolks, are the most prestigious ones in Guangdong sweet buns. But the Xiankou people don’t like it very much.
6. Nanxiang Xiaolongbao
Xiaolongbao is a traditional Chinese snack, originating from Shanghai Nanxiang. Changzhou tastes fresh and Wuxi tastes sweet. There are secrets to make a thin stuffing. When making the skin, the powder should be cooked with boiling water, and the skin will be soft and smooth. If the powder is used, it will be too dry. Stuffing should have juice to be delicious, but the filling material will be difficult to pack with water. After being prepared, put it into the refrigerator for a while, so that the oil and water are solidified before packaging. The steamed cooked dumpling will be delicious. In order to prevent the Xiao Long Bao from being soaked by the water in the steamer, you can put something on the bottom of the steamed buns.
7. Sichuan Han Baozi
Han Baozi has been in business for more than 80 years since its establishment. Buns should be the most common snacks in China. From north to south, you can see buns from east to west, and there are many names. Chengdu Han Baozi is one of them. Raw special grade flour, fat lean pork, chemical lard, etc. and various seasonings. The characteristics of Han Baozi are: the pattern is clear, the skin is thin and full, soft and tender. Pay attention to the production method when doing Korean buns. There are 8 kinds of barbecued pork, sprouts, ham, fresh meat, Sanxian, shiitake mushrooms, mushrooms, and oil. There is also a package of Korean steamed buns.
8. Kaifeng soup bag
The soup bag is a soup inside the steamed buns. The soup was originally a royal food of the Northern Song Dynasty. Kaifeng Guantang is not only beautiful in form, but also beautiful in its content. The meat stuffing and fresh soup coexist in one room. If you eat it, you will integrate the North China into noodles, meat and soup. It is an integrated charm.
9. Shandong Shuijianbao
“Shuijianbao” is one of the famous foods in southwestern Shandong. It is referred to as “fried bag” in the local people. Its shape is flat and round, and it is golden yellow on the top and bottom. It is fresh and crisp, and has a good taste. It is divided into different fillings. There are many kinds of mutton, pork and vegetarian dishes. The stuffing is made from onion, ginger, allspice, sesame oil and fine salt. The skin is fermented with wheat flour. Put the buns into the pan for a little time, then add Face water, after pouring sesame oil, turn over the pan and serve as a popular food for the people.
10. Xi’an Meat Sandwich
Meat folder is the abbreviation of the ancient Chinese “meat in the meat”, one of the Han nationality snacks in Shaanxi Province, China. It is mainly based on the “salt meat sandwich” (pork) in Shaanxi and the “mutton meat sandwich” in Ningxia. The meat sauce is the famous Xifu (Baoji) snacks in Shaanxi Province and the famous snacks in Xi’an. The meat clip of Ningxia is mutton filling. There is a stove in front of each booth, which is no different from the rafts in other parts of the northwest.