Where is the specialty of steamed stuffed bun?

Steamed buns are a specialty in Changzhou, Jiangsu Province.

Xiaolongbao, formerly known as Xiaolongbao, is a famous traditional snack of Han nationality in China, which first appeared in Changzhou, Jiangsu Province during Tongzhi period in Qing Dynasty. In the past, Jiangsu and Zhejiang were called steamed buns, Wuhu in Sichuan was called steamed buns, and Wuhan was called steamed buns. A steamer has 10 steamed bread, and 10 steamed bread is a cage.

Soup-filling buns originated from the soup-filling buns in Kaifeng, the capital of the Northern Song Dynasty, while modern steamed buns originated in Jiangnan, and then developed and evolved in various places, forming different tastes.

Matters needing attention in cooking steamed buns

1, authentic steamed stuffed bun skins need a special rolling pin, and ordinary rolling pins are generally used at home, so that the outside can be wrinkled like a ruffled skirt.

2. When wrapping steamed bread, you don't need to close it. Pinch the edge of the steamed bread with your thumb and forefinger and gently close it.

3. Be sure to spray water on the surface of steamed bread before steaming, because you need to add a lot of flour to squeeze out the flounces when rolling steamed bread. If you don't spray water, the steamed stuffed bun will be very dry.