Entering ChinaIn my personal opinion, the northern steamed buns are more realistic, direct, and there are not too many changes, and most of them are steamed buns made of decent fermented noodles. In the south, there are all kinds of steamed buns, such as xiaolongbao, crab roe buns, soup dumplings, barbecued pork buns, etc., each of which has a unique production process and taste characteristics.
In terms of eating, northern buns usually have a firmer skin, an elastic taste, less juicy filling, a slightly drier taste, and a thicker color. On the other hand, the southern bun pays more attention to softness and delicateness, and the filling soup is rich and delicious. This difference also reflects the difference in food taste and flavor pursuit between people in the north and south.
Southern Chapter
1. Shanghai fried buns
Shanghai fried buns are one of the representatives of southern steamed buns. This bun is crispy at the bottom, fluffy at the top, and juicy in the filling. The production process of raw fried buns is very particular, and it is necessary to use high-quality flour to make the dough, which is kneaded and fermented many times to make the dough soft and elastic. In terms of filling, the fried bun is usually made of pork-based and mixed with seasonings such as green onion and ginger. During the frying process, a golden brown crispy crust forms at the bottom of the bun, which is very reminiscent of the crispy texture of eating.
2. Hangzhou xiaolongbao
Hangzhou xiaolongbao has the characteristics of thin skin and tender filling and rich soup. The dough of the bun is as thin as a cicada’s wing, and the filling inside can be seen through the dough. In terms of fillings, Hangzhou xiaolongbao is usually made with pork-based stock and other seasonings. When eating xiao long bao, you need to gently lift the bun with chopsticks, bite into a small bite, slowly suck the soup inside, and then taste the delicious skin and filling. This way of eating not only retains the freshness of the soup, but also makes people feel the texture of the thin skin and tender filling.
3. Jiangsu crab roe buns
This is a special delicacy in the Jiangsu region. This steamed bun is filled with crab roe and has a delicious taste. The process of making crab roe buns is very complicated, and it is made by using fresh crabs to remove the crab roe and then add pork and other seasonings. The dough of the bun is also very particular, which needs to be made of high-gluten flour, and after many times of kneading and fermentation, the dough is soft and elastic. Take a bite of the crab roe bun, the delicious crab roe and pork filling are mixed together, which makes people linger for a long time.
4. Cantonese barbecued pork buns
Cantonese barbecued pork bun is a traditional dim sum in Guangdong. This steamed bun is filled with barbecued pork, and the taste is moderately sweet and salty, and it is very delicious. The dough is soft and elastic, and the filling is made of high-quality barbecued pork, with sugar and other spices. During the steaming process, the aroma of barbecued pork buns is overflowing, especially suitable for breakfast and afternoon tea time, and a barbecued pork bun can bring a full sense of happiness.
5. Sichuan sprouts bun
Sichuan sprouts bun is filled with sprouts, which has a spicy and fragrant taste and is very appetizing. Sichuan sprout buns are made with sprouts as the main ingredient, and this unique vegetable is pickled to present a moderately sour and spicy flavor that is both appetizing and refreshing. When preparing the filling, the sprouts are perfectly combined with Sichuan special seasonings such as chili pepper and Sichuan pepper, which makes the whole filling spicy and fragrant, and the taste is distinct. The dough of the bun also has a unique toughness, the dough is made of high-quality flour and has been kneaded and fermented many times to present a resilient taste. This toughness allows the buns to retain their shape better during steaming, while also giving the dough a more chewy texture.
Northern Chapter
1. Tianjin dog ignores buns
When it comes to northern steamed buns, how can you not mention Tianjin Goubuli steamed buns? This 100-year-old bun is known for its thin skin and delicious taste. The dough of Goubuli buns is white and tender, and the filling is made of high-quality pork and carefully prepared with a variety of seasonings, which is delicious and juicy.
2. Beijing Qingfeng steamed buns
In the streets and alleys of Beijing, Qingfeng buns are common. This bun has won wide acclaim for its thin skin, large filling, and delicious taste. Qingfeng buns are rich in a variety of fillings, with a variety of flavors such as pork, green onions, leeks, and eggs to choose from. Each bun undergoes a delicate kneading and fermentation process to make the dough soft and elastic. When you bite into it, the soup overflows.
3. Shandong fried buns
Unlike other steamed buns, fried buns are fried in a unique way that creates a crispy crust at the bottom of the bun. In terms of fillings, Shandong fried buns are usually based on pork and leeks, which are delicious and have a unique burnt flavor. When you take a bite, the combination of crispiness and softness is intoxicating.
4. Henan Kaifeng soup dumplings
Kaifeng soup dumplings are a special snack in Kaifeng, Henan. The biggest feature of this bun is that the skin is thin and the filling is tender, and the soup is juicy and beautiful. The soup dumplings are made with a high gluten flour and pork as the main filling, with stock and other spices. When eating soup dumplings, you need to gently lift the bun with chopsticks, bite into a small bite, slowly suck the soup inside, and then taste the delicious skin and filling. This way of eating not only preserves the freshness of the soup, but also avoids the risk of burning your mouth.
5. Xinjiang baked buns
Xinjiang baked buns are golden brown, crispy on the surface, uniform in size, and full in shape, which makes people have a great appetite at the first sight. In terms of fillings, Xinjiang baked buns usually use mutton as the main ingredient, and onions, cumin and other seasonings are added to make the filling more rich and diverse, and the taste is layered.
In the production process, Xinjiang baked buns are roasted. After being kneaded and fermented, the bun skin becomes soft and elastic. The filling is carefully prepared to ensure a delicious taste. Next, the filling is wrapped into the skin and shaped into a bun. Finally, the buns are baked in the oven and baked at high temperatures until the surface of the buns becomes crispy and golden, while the inside remains soft and delicious.
This kind of big bun is common in the north, and one bun with a bowl of porridge is often enough to keep you full for the morning. The steamed buns in the south are generally relatively small and delicate, and only one basket of steamed buns can ensure the nutritional needs of half a day.
