There are many famous snacks in Shanghai, such as spiced beans, pear paste and nanxiang steamed buns, among which I like steamed buns best. Xiaolongbao is also called Tangbao. As its name implies, Tangbao pays attention to the soup that is wrapped in it. That moist soup, well done, can refresh your stomach. It is not easy for steamed buns to be skin-penetrating, fresh and thick in soup. Steamed buns are located in the south of the Yangtze River, such as those in Hangzhou Zhiweiguan, Nanxiang and Shanghai Chenghuang Temple, which are well-known all over the country.
Let's talk about Nanxiang's signature steamed buns. This steamed bun is absolutely worthy of the name. When you gently bite the thin dough, your facial features are immediately captured by the soup full of crab smell, and you slowly suck the soup into your mouth, feeling delicious as if you had just chewed a big bite of crab meat. When you open the dough of the steamed buns, you can clearly see that the black and white crab meat and golden crab yellow are embedded in the meat stuffing, and the taste is very wonderful.
Just a few days ago, I went to the "Shiweiguan" soup dumpling restaurant on Caoxi North Road to taste the steamed buns. The most famous five-color soup dumplings are purple foie gras soup dumplings, green loofah soup dumplings, yellow pumpkin soup dumplings, white Shanghai soup dumplings and red French truffle soup dumplings. When I walked into the "Ten Flavors View", there was a tangy smell coming, which made my mouth water. After a while, the steamed buns I ordered came, and I saw that they were like onion heads, covered with a thin skin and a small round meat ball inside. When I picked it up with chopsticks, I found it elastic and not easily damaged. I was salivating. I immediately dipped some vinegar, bit a small hole and sucked out the soup from the steamed buns. "It's so fresh!" I tut-tuted, and then gulped down the steamed buns. Loofah and pumpkin soup packets have the fragrance of vegetables, Shanghai soup packets are fresh and sweet, foie gras soup packets are nutritious without fishy smell, and truffle soup packets have unique flavor. After eating, I saw several chefs in the shop making steamed buns, so I looked through the glass. The master first prepared the raw materials and some seasonings, then mixed them with the meat sauce, then wrapped them in a leather bag ma
de on the spot, put them in a steamer, steamed for a few minutes and cooked them. Watching their skillful movements, they used wood chips to stir up a large piece of stuffing and put it on the thin skin. One hand turned the skin quickly, and the other hand gradually put the mouth of the soup dumpling away. Soup bag is like a pocket full of treasures, with a bulging belly.
This steamed bun makes people want to eat after eating it, and it's memorable. The World Expo will be held in Shanghai next year, so we must let foreign friends who come to visit taste the various soup packets in Shanghai.
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