The earliest steamed buns originated in the Northern Song Dynasty, and it was a delicacy in Kaifeng, the capital of the Northern Song Dynasty. It was inherited, developed and evolved in Jiangnan in the Southern Song Dynasty. Steamed buns are famous Jiangnan traditional snacks in Changzhou, Wuxi, Suzhou, Nanjing, Shanghai, Hangzhou, Ningbo and Jiaxing.
During the Daoguang period of the Qing Dynasty, modern forms of steamed buns appeared in Nanjing, Jiangsu Province, and formed their own characteristics in various places, such as Changzhou delicious, Wuxi sweet, Suzhou delicious, etc., but they all had the common characteristics of thin skin and delicious taste, and they also spread in Kaifeng, Tianjin and other places. Shanghai Nanxiang Xiaolong, born in Tongzhi for ten years in the late Qing Dynasty, has a long history and enjoys a good reputation at home and abroad.
Famous buns from all over the country:
1, Jiangsu Changzhou steamed buns
Steamed buns have the characteristics of "thin and transparent skin, rich marinade, crab flavor, fat but not greasy, juicy and fresh meat stuffing". Use a plate dipped in balsamic vinegar, soak the hot steamed bread that just came out of the cage in the balsamic vinegar plate, pick it up with chopsticks, bite off the bottom side of the steamed bread, first take a sip of delicious salt water carefully, then soak the opened steamed bread in vinegar, and let the vinegar enter the steamed bread. It's delicious. It's a must in Changzhou.
2. Wuxi steamed buns
There are two kinds of steamed buns in Wuxi: fresh meat steamed buns and crab powder steamed buns. The meat stuffing in the fresh meat steamed buns is thin, salty, tender and delicious. Fresh meat stuffing with boiled crab powder and crab yellow oil is the famous "Wuxi crab powder steamed bun", which is delicious and fragrant.
3. Shanghai Nanxiang steamed buns
Nanxiang steamed buns were originally named "Nanxiang Big Meat Steamed Bun" and are now called "Nanxiang Steamed Bun". The stuffing of steamed stuffed buns can also change with the seasons, such as adding shrimp in early summer and crab meat, crab roe and crab oil in autumn. If you eat it with shredded ginger and balsamic vinegar, mix it with a bowl of shredded egg soup, poke the dough, dip it in balsamic vinegar, take a bite of shredded ginger and savor it.