Nanxiang Steamed Bread was originally named Nanxiang Big Meat Steamed Bread, and later named Nanxiang Big Steamed Bread, with a history of 100 years. Nanxiang steamed bread is famous for its thin skin, large stuffing, rich juice, fresh taste and beautiful shape. In the tenth year of Tongzhi in Qing Dynasty, Huang Mingxian, the owner of nanxiang town Rihuaxuan Dim Sum, founded Nanxiang Big Steamed Bread. Because big meat steamed bread is delicious and popular, peers have followed suit, which has affected Huang Mingxian's business and prevented him from applying for a patent alone. So he adopted the method of "heavy stuffing and thin skin, making it bigger and smaller", with white flour as the skin, lean leg meat as the stuffing, no monosodium glutamate, and chicken soup. Sprinkle a small amount of finely ground sesame seeds into the stuffing to obtain its fragrance; According to different seasons, add crab powder or shrimp or bamboo shoots to keep fresh. Make 10 buns on every two sides, and weigh each stuffing with a hoe to ensure the quality. More than 14 fold is beautiful. When it comes out of the cage, it is translucent, shaped like a water chestnut, small and exquisite. When you come out of the cage, you will check yourself, and any one will be put in a fixed disk to puncture the skin. Don't sell less than one plate of juice to win credibility. It is characterized by thin skin, fresh juice, tender meat and much stuffing.
Later, the steamed bread master in Huaxuan was employed by Guyiyuan or founded Songhexuan himself, and restaurants in the whole town followed suit. Nanxiang people living in Shanghai also hired Nanxiang master to open Nanxiang steamed bread shop in Shanghai Chenghuang Temple and Guyiyuan steamed bread shop in Tibet Road, named Nanxiang Xiaolong, which is full of customers. 65438-0960 production was stopped during the difficult period of three years.
1963, Guyiyuan resumed the operation of Nanxiang Xiaolong. From June 198 1, Nanxiang Xiaolong was quickly frozen in Jiading and entered the international market. 1984 was exported to Japan, Canada, Hong Kong and Macau in the first half of the year, with 7 1.5 tons, and hotels all over the world also competed to imitate it. In June 2002, Nanxiang Xiaolong of Guyiyuan won the gold medal in the 4th China Cooking World Competition held in Kuala Lumpur. Won the title of "China Famous Point" in the 12th National Chef's Day.