He used unfermented refined flour as the skin, and the stuffing was hand-made with pork leg lean meat, and the meat stuffing was added with jelly.
In order to avoid the vicious competition among peers, he adopted the method of heavy stuffing and thin skin for traditional big meat steamed bread, changed the big one into small one, and selected white flour to roll it into thin skin; With lean meat as stuffing, without monosodium glutamate, the skin is cooked in chicken soup, frozen and mixed in, fresh, and sprinkled with a small amount of finely ground sesame seeds to get its fragrance; According to different seasons, crab powder or Chun Zhu, shrimp and meat stuffing are also acceptable. Each steamed bread is stacked with more than fourteen pieces, ten pieces with one or two flours, translucent, small and exquisite. When you come out of the cage, you can take any one and put it in a small dish. When the skin is punctured, a dish full of juice is a good product, which gradually forms the characteristics of thin skin, fresh juice, tender meat and many fillings, and becomes a delicious spot exclusively sold by the ancient garden, which is called Nanxiang Xiaolong.
In Shanghai, steamed buns are called "steamed buns" and are produced in nanxiang town, Jiading County, Shanghai. According to Jiading County Records, "... there are two kinds of steamed bread: tight fermentation and loose fermentation.
Compact fermentation is made of water and flour, with thin skin and many fillings. Nanxiang is the most famous, and other places are imitating it. This number is binomial ... "。
Because the dough is made without fermentation and has the characteristics of "thin skin and many fillings", it is very famous in Jiading.
Originally named "Nanxiang Meat Steamed Bread", later named "Nanxiang Meat Steamed Bread", later named "Guyi Yuan Xiao Dragon" and now named "Nanxiang Xiao Long".
In the early 1920s, a business owner surnamed Wu in nanxiang town opened Changxing Steamed Bread Shop (later renamed Nanxiang Steamed Bread Shop) in Shanghai Chenghuangmiao, specializing in the manufacture and sale of Hunan-style steamed bread, and soon became famous in Shanghai.
The most famous steamed buns in Taipei and Tokyo are Ding Taifeng, and the most famous steamed buns in new york are Lu Mingchun.
More than a century has passed, and Nanxiang's small cage has not been submerged by vicissitudes.
The production technology of Nanxiang Xiaolong has been listed as the first batch of intangible cultural heritage in Shanghai, and it is currently being declared as a national intangible cultural heritage.
If the declaration is successful, Nanxiang Xiaolong will become the first national snack in China.
Nanxiang Xiaolong recently went abroad, and Gu Yiyuan restaurant opened a branch in Tokyo, which was well received by the Japanese.
Nanxiang steamed buns are delicious, and kung fu is all about stuffing.
In addition to the good pork leg, we also cook the skin with chicken soup to freeze it, mix it in to hang the flavor, and finally sprinkle with chopped sesame seeds to make it fragrant.
The scene of buying buns in front is very lively, and the wrapping of buns here is also in full swing. Nearly ten masters are busy sitting in front of the chopping board. In their skillful hands, they wrapped a mass of meat stuffing in a blink of an eye, and they could wrap seven steamed buns in one minute at the earliest.
Authentic Nanxiang Xiaolong requires ten steamed buns on one side and two sides. Even more incredible, its stuffing is twice as big as the wrapping paper that wraps it.
Compared with ordinary small cages, Nanxiang small cages are small in size, but the leather characters are almost translucent.
According to Shanghai Yuyuan Tourism Mall Co., Ltd., there are currently about 9 stores in Singapore, Japan and Malaysia. Zhu, head of the catering department of Yuyuan Mall, said that this overseas expansion has far-reaching influence.
It is reported that Nanxiang steamed bread will mainly enter overseas markets in the future, and some of the more than 30 "Nanxiang steamed bread shops" in China will become the "snack world of the Old Town God Temple".
Zhu said that "Nanxiang Xiaolong" has become a well-known brand that domestic and foreign investors are scrambling to introduce. In recent years, businessmen from Singapore, Malaysia, the United States, Canada, South Korea, Japan, China, Taiwan Province Province, China, and Hongkong, China, have come to negotiate and ask for cooperation in opening branches. Considering that Japanese, Korean and Singaporean tastes are close to those of China, the early overseas branches of Nanxiang Steamed Bread Store were mainly located in Southeast Asia.
The pastry chefs of overseas Nanxiang Steamed Bread Shop, like other overseas branches, are all sent by the Chinese side. Because the technical formula of Nanxiang steamed bread is a patent in Shanghai, in order to prevent the loss of technical formula, the technical formula of Nanxiang steamed bread is kept secret from outsiders.
When Chinese personnel are engaged in key links, foreign personnel must avoid them.
It is understood that these regulations have been written into the cooperation agreement between the two parties.
Nanxiang steamed buns are famous for their thin skin and delicious stuffing. They are definitely the first brand of Shanghai steamed stuffed bun, with an annual sales of about 65.438+300 million yuan and a profit of over 65.438+0.4 million yuan.