Jingjiang's steamed stuffed bun soup is in it. There are more than a dozen processes. First, take the thick skin of pig's trotters, cut it into pieces, simmer it overnight with slow fire until the pig's trotters are completely dissolved in the soup, and then cool it into transparent jelly-like jelly. Choose fresh and hard big crabs, take their crab roe and chopped pork leg meat, and put the cooked chicken juice, Jiang Mo and minced garlic into the bean jelly cooked in pigskin and mix well. After steaming in the soup bag, the thick jelly of fat paste will dissolve into the soup. The skin of glutinous rice balls is not sloppy. You must use the finest white flour, knead and knead, and weave pieces of extremely fine and round dough. This is not comparable to ordinary steamed bread. It requires a very uniform thickness, dry and wet, soft and hard, just right, because as long as there is a little thickness, it must be the place where the glutinous rice balls leak juice and break skin. As for the last process-making soup dumplings. You need a skilled master to be competent. Every movement is so light, so soft, even so sneaking into the night with the wind, moistening things silently. Only in this way can we ensure that the steamed dumplings are intact before they are delivered to the mouth.

Steamed dumplings are white and crystal clear, and the wrinkles on them are delicate and even. The whole thing is like a full and round chrysanthemum, tightly wrapped by thousands of petals, in bud. In addition, the skin is as thin as paper and almost transparent. With a slight movement, you can see that the soup inside is shaking gently, which makes people feel a kind of softness that has been blown. Don't say eating, just watching is a kind of beautiful enjoyment.