Tangbao is a kind of steamed stuffed bun, which is popular in Central China, Jiangnan and other regions. It is characterized by a lot of soup, and is famous for its "small size, thin skin, big stuffing, fresh meat, delicious taste, full soup and delicious taste". It's the same as steamed buns, but Zhejiang Xinchang is also called wonton soup buns.
The more famous ones are the dragon robe and crab roe soup bag in Liuhe, Nanjing, the crab roe soup bag in Jingjiang, Jiangsu, the Wenlou soup bag in Huai 'an, Jiangsu, and the Kyushu fragrant soup bag south of Huaihe River.
Features of soup packets:
Tangbao, as its name implies, is a kind of steamed stuffed bun, but there is soup in it. The difference with steamed buns is that it is slightly bigger than steamed buns and pays more attention to the taste of soup. Some dumplings are also made by sucking soup through straws, and the taste of stuffing and skin may be slightly better.
The invention of glutinous rice balls can be traced back to the Three Kingdoms period. According to legend, fishermen in Jingkou (Zhenjiang City, Jiangsu Province) made dumplings with crab roe wrapped in meat as a sacrifice in order to pay homage to Mrs. Sun, following the story of Zhuge Liang's invention of steamed bread.
Shanghai baozi stuffed with juicy pork is characterized by fine workmanship, small size, thin skin and many fillings. Shrimp and crab meat, no matter what kind of fillings, are moderately salty and delicious. Generally, ten soup packets are put in each small cage, and pine needles are laid on the bottom, which is not sticky or fragrant. After serving, I saw its shape and smelled it, which greatly increased my appetite. This kind contains a small amount of oil and water, so it is called "soup dumpling".