A foreign tourist once wrote in the guest book: "There are dogs in the north and Korean buns in the south. Korean buns are cheaper." Mr. Xu, a famous calligrapher in China, once wrote a couplet praising Korean buns before his death: "No one likes Korean buns, and the stuffing is delicious." Do you know what he does? " Chengdu has this whole flavor, which is really fragrant and slippery, and it has earned me a lot. "It vividly depicts the characteristics of Korean steamed buns and their position in Chengdu famous snacks, as well as the joy of diners when they taste them.
Hanbaozi, a famous snack in Chengdu, has a history of more than 80 years. 19 14 Wenjiang Han Yulong opened the "Yulong Garden Noodle Restaurant" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because of its exceptionally delicious steamed buns. After Han Yulong died, his son Han Wenhua took over the business. He carefully explored and practiced the method of making steamed buns, and created varieties such as "South Shrimp Steamed Bun", "Ham Steamed Bun" and "Fresh Meat Steamed Bun", which became an instant hit in Chengdu catering industry and spread like wildfire. Later, Han Wenhua simply made buns and changed the name of the store to "Han Baozi", and the business became more and more prosperous. From before liberation to now, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even the whole country. A foreign tourist once wrote in the guest book: "There are dogs in the north and Korean buns in the south. Korean buns are cheaper." Mr. Xu, a famous calligrapher in China, once wrote a couplet praising Korean buns before his death: "No one likes Korean buns, and the stuffing is delicious." Do you know what he does? " Chengdu has this whole flavor, which is really fragrant and slippery, and it has earned me a lot. "It vividly depicts the characteristics of Korean steamed buns and their position in Chengdu famous snacks, as well as the joy of diners when they taste them.
Han Wenhua has been dead for many years. In order to maintain the traditional flavor characteristics of Korean steamed buns, chefs such as Han Wenhua and Lin have been responsible for making steamed buns for a long time, and the proportion of materials and operating procedures are strictly controlled. First, choose the best flour (refined white powder), add pork suet, sugar and flour to make steamed stuffed bun skin. Secondly, prepare fillings according to different tastes. For example, fresh meat steamed stuffed bun is made of half fat and minced meat, half of which is crispy in a pot, and then mixed with the other half of fresh meat, and mixed with soy sauce pepper powder, ginger juice, Sichuan pepper powder, cooking wine, monosodium glutamate, chicken soup and other seasonings 10. The fire used in the stuffing of ham buns is not bought in the market, but carefully preserved in this shop. After curing the ham, chop it into fine powder and mix it with chopped fresh pork and seasoning. Due to the exquisite materials and elaborate production, Korean steamed buns have the characteristics of thin skin and white color, clear patterns, tender stuffing, soft slag and delicious taste, with good color, fragrance and shape. Now, on the basis of excavating traditional steamed buns, Korean steamed buns have added steamed buns with different tastes, including barbecued pork, sprouts, ham, fresh meat, three fresh, mushrooms, steamed mushrooms and oil. In addition, there are Korean steamed stuffed bun series packages to choose from. (Chengdu)