The Magic of Stuffed Steamed Buns

3 min read

A humorous story circulates about the origin of pizza: Marco Polo took a liking to Chinese meat Ipie after a trip to China. Among his friends was a cook from Naples, who tried to make a delicious Chinese meat pie for him, but was troubled over not knowing how to add the meat stuffing to the flour cake.

Finally, he spread the meat stuffing onto the cake. Beyond expectations, the cake with meat stuffing was incredibly delicious. So, this was the first pizza ever made.

Actually, adding the meat stuffing is no secret. If the cook had known that the Chinese had gravy or soupwrapped in the stuffed steamed buns, he would have been even more stunned.

Stuffed steamed buns filled with minced meat and gravy or soup are very popular both in the north and south. The wrappings of such buns glisten and are translucent; not a single drop of gravy or soup will escape the wrapping. In Xi’ an, Shaanxi Province,”Jia’s Steamed Stuffed Buns Filled with Minced Meat and Gravy”has a nationwide reputation, and in Shanghai the “Nanxiang Steamed Stuffed Buns”is also renowned.”Stuffed Steamed Buns Filled with Meat and Gravy”are also local delicacies of Tianjin, Kaifeng City of Henan Province, Nanjing, Yangzhou and Jingjiang of Jiangsu Province.

As a matter of fact, the gravy or soup in the stuffed steamed buns takes shape not by being poured into the buns until they are well-cooked. The beauty of the gravy lies in the stuffing. The frequently used method isto cut pork skin into thin slices and cook them in meat-stock soup over a low fire. The skin and soup turn intojelly when cooled. This is the secret of making stuffed steamed buns filled with meat and gravy. As stuffing, the pork skin jelly is solid, but turns into gravy when heated.

In the south, crab eggs and digestive parts are usually added. The imagination can run wild as regards how delicious such gravy can be. The Jia’s Steamed StuffedBuns popular in the north are also enjoyed by Muslims so, naturally, pork skin jelly cannot used. However, the Muslims, who are also fond of stuffed steamed buns, are not outwitted by this detail. They mix cattle and sheepbone soup with beef as stuffing, and gravy is made when the stuffing is warmed. The Muslims’ stuffed steamed buns are equally delicious.

As each bun has over 30 furrows on its jade-like flour,a basket of just-made buns look like white chrysanthemums in full bloom. When held gently with chopsticks and lifted slowly, the”chrysanthemumblossom”transforms into a “lantern.”The gravy, quivering slightly and visible through the thin, fragile wrapping, is dimly visible. Nevertheless,a novice will certainly make a spectacle of himself if he is too eager to bite such a wonderful delicacy. If caught off guard, he might be scalded or the people nearby might be splashed with gravy. When eating these buns, first take a small bite and then suck the gravy slowly. Eating the buns can be summed up:”Lift the buns gently and move them with caution; take a small bite first before drinking the gravy.”

In Chenghuangmiao, Shanghai, considerate restaurants even have straws for customers. There, many loyal fans of these buns can be found gazing fondly at the bun as they suck the gravy through the straw, like children. Instantly, contented smiles light up their faces.