Nanxiang xiaolongbao, also called Nanxiang xiaolongbao.
The soup-filled xiao long bao looks so delicious and attractive. The xiaolongbao in the picture comes from Shanghai, called Nanxiang xiaolongbao, also known as Nanxiang xiaolongbao, it has a history of hundreds of years, and its production skills are still a national intangible cultural heritage. In recent days, this authentic Chinese delicacy has been selling well in Paris, France, what is going on?
It turns out that next year is the 60th anniversary of the establishment of diplomatic relations between China and France, and it is also the year of cultural tourism between China and France. Recently, the Shanghai Yu Garden and the Paris Style Garden have been linked, and the French Yu Garden Lantern Festival has officially opened to the public, kicking off the 2024 celebrations. Nanxiang Xiaolong steamed buns also followed the Yuyuan Lantern Festival to go abroad for the first time. At the Lantern Festival, local people and tourists can not only enjoy Chinese lanterns and Chinese folk performances, but also taste the steaming "taste of China".
Since the opening of the Lantern Festival, many people have come in front of the Nanxiang steamed bun shop every day, lined up in a long line, and it is very popular.
The French Yu Garden Lantern Festival is open, and the Nanxiang steamed bun shop is full of customers
Nanxiang Mantou Shop is located in the exhibition area of the Yu Garden Lantern Festival Fireworks Market, which is a representative of Chinese dim sum here. In the first two days of the park, the number of visitors soared from more than 500 on the first day to more than 2,000 on the second day, and more than 700 xiaolongbao were sold out in less than an hour after the park opened. Almost the same situation as the Nanxiang steamed bun shop in Shanghai, there was a long queue in Paris, including homesick Shanghainese, French viewers who had been to Shanghai, and more French people who were curious about Xiaolong.
Tourist Pedro: Yes, I like xiao long bao very much. Very tasty, very soft and soft on the palate, very good.
Tourist Wen Yan: Yes, the taste of Shanghai.
Tourist Jean Sebastian: My wife is from Shanghai, and we came here to find the taste of Shanghai. We haven't been back for over a year and it's really gracious to see it here.
Let the world taste the original "taste of Shanghai".
In this lantern festival in the Yu Garden in France, Nanxiang Xiaolong steamed buns were well received. So how to restore the original taste of Shanghai in France?Not only the ingredients, but also the pork flour and salt, sugar, rice and vinegar seasonings, are all carefully selected. Production is even more crucial, and the Nanxiang Xiaolong at the Yu Garden Lantern Festival in France is the sixth generation of non-genetic people who have this skill.
Nanxiang Xiaolong steamed bun making skills "the sixth generation of non-genetic people You Yumin: The local voltage is different from China, we have to go to the local area to choose the equipment first, such as mixers, meat grinders, dough sheeters. The second step is to choose the ingredients, for example, the pork, we used to mainly make traditional pork xiaolongbao, because Chinese pork is still more distinctive, in the selection of pork, we will look for pork from these places in Spain to see which one is more suitable for our xiaolongbao. Including pork rinds, we also have to go to the local market to choose the ingredients, including seasonings.
Due to shipping restrictions and ingredient requirements, many things can only be prepared locally. At the beginning of December, You Yumin and his apprentices came to Paris, and as soon as the plane landed, they rushed to the Paris market to select ingredients.
Nanxiang Xiaolong steamed bun making skills "The sixth generation of non-genetic people You Yumin: We will choose rice vinegar. Because balsamic vinegar is salty, too salty, too strong.
Nanxiang Xiaolong steamed bun making skills "The sixth generation of non-genetic people You Yumin: We generally choose pork sandwich meat in Shanghai, which is the front leg meat. When I got here, I saw that the foreleg meat was the foreleg meat, but there was no fat, only very lean lean meat. Only the sandwich meat can be replaced with pork belly, because the pork belly here is still relatively fat, through the proportion of pork in several parts, I feel that it is still relatively lean, and I use a little fat.
For the production of xiaolong, the filling and skin are indispensable, and the filling has just been done, and the xiaolongpi has encountered trouble again.
Nanxiang Xiaolong steamed bun making skills "the sixth generation of non-genetic people You Yumin: The flour used to make pastries is neither the flour used to make bread nor the flour used to make cakes. It needs all-purpose flour and high strength. Here the bread flour is too strong with high gluten flour, and then with low gluten flour, it is too bad. Therefore, we also blended the bread flour and the cake flour several times to make it the most suitable for pastry.
The lantern festival is about to begin. Early in the morning, You Yumin and the team were busy, making stuffing, rolling dough, and wrapping xiaolong. At half past five in the afternoon, as soon as the lantern festival began, there was a long queue in front of Nanxiang Xiaolong's bunk.
Nanxiang Xiaolong steamed bun making skills "the sixth generation of non-genetic people You Yumin: We want everyone to eat two to four, almost, and then we didn't expect that when we got here, the guests all bought six, and even if they bought six, they also had five cages and six cages, so that a person would have to buy twenty or thirty at once. In fact, on the third day, we started to increase the amount. Many guests will come to thank them after eating.