Three-ding steamed stuffed bun, traditional snacks, is Jiangsu Yangzhou famous point, with flour fermentation and fine filling heart. The flour used in the fermentation is “white as snow”, and the surface is soft and tough, and the food is not sticky. The filling is soft and hard, with salty and sweet and sweet and crisp. The oil is not greasy, and the steamed buns are beautiful, which is the representative of Huaiyang snacks.
The so-called “three-ding”, that is, made of chicken, diced meat, bamboo shoots, and the skin sucks the heart of the marinade, soft and delicious. The chicken are selected from the next year’s hens, which are both fat and tender; diced meat is made of five-flower ribs and the hoes are moderate; the bamboo shoots are selected according to the season.
Making a stuffing heart is a very cumbersome process and a physical activity. Fied the three-ding in the pot with seasoners, and the spoon meat is gotten by thicken soup during which the three-ding absorbs the spoon meat. And the resulting stuffing is soft and hard, and the taste is oily and delicious.
Three-ding is also known as Sanxian, Sanxian in one, relishing. Eat in the morning, one cannot feel hungry until noon. Filled with these three diced, fresh, fragrant, crisp, tender and ready, fat but not greasy. On this basis, the addition of ginseng and shrimp diced “five diced buns” is more nutritious and nourishing.
