Wuxi Steamed Small Buns are famous in Shanghai, Jiangsu and Hangzhou because of its thin skin and rich soup. It is a local traditional food in Wuxi with a history of 100 years. It is made of the finest flour, the materials are very particular, and it is cooked in a small cage. The taste has southern characteristics. The skin will not be broken when it is clamped, and the juice will not leak when it is inverted. The taste is delicious but not greasy. In autumn and winter, crab butter is added to the filling, and the taste is more delicious.
Emperor Qianlong decided to go to Jichang Garden in Wuxi before his first tour to the south.Emperor Qianlong took a boat to Jichang Garden and tasted the Steamed Small Buns. After that, Steamed Small Buns became famous and has been passed down to this day.
Compared with Steamed Small Buns in other cities, Wuxi Steamed Small Buns are sweeter. Adding soy sauce and ginger , people can’t forget it with a bite!
Because of the rich soup, the Steamed Small Buns are also eaten differently than other buns. Bring the Steamed Small Buns up, take a small saucer and pour in a little balsamic vinegar and shredded ginger as the sauce. Next, pick up the buns gently with the chopsticks and move them into the saucer. Firstly, take a small bite on the thin bun skin, and then slowly suck the hot soup juice, sucking while tasting, so that sweet and delicious taste would spread in the mouth. After the soup juice is almost sucked, swallow the whole bun to taste it. With this way of eating, on the one hand, people can prevent the soup juice from splashing and scalding their lips, and on the other hand, people can enjoy the delicious taste during the process of gentle sucking.
