Sandingbao

Sandingbao is a famous spot in Yangzhou, winning by flour fermentation and fine stuffing. Yuan Mei, a Qing Dynasty man, said in "Suiyuan Food List": "Yangzhou has the best fermented noodles, and the relaxation is still high." The flour used in fermentation is "white as snow", and the leavened dough is soft and tough, and it does not stick to teeth. Fuchun Tea House has always maintained the traditional characteristics of this fermentation. The stuffing of Yangzhou Sanding buns is made of diced chicken, diced meat and diced bamboo shoots, hence the name "Sanding". Chickens are selected from hens every other year, which are both fat and tender; The diced meat is made of pork ribs with moderate fat, and the diced chicken, diced meat and diced bamboo shoots are matched according to the ratio of 1: 2: 1. The diced chicken is big, the diced meat is medium, the diced bamboo shoots are small, and the particles are distinct. The diced chicken is also known as the three delicacies, and the three delicacies are integrated, with relish. In the morning, there is no hunger until noon. According to legend, the Japanese emperor ate Yangzhou Sanding buns that were airlifted to Tokyo and praised it as the best in the world. Yangzhou "Five-Ding Baozi" is an innovation based on "Three-Ding Baozi". It is made of diced ginseng, diced chicken, diced meat, diced bamboo shoots and diced shrimp as stuffing. According to legend, when Qianlong once toured Yangzhou, when it comes to the early preparation of imperial meals, he should do five things: "Nourish but not supplement, delicious but not fresh, oily but not greasy, crisp but not hard, delicate but not soft". Yangzhou is oily, less but not too greasy; Winter bamboo shoots are crisp, less but not too hard; Shrimp is tender, less but not soft. When these five flavors are mixed together, they are nourishing, fresh, fragrant, crisp and tender. If you use less ingredients for each flavor, you will achieve the purpose of "five but". So according to Master Ding's design, the chefs processed diced ginseng, diced chicken, diced bamboo shoots and diced shrimp into stuffing and made buns. After Qianlong tasted it, he asked about the name of the steamed stuffed bun, and the attache replied, this is called five sentences of steamed stuffed bun. Later, the local people thought that the stuffing of this kind of steamed stuffed bun was made of five diced buns, and the original chef was surnamed Ding, so they called it "five diced buns".
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)