Ding Puzhao Crab roe Bun [Jiangsu Rudong Specialty]

What is Ding Puzhao crab roe bun? Authentic Jiangsu Rudong specialty: Ding Puzhao crab roe bun

Summary:Do you want to know what Ding Puzhao crab roe bun is? This article is a detailed introduction toJiangsu Rudong specialty - Ding Puzhao crab roe bun. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Ding Puzhao crab roe bun. The full text takes about 4 minutes to read, mainly including the basic introduction of Ding Puzhao crab roe bun and its nutritional value? What are the product features of Ding Puzhao crab roe bag? How did the history of Ding Puzhao crab roe buns come about? The production method of Ding Puzhao crab roe bun, etc

Basic introduction of Ding Puzhao crab roe bun

Ding Puzhao crab roe bun is a traditional famous spot in coastal areas.

. Although Ding Puzhao Lane and Ding Puzhao Restaurant have been demolished, the craftsmanship of making Ding Puzhao crab roe buns has not been lost. Despite some slight price increases, it still enjoys a high reputation among the residents of Juegang and is favored by diners from other places

What are the nutritional values of Ding Puzhao crab roe buns

Due to meticulous processes such as ingredient selection, production, and steaming, Ding Puzhao buns are tender yet not broken, soft yet not collapsed, and when bitten, they are fat yet not greasy, fresh yet not bad. They are also full of thick and fresh soup, and they never give up after eating

How did the history of Ding Puzhao crab roe buns come about

The production method of Ding Puzhao crab roe bun

Ding Puzhao crab roe bun pays great attention to the fine selection of ingredients. The meat filling is made with pork as the front filling, which has five layers of pork belly and three layers, with moderate fat and lean. The dough of Ding Puzhao's crab roe buns is also very particular, and it is necessary to use refined white flour to make fermented noodles. The temperature varies throughout the year, and the proportion of fermentation materials added to flour also varies. It is required to mix the dough with moderate softness, smoothness, and toughness. Each bag should have thirteen pleats at the end of the mouth, neither too many nor too few. Many people think that Ding Puzhao's crab roe buns are better than Yangzhou's "Fuchun" buns, Nanxiang's Xiaolongbao buns and Tianjin's "Goubuli" buns