In addition to the delicious burning noodles, Topaz and the others also found a delicious thing - white film with wax juice. Pen Fun Pavilion wWw. ｂiquge。 info bacon meat is also known as cold meat, from the Qin, Jin, Henan triangle of South Korea, after the Qin Dynasty destroyed Korea, the production process was transmitted to Chang'an. Cured meat selection pig fine hard rib stew with aged old soup simmering, in addition to the main ingredient of braised meat, but also add more than 30 kinds of precious medicinal materials, the condiments are exquisite, the fire attack to the home, the taste is fragrant, the entrance is melting. Bai Ji bun is called noodles again, it is made into a cake shape after kneading with good flour, baked by charcoal fire, the white Ji bun out of the pot is shaped like an iron ring tiger back chrysanthemum heart, the pattern is like the tile of the Han Dynasty, the skin is thin and crispy, and the heart is soft. The cured meat and white Ji bun are combined into one, complementing each other, bringing their respective tastes to the extreme, and the steamed meat is crispy and has an endless aftertaste. The white bun with a white color like snow and the evenly fattened bacon make many people salivate.

At first, Topaz thought that Bai Ji Bao got its name because of its white appearance, but in fact, it originated in a small town called Bai Ji, and the method is similar to the procedure of pancakes, when kneading the dough, an appropriate amount of salt and oil should be added to increase the crispy taste, and the first shape will take shape in the pan, and then it will be moved to the side of the hearth to bake, and the skin will be thin and crispy, and the interior is soft. The successful Bai Ji Bun should be "Iron Ring Tiger Back Chrysanthemum Heart", because the general cake blank is cake-shaped, and the Bai Ji Bun is bowl-shaped, and the bottom of the bowl is facing down when burning, so that the bun is white without fire color, and there is a fire color line on the inside, forming a regular circle. Let's talk about bacon meat, as the name suggests, the meat is "cured" before marinating, salted, dried, soaked in water to soften, and added a kind of seasoning to the pot, some say to add more than 30 kinds. In this way, the fat is not greasy, the entrance is rotten but it does not disperse with chopsticks, and the fragrance can float for several miles.

The first time outsiders heard of the meat sandwich bun, they all thought it was a sick sentence, which was related to the ancient Chinese, and the meat sandwich bun was actually "meat sandwiched in the bun". Another saying is that the correct name of "meat sandwich bun" should be steamed bun sandwich meat, but people originally put the meat in front and put the bun in the back in order to highlight the flavor and strong flavor of the bacon meat.

When it comes to bacon, we must first say that the steamed bun with bacon is called "Baiji Bun", and Baiji Bun is also a baked cake. But it is different from the general baked cake workmanship, first, the noodles should be good. Second, the noodles are softer than the regular noodles. Thirdly, the method of pancake is slightly different. The general baked cake dough is cake-shaped, while the white bread is bowl-shaped, and the bottom of the bowl-shaped dough is baked downwards when the steamed bun is baked, so that the fire color of the baked bun is very beautiful. The diameter of the baked white bun is about 110mm, the edge of the bun has about 15mm of white edge without fire, and there is a line of about 3mm of fire color line looming on the inside of the white edge, and the fire color line forms a very neat circle, and there is a pattern formed by fire color naturally in the circle, which is very beautiful. The white Ji bun out of the pot is not only burnt and crispy on the skin, but also soft and delicious, and the appearance of the bun is like a tile of the Han Dynasty. There is no fire color on the white bun, and there is no variegation, and it is as white as jade. Where the white bun has a fire color, the depth of the fire color is just right, and the color is like a brown jade. In a word, "very distinctive"! The white Ji bun with preserved meat has the characteristics of "fat but not greasy," "thin but not firewood," "overflowing with oil," and "crispy meat," with a unique flavor, a unique flavor in China, the king of steamed buns, and the reputation of being chewy and hungry resistant, and is famous in ancient and modern times at home and abroad. It also adds more than 30 kinds of precious medicinal materials, the condiments are exquisite, the fire attacks the home, the taste is fragrant and fragrant, and the mouth melts; the eater has the reputation of "the fat meat is not greasy after eating, the lean meat is full of oil without residue, the meat is rotten without teeth, and the residual fragrance does not disperse for a long time after eating".