Straight roasting steamed bun
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| Chinese Traditional | Straight roasting steamed bun | ||||||||||||||||
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| Simplified Chinese character | Straight roasting 馒头 | ||||||||||||||||
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| Chinese | Straight roasting parcel | ||||||||||||||||
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The dim sum which baked the paotzu that the straight roasting steamed bun (Chinese normal talk pinyin shēngjiān mántóu kana transcription ションジエンマントウ, Chinese phonetic symbol ㄕㄥㄐㄧㄢㄇㄢˊㄊㄡˊ Shanghai word サンジーモードゥ) wrapped an ingredient of the ground meat in leather of the wheat flour in the roaster on an iron plate. It is Chinese Shanghai dish.
Table of contents
Summary
The straight roasting steamed bun is the paotzu which is more small-sized than a general steamed meat bun in China and Japan. Specialty of Shinshu のおやきと of Japan is similar how to make, size, an appearance. I wrap the ingredient which I mixed ground meat and vegetables with in leather of the wheat flour which let you ferment by yeast and I fill the big kitchen utensil and frying pan called "a pan" closely and bake it in the roaster. As well as pot sticker, there is the texture that I did crisply, and, in addition, it is burning hot, and meat juices with full of the taste overflow from a paotzu when I bite it like a small basket parcel, and the point that a unique flavor can taste is the characteristic of the straight roasting steamed bun though a burn is fragrant.
By the preference of the eating person, I scatter ginger and I attach seasonings such as black vinegar, soy sauce, spicy oil, 辣椒醤 and eat. Originally, in Shanghai, a lot of things which taste is included in well often comprise only black vinegar in the shop.
The restaurant which handles mainly a straight roasting steamed bun is in Shanghai, and there is the shop to sell in conjunction with the simple menus such as noodles. It is the dish which I ate as snacks and a midnight snack, but is originally got close as breakfast because there is the shop to open early in the morning in a shop and the stand in Shanghai.
How to make
Cloth
I mix water and a seed including the yeast called "ramen" with wheat flour and knead it and I lay you until I ferment and make cloth.
Ingredient
As for the means to give inside, a lot of simple things only for leeks use ginger, Chinese wine, soy sauce for seasoning to the ground meat which added the heart of the pig to pork in genuine Shanghai. Like a small basket parcel, I often mix the soup which I would have so that soup flows well so that a dish simmered in jells with gelatin. As for the straight roasting steamed bun, there is originally the example letting you do the special work teaching the soup which you put gelatin in like the small basket parcel which is comparative haute cuisine because it is the dish of the common people. I call the thing which "blend water" does not put a thing to put dish simmered in こごりを in in with "spring water". I add the materials such as cabbage, a Chinese cabbage, a shiitake, a water chestnut, Chinese chives, a mushroom, dried prawns depending on a shop and may make it. For a Muslim, there is the shop starting the beef steamed bun which I added cabbage, an onion to using ground beef in substitution for pork considered to be a taboo. There is the high-quality straight roasting steamed bun which I put prawns, sharkfin, crabmeat in in the specialty store of Shanghai.
How to grill
I bake "the pan" to lift up only a base with rather much vegetable oil like pot sticker (鍋貼) with the round pan of the iron plate that a bottom is flat. I sometimes move a pan to close the cap because fire makes it easy to go to the inside, and not to become irrecoverable. Write it thoroughly and put a little hot water if burnt and close the cap and half bake it in the roaster. There is the recipe to bake in oil after it was sultry, but bakes it earlier once in the specialty store. In many shops, I scatter sesame and leeks on the top and finish it.
Name
"Roasting" means a recipe to bake on the iron plate which pulled oil like pot sticker, a fried egg, grilling foods on an iron plate in current Chinese. By a language of Kure and the languages of such as Shanghai words Fuzhou, I call this recipe "live roasting". This dish is called by a cooking name varying according to an area.
I call it "a straight roasting steamed bun" in Shanghai and may abbreviate it to "live roasting".
Or I often call "a straight roasting parcel" "raw roasting paotzu" (ションジエンバオズ, a 拼 sound: ) (ションジエンバオ, a 拼 sound: ) in other areas of China.
I call it "straight roasting parcel" (ションジエンバオ, note sound :ㄕㄥㄐㄧㄢㄅㄠ, a 拼 sound: ), "dried arrowroot-starch paste parcel" (シュイジエンパオ, a 拼 sound: ) in Taiwan.
I call it "straight roasting parcel" (サーンジンパーウ) by Cantonese in Hong Kong and may call it a dried arrowroot-starch paste parcel (soy gin gone cormorant).
The steamed bun (man cane) is a word to hint at food such as the steamed bread not to fill with bean jam inside in Chinese. Or "a paotzu" is originally called "parcel" (a pao.a suffix) by the dim sum which wrapped the bean jam such as the straight roasting steamed bun in leather of the wheat flour (paotzu). I was accompanied by a dish name called the straight roasting steamed bun to call it with "a steamed bun" both without calling the dish not to put in the dish which I put bean jam in either by the language of Kure of the Konan district including Shanghai, and dividing it.
Because it is a so well- known dish in Japan, the dish name in Japan is not decided. I bake Shanghai (entering soup) firing steamed bun, roasting firing paotzu [1], Shanghai firing steamed meat bun and am introduced by various names including the small basket parcel. Because a straight roasting steamed bun and the small basket parcel are originally different different cooking of the recipes, in China and Taiwan, I bake it, and the name such as the small basket parcel is not done.
History
It is regarded as an opening what I bake the steamed meat bun which has got cold and warmed again and cannot trace it in the origin, but I come to make it with tea building to bake it expressly, and to start it and am said to be it when there is the history more than it for 100 years. I had already contributed it in many shops in Shanghai in the 1930s, but a thing of 羅春閣 was particularly famous, and the thing to make with chicken was liked in those days [2].
In addition, in Suzhou, a thing of the Kure garden tea building which started a business in 1911 was famous [3].
There are small Yang student roasting, royal families sand, large pot spring (spring water), enlightened emperor student roasting other than chain unfolding Toyohiro straight roasting now in a well-known specialty store in the Shanghai city.
Spread in other areas
It is a dish of the around Shanghai origin, but is the dish which even various areas of China and Hong Kong, a shop of the Taiwanese individual treatment provide now. In China, there is the frozen food, too and may bake it using a frying pan at home. It is the night light meal of the common people sold to in the stands of the night market in Taiwan. In Hong Kong, I often contribute it as a menu of the Shanghai restaurant, but there is the specialized shop selling over the count.
Several specialty stores appear in Japan and contribute it in an individual Chinese restaurant.
Footnote
- In ^ "Chinese food encyclopedia" Vol. 4 p200, 1988, I publish a Kyoto, companion building
- For ^ 周旺編, "中華風味小吃傳説与烹 飪" p219, 2,010 years, it is Beijing, a chemical industry publishing company.
- For ^ 葉祥苓編, "Suzhou dialect words celebration" p178, 1,993 years, it is Nanjing, Jiangsu education publishing company
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