A special feast for the taste buds only in spring: Xiasha Spring Bamboo Shoots Siomai
Imagine voting for the protagonists of "Spring on the Bite of the Tongue", a seasonal drama staged in Shanghai. The Xiasha Spring Bamboo Shoots Shaomai originated from the countryside of Pudong must be ranked very high!
This delicacy carries a long-lasting but everlasting taste, and relies on its unique and exquisite hand-made methods. It has won an irreplaceable position in Shanghai, a city with many delicacies.
The spring thunder suddenly sounded, and the spring bamboo shoots burst out of the ground. The delicious taste unique to spring once again drifted along the rural paths of Pudong with the warm spring breeze.
Michelin hidden in the countryside: the legend of the farmhouse
What is completely unexpected is that the person who created such a delicious "palace" turned out to be an extremely ordinary and unremarkable farmyard.
This shop has an area of only twenty square meters, with only two small tables and a dozen chairs. However, it attracts a large number of diners every day, and these diners come one after another to taste the fresh food.
The aunt making the siomai chats and laughs with the customers, creating the warmest scene here.
Customer Mr. Mao, who came all the way from Hongkou District, shared: "I came here after hearing the recommendation from a friend. After I came here, I tasted it and found that it tasted really good. I live in Hongkou District, and it took me more than an hour to get here. Because there are a lot of bamboo shoots in it, and The meat is also very fresh, and the skin is even better. The skin has a chewy texture when you eat it. "Even on a rainy day, from 9 am to 4:30 pm, the number of customers here easily exceeded a hundred, which is enough to show its extraordinary charm.
The secret to preserving spring: authentic ingredients and craftsmanship
If you want to make the "old taste" as delicious and juicy as Xiasha Spring Bamboo Shoots and Shaomai, there is a lot of care involved, and every step secretly involves the ultimate pursuit of the original taste of the ingredients.
Initially, the siomai skin requires the selection of refined special-grade flour with sufficient precision and viscosity. After many rounds of pressing, it can achieve the flexible and chewy texture.
Furthermore, the spring bamboo shoots must be selected from high-grade bamboo shoots that have the most outstanding sweetness during this season. The most tender tips are selected to perfectly lock in the sweet taste of spring.
Then use the selected black pork to make the meat filling. First chop the fat and lean meat separately, and then mix them according to the golden ratio of two to eight to ensure that the filling is tender and juicy.
Finally, put the freshly packaged raw siomai into the steamer, wait for the water to boil, and perform the steaming operation for 8 minutes. In this way, a steaming and extremely delicious basket of shaomai spring bamboo shoots siomai is completed.
From folk snacks to palace honors: the pride of winning numerous awards
This store is located in the countryside of Pudong. Although it looks small, the store is small. However, strangely, the walls are covered with various award certificates, among which one has the highest gold content. This certificate can be called the thing that the proprietress Sun Weihong is proud of in her life.
The following is the rewritten content: She recalled that in 2016, upon the recommendation of the Shanghai Cooking and Catering Association, I went to the Great Hall of the People in Beijing to participate in the first Chinese snack culture forum. It was very rare because there were only a few of them in Shanghai. When we went, we went together with Xiaoyang Shengjian, Xinghualou, Nanxiang Xiaolong, and also went to the Qingfeng Baozi Shop in Beijing. This recognition from the Great Hall of the People is not only a reward for her personal skills, but also the greatest confirmation of the cultural value of this traditional snack, making this small shop dazzling.
The delicious philosophy of limited time supply: inheritance and persistence
Currently, this small shop can only make 4,000 to 5,000 spring bamboo shoots and siomai a day, and the supply is often in short supply.
It is said that it will end on April 30th, but it depends on the weather conditions. For example, if the weather is very hot around April 20th, then I will have difficulty making it because the taste of the bamboo shoots changes after they come out. Basically, it ends at the end of April every year. She explained.
Her persistence in adhering to the best tasting period of this ingredient is due to her reverence for tradition and the soft original intention deep in her heart, which is to restore the "taste of grandma" in her memory.
This taste has become the most anticipated and most cherished limited-edition special thing in the magic city in spring.
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