小笼包

山阴路万寿斋小笼包

锡缘无锡小笼七宝店

佳家汤包黄河路店

富春小笼

古漪园餐厅的员工一天包4千个小笼包

 

金华汤包与北方、扬州汤包不同。北方汤包是水打馅,即500克肉加400克的水;扬州汤包是皮冻馅,由肉皮熬制成皮冻,搅碎后和到肉中,做出来的汤包汁多汤鲜,馅带甜味,但是油腻。金华汤包用的是高汤馅,高汤冻与肉是分离的,做汤包时先放肉再放高汤。汤包的面皮是热水面团和花两小时做出来的嫩酵面组成。http://www.jhnews.com.cn/jhwb/2012-11/01/content_2549823.htm

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