Soup dumplings
There are many types of steamed buns in the south of the Yangtze River, and Nanjing is good at soup dumplings, and it is characterized by the bottom of the basket drawer with the closing of the baotou. The soup in the bag is given by the skin jelly, which is mostly made of chicken soup, which is full of flavor and flavor, and the flavor is slightly sweet and greasy. The soup dumplings that have just come out of the pot have the most beautiful flavor, you can put the buns in the spoon, poke out a small hole with the tip of the chopsticks, and then eat the meatballs and dough after drinking the fresh soup.
In the 60s of the last century, there was a well-known restaurant in Nanjing, Jiming Restaurant, whose chicken soup dumplings were very famous, and most of the famous soup dumpling restaurants today have an inextricable relationship with the chicken Ming restaurant. Nanjing's best soup dumpling restaurant - Xu Jianping soup dumplings is run by the daughter of the chef of Jiming Hotel, its umami is good, the sweetness is moderate, the dough elasticity is good, a cage on the table, almost no damage, but unfortunately the location is a little remote.
In addition, Wangdian Jiming soup dumplings are operated by the descendants of the employees of Jiming Restaurant, and there are many branches of it, which has become a tourist check-in shop. In addition to chicken soup dumplings, restaurants also produce crab roe soup dumplings and chrysanthemum leaf soup dumplings. In contrast, crab roe buns are fragrant and greasy, and chrysanthemum leaf buns rarely leave memory points, so it is best to choose carefully.
In addition, duck blood vermicelli soup shops also often sell soup dumplings, diners may wish to taste them, Liu Yiwan's soup dumplings are outstanding, almost able to compete with Xu Jianping, and its flavor characteristics are salty rather than sweet. As a chain store, the aftertaste of the soup dumplings is significantly better than that of Adeburgh, which has a high breakage rate.
