中国包子Chinese Bun

包子最早在中国古代称为馒头，中国南宋诗人岳珂曾为馒头写诗：“几年太学饱诸儒，余伎犹传笋蕨厨。公子彭生红缕肉，将军铁杖白莲肤。芳馨政可资椒实，粗泽何妨比瓠壶。老去齿牙幸大嚼，流涎聊复慰馋奴。”就是形容包子十分美味。 宋时的包子用发面做皮，然后再将肉丝切成丝，加入盐、花椒等调料做成馅，美味的。在中国包子又分肉包与素包（指蔬菜为馅料做的包子）。 素包的来历在中国古代有一个十分有趣的故事。素包的故事来自于中国北宋年间。北宋的宰相蔡京喜欢吃包子，当时的人们认为这个大臣无能，是个草包（没有能力的意思），又因为他的名字又是“蔡”与“菜”同音，有人就把包子做成蔬菜馅的，命名菜包，当街叫卖，就是代表大臣蔡京，素包就这么流传了下来。中国南宋另一位著名诗人，陆游《与村邻聚饮诗》诗云：“蟹供牢九美，鱼煮脍残香。”，诗句裏的牢九指的就是包子。中国古人已经十分喜欢吃包子，在中国南宋《梦梁录》裏也记载了各种包子，有虾鱼包、笋肉包、蟹肉包等等，种类丰富。中国包子也分很多种类，其中有一种包子叫小笼包，又叫汤包，源自中国北宋时期的灌汤包子。中国鼎泰丰门店裏做的小笼包就十分出名，有鲜肉小笼包、蟹粉小笼汤包制作也很讲究，面皮制作要死面，皮薄，也不会裂开，擀皮时要边薄裏厚，包包子时也要约20个褶，馅厚皮薄才好吃。中国苏州的蟹黄汤包就十分有名，蟹香汁多，皮不破，一口咬下去，似汤浪而涌出，人间的美味。在中国民国时期有一种鲜肉包子十分美味，发面做皮，馅肉选用带皮的肥六瘦四的鲜鹹肉，加鲜笋、香葱、再加汤，做成的馅料。这个汤的用料与制作是关键了。很多民国名人对这个包子赞不绝口。中国的包子也中国古代美食文化的重要部分。

The buns were firstly called steamed buns in ancient China. Yue Ke, a poet of the Southern Song Dynasty, wrote poems for steamed buns.Over the past few years, Taixue has been full of Confucianism, and Yu Jiyou has passed on bamboo shoots and fern cooks. Prince Peng Sheng, has red flesh and white lotus skin. Fangxin Zheng is rich in pepper, but it is better to be rough than a ladle pot. Old to chew teeth, salivate to comfort slaves.That is to say that steamed buns are extremely delicious. In Song Dynasty, the buns were made of flour dough for wrapper, then sliced the meat into shreds and added salt, pepper and other condiments. They were delicious.In China, the buns are divided into meat and vegetable buns (meaning made with vegetables).The origin of vegetable buns was an extremely interesting story in ancient China.The story of vegetable buns came from the Northern Song Dynasty. Cai Jing, the Prime Minister of the Northern Song Dynasty, liked to eat the buns. At that time, people thought that the minister was incompetent and was a straw bun (meaning incompetent). Moreover, on account of his name was the same as “Cai” and “Cai”, some people made the buns into vegetable stuffing and named them as vegetable buns. When they were hawking in the street, it represented the minister Cai Jing and vegetable buns circulated come down for this reason .Lu You, one of the poet in the south-song dynasty in the ancient time of china, was writing “crabs for Lao Jiu is beautiful while fish cooking with salangid is delicious” in which Lao Jiu means BaoZi (Bun). In the ancient times, the chinese was fond of eating bun and praise it extremely. In the south-song dynasty Dream Liang Lu also recorded various kinds of buns, shrimp fish bun, bamboo shoot with meat bun, crab meat bum etc which including various of products.Chinese bun also have various kinds, among of them is called Small Steam Bun which also named Juicy Bun, originating from soup dumpling in north-song dynasty of china. In china, Ding Tai Feng, a famous store of making small steam bun, owns siew lon bun with steam pork bun, crab and meat bun etc which buns with thin skinn than a paper, and juicy with fresh smell are very delious.Soup bun is particular about fabrication. Its pastry used by unleavened dough and thin than a paper which would not cracking. When rolling out dough wrappings, it needs the edge is thin and dense inside. The pleats of bun is around 20 to make it delicious with dense filling and thin skin. In Suzhou of china city, the steam bun with juicy crab and pork is very famous which including fragrant and juciy crab, non-breakable skin and when biting it, you will enjoy the gushing juicy soup which is the deeply delicious.In the period of the republic of china, one kinds of delicious bun named Baozi stuffed , made with leaven dough as its skin, meat filling made with skin on six fat and four skin fresh meat, added wth fresh bamboo shoot, shallot then pour into the soup to make into the filling. This soup is the key of the ingredients and the fabrication.Chinese buns are also an important part of ancient Chinese food culture.