江苏7位数走势图带连线带坐标

Wuxi showcases steamed bun culture

2018-01-23  “魅力無錫”英文新聞網


The participants of the second Wuxi Baozi Culture Convention showcase their hand-made xiaolongbao. [Photos provided by Fang Luofan]

The second Wuxi Baozi (steamed buns with stuffing) Culture Convention was held outside Suning Plaza in downtown Wuxi on the weekend. A dozen of Wuxi's famed restaurants opened temporary baozi stalls at the gate of Suning Plaza and a series of promotional activities were soon underway.

Hosted by the Wuxi Cuisine Association and Modern Express (a popular newspaper in Jiangsu province), the convention was a major public relations event for Wuxi's unique and prosperous baozi culture. The first convention took place in Dec 2016, with more than 10,000 buns being sold on site.

This year's event featured Wuxi brands of small buns such as Wangxingji, Xishengyuan, and Xiaolaixi, as well as big bun brands including Hongyun and Mu Guiying. Many of these old restaurants have been passed down for many generations without interruption. The buns were made by chefs on the street and sold with great discounts and gift vouchers. Despite a freezing temperature, consumers queued up at each and every stall.

Baozi (steamed buns with stuffing) are a traditional Chinese street food dating back to the 3rd century AD. They have been popular in most parts of the country ever since. The dish is commonplace in many Southeast Asian countries due to longstanding Chinese immigration. While Baozi can be eaten at any meal, it is often a staple food for breakfast and is often purchased for take-away.

The fillings and cooking methods of baozi vary in different parts of China. However, xiaolongbao, a small meat-filled juicy baozi characteristic of the Yangtze River Delta, is arguably the most popular and highest-rated type across the country. Wuxi xiaolongbao, which was once tasted by Emperor Qianlong (1711-1799), stands out for its longest history and sweet flavor.


Two expats living in Wuxi make xiaolongbao following a professional chef's instructions. [Photos provided by Fang Luofan]

A launch ceremony for the convention was held on Saturday at 10.30 am. Government officials, top chefs, and restaurant owners expressed great pride in Wuxi's delicious baozi and strong support for the "baozi economy" in short speeches.

Hu Fajin, a consultant to the Wuxi Cuisine Association and entitled as a "Chinese Cuisine Master", served as the professional judge for the best brand at the convention. Dedicated to cooking baozi for decades, the senior gentleman gave a very vivid description of Wuxi's baozi culture in a strong Wuxi dialect.

Right after the launch ceremony, several expats living in Wuxi were invited to make xiaolongbao under the guidance of professional chefs. These foreigners showed great enthusiasm for the cooking method of Wuxi xiaolongbao and learned the skills really fast.

"I came to Wuxi last August and definitely love the cuisines of the city. I am learning to cook Chinese food in my spare time," said Mary Rhodes, a Scottish woman who teaches English at an international school in Wuxi, while excitedly making the baozi skins.

To further liven up the convention, a cute robot named "Xibao" was also invited as a special correspondent. Created by artificial intelligence scientists at Nanjing University, the robot kept interacting with great kindness and humor with media anchors and the general public.


The skins of traditional Wuxi xiaolongbao are pressed by a heavier copper stick, rather than the usual wooden one, so that they are made thinner and tastier. [Photos provided by Fang Luofan]


A chef prepares Wuxi xiaolongbao in its bamboo cage at the convention on the morning of Dec 13. [Photos provided by Fang Luofan]

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江苏7位数走势图带连线带坐标