User:Wu Yuzheng/sandbox

= Sheng Jian Bao = Sheng Jian Bao, also called Sheng Jian Mantou or Sheng Jian Baozi, is a traditional food derived from Chinese tea culture. This food is made from the pancake that is wrapped with pork and soup into a spherical shape. It looks like Baozi but has a different cooking method, which needs the cook to fry it in a pan. Sheng Jian Bao originated in Jiangsu, Zhejiang and their neighboring provinces. The earliest record of the food exists in Emperor Qianlong reign of the Qing Dynasty. Its initial purpose is to help teahouses to retain guests and to increase the dishes, but it has become one of the most common Chinese breakfasts now.

History
The earliest record of Sheng Jian Bao appeared in the Qing Dynasty. Emperor Qianlong inspected and visited Jiangnan. The located officials introduced Sheng Jian Bao, the typical southern food, to Qianlong, the emperor who lived in the north all year round. They went to the downtown of Shanghai and had dinner in the Xiang Yun Restaurant, and the restaurant was famous to entertain distinguished guests. This Emperor after tasting hailed the Sheng Jian Bao delicacies so that this food became a famous snack. To the period of the Republic of China era, the food had a close connection with the teahouse. The managers of teahouses brought in the snack to keep customs so that customers could both taste the green tea and fill their stomachs. Nowadays, it has become a common breakfast and snake in China.

Ingredients
Sheng Jian Bao’s outer layer is made of flour, baking powder, and edible alkali. Its most popular fillings are made from pork, pork jelly, chopped scallion, and chopped ginger. Another popular filling is a mixture of pork, shrimp, chopped scallion, chopped ginger, and spices. Sprinkle sesame seeds and scallion on the Sheng Jian Bao before it comes out.

The production process
The first step is to make the basic dough for Chinese buns. The time needed for the fermentation process depending on the temperature and the amount of yeast.

The next step is to make the filling. The cook need chop up the onions and ginger and put them into a small bowl. Then the cook should add 2 tablespoons hot water and soak for about 10 minutes. Next the maker should put the ginger and scallion water prepared into the minced pork in a large bowl. Finally, the maker need stir in one direction until the pork completely absorbed the hot water, and pour all the seasonings, and mix all the ingredients together to make the filling.

The third step is to make the wrapper. The cook is supposed to put the dough on the flour plate, rub it for about five minutes, and squeeze all the air out. The maker next need roll the dough into a long log, then cut into some equal portions. Finally, the maker can take one portion and roll it to an around wrapper with a thinner edge.

The final step is to brush some oil on pan and put the assembled buns to the pan. It is very important to to leave some space between each assembled bun. The cook need fry for 2 minutes till golden brown, then use medium fire and keep moving the buns until they can be eaten.