According to legend, the buns of Zou Ping paper in Shandong originated from Gaojia Village, Mingji Town, and was founded during the Qianlong period. It was passed down from generation to generation by Zou Ping Gao’s. It has a history of more than 300 years. The biggest feature of paper skin buns is that the skin is super thin and large. It can recognize the filling with the skin. The magical thin skin is the essence of the diners’ love for more than 300 years.

The thin skin is the soul of the paper buns. The paper skin buns use the unique sticky juice and noodles of the local fine yam. The noodles made of this are as thin as cicada wings and tendons. It tastes tough and soft. There are a lot of attention to the production of paper buns. The steps of making buns in the process of filling, buns, and fried in the process of making are not much different. However, the paper buns were added to the noodles, and the juice made by Zou Ping’s local real estate. The juice of Changshan fine -haired yam is added with egg white, salt, and noodles, so that the skin rolled out is flexible, transparent and elastic.

山东滨州传承六代的非遗纸皮包子,薄皮大馅,我一口能吃仨

Add hot water during the noodles. Half the noodles and half of the noodles are not hot, and the noodles are integrated with snowflakes. Rub the hot noodles slightly, cover a layer of cage cloth for hair, and the hair time is generally about half an hour. After the yam is pounded into the juice, knead it into the noodles. The facial agent is evenly divided into 18 grams of weight. The craftsmanship requirements of the buns are very high. They need to be wrapped in large stuffing with thin leather. The folds are small, fast, and uniform.

山东滨州传承六代的非遗纸皮包子,薄皮大馅,我一口能吃仨

The fillings of the buns are all -encompassing, with a variety of diverse: shiitake mushrooms, acid pulp tofu, carrot eggs, celery. Regardless of how the filling changes, the buns are always maintained at 18 grams of skin and 90 grams of filling. The traditional cooking method of paper buns is steaming. The steamed bun filling is full, crystal clear, and thin skin is like rice paper, and the surface is uniform. In the words of comedian Guo Donglin, I can eat such a bun.

山东滨州传承六代的非遗纸皮包子,薄皮大馅,我一口能吃仨

Today, according to the taste of modern people, the paper buns have increased the method of decoction. The wrapped buns are put into the pan, poured up early and good batter. After more than 10 minutes of frying for more than 10 minutes, the filling is large and transparent, the bottom is golden and crispy, and the white tofu, green chives in the buns can be seen through the dough. , Red radish, black fungus, yellow eggs …

山东滨州传承六代的非遗纸皮包子,薄皮大馅,我一口能吃仨

The bustling bun shop, the paper buns were served on the table by a plate, and then they were taken away by the diners, walking through winter and summer, and walked through the spring and autumn. (Nengzi Fei)