Food Topic 16 – Why should dumplings be eaten with vinegar
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This post was last edited by zhongqiaofang on 2015-6-13 at 10:08. This morning I ate Shengzhou steamed buns, along with a dish of vinegar; this gives them a slightly sour taste, which I guess is part of the local flavor
I see, before I used to eat baozi – I would pick it up and bite into it right away; at worst, I would have some porridge to drink.
People from Wenzhou generally like to eat everything with vinegar
Which type of bun is this? You don’t need big meat buns; their skins are different. The skins of soup buns are firm
I thought you dipped every kind of bun in vinegar.
One by one, different ways of eating it – Shaanxi style with chili oil
Yes, think of little squids: cook them in water, take them out, dry them, eat them while they’re still warm with some vinegar. For crabs and shrimp, eat them raw, add a little salt, and then dip them in vinegar
Here we eat dumplings dipped in vinegar, which contains minced garlic and a little sesame oil. Some vinegar available on the market is called “dumpling vinegar”; I only learned about this when I started working in Jinan and used vinegar to dip dumplings. In my hometown, when eating dumplings, we must use garlic that has been sliced and soaked in soy sauce. What I really enjoy isn’t the soy sauce itself, but rather the garlic mixed with soy sauce. ——Usually, while making dumplings, the mother will call out, “So-and-so, peel the garlic.” When I was a child, the garlic from my hometown was spicier than the garlic sold in stores these days. We kids weren’t very good at peeling garlic, and after doing so, our fingernails would hurt from the spiciness. My grandmother said: It’s because the flavors are different—salty and mild. My grandmother’s family eats salty food, while our family prefers mild flavors. When my uncle comes to our house to eat dumplings, he can’t eat them without soy sauce. I wonder: why doesn’t my mother follow my grandmother’s family’s habit of eating salty food, but instead follows ours by eating mild food? The habit formed in my childhood persists to this day; when eating dumplings, I still use garlic that has been sliced and soaked in soy sauce. I really like that flavor. I really can’t stand the taste of vinegar; I don’t use it to dip seafood or anything like that either.