Xiao long tang bao: Xiao Long Bao: Chinese soup dumplings for the soul

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Xiao Long Bao: Chinese soup dumplings for the soul

Xiao long bao (a.k.a. XLB, xiaolong bao or xiaolong mantou) are Chinese soup-filled dumplings. Typically, bao are steamed puffy white buns (or golden brown when baked) with either savory or sweet fillings. However, this type of bao doesn’t have a puffy bun at all and is simply a steamed unleavened dough pouch that holds soup and pork.

Where did xiao long bao come from?

These soup dumplings were invented in the mid 19th century at the Wan Hua Tea house located in Changzhou, a city in the province of Jiangsu, China. The precursor to xiao long bao were soup dumplings known as tang bao, which originated in the city of Kaifeng. Those were simply filled with soup which was sipped from a spoon. It is now common to drink the soup with a straw.

How do you pronounce xiao long bao?

“Xiao” is pronounced zhow. If you don’t know how “zh” is supposed to sound, it’s like the “ge” in rouge. “Long” is pronounced normally. “Bao” is pronounced bow (which rhymes with cow).

Can xiao long bao be boiled?

Yes, you can boil frozen soup dumplings, but realize that steaming is the ideal method since it cooks faster without getting soggy. If you try boiling freshly handmade soup dumplings, they can easily open up if they are not completely sealed.

How do you eat xiao long bao?

According to the international Taiwanese-based restaurant Din Tai Fung, this is the proper way to eat soup dumplings:

  1. Put soy sauce, vinegar and sliced ginger in a bowl. (1 part soy sauce and 3 parts vinegar)
  2. Gently dip the soup dumpling into the sauce.
  3. Put the dumpling into your spoon.
  4. Poke a hole in the wrapper of the dumpling to release the soup and eat.

Where can I get soup dumplings?

You can get soup dumplings at many Chinese dim sum restaurants as well as certain Taiwanese restaurants. Find which restaurants have these soup-filled dumplings near you.

How can I make them?

While making proper xiao long bao can be difficult, it can be done with a bit of effort and patience. Here’s a proven recipe that, if done well, you’ll be sure to enjoy it.

Ingredients

Gelatin (aspic)
  • 1 medium chicken
  • 3 stalks scallions, cut into halves
  • 6 slices ginger
Dough
  • 1 1/2 cups flour
  • 3/4 cups boiling hot water
  • 1/4 cup cold water
Filling
  • 1/2 pound ground pork
  • 1/8 pound shrimp (minced)
  • 1 1/2 stalks green onion finely minced
  • 1 teaspoon sugar
  • 1 tablespoons soy sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ginger (grated)
  • 1/2 teaspoon Chinese rice wine or dry sherry
  • 1/4 teaspoon sesame oil
Dipping Sauce
  • 1/2 tablespoon sambal hot chili & garlic sauce
  • 2 tablespoons black vinegar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1 inch piece of fresh ginger (peeled and julienned)

Instructions

Gelatin
  1. Preheat oven to 390°F.
  2. Put ginger & scallions in chicken and place in heat-safe baking tray. Cover with foil and bake for 1 hour. Then, allow to cool with foil for 20-30 minutes.
  3. Set chicken aside. Refrigerate liquid in sealed container for 4-5 hours or until gelatin-like.
Filling
  1. In a large bowl, mix all of the Filling ingredients, including the gelatin. Mix gelatin until fully incorporated throughout.
  2. Refrigerate.
Dough
  1. In a bowl, mix hot water with flour. Then mix with cold water.
  2. Knead until it forms a dough. Cover and let rest for 10 mins.
  3. Knead until completely smooth.
  4. Cover and let rest for 1 hour or until soft.
Dipping Sauce
  1. In a bowl, mix all Dipping Sauce ingredients.
  2. Set aside.

Assembling

  1. Divide dough into 20 equally sized pieces.
  2. Flatten one piece into a thin circle and dust with flour. (Keep the remaining pieces in a covered container to prevent drying out. )
  3. Place a spoonful of filling in the circular wrapper.
  4. Seal by pinching edges together in a spiral at the top (about 20x).
  5. Repeat steps 2-4 for remaining dumplings.
Steaming
  1. Place up to 10 dumplings 1 inch apart on parchment paper in steamer.
  2. Add water in a pot and boil. Reduce heat and place steamer basket in water.
  3. Steam 8-10 mins.
  4. Serve in steamer with dipping sauce. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Kristina Reynolds is the Founder & CEO of Glutto and an alumna of the University of California, San Diego.  She writes articles & posts for Glutto Digest with insights from fellow industry experts.  Furthermore, she is the author of The Fittest Food Lovers: How EVERY BODY Can be Incredibly Fit and Still Enjoy Food, a collaborative philanthropic book with proceeds going to charities that fight world hunger.

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold

Eating Soup Dumplings in Shanghai? Xiao Long Bao Are Only Half the Story

This is the meal I’ve been waiting for—the main reason I felt compelled to make my wife re-visit Shanghai, in fact. Ever since having my first taste of a Xiao Long Bao—variously referred to as “soup dumplings” or “juicy steamed buns” on American Chinese menus—I’ve yearned to taste them at the source in Shanghai.

Why the love? Well, if you’ve yet to experience XLB (as those cool kids in the know like to refer to them in tweets), they’re made by gently folding a gelatin-rich filling into a thin round of stretchy wheat dough. The dough gets gathered up and pleated into a cute little swirled bun with a tiny nipple at the top. When the dumpling is steamed, the gelatin-rich broth in the filling melts out, filling up the delicately steamed wrapper with savory soup, the meat forming a tender, springy ball inside. To eat them you pick them up with chopsticks, dip them gingerly into sauce,* then proceed by either nibbling off a corner of dough and sucking out the soup, or by downing the whole thing in one go, letting it burst in your mouth like a savory Chinese Gusher.

*Don’t you just love a good Tom Swiftie?

J. Kenji Lopez-Alt

But in Shanghai, XLB are only half of the soup dumping story. Sheng Jian Bao—fried soup dumplings—while a ubiquitous breakfast food or snack in Shanghai for at least the last century, live in the shadow of their far more famous steamed counterpart. This is unfortunate, because if anything. SJB are even tastier than XLB—at least when made right.

Sheng Jian Bao start with a slightly thicker dough that, just like XLB, get pleated around a gelatin-rich filling. They’re cooked in large, covered cast iron pans filled with just enough water to steam them through. As the water evaporates, the dumplings begin to fry on their bottom surface. You end up with a tender, steamed, juice-filled bun with a golden-brown, crisply fried bottom.

The problem is that in the US, it’s much more difficult to find good SJB than good XLB. Poor SJB are doughy, tough, and lacking in juice. Even good ones, like the Fried Tiny Buns with Pork at Shanghai Cafe Deluxe (which also happens to serve the best soup dumplings in Manhattan’s Chinatown) are hit and miss—sometimes they’re tender and juicy, other times they’re doughy and dry inside.

Just like XLB, Sheng Jian Bao have an extremely short half life. If you aren’t getting them fresh from the steamer, then you may as well not get them at all.

Fortunately, there’s one street in Shanghai where you can taste both of these local specialties, their doorways just meters apart.

Jia Jia Xiao Long Bao

Jia Jia Xiao Long Bao, located at number 90 on Huanghe Road (an easy walk from People’s Park) is a Shanghai institution, serving what many claim are the best soup dumplings in the city. We went on the advice of Ken Phang. A Serious Eater and long-time Shanghai resident, Ken makes a living opening restaurants in Shanghai, so he knows what he’s talking about.

Jia Jia is all business, with a short line out the door, a short menu printed on the wall, and a cashier who takes orders and money before you get seated. You’d better know what you want before you sit down, because after you’re seated, you’ll have to eat, get up, wait on line again, and re-order if you want more.

I’ve noticed that many buildings in China have the same pattern of vertically-oriented, non-staggered, shiny white tiles on their facades that makes strolling down the street feel like you’re walking inside a very large men’s locker room. Jia Jia has those same tiles on the inside as well, which makes you feel like you’re eating inside a men’s locker room. Which is to say, people are here for the food and the food only.

After briefly consulting our Chinese-English dictionary app on my phone, we successfully placed an order for a dozen pork dumplings, a dozen pork and crab dumplings, some sweet ginger sauce, and a bowl of what I believe to be egg and seaweed soup.

As you walk past the register, you see a mini factory line of a half dozen people making dumplings.

Two people stand at one end of the table, tearing dough into small balls and passing them on to the next two folks, who roll out the soft, white dough into thin wrappers.

The wrappers are passed to the final set of hands, who use a thin pastry brush to dollop some raw filling into the center of the dough before crimping it up into a tiny purse.

For anyone who’s tried to make their own soup dumplings, now is the moment to be impressed. These guys are pros, churning out perfect little purses in seconds flat. Faster than the Latino prep cooks at Shanghai Cafe Deluxe. Faster than the folks with sneeze-guards in the hospital-clean kitchens of Taiwanese chain Din Tai Fung. Super, super fast. Now is when your mouth should start to water just a little bit.

We were seated and almost immediately brought a bowl of the soup.

Oops. Turns out I accidentally ordered the egg and blood soup, not the seaweed soup. Normally this wouldn’t be a huge issue—I actually quite like blood—but I was very recently diagnosed with hemochromatosis, which means that I need to keep a watch on my iron intake. Blood is just about the worst thing I can eat. I ate one cube for the sake of research (tasty enough, though the broth was a little thin and bland), then let the soup be before the main event was delivered.

Let me cut to the chase: the pork dumplings at Jia Jia are the best soup dumplings I’ve had, period. Better than Din Tai Fung (at least the branch I visited in Tokyo), even (and at about a quarter of the price, I might add). Thin skins with just a slight bit of stretchy pull to them, tender, fatty pork with very minimal seasonings, and a broth with enough rich gelatin to get your lips sticky as you slurp them down.

The broth itself has quite a bit of sweetness going on, and this is compounded by the excellent ginger sauce, made with young ginger—not too spicy—vinegar, and sugar.

The crab and pork dumplings, which cost a premium, were also the best crab and pork soup dumplings I’ve had, but that’s not saying much: crab soup dumplings inevitably taste like pre-cooked or canned crab with its unmistakable metallic, fishy tang. No thanks.

With our bellies full of XLB, we headed across the street to No. 97 for a taste of Sheng Jian Bao.

Yang’s Fry-Dumpling

Another Shanghai institution, Yang’s Fry-Dumpling has the same business-first attitude that Jia Jia has, the difference being that at Yang’s, you can’t even sit until you’ve picked up your food, and seats are not always available. We ate our fried pork dumplings standing outside, leaning over a garbage can to catch the juices that dripped down our chins.

As at Jia Jia, you can watch the dumpling team at work as they stuff the buns. Right away, you notice a major difference between the two. While XLB dough is rolled out super-thin on a floured surface, SJB dough is rolled thicker, and it’s rolled with oil rather than flour, much in the same way that Rou Jia Bing and other semi-leavened steamed bread doughs are.

That said, the cooks are equally adept at stuffing and shaping the little dumplings, though the cooks at Yang’s have an advantage: these buns are at least three times larger than a standard XLB.

Once formed, the dumplings go nipple-side-down into a large cast iron pan where they fry for a few brief moments before the cook dumps hot water over them.

The pans are covered to allow the dumplings to steam through.

The dumplings cooks at Yang’s work conveyer belt-style, shifting the pans along from one burner to the next as they go through each phase of the cooking process.

Eventually, as the water steams away, the dumplings begin to sizzle again as their bottoms brown.

By the time they reach the front window, they’re ready for a sprinkle of black sesame seeds and scallions before being piled into plastic clamshells to hand off to customers.

As with almost every other food experience I’ve had in China so far, these dumplings were pretty mindblowing, not only for how awesome they were (and we’ll get to that), but in how different they were from any version I’d had in the US.

In the US, the SJB you find are almost always made of the same dough that is used to make mantou—those puffy, steamed buns. The result is dumplings with a rather thick wrapper, with little bubbles of air trapped inside it like a sponge. That spongy wrapper, in turn, soaks up internal juice like, well, like a sponge, which means that unless you eat fast, the delicious soup inside ends up saturating the dumpling walls and disappearing.

The SJB at Yang’s, on the other hand, have a much thinner skin with almost no leavening whatsoever. Its texture is not as elastic as a XLB, though it is still pleasantly stretchy. The best part—aside from the soup inside, of course—is the crispy, crunchy, fried bottom of each dumpling.

If someone would just go ahead and create a deep-fried soup dumpling that’s crisp all over, I’d appreciate it, ok?

Xiao Long Bao (小笼包) How to make it at home (simplified method)

My xiao long bao story

To be honest, I only had the first bite of xiao long bao when I was in my 20’s!

I grew up eating Cantonese dim sum when I was a kid. Every Sunday, my parents and I head to the old-fashioned dim sum store for breakfast. I would eagerly wait for the old aunty pushing the food cart through the tight space between the wooden tables and rickety chairs, and guessing what is hiding in the stack of bamboo steamers shielded behind the screen of vapor wafting up from the stove.

Char siu bao, shumai, shrimp dumpling, liu sha bao, lo mai gai, and mini egg tarts. I will gobble up at lightning speed to fill my greedy tummy, wash down with a cup of scented pu erh tea to kill my unquenchable desire. 

Back then, xiao long bao was not on the menu of this Cantonese dim sum store. During the earlier ’70s, Northern Chinese restaurants were hardly found in my hometown. It was not until it gained popularity years later after I moved to Kuala Lumpur when I had my first bite onto the dainty xiao long bao, the cream de la creme among all dim sums. 

Note: there are many alternate names in English. The following translations are all referred to 小笼包 in Chinese: xiaolongbao, xiao long bao, soup dumplings, xiaolong mantou, XLB, Chinese Soup Dumplings, Shanghai Soup Dumplings.

What is xiao long bao? 

Xiao long bao is the most delicate Chinese dim sum on earth. It has a delicate skin with the savory meat filling and a high umami soup holding within the pleated pouch. You will be amazed by the treasure elixir oozing from the paper-thin skin when you poke it gently with the chopsticks. Dip the pouch into the vinegar-soy-ginger sauce and stuff into your mouth gluttonously, the feeling is like halfway to paradise. 

Attempt the unthinkable to me- making xiao long bao at home 

According to a video released by the Michelin starred restaurant Ding Tai Fong, the whole process spans over three days to complete. That is way too long for most of the home cooks like me. I want to take up the challenge to spend less time making this delightful xiao long bao, striking balance between the lengthy process and the flavor.

I dedicate my whole weekend to test different ways to simplify the method without sacrificing the flavor. This article is about my findings, not to claim to yield the best result. But I have mentioned every bit of what I have gone through, and I believe it is worth anyone to read through if you want to make xiao long bao.

The recipe is for you if you are looking for a simple way to make it at home with the quality closest to the restaurant. I use only pork (you can use chicken) for the filling to simplify the work and use only flour, water, and salt for the pastry. As for the aspic, I use chicken bones and feet instead of pork skin because it is readily available. All these steps simplify the process without compromising the flavor. 

Let’s get started. 

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

How to make xiao long bao 

This recipe is divided into four main sections- preparing the aspic, get ready the filling, making the wrapper (skin), and pleating the xiao long bao.  

1. Preparing the aspic 

For most people, it is bewildering how to encase the soup inside the delicate pastry skin along with the meat filling. It sounds like magic and only can be achieved with a pair of skillful hands. 

The trick is to concentrate the soup with gelatin derived from the pork skin or chicken feet. It can also be done without the skin, and gel up with gelatin powder or agar agar. 

By doing so, the broth will turn into jelly after chilling. It will remain as jelly as long as it is at room temperature. 

Cut those jelly into small pieces and then mix with the meat filling. You can now wrap it with the skin without worrying that the broth will spill. The jelly will turn into the liquid to form a savory broth after steaming. 

a)

The traditional way

The traditional method is to boil the bones with pork skin. Pork skin has plenty of gelatin, which will dissolve in the broth and solidify when it cools.  

Add the pork skin to the bones and simmer for about 3 hours. Remove the bones and skin, and filter the broth to get a clear liquid. Transfer to a container and keep it refrigerated until it turns into jelly. It is now ready to mix with the filling. 

b)

The pork-free method- use chicken feet

If you are not comfortable using pork, or you prefer a pork-free recipe, use can substitute it with chicken bones and feet. 

Chicken feet have a high content of gelatin, which is an ideal substitute for pork skin. 

First, simmer the chicken bones for an hour. Clean the chicken feet and add to the pot. Continue simmer for two hours or until the bone starts to break down. Remove the bones and the feet, filter the broth, and keep it in the refrigerator. The broth will gel up to form the aspic. 

c)

The quick and easy way with gelatin

The simplest way to prepare the aspic is to use the store-bought chicken stock added with gelatin or agar agar. The method is similar to making jelly. However, do not expect to achieve the same quality of making it from scratch. 

My pick

I choose the chicken feet method, Although it is not truly authentic. Why? Because chicken feet are readily available than pork skin. Furthermore, chicken is universal, which is suitable for different ethnic groups. 

2. Get ready the filling 

The main filling of the traditional xiao long bao is minced pork. The pork should have about 30% of fat so that the filling is moist and tender. Nowadays, restaurants are serving xiao long bao with a variety of fillings. Some restaurant chefs like to add some shrimp meat, and others would prefer chicken over pork. 

Ding Tai Fong even has truffle xiao long bao! So let’s be creative. 

The filling is seasoned with a combination of ginger and scallion. Some cooks prefer to chop both finely, and others prefer to boil them briefly to extract the flavor. Other commonly used seasonings are soy sauce and oyster sauce. 

An essential technique in preparing the meat filling is by adding sufficient liquid to moisten the minced meat. The liquid can be plain water or the ginger-scallion extract. Add the liquid to the minced meat and mix until homogeneous to form a soft paste that giggles when shaking it lightly. This liquid is added slowly so that the meat has enough time to absorb all the liquid.

You can prepare the filling in advance. Place it in a container and keep refrigerated while not in use. 

3. Making the xiao long bao skin 

Xiao long bao’s skin is made only with flour, salt, and water. It looks simple, but the challenge is to make the dough that can be rolled out until paper-thin. The trick is to have the right amount of water and the correct kneading technique. 

The amount of water must be enough so that the dough is stretchable. It also needs to fold and knead multiple times, just like making puff pastry. You need to knead the dough for a few minutes, let it rest and relax, then turn ninety degrees and continue kneading. This kneading method will stretch the gluten in different directions and relax the dough and prevent it from retracting after being rolled out. 

I will make the standard xiao long bao skin with all-purpose flour. Some chefs prefer to use high gluten flour because they want the skin more stretchable. Others may prefer a more complicated method by combining the basic dough with another dough added with yeast. For simplicity, I will make the basic dough with all-purpose flour. 

After making the dough, divide it into small portions. The skin for each xiao long bao served at Ding Tai Fong is only 5 grams. I will attempt to make a bigger one with 10 grams of skin, which is easier to manage. 

4. Wrapping the xiao long bao 

Wrapping the xiao long bao requires some practice. Fortunately, I have some experience in making shrimp dumplings, so my learning curve is not that steep.  

You have a choice to close the dumpling at the top or to leave a small hole. 

Steam the xiao long bao over high heat with plenty of water. It is best to serve with an accompanying sauce constituted with soy sauce, ginger, and finely julienne ginger. 

The step-by-step guide to making xiao long bao at home

Below are the detailed steps on how to prepare the xiao long bao. The instruction in the recipe card is the abbreviated version. If you are in doubt, please follow the instructions below for the details. 

1. Prepare the chicken aspic 

  • Clean the chicken bones with water. 
  • Place the bones in a stockpot filled with cold water enough to submerge all the bones. 
  • Add the ginger slices and scallion sections, salt, and peppercorns. 
  • Bring the water to boil, remove the scum floating on the surface by filtering the broth with a wire mesh skimmer. 
  • Reduce the heat to a bare simmer for one hour. 
  • Clean the chicken feet with water. Cut off the claw with a pair of scissors and add to the pot of chicken broth. 
  • Cover and continue simmer over low heat for two hours or until the liquid reduces to half. At this point, all the essence from the chicken has been released into the broth at this stage. The meat attached to the bones will fall off once you touch it gently. 
  • Remove the bones and the chicken feet. Pour the chicken broth through a wire mesh strainer to remove the small debris. 
  • Transfer it to a container and refrigerate overnight. 
  • On the next day, remove the chicken aspic from the refrigerator. 
  • There will be a layer of solidified oil on top of the chicken aspic once it cools. You have an option to remove the oil or leave it as it is. 
  •  Cut it into small pieces and mix it with the meat filling. 

2. Get ready the meat filling 

  • I like to use either pork butt or pork belly as they have some fat content. The pork should contain some fats, ideally about thirty percent. (For the pork-free version, substituted it with 70% of chicken breast meat and 30% of shrimp meat.) 
  • Cut the meat into small pieces, then mince it finely. You can also use the store-bought minced meat, but you won’t be able to control the fat and lean meat ratio. 
  • Season the meat with sugar, salt, light soy sauce, and white pepper. You may also add some oyster sauce
  • Prepare the ginger-scallion water: Cut the scallion into shot sessions, and coarsely chop the ginger. Transfer the ginger and scallion to a small pot of cold water. Bring it to the boil and simmer for 3 minutes. Strain to get the clean ginger-scallion extract. 
  • Add the volume of the extract as mentioned in the recipe to the meat slowly. Add two tablespoons of the extract and stir until it is completely absorbed, which may take about two minutes. Repeat the process until all the extract is absorbed. After the extract is fully incorporated and held by the meat, it will turn into a meat paste, jiggle when you shake it, and the individual piece of meat is no longer visible. 
  • Add the aspic to the minced meat. The amount of aspic should be the same as the filling. Mix well. 
  • Refrigerate for half an hour. It is easier to wrap the filling when it is cold. 

3. Make the skin for xiao long bao 

  • Mix the all-purpose flour, salt, and water in a bowl. Knead the dough for five minutes until it picks up all the flour in the bowl.
  • Cover and let it rest in the refrigerator for ten minutes.
  • Use a rolling pin to roll out the dough into a rectangle, then roll up like making a swiss roll. Turn the dough ninety degrees and repeat the rolling process. Total = 5x. Cover and let it rest for ten minutes. Turning the dough ninety degrees for the subsequent rolling ensure the gluten is stretched to another direction.
  • Repeat the roll-out/roll-up/resting step above three times. 
  • Shape the dough to become a long strip. You can cut the dough lengthwise if it is difficult to shape it. 
  • Cut the dough into 8g to 10g portions. (The smaller it is, the harder to pleat. However, don’t be too big as the word Xiao means small in Chinese.) 
  • Sprinkle some flour to the individual portions to prevent them from sticking together. 
  • Flatten each portion with your palm to form a circle. 
  • Roll out the skin with a rolling pin. Start rolling from the edge towards the center, but stop short at a quarter before hitting the center. This method forms the thicker center as the base of the xiao long bao and the thinner peripheral which is suitable for pleating.
  • Turn the skin slightly after each roll to keep the shape as a circle. 

4. Pleating and steaming the xiao long bao 

Pleating 

  • Place the xiao long bao skin on the table. (Hold it with your hand if you are skillful.) Scoop some filling at the center of the skin, away from the side. The amount of filling should be about twice the weight of the skin. Make sure it is clear from the side.
  • Press the filling lightly so that it adheres to the skin for easy handling. Fold the skin by pinching it with the thumb and index finger all the way around. Try to make as many small folds as possible. Seal the xiao long bao by pinching the skin together at the last fold.

The video in this article shows clearly the pleating process.

Steaming 

  • Place a wet cloth in the dim sum steamer. Arrange the xiao long bao on it. Leave some space in between each bao.
  • Cover and steam over medium to high heat for about eight minutes. (If the weight of the skin is 8g, steam for eight minutes. Steam for ten minutes for the xiao long bao made with 10g of skin.) 
  • It is best to serve hot with the dipping sauce. 

5. Making the dipping sauce 

You only need three ingredients to make the dipping sauce. Mix the Zhenjiang (or Chinkiang/镇江醋) vinegar with light soy sauce and add some finely julienned ginger right before serving. It is that simple. You can find the quantity required for each ingredient in the recipe card below.

Additional information (important)

  • The process of making this basic dumpling skin is quick and easy. It is best to be eaten immediately, because the skin, especially the thicker part, will turn hard l after some time. But I think it does not matter because it is best to eat xiao long bao when it is hot. 
  • It is important to knead the dough for 5 minutes each time and rest for 10 minutes at intervals. You can use your hand to knead, but I find that it is easier to use a rolling pin. It is also crucial to turn the dough degrees after rolling out each time. This way will enable the gluten stretch to all directions. The dough will become shiny and smooth, and you can roll out the dough paper-thin. 
  • Pleating is an art, but practice makes perfect. I’m still learning and improving my skill. However, it doesn’t matter if you are serving it at home. I am happy with dates as long as it tastes good. 
  • If you want to simplify the process. I suggest you simplified it by using the readymade minced meat. It will save you a lot of time and energy to cut and mince the pork. Most of the store-bought minced pork has a certain amount of fat, which is quite ideal for the filling. 
  • However, I strongly suggest making the aspic from scratch. The shortcut method using store-bought chicken broth does not make the cut because the broth’s flavor is the most critical part of xiao long bao. 
  • Steam the xiao long bao in the steamer line with a wet cloth. Please avoid using the baking paper as the xiao long bao will stick on it and break when you remove it from the steamer. 
  • I suggest you simmer the broth a day before serving. While you are simmering the broth, prepare the filling and make the dough. On the next day, at the solidify aspic to the mincemeat and proceed to wrap the dumpling. 

Prep Time
3 hours

Cook Time
3 hours

Total Time
6 hours

Ingredients

For the aspic (A)

  • 1.5kg (3 pounds) chicken bone (or 1 medium size chicken)
  • 10 chicken feet
  • Water sufficient to submerge the bones
  • 5 slices ginger
  • 1 stalk scallion, cut into 5cm (2″) sections
  • 1 tsp white peppercorns
  • 1 tbsp salt

For the ginger-scallion extract (B)

  • 3 stalks scallions, cut into short sections
  • 1 tbsp ginger, coarsely chopped
  • 150 (5 fl oz) ml of water

For the filling (C)

For the skin (D)

For the dipped sauce (E)

Notes

Use 70% chicken thigh meat and 30% shrimp meat to substitute the pork if you prefer the pork-free version.

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Nutrition Information:

Yield:

50

Serving Size:

1

Amount Per Serving:

Calories: 33Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 338mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 2g

This data was provided and calculated by Nutritionix on 7/5/2020

12 Great Xiao Long Bao In NYC – New York

There’s no sensory dining experience quite like biting open Shanghainese xiao long bao. No matter if you opt for pork or crab fillings (or a mixture of both), each bite into these tender, nearly-translucent dough pouches sends a waft of steam straight to the face. Not to mention the savory broth and ground meaty center are only improved with a splash of punchy black vinegar and ginger.

Thanks to decades-old, Chinese businesses (and NYC’s AAPI communities at large), this city is full of incredible versions of xiao long bao. Some have pronounced, twisty top knots and chewy skin, and some are so fragile that even a baby’s pinky nail could puncture it. We’ve listed our 12 favorites all across Queens, Manhattan, and Brooklyn below so you can eat them all.

Have a go-to spot we missed? Shoot us an email at [email protected] or slide into our DMs – we’d love to hear from you.

Shanghai You Garden is named after the Yu Garden in the Old City section of Shanghai, which borders one of the longest-standing xiao long bao spots called Nanxiang Bun Shop. At this spot in Flushing, you can choose between 10 varieties of xiao long bao, all dyed with different colors so you’ll be able to tell what you’re eating from the exterior, tender skin. Our favorites are the classic, bright-yellow crab and pork (which taste noticeably crabbier than most other versions in the city) and a giant thick-skinned version where you slurp the soup out of a straw. Get a bunch, cheers with your friends, and then proceed to suck out the meaty soup out of a gargantuan straw. Make sure to order a plate of pan-fried pork buns that have a thick exterior and crispy bottoms.

This St. Marks institution serves a menu full of Szechuan, Hunan, Cantonese, and Taiwanese specialty dishes. But your focus should be the namesake xiao long bao with nearly-translucent skin and a loose, light-brothed center. The pork and spicy wasabi pork varieties (with a thinner skin and a bit less soup than what you’d find at Joe’s or other Chinatown faves) both have an extra savory meatiness that nicely contrasts the light broth. If you’re looking to expand beyond the classics, The Bao offers a whole variety of soup dumpling flavors, like “super spicy xiao long bao,” salted egg yolk, a semi-sweet black sesame, and one filled with pork and black truffle.

You won’t see any colorfully-dyed exteriors or extravagant filings incorporated into Deluxe Green Bo’s xiao long bao. Just plain and simple steamed flour-dough pouches filled with meaty pork, crab, and savory broth, each perfectly pinched and twisted at the top so you get a chewy knot bite. Deluxe Green Bo has been serving customers on Bayard Street since 1982, and it’s one of our favorite places to go with a small group in Chinatown. Aside from the xiao long bao, get an order of fried tiny buns filled with pork, an extremely crispy scallion pancake, and the hot and spicy wontons that come drenched in cold, thick peanut sauce and hot chili oil. Bring cash, as Deluxe Green Bo doesn’t accept credit cards.

Looking for good soup dumplings in North Brooklyn is like trying to find a talented actress within the Real Housewives franchise – there’s just not a lot of solid options. That is, unless you know about Yasotang Bao, the Chinese mini-chain with a location in Downtown Brooklyn (plus three other outposts in Noho, Jersey City, and Sunset Park). The xiao long bao here are so gorgeously made you might get inspired to throw on a pleated tennis skirt after admiring them on the plate in front of you. We typically go for the spicy pork soup dumplings, which have just as much garlicky broth and minced pork inside of them as the regular pork xiao long bao here, but with an added boost from the sprinkle of “spicy powder” on top. And if you’re not already a fan of chicken soup dumplings, you will be after trying the excellent ones served here.

Maybe you’ve been trying to turn a bag of frozen dumplings into soup dumplings like you’re a Hogwarts student in transfiguration class. Whenever you give up on your spells, order some soup dumplings from Nan Xiang Xiao Long Bao in Flushing instead. Even after relocating to a large new space at One Fulton Square in 2019, this Shanghainese spot is still one of the best soup dumpling places in Flushing. Go with the multi-colored assortment of xiao long bao called “The Lucky 6,” which comes with a sampling of six different filling options like black truffle, crab, gourd, and scallop. Each dumpling’s skin is softer and a little thicker than what you’ll find elsewhere in Flushing, but that just constitutes a generous serving of soup bursting with every bite.

Joe’s Shanghai is often the first spot we take friends, family, or anybody else who’s in town and requests a dinner out in Chinatown. Their dining room is always lively, and the soup dumplings are on every table. They have two options on the menu (crab with pork and just pork), and you should absolutely get at least one order of each. The wrappers are delicate, there’s a perfect ratio of meat to soup, and they’re always piping hot. Depending on the size of your group, you could come here for a couple orders of soup dumplings and be in and out in under 30 minutes. But we think you should stay a little longer for the griddled rice cakes with shredded cabbage and pork and some garlicky green beans with minced pork.

10 Best Spots For Mouthwatering Soup Dumplings In NYC

The cold weather is the perfect excuse to hibernate and eat warm, rich comfort food to your heart’s content.

We’ve already got you covered with mac & cheese, grilled cheese, and burgers, and now we’re sharing the best soup dumplings in NYC! From the moment you open the bamboo steamer basket, grab your chopsticks and bite into those fluffy dumplings with the most delicious savory hot broth, you’re in heaven. Drooling yet? (We know we are!)

According to Kungfu Kitchen (#9 on the list!), Xiao Long Bao (or what are commonly referred to as “soup dumplings”) are a “type of steamed bun (baozi) from the Jiangnan region of China, especially associated with Shanghai and Wuxi. It is traditionally prepared in a xiao long, small bamboo steaming basket, which give them their name. They are considered a kind of ‘soup dumpling’ but should not be confused with other larger varieties of tang bao.” You’ll see they’ve been fondly dubbed “XLB” on social media.

Satisfy your craving at one of these top spots, in no particular order, ASAP. Here are our best soup dumplings in NYC:

1. Kung Fu Xiao Long Bao, Flushing / The Bao, East Village

Instagram / @unbuttoningpants

What: The owners behind Kung Fu Xiao Long Bao in Flushing also head up The Bao on St. Mark’s Place, and both spots are known for their incredible soup dumplings in spicy and sour or with bone broth. And don’t forget, they even have Nutella soup dumplings (for dessert, of course)!

Where: 59-16 Main St, Flushing (Kung Fu Xiao Long Bao) / 13 St Marks Pl, New York (The Bao)

2. Pinch Chinese, SoHo

Instagram / @peasandpizza

What: Pinch Chinese takes more of a high-end approach to Chinese food, but that doesn’t mean it’s any less delicious! It received a Bib Gourmand Michelin Award in 2019, which highlights restaurants that “serve high quality food while making it possible to order two courses and a glass of wine or dessert for $40 or less (tax and gratuity not included),” according to the Michelin website. They have an extensive wine and craft cocktail list, though be prepared to wait for a table for dinner!

Where: 177 Prince St.

3. Bund on Broadway, Astoria

Instagram / @bundonbroadway

What: This spot in Astoria, Queens is owned by another Queens Chinese restaurant favorite: Bund in Forest Hills. They hand-make the dough and filling every single day, and offer shrimp, crabmeat, and classic pork fillings.

Where: 25-08 Broadway

4. Red Farm, Upper West Side

Instagram / @redfarmnyc

What: Red Farm’s main location is on the Upper West Side, but they also have a spot in the West Village now (and even one in London!). It’s helmed by dim sum master chef Joe Ng and Chinese food expert Ed Schoenfeld, who try to put a twist on modern Chinese food while also using ingredients from local greenmarkets. Their pork and crab soup dumplings are a bit larger than usual and come in their own individual steamer baskets.

Where: 2170 Broadway (between 76th and 77th St.)

5. Joe’s Shanghai, Bowery

Instagram / @joesshanghai

What: Joe’s was arguably one of the first places to bring soup dumplings to the city, originally founded in Flushing in 1995. Their other main spot was in Chinatown, but they moved to the Bowery at the end of 2019. They’ve been featured in the New York Times Restaurant Guide, Gourmet Magazine, Travel and Leisure, New York Magazine and Zagat, so you know this place is legit!

Where: 46 Bowery

6. Mr. Bun, Brooklyn

Instagram / @sora.m.fung

What: Brooklyn has bao too! This joint in the Bath Beach neighborhood has crab and pork soup dumplings with a light, thin dough that won’t dare break when you pick them up.

Where: 2048 86th St, Brooklyn

7. Brooklyn Chop House, FiDi

French Soup Dumplings Courtesy of Daniel Kwak

What: If you want a different twist on traditional soup dumplings, you might want to try these delicious French Onion Soup Dumplings at Brooklyn Chop House! Just steps away from the Brooklyn Bridge, this Asian-fusion steakhouse also offers Pork Soup Dumplings and Crab Soup Dumplings — plus, they’re opening their own dumpling shop in the East Village this spring!

Where: 150 Nassau St.

8. Nan Xiang Xiao Long Bao, Flushing

Instagram / @nycfoodfomo

What: This spot has been a Flushing staple, but was closed for a while as it moved to its new, over-5,000-square-foot location down the street inside inside One Fulton Square. The new menu includes this multi-colored dish of six different flavors: pork, crab meat and pork, truffle, Chinese squash, chicken, and foie gras. Plus, a glassed-in kitchen allows you to watch the dumplings being made right in front of you!

Where: 38-12 Prince St., Flushing

9. Yaso Tangbao, Downtown Brooklyn

Instagram / @yasotangbao

What: Yaso serves Shanghai street foods, specializing in some of the most delicious soup dumplings! There are also locations in Industry City (Brooklyn), NoHo (Manhattan), and Jersey City.

Where: 148 Lawrence St.

10. Drunken Dumpling, East Village

Instagram / @drunkendumpling

What: Want to slurp on the biggest soup dumpling in NYC? Well Drunken Dumpling has you covered—to either share with friends or keep all to yourself! It is made-to-order and takes about 15-20 minutes, and also has a limited quantity each day so make sure you get there early. They call it the “XL XLB.” *Temporarily closed due to the pandemic*

Where: 137 1st Ave

Need eating tips? We love this illustration that Bund on Broadway created! They also say that some people poke a hole in the dumpling with their chopsticks, while others pour the soup out into a bowl/spoon. The options are endless! 

Instagram / @bundonbroadway

featured image source: Instagram / @bundonbroadway

The method and recipe of Hangzhou Xiao Long Tang Bao Tang Bao, the production process

has made Xiaolongbao a long time ago. I used the method of Kaifeng to keep adding broth. This time I will try the method of Hangzhou~

Actually, the preparation of Hangzhou method is a bit more troublesome, but it is very convenient and convenient to pack. The effect is also excellent!

Hangzhou Xiaolong soup dumpling

Ingredients: 250g tenderloin, 250g skin jelly, 200g flour, 80g water, green onion, ginger, salt, 1 tablespoon stock;

Hangzhou Xiaolong dumpling method

1, remove the ribs of the tenderloin Membrane, rinse;

2, chopped, add green onions and continue to chop for a while;

3, boil the skin jelly one night in advance, one to one;

4, then be patient and cut into small pieces;

5, add salt to the chopped meat Seasoning;

6, then add a tablespoon of broth and stir vigorously;

7, then pour into the crust cut into small pieces, stir slightly;

[page]

8, and then start to prepare the dough, the ratio of water to flour is 2 to 5;

9, then knead the dough vigorously, knead it once with both hands soaked in water and continue to knead until the dough is very smooth;

10, then knead into a strip;

11, and then cut into the same size small agent, about 15g;

12, Roll out forcefully, be sure to be thin enough;

13, and then put the fillings, the skin is so thin that it is almost transparent;

14, and then squeeze into a bun-like shape, 18 pleats ~ I have pinched 22 at most~;

15, put it on the pot and steam it for 10 minutes!

Special reminder

1, the fascia of the tenderloin must be clean, otherwise it will affect the taste;

2, do not chop the skin jelly, but slowly cut it or it will melt;

3, the ratio of water to dough is 2 to 5 It’s the best time, I’ve tried it many, many times…

4. Don’t sprinkle raw flour when rolling the dough, you can use a little bit of oil

90,000 Actor Bao Xiao Bo (Tino Bao), list of dramas. Sorted by year of writing

Profession: actor

Place of birth: Taipei, Taiwan

Height: 178 cm

Family: wife, daughter Bao Rong (包容)


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List of dramas, total 3

translated
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In 1942, during the Pacific War, the United States established an airlift known as The Hump to aid China in the war with Japan.The hump connected India with the Yunnan province through the Himalayas. Within 3 years, a huge amount of resources and troops were delivered to the Chinese front through the “Hump”. 1,500 aircraft crashed along this route, killing nearly 3,000 pilots.
Robert, co-pilot of one of the transport workers, managed to jump with a parachute from a falling plane. Frostbite and seeing nothing from snow blindness, he was picked up by people from the Tibetan Sanguozi tribe. Wounded, he ends up with a local tribe leading a very secluded lifestyle.The locals regard the appearance of the fair-haired alien as a bad omen, and instruct Yongcho, a woman who is considered cursed by everyone around, to look after him …

Once upon a time in Tibet

Once Upon a Time in Tibet

translated

Xu Le is a bestselling author who never left home.During a creative crisis, he decides to become a taxi driver, hoping that he will find something new in the stories of passengers. And then one day Xu Le meets his former classmate Ah Hao, who is also a taxi driver. Ma Yong Rui is another classmate of Ah Hao and Xu Le, heir to a five-star hotel, Lu Yi is now the editor of a fashion magazine and she was the girl everyone was in love with. Pan Neng Xian is 24 years old and recently graduated from college and got a job as Public Relations Assistant at Ma Yong Rui Hotel.

I wish to see you again

Wish to See You Again

completed

There is a rumor in one school that there is an Evil Spirit who has a book of magic and with which he can summon demons from hell. And only one person can stop him – the legendary Fire Wolf.
But the rumors turn out to be more than just rumors, when the Evil Spirit begins to trade in one of the schools full of bullies. Following him is the Fire Wolf.

Combat school

Goku Dou High School

Ready translation Jin Xiao Yi Tan / 今宵 異 譚 / Jin Xiao Yi Tang / Another story Tonight: Chapter 2.1: The Devouring Shadow :: Tl.Rulate.ru

Two days later, I went to this reputable company for an interview.

The interview took place in a spacious conference room, the laconic design of which was combined with grayish themes, creating a cold and solemn atmosphere. And now, with a serious interviewer in front of me, I could not help but worry. I sat down and carefully introduced myself.

But as I spoke, my gaze fell on the walls in front of me.

There was a strange black shadow that rose and expanded, slowly climbing up the walls and swelling.

At times the black shadow seemed like a shapeless black liquid, and at times it solidified into a rounded leather ball, even growing four small long legs and a thin tail, like a crawling beetle. From the floor, she crawled soundlessly up the walls behind the interviewer’s back.

I stared at the black shadow, watching it slowly rise higher and higher. …

“Hey, where are you looking at?”

“Are you listening to me at all?”

“Shen Mo!” A loud male voice bellowed.

I came to my senses and saw the angry face of the interviewer.

“Are you daydreaming? Don’t you understand that you have an interview? ”

“Oh yes, sorry! I am really sorry!” – I desperately bowed my head, apologizing.

“You still haven’t answered my question!” The interviewer looked at me impatiently.

I swallowed awkwardly, hastily trying to remember what was asked of me, but before I could think about it, I saw the black mass on the wall turn into a face! The evil face of the devil! He opened his big bloody mouth full of fierce teeth wide open and rushed towards me!

“Uvaaaa!”

In horror, I screamed, stumbling over the seat, and, turning around, rushed out.

“Hey! Where are you going? Don’t you want to continue your interview? ”

There was a furious sound from behind, but I was too busy to pay attention to it. Because the demonic face was still haunting me!

Ahh! Help! Help!

I rushed down the corridor, ran out of the building and rushed through the streets in one breath.

This demonic face was crawling along the floor, its speed was very fast. He vaguely resembled a swaying black ghost, his mouth wide open and watching me closely, as if he wanted to eat me!

No! Don’t follow me! Don’t follow me!

I ran with all my might, and in an instant of inattention my foot stepped into the air and my body lost its balance, falling down the stairs.

The staircase was quite high, and I thought that I would definitely fall and break my nose, but quite unexpectedly, just before I was supposed to fall, a pair of hands appeared in front of my eyes, stretched out to catch me.

I stumbled and finally straightened up.

Raising my head, breathing heavily, I saw a familiar face.

A? A-Jun!

“W-what are you doing here?” I stared at him blankly.

A-Jun smiled slightly: “I was nearby, doing some business.Who knew that I would see you run wildly. What’s happening? Something happened?”

“Uh, n-nothing …”

I smiled exhaustedly, turning my head awkwardly. Under the bright and beautiful sun, light wind and soft clouds, it was favorable and calm, not a single shadow was visible.

The demonic face that haunted me disappeared.

Was it all an illusion?

I absentmindedly looked around all four directions and calmed down a little, explaining: “I must have been a little nervous during my interview.I feel a little uncomfortable. ”

“Not feeling well?” – A-Jun looked at me and asked: “Do you need me to send you home?”

I smiled, shaking my head: “Nothing, go figure out your business. I can go back myself. ”

“Okay then. If something happens, don’t forget to call me immediately. ”

“Mm, okay.”

“Oh, right, will you wait for me? Let’s have dinner together. ”

“Mm, I’ll wait for you.”

I smiled and nodded.

Before leaving, A-Jun did not look relieved, looking around.

I didn’t know if it was just me, but I feel like he … wasn’t really looking at me, at something … behind me?

I turned around in confusion. But there was nothing there.


It was already evening when I returned to A-Jun’s villa.

After a failed interview, my hopes of finding a job were now shattered. I sighed and headed to the bathroom.

Turning the tap, water gushed out, and I splashed a little on my face. I rubbed it hard, then lifted my head to look at myself in the mirror.

Cool drops fell from the face, drop by drop.

The face in the mirror looked a little haggard and anxious.

Was the black mass I saw earlier really a hallucination?

If this was really so, then why should he chase after him at such an important moment?

Ah! I’m really out of luck!

Desperately, I closed my eyes and turned off the tap. Wiping my face with a towel, I turned around, but stopped abruptly. Because I suddenly saw my own shadow! In the brightly lit bathroom, a light was on, casting my shadow onto the wall behind me.

I was about to leave, but my shadow was still there, not making a single move!

Damn it, is this really my shadow? What it is?

I took a step back, and in the next second the shadow on the wall spread with stunning speed, like a rushing tide, gradually engulfing me!

No! Do not! Do not eat me! Do not eat me!

I hurried out of the bathroom to save my life.

A black wave closed on me layer by layer, tightly enveloping me, and I ran wildly without stopping.Suddenly my legs were bound and I fell, my head lifted in horror and helplessness. I saw nothing, heard nothing, my whole body was as if in a deep emptiness, and except for darkness, there was nothing.

I knew that I was “eaten” by this black shadow!

So it was not a hallucination, the black shadow really existed!

What am I to do now, can I still be saved from her? Am I going to die in the dark?

If I die here, will anyone find my corpse?

Or will I be considered missing from now on?

My mind was plunged into chaos.

All four sides of the boundless darkness squeezed me harder and harder.

This kind of suffocating contraction was caused by the unknown and was no different from the human fear of the dark.

I did not know what would happen next, and what would appear in the darkness, the anxiety in my heart grew stronger. I just wanted to escape from here as soon as possible, but in this vast and boundless darkness, I could not escape, no matter how hard I tried.

Something echoed in the darkness.

A voice seemed to be calling to me.

“Xiao Mo … Xiao Mo …”

http://tl.rulate.ru/book/17449/359345

23 delicious dishes to try in China

China is a huge country in which many aromatic, rich and tasty dishes were invented. There are basic dishes that can be found all over the country, however the cuisine varies depending on the region. In Shanghai, they eat xiao long bao (dumplings), and in Beijing, they eat Peking duck.But what else can you taste delicious in China?

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Dried mushrooms from the Vladimir region. Quality assurance.

Kon yu bin are Chinese fried scones with green onions.

The combination of tender duck meat and crispy skin makes Peking Duck one of the most delicious dishes to be eaten in the Chinese capital. Ideally, it should be wrapped in a tortilla with onions, cucumbers and hoisin sauce.

Yu xiang zhou xi – a dish of chopped pork stewed in a spicy garlic sauce with stewed vegetables, including mushrooms and peppers.This dish is from the southwestern province of Sichuan.

This dish is named after the famous Chinese poet, statesman and artist Su Dongpo from Hangzhou Province. Dongpo is lard with meat, fried in a pan and then stewed.

For a spicy food, try laziji, a Sichuan dish. Fried chicken breast pieces are paired with peas, chili and sesame seeds.

Zhou jia mo – Chinese version of the hamburger. This dish is made with minced or minced meat (usually pork), which is tucked into a yeast-free bun.This fast food was invented in the Shaanxi province, but you can find it almost anywhere in China.

Xiao Long Bao – Shanghai version of dumplings. The filling is pork or crab meat. They are served with a flavored broth. First, xiao long bao is bitten on the side to pour the broth into a spoon. Then the dumpling itself and the filling are eaten and all this is washed down with broth from a spoon.

Fermented soybean paste may not seem very appetizing at first glance, but it goes well with a noodle dish called zha jiang mian.It is made with traditional Chinese noodles and roasted pork. The preparation method varies by region.

Despite the name, beggar’s chicken is a rather intricate dish from Jiangsu province. A whole chicken is stuffed with pork and mushrooms, wrapped in a lotus leaf and then baked in clay. To eat the finished dish, you need to crack the clay with a hammer.

A popular noodle dish that can be enjoyed on the streets of Sichuan, dan dan is thin noodles floating in chili oil with ground pork and pickled vegetables.

Pork bun (char syu bao) – a dish from Canton. Pieces of pork seasoned with sweet barbecue sauce are placed in soft steamed buns.

It may seem odd to mix tofu with pork, but this is how ma tofu looks like. This spicy Sichuan dish consists of chunks of tofu and pork in spicy oil and a vegetable broth cooked with peppercorns.

It looks like white cocoons, but dragon beard candies are made mainly from sugar and malt syrup, as well as nuts, sesame seeds and coconut.

Kongi is a cross between rice porridge and soup. Rice grains are boiled in water until a thick soup is obtained. Congas can be served with anything from chicken to pork and even small fried donuts.

Yutao is also called Chinese brushwood or donuts. These are long strips of deep-fried dough until golden brown. The appetizer is often eaten with conga. It can be tasted on the streets almost everywhere in China.

Centennial eggs are a Chinese delicacy that was invented in the Hunan province.As the name suggests, quail, duck or chicken eggs are stored in a mixture of clay, ash, salt, lime, and rice hulls for several weeks or months. This process changes the smell, color and taste of the egg.

Shumai – dumplings, which are often served on dim sum. They are easily recognizable by the wrapped edges. They are originally from Guangdong province. The filling can be shrimp, crab, pork, or vegetables.

Gan bian si ji dou are fried green beans, but not exactly the kind you are used to as a side dish.First, the pods are fried until crisp, and then peppercorns, leeks, garlic, ginger and mustard root are added.

Xi’an, the capital of Shaanxi province, is the best place to taste liang pi. This is a cold, spicy noodle dish served with vegetables. The noodles are made from wheat or rice flour.

In China, you can taste zongzi almost everywhere. These are small envelopes made from bamboo leaves stuffed with glutinous rice and sweet or savory filling.

When properly cooked, sweet and sour pork, tang zu li ji, will be crispy on the outside and tender on the inside. Pieces of meat are served in a sweet and sour sauce, which gives the dish an unusual taste.

Go te is a kind of hybrid of Chinese dumplings and fried buns. The dumplings are stuffed with pork, beef or shrimp combined with cabbage, ginger and onions.

Despite the name, which literally translates to “smelly tofu”, chow tofu is very popular on the streets of Shanghai.The dish acquires a specific smell after tofu is soaked in sour milk, vegetables or meat. The tofu is then fried, steamed, grilled, or stewed in a sauce.

See also: Icelandic national cuisine is not for weaklings

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90,000 Chapter 1438 – Pretty Familiar / Super God Gene

In the wall of his house, Han Sen saw a huge hole and then an elderly man trying to shove Bao’er’s head into a suitcase.

And the girl herself was holding Xiao Hua, who had a very red face, it looked like it was covered in blood.

– What … are you … doing? Han Sen hissed through gritted teeth as he glared at the man. The young man became very much like a demon who rose from hell.

Tang Rubei remained where he was, but turned and looked at Han Sen.Then he jumped up and spoke quickly:

– Please don’t! Let me explain everything! This is not what you thought!

– Dad, he is a thief. He wanted to take Xiao Hua! The girl said loudly.

– You will explain in hell! – the strength of the young man splashed out like a volcano, he found himself in a moment in front of the man and struck a series of blows.

Katcha! Katcha! Arr!

Tang Rubei was in the air, and a series of blows fell on him from above and below.

All the bones of the man were broken, and his face became so disfigured that it was impossible to recognize him.Han Sen struck another blow, and Tang Rubei flew even higher. If the young man did not want him to stay alive, then he could kill him instantly.

All of Tang Rubei’s bones were broken and dislodged. He was ready to commit suicide, just not to endure this pain, but the man could not even speak. He managed to do only one thing – tears rolled from his eyes.

When Han Sen picked up Bao’er and Xiao Hua, he realized that there was no blood on his face.He was just all stained with red lipstick.

Then the young man thought that the thief himself could not have stuffed Bao’er into the suitcase, so he asked:

– What’s going on here?

Bao’er looked modestly at her father and quietly replied:

– I wanted my brother to be handsome, but I don’t have my own makeup.

Han Sen was not going to punish the girl, but simply asked:

– Does it hurt you?

“None of us was hurt, I defended him,” Bao’er said proudly.

Han Sen patted the girl’s head and then called Ji Yang Ran and his father-in-law. Ji Ruozhen was very angry and sent a man to arrest the kidnapper.

Han Sen would still not be able to interrogate this person, and the President had people who knew how to do it.

Two days later, Tang Rupei’s origins were revealed.

But, unfortunately, the man did not know who his customer was.The deal was made through an interstellar pirate organization. The pirates were in an area that was between what belonged to humanity and what belonged to Shura.

Therefore, if they were pursued by people, they could hide in the territory of Shura, and vice versa, if they were pursued by Shura, they hid in the territory of people.

Tang Rubei made a deal with the customer through this organization, so they did not communicate personally.

Ji Ruozhen became so angry that he negotiated with Shura to attack the pirate base together. However, even when they took the pirates, no one could tell who the customer was.

“Who can want to kidnap my son? It seems that they want to use it for their own purposes, but do not want to kill.But why? Maybe they want to make him hostage so they can threaten me? When it comes to getting Xiao Hua, then Low Haitan or the Blood Legion comes first. But, to be honest, I have a lot of enemies. If I made a list of those who could threaten me, it turned out to be too long, ”Han Sen considered the situation.

Whatever it was, but now the young man realized that his son needed good protection.

No one in the Alliance could have kidnapped Xiao Hua, otherwise they would not have turned to Tang Rubei. The best way to keep him safe is to have Bao’er always there. If the girl is with him, then even the Demigod will not be able to kidnap him.

However, sometimes Bao’er will need to enter the sanctuary, in which case it will be necessary to leave Zero with the baby.

Zero has not left the Third Sanctuary yet. If she did this, then during the next teleportation, the girl would be in the Fourth Sanctuary, along with Han Sen.

However, since Lou Lan was not there, the youth had to ask Zero to return.

The day Ji Yang Ran was able to get home, she praised Bao’er and promised her many gifts.

“I need another thief.He gave me ice cream and even did my homework. And now they have brought me a lot of gifts and they are constantly praising me, ”Bao’er thought and smiled.

After all this, Han Sen was finally able to take Bao’er to the shrine. He asked Lin May’er to take them to the Holy Vine.

“Bao’er, let’s see if there is a connection between you,” Han Sen said as they walked.

When the girl saw her, she was shocked. She held out her hand to touch the Holy Vine.

– Don’t touch! It’s dangerous, ”Ling May’er shouted, looking shocked.

But it was too late, the girl’s hand had already touched the vine.However, nothing happened.

But despite the girl’s anxiety, Han Sen was calm. Ling May’er began to speak:

– How is this possible? Only those who live in the underworld can touch it. If someone outside does this, then his body will immediately be drained, and he will die.

“She might be special,” Han Sen said.

Bao’er jumped back and climbed into Han Sen’s arms, and then looked in the direction of the Dark Spirit’s Shelter.

– Dad, I want to go and see.I think this is very familiar, perhaps it will help to understand who I am, ”Bao’er said in a serious tone.

Famous tea districts of Yunnan province

Yunnan, 云南, or “The Country South of the Clouds”, the fourth largest province in China, is located on its Southwest frontiers in a space of 97 ° -106 ° E.d. and 21 ° 9′-29 ° 15 ′ N Six mountain systems create a diverse microclimate at different heights: from the rainforests of the South to the frosty peaks of Tibet. From the sources in the Tibetan Plateau, three great rivers descend in stormy streams along the crevices of the mountains: Jinsha-jiang, 金沙江, or the River of Golden Sand, (Yangtze), Lancang-jiang, Uplifting River, 瀾滄江 (Mekong), and Nu-jiang, Angry The river, 怒, (Nag-chu), each scattering in its own direction.

Yunnan’s climate is very different from the rest of China’s provinces.From late October to May, air currents come here from the desert regions of the West – Iran, Pakistan and India. The dry season sets in: the sky is clearing, a lot of sun and little rain. But high-altitude temperature drops give rise to fog on the change of day and night, which, as if alive, moves in the crevices of the mountains and over river valleys, and on cloudy and rainy days fills the entire space – to the very sky. From June to October, tropical monsoons from the Southwest and Southeast bring a warm breath of the ocean: it becomes humid and warm, like in a greenhouse.This is the rainy season. Due to the absence of pronounced seasonal temperature fluctuations, Yunnan is called the “Land of Eternal Spring”.

The indigenous people of remote mountain villages have maintained their way of life since the days of matriarchy. Their culture serves as an invaluable guide for us to the world when man and tea first met in history. Tea was not yet brewed, but consumed raw. And today, in the traditions of small nations, there is a salad of fresh tea leaves with orange, garlic, pepper and salt, tea soup with vegetable oil and other exotic ways of using it.

During the rainy season, a few dirt roads are washed away so that communication with the outside world is cut off, so tourist routes bypass mountain settlements for the time being, which allows their inhabitants to preserve the pristine purity of language, customs and souls. Collecting tea leaves has been one of the main sources of income for local farmers for thousands of years. On holidays, ceremonies are performed near large tea trees: their spirits are asked to send down health, wealth and personal life.

A LITTLE HISTORY

In 200 BC. NS. the ancient state of Dian, located on the territory of modern Yunnan, became part of the Han Empire. Then, in 650, the kingdom of Nan-chzhao appeared on the territory of the province with the capital Dali, whose independence was recognized by the Tang dynasty. The kingdom is sometimes on friendly terms with China, then it wages a war with it, until it leaves the historical arena in 902, and from 937 onwards.the region is ruled by his successor, the kingdom of Dali. In 1254, the Mongols, led by Khan Hublai, seized power in the Middle State and the Muslim Seyid Ajal Shamsuddin became the first governor of the emperor in Yunnan, after which the history of Yunnan merged with the history of China. During the Qing Dynasty, there were several separatist uprisings, but all of them were eventually suppressed. An important role in the development of the province was played by the construction of the French in 1896-1910. railway line Hanoi – Kunming.During the Sino-Japanese War, the famous Burma Road was built from Burma to Yunnan, and Kunming for a short time became the intellectual and cultural center of China – the main part of the Chinese intelligentsia fled there, fleeing from Japanese aggressors. Since 1950, Yunnan has been part of the People’s Republic of China.

At the dawn of time, Yunnan tea did not go beyond the areas of natural growth. But from VII in tea cakes began to go to Tibet and further along the famous Cha Ma Gu Dao, the Tea and Horse Road, as an item of exchange trade.According to a Dai-language record of 696, carved in stone in a Buddhist monastery in the Jing Mai Mountains, the connection between Tibet and Xi Shuang Ban Na has been maintained for more than 1,300 years.

During the Tang Dynasty, Yunnan tea was already widely known outside its cloudy homeland under the name Yin Sheng Cha 银 生 茶 “Silver Green Tea”. In the era of the Mongol Yuan dynasty, it changed its name to Pu cha 普 茶, and in the Ming dynasty, during the reign under the motto of Wan Li (“countless years” 1573-1619.) Was finally identified with the town of Pu Er 普洱, the place where the tea trade was concentrated. The peasants of the nearby mountainous regions brought here sun-dried raw tea shai qing mao cha 晒 青 毛茶, where it was bought up by representatives of factories and manufactories in order to press pancakes and bricks into the shape of their own production and sell to wholesalers.

The opening of sea trade in Guangzhou 廣州 (the Europeans called it Canton) led to such a sharp increase in the demand for tea that its production became attractive for economic reasons.The “golden age” of tea business began in the regions of Pu Er and Xi Shuang Ban Na: “ For 800 li around, the number of people going to the mountains and making tea numbered one hundred thousand “. In addition to the regions of natural growth, in the 16th century, man-made tea gardens appeared in Lincang, Dali, Kunming and other districts thanks to immigrants who arrived and settled here from neighboring Sichuan and Shibin. Today, tea from the leaves planted then tsai pei gu qiao mu 栽培 古 乔木, cultivated tea trees, is used to make high-quality sheng pu-erh.

Until the 30s of the twentieth century, tea production was everywhere artisan, but with the appearance of the first three large tea factories in Menghai, Xiaguan and Kunming regions, the mass production of Pu-erh tea began – with labels, batch numbers, etc. In the 70s, in the wake of the economic upturn in the country, the quality of life and, as a result, the demand for good tea in production, great changes began. Pu-erh has become fashionable, a whole infrastructure has snowballs around it.

Growing exponentially in popularity, the “pu-erh boom of the 2000s” created a shortage of local raw materials, which were imported not only from nearby regions, but even from neighboring countries – Vietnam and Laos. Numerous factories and factories appeared, where they established its production, more and more areas of the Yunnan mountains were equipped with terraces for tea plantations. In 2008, the standard GB / T22111-2008, “Product of geographical indication Puer tea” or “Product of the Puer area” was approved, which assigned its main characteristics to “real Puer tea”.

According to this standard, 普洱茶, Pu’er is a tea with special characteristics, produced according to a specially established technology in places of controlled origin from sun-dried green tea Yunnan Da-e, Yunnan Large-leaved, 云南 大 叶 种茶 , from areas of controlled origin. Depending on the peculiarities of the production technology, pu-erh tea is divided into two types – pu-erh sheng-cha 生 茶 and pu-erh shu-cha 熟 茶 .

Yun Nan Da Ye Zhong Cha 云南 大 叶 种茶 Yunnan large leaf tea is the generic name for various varieties of arboreal and semi-arboreal tea plants that are common in Yunnan Province. As for the “technology features”, these are hou fa-xiao 后 发酵 or post-fermentation, series occurring under certain conditions under the influence of microorganisms, enzymes, humidity and high temperature, as well as oxidation of transformations of substances contained in sun-dried green tea yunnan da-e or in puer sheng-cha , as well as the acquisition by the latter of the special properties of tea pu-erh shu-cha .

In the sixth paragraph of the standard, the main stages of the technology are spelled out.

6.5.1 晒 青茶 Shai-ching cha: leaf withering – sha-ching (fixation) – twisting – separating stuck together sheets – drying in the sun – packaging.

6.5.2 普洱茶 (生 茶) Puer cha (sheng cha): Shai ching bulkhead – steaming and pressing – drying – packing.

6.5.3 普洱茶 (熟 茶) 散 茶 Puer cha (shu-cha) leaf: post-shai-ching fermentation – drying – bulkhead.

6.5.4 普洱茶 (熟 茶) 紧压 Puer shu cha, pressed: Puer shu cha sheet – steaming and pressing – drying – packing or bulkhead shai ching – steaming and pressing – drying – post-fermentation – pressed pu-erh shu-cha – packaging.

Thus, according to the standard, post-fermented sheng pu-erh and shu-pu-erh are combined into one category.

Areas suitable for the cultivation of Yunnan Da-e teas and the production of pu-erh tea are those located between 21 ° 10 ‘and 26 ° 22’ degrees north latitude and 97 ° 31 ‘ 105 ° 38′ degrees east longitude …Places of pu-erh tea production are located in tropical latitudes, at high altitudes, tea plantations are mainly located in mountainous regions with an altitude of 1000 to 2100 meters above sea level, with a slope equal to or greater than 25 °. These are the following counties and counties: Kunming (昆明), Yiliang (宜良), Dali (大理), Xiaguan (下 关), Nanjian (南涧), Lincang (临沧), Fengqing (凤庆), Yun (云), Shuangjiang (双 江), Zhenkang (镇 康), Gengma (耿马), Cangyuan (沧源), Baoshan (保山), Luxi (潞西), Lianghe (梁河), Yuanjiang (元 江), Luichun (绿春), Jinping (金 平), Puer (普洱, ex – Simao, 思茅), Jingu (景谷), Jingdong (景 东), Zhenyuan (镇沅), Ning’er (宁 洱, ex – Puer County), Jiangcheng (江城) , Menglian (勐 连), Menghai (勐 海), Jinghong (景洪), Mengla (勐 腊).

Pu-erhs are classified by grades as follows. Extra: Flushes with 1 bud and 1 leaf make up over 70%, flushes with 1 bud and 2 sheets make up less than 30%. First grade: flushes with 1 bud with 2 leaves make up more than 70%, another leaf of a similar degree of tenderness makes up less than 30%. Second grade: flushes with 1 bud 2, 3 leaves make up more than 60%, another leaf of a similar degree of tenderness makes up less than 40%. Third grade: flushes with 1 bud 2, 3 leaves make up more than 50%, another leaf of a similar degree of tenderness makes up less than 50%.Fourth grade: flushes with 1 bud with 3, 4 leaves make up more than 70%, another sheet of a similar degree of tenderness makes up less than 30%. Fifth grade: flushes with 1 bud with 3, 4 leaves are more than 50%, another leaf of a similar degree of tenderness is less than 50%.

At the same time, the raw materials from old tea trees have no grade, their value is determined by the taste and status of the region.

In Dian, 滇 (abbreviated name of Yunnan), five tea regions are conventionally distinguished: West, 滇西 Dian-si, South, 滇南 Dian-nan, Center, 中 滇 Zhong-dian, Northeast, 滇 东北 Dian-dongbei, and Northwest, 滇 西北 Dian-sibei.Living monuments of tea history are the southern and southwestern counties of Lin Cang, Si Mao and Si Shuang Ban Na, where tea trees grow in natural conditions of tropical forests. In the central and northeastern regions of the province, industrial-scale tea plantations have appeared relatively recently. Tea collected in each of these areas has its own original taste and aroma.

DIAN NAN 滇南

The tea regions of the South, or Dian-nan, include the areas of Pu Er, Xi Shuang Ban Na 西 双 版 , Wen Shan 文山 and Hong He 红河.From North to South, there are three large mountain ranges, separated by rivers. In the North, their height reaches 3300 m, in the south it decreases to 2000 m. From the East, Dian-nan is limited by the Ai Lao Shan mountain range, 哀牢山. On its western slopes are the tea districts Lao Cang Phu Te, Ai Lao Shan and Mi Di. To the west is the Wu Liang Shan Ridge, 无量 山, with tea areas near the city of Jing Dong in the North, and the famous tea places between the cities of Jing Gu and Zhen Yuan. Wu Liang Shan passes into the mountains of the Pu Er region and goes to the eastern part of Xi Shuang Ban Na with its famous Tea Mountains.The Lancangjian (Mekong) River divides the Dian-nan into the Eastern and Western parts.

Xi Shuang Ban Na, 西 双 版

In connection with the geography of the tea regions of Yunnan, Liu Da Cha Shan 六大 茶山 Six Great Tea Mountains are often mentioned. In reality, these are not isolated mountains, but a single array of tea districts connecting with each other. Six lie to the east of the Lancangjiang River: they are Yi Bang, Yu Le, Man Zhi, Man Zhuan, Ge Deng, and Yi Wu, or “inner region.”And the “outer region” is located to the west of Lancangjiang, in Menghai county: these are the Nan No, Jing Mai, Bu Lan, Ban Zhang, Ba Da and Meng Song mountains.

Initially, tea production did not go beyond the area of ​​its natural growth, Six Great Tea Mountains, Liu Da Cha Shan, 六大 茶山: Yu Le (攸 乐), Ge Deng (革 登), Yi Bang (倚 邦), Man Zhi (莽 枝), Man Zhuan (蛮 专), and Man Sa (慢 撒). According to legend, the great sage and military leader Zhu Ge Liang (181 – 234) “made these mountains go down in history thanks to him.He left a copper gong on Yu Le Mountain, lost a copper cauldron on Man Zhi Mountain, buried a cast-iron ingot on Man Zhuan Mountain, buried a horse saddle on Ge Deng Mountain, presented a wooden mallet to Yi Bang Mountain, and lost a seed bag on Man Sa Mountain. The mountains got their names by the name of the objects. “Whether Zhu Ge Liang was on these mountains at all is unknown, but tea is inextricably intertwined in the cultural context of Chinese history along with the names of great heroes, as a living witness and participant in the formation and development of a great nation.

Xi Shuang Ban Na, 西 双 版 纳: East

Mountains IU, 易 武 山

Yi Wu Mountains are located in the north of Meng La County 勐腊县. The area includes both mountains Yi U, 易 武 and neighboring Man Sa, 慢 撒. The highest point – 2023 m, the highest settlement, San He She 三合 社 is located at an altitude of 1433 m, and the lowest, Na Me Tian 纳 么 田 – 730 m.Near the Lo Shui cave grows a Royal 700-year-old tea tree with a height 10.33 m, which reaches 1.32 m in girth at the base.Near the Tung Qing River, another 400-year-old tree grows 14.52 m high, with a girth of 1.8 m at the base.

The traditions of the indigenous people are inextricably linked with the collection and production of tea. Bulans believe that tea was given to the world by their ancestor Pu Ren, other Iusians every year on the 23rd day of the 7th moon organize the “Meeting of Tea Patriarchs” (chazu-hui, 茶 祖 会), dedicated to Kong Ming. During the Qing dynasty, more than 200 tons of tea was produced here annually, the fame of the region attracted settlers from neighboring regions, whose distant descendants are still collecting and producing it today.The tea trees of the old gardens are of serious commercial interest to residents, so each of them is assigned to specific families of the villages of Yi Wu, Ma Hei, Luo Shui Dun, Gua Feng Zhai, Lao Ding Jia Zhai and Man Xiu. The annual volume of mao cha is approximately 60-70 tons.

Yi Wu tea is filled with the pristine energy of wild mountains, its original bitterness and astringency transforms over time into a voluminous, aged, sweet and juicy taste.

Lao Man Sa 慢 撒 山

Mount Lao Man Sa (Seed Bag) is located in the eastern part of Meng La 勐腊县 district.Administratively, it is part of the Yi Wu region and includes tea gardens of the villages of Man Sa, Man Hei, Man Nai and Man La, located at an altitude of 820-2000 m.More than a thousand years, tea produced by local peasants left here along the Tea-Horse Road to Tibet … But during the Qing Dynasty, after the Man Sa District was merged with the Yi Wu District, its glory faded somewhat.

Tea collected and prepared on the slopes of Lao Man Sa has a strong, sweet taste.

Mount Yu Le,

Mount Yu Le (Copper Gong) is located in the East of Jing Hong County.Another name is Jingno Shan (mountain of the nation jing no ). The length of the region from North to South is 50 km, and from East to West – 75 km. Inhabitants of Jing Hong, Man Xi, Shi Zui and Xi Tong villages are engaged in tea collection. Tea plantations are located at an altitude of 570-1650 m. There are many wild-growing Ye Sheng Gu Qiao Mu (野生 古 乔木) and ancient plantations of Tsai Pei Gu Qiao Mu (栽培 古 乔木). At the end of the Qing dynasty, the area of ​​tea gardens reached 6.7 km², and a tea factory was built, producing up to 100 tons of tea, part of which was supplied to the capital.The largest tea garden, with an area of ​​over 1.2 km², which has survived to this day, is located at an altitude of 1200-1500 m.

Tea from the Yu Le mountains quenches thirst well, has a strong tart taste, which quickly turns into a sweet aftertaste. The color of the infusion is light orange.

Y Ban, 倚 邦 山

I Ban (Wooden Ratchet) – a huge mountainous area, more than 360 sq. Km. These are the northernmost of the Liu Da Cha Shan, the Six Great Tea Mountains, which in the south join Man Zhuan, in the west they pass into Ge Deng, and in the east they reach Yiwu.The highest tea grows near Shan Shen Miao 山 神庙 Temple of Mountain Spirits at an altitude of 1950 m, and the lowest elevation at the confluence of the Mojhehe and Xiaoheijiang rivers is 565 m. These are the northernmost mountains in the “Big Tea Six”. The locals call Mount Tanla, “Tea Well”, because since the beginning of time they have been busy collecting and producing it. In the 17th century, they were joined by settlers from neighboring Sichuan, who brought with them small-leaved tea seedlings, their traditions and way of life. In the Qing dynasty, tea from the Yi Bang reached the imperial court, was awarded the highest attention of the Son of Heaven, and was entered in the tax register.

Ge Dan 革 登山

The Ge Deng Tea Mountains 革 登, where the legendary Zhu Ge Liang left the Horse Saddle, belongs to Xiang Ming Xiang County 象 明 乡. Ge Dan mountains are the smallest in area: even in the years of their highest prosperity, no more than 25 tons of tea was made here. The maximum height of these mountains is 1950 m, tea gardens are located above 565 m, the average age of the gardens is 300-500 years. Most of the trees are of the agrotype xiao qiao mu with large fleecy buds, which is why the locals call their tea “big white tea with Ge Deng.”Among other nationalities, the Aini (a branch of the Hani) prevail. They believe that the first tea trees were planted here by Zhu Ge Liang himself, so they built a temple in his honor from the wood of tea trees. Another attraction of these places is Mount Kunming (height – 1722 meters), which the locals revered as the embodiment of the tea patriarch, and every year before the spring tea collection they come here to perform rituals at the altar of the Royal Tea Tree.

During the Qing Dynasty, the local settlement of Lao Zhai was prosperous, the number of households reached 400.But at the beginning of the twentieth century, due to wars and unrest, it fell into disrepair. Today, the best preserved ancient gardens of the villages of Zhi Banjai 直 蚌 寨, Xin Fa 新 发 or Aka Zhai , 阿卡 寨, and Cha Fang 茶房. At the end of the twentieth century. on the slopes of Ge Deng, vast plantations of tai dicha were planted.

Tea with Ge Deng has a slightly tart taste, but the bitterness quickly turns into a sweet aftertaste. The scent is faint and clean, first smoky, then sweet floral. The color of the infusion is dark orange.

Man Zhuan,

In the area of ​​the Man Zhuan (Iron Brick) mountains, tea trees grow at an altitude of 850-1900 m.These are both venerable trees with a long history and relatively young plantings.

The local tea tastes tart, the Chinese call it “chun nong” 醇浓, that is, strong and dense. It has a long and sweet aftertaste and is a good thirst quencher. Aroma with notes of dried fruits. The color of the infusion is dark yellow.

Man Zhi 莽 枝 山

Man Zhi Mountain (Copper Pot) is located in the Men La region between the Yi Bang, Man Zhuan and Ge Deng mountain ranges.Tea plantations are located at an altitude of 850-1950 meters above sea level. Despite the long history of the tea business in the region and a significant number of ancient gardens, at the beginning of the last century most of them were abandoned, and only in the 80s of the twentieth century tea production began to develop again.

Tea from the Man Zhi Mountain is distinguished by a relatively high astringency and bitterness, which quickly turn into a sweet aftertaste, and a high, fresh aroma. Stimulates the secretion of fluid in the body.Infusion is dark orange.

Xi Shuang Ban Na, 西 双 版 纳: West Side, Menghai County

Bu Lan Shan – 布朗 山

Bu Lan District covers an area of ​​about 70 hectares in the south of Meng Hai County. It is a large mountainous area that includes He Kai, Ban Zhang, the small town of Bu Lan Shan, and Xiao Meng Song. Pu’er are often pressed from the Mao Cha of neighboring Burmese villages.Large ancient tea gardens are located in the north – from Lao Man E to He Kai. The highest mountains (1900 m above sea level) trace their history back to the 7th century.

The name of the tea from this region is usually given by the name of the village where it is made, and the taste of tea from different villages is very different. The most famous are Lao Ban Zhang 老 班 章, Xin Ban Zhang 新 班 章 and Lao Man E 老 曼 娥.

Lao Ban Zhang is located in the northern part of Bu Lan Mountain.460 people live in 114 of its yards. Height above sea level 1700 m. Tea trees grow in the immediate vicinity of the dwelling and behind the village in the forest. They have long and heavy leaves, and the tea has a distinct bitter, tart and full-bodied taste. The local one is considered the best in Banh Na and the most expensive.

Xin Ban Zhang, New Ban Zhang, is 7 kilometers from the Old. The height of the area is 1600 m. Most of the tea trees grow in the vicinity of the village. A special service strictly monitors the quality of tea, new plantings are prohibited.

Lao Man’e village (143 yards, 700 inhabitants) is located 10 km from Xin Ban Zhang on the plateau. Height 1200 meters above sea level. Most of the tea trees, many of which are really old, grow in the vicinity of the village.

Tea from old trees, produced in the villages of Lao Man Ye, Men Sung and Man Xing Long, is distinguished by bitterness, which quickly turns into a sweet aftertaste. Tea from new plantations in the South of Bu Lan Shan is not as bitter as tea from old trees.

Ba Yes 巴达

Ba Da tea region is located on the border of Xishuangbanna and Burma. Large-leaved Yunnan tea trees grow in the jungle at an altitude of 670-2250 m. The main ancient tea gardens are concentrated near the village of Man Mai and occupy almost 135 hectares. From April to October, the mountain is shrouded in thick fog. In the 1980s, Menghai Tea Factory planted almost 670 hectares of new plantations here.

Tea from old trees of Ba Da Mountain is appreciated by connoisseurs and lovers of shen for a bright fruity note of the bouquet and a dense taste, the bitterness of which is transformed into sweetness.

Meng Song 勐 宋 山

Meng Song Tea Gardens are located at an altitude of 870-2219 meters above sea level. Peasants from the villages of Da An, Nun Beng, Na Ka and Bao Tang ( Dai and Lahu ) grow grain, tea and hemp. The most interesting is Na Ka 那 卡, a village of Lahu , located in the north, at the highest peak of Xishuangbanna (1800-2000m), surrounded by a fantastic labyrinth of ancient tea forest.The air here is clean and cool, and the landscapes are of wondrous pristine beauty. The poor condition of the roads makes this village isolated from the outside world during the rainy season. The nearest town is an hour away by motorcycle. As in other Lahu villages, the traditional way of life is preserved here, and most of its 560 inhabitants do not speak Chinese.

Meng Song tea has a sweet, soft taste, light astringency and unique aroma.

Nan ​​No 糯 山

Mount Nan No is located on the border of the watershed between Jing Hong and Meng Hai counties.It is one of the oldest tea districts, known since the Han Dynasty. In the language of the nation dai the mountain is called “Bamboo Sauce”. According to legend, in ancient times, the leader of one of the Hani settlements made a big feast, at which the people were. Among the dishes was rice seasoned with bamboo sauce; the Dai people liked the treat so much that they still call this area that way. According to another legend, Zhu Ge Liang, during a military campaign, healed a soldier here with tea broth, so the mountain was called Kun Ming Mountain for a long time.Bulans trace their tea history here since the time of the Southern Zhao dynasty (VIII century), and representatives of the Aini people count 58 generations of tea masters. The average height of the tea gardens is 1400 m above sea level. Most of the mao-cha collected here is delivered to the Menghai Tea Factory, collected by peasants living in 30 small towns. The total area of ​​tea plantations is 21,600 hectares, of which 800 hectares are ancient tea gardens. The oldest tea tree grows in the village of Ban Po 半坡.The families of this village have 280 hectares of tea plantations, of which 230 hectares are in ancient gardens.

Tea made in the Nan Noh region differs from different raw materials, but the common characteristics are a powerful energy component, dense infusion, long-lasting juicy astringency and light bitterness, which quickly turns into a sweet aftertaste. Stimulates the secretion of fluids in the body.

He Kai, 开山

Mount He Kai is the southern tip of the Nan Nuo mountain range, which includes several peaks and mountain valleys.The historical place of residence of the Hani and Lahu peoples (about 2600 inhabitants in 6 small villages). The total area of ​​tea gardens is 9100 hectares, of which 7240 hectares are ancient tea trees that grow in the natural conditions of a tropical forest at an altitude of 1170-1800 m. Up to 250 tons of high-quality mao cha are produced here annually. Manufacturing is concentrated in the villages of Manmai and Mannon.

Tea from the ancient trees of Mount He Kai is distinguished by the golden color of the infusion, bright aroma, mint flavor and bitterness that turns into a sweet, long aftertaste.

Pu Er Prefecture 普洱

Jing Mai

The Jing Mai Mountains are included in the 12 Big Tea Mountains Dan-nani. Located at the junction of the Puer Administrative District (which includes), Burma and Xi Shuang Ban Na. The total area of ​​the district is 67 sq.km. A little less than 3000 people live in 10 small villages with a total number of 692 yards). The largest are the Man Jing 芒 景 of the Bulan people and the Jing Mai of the Dai people.

The first settlement of Dai appeared here, according to historical records, in 106 BC. According to legend, its founder was Prince Zhao, who discovered this beautiful area while hunting for a wonderful deer. And on the stone steles of the monastery of the village of Man Jing 芒 景 there is a mention of the production of tea (dated 696 BC).AD). Local residents are linked by long-standing “tea ties”: the ruler of the Dai nation had seven daughters, and the seventh, the most beautiful, he married off to Ba Yan Len, the tea patriarch of Bulans. In the “Kumirna of the Tea Ancestor” and “The gazebo of the beautiful princess”, solemn ceremonies are held today on calendar holidays.

The total area of ​​tea gardens is 10.78 square kilometers, of which 2.8 hectares are occupied by old plantings. The altitude ranges from 1100-1662 m above sea level. There are a large number of tall ancient trees with a lush crown, which grow at a distance from each other, which is a sine qua non condition shan ye qi yun 山野 气韵 bright and strong aroma.Their branches are covered with moss, orchids and other epiphytic plants find shelter on their trunks.

Real Jing Mai tea has a rich, dense body (brewed more than 10 times), a bright, long aroma and a very persistent sweet aftertaste. Astringency and bitterness in taste are negligible.

Kun Lu Shan 困 鹿山

The Kun Lu Shan mountains with a total area of ​​about 674 hectares are included in the southern section of the Wu Liang Shan mountain range 无量 山.The watershed area of ​​the Lancang-jiang 澜沧江 and Hong He 红河 river basins. The maximum height is 2271 m. The average height of the tea gardens is 1600 m. These are the highest mountains in the Ning Er 宁 洱 county and the largest region of ancient tea trees, the average age of which is 200-400 years, but there are also older ones. In the language of the Dai people, “Kun Lu” means “Bird Mountains”. The peasants of the villages of Kuan Hong 宽宏, Feng Yang 凤阳 and Ba Bian 把 边 are engaged in the collection of raw materials. According to old-timers, during the Qing Dynasty, every spring, imperial officials came here to select the best tea.Today, raw materials are supplied from here for processing to tea factories in Kunming County. Ancient tea gardens form a single whole with human habitation, they grow on the territory of villages. There are 372 tea trees, the age of which, according to experts, is more than 400 years old. Old trees planted by people are now very similar to those growing wild.

Kun Lu Shan tea features a naped leaf. The infusion is dense, golden-green, the aroma is calm, stable. The taste is multifaceted, memorable, light bitterness in it quickly turns into sweetness, and there is no astringency.

Jing Gu, 景谷

Jing Gu Tea District covers an area of ​​7777 square kilometers in the western part of Pu Er Prefecture. The highest mountain peak is 2920 meters above sea level. In the language of the Dai people, the aborigines of these places, the mountain is called Meng Wo, which means “Salt Well”. According to archaeological excavations, the first settlements of the Ailao tribes arose here in the 2nd millennium BC. and were part of the ancient state of Yizhou.During the Tang Dynasty, the region was part of the state of Insheng, and in the historical chronicles of that time there are references to “excellent tea from Insheng.” The collection of raw materials is traditionally carried out by peasants of the nationalities and and give . Tea trees grow naturally and are not pruned or sprayed with chemicals. Most of them were planted in the 19th century during the heyday of the tea business in Pu’er District, but there are also older plants.

The tea buds of the trees in the Jing Gu mountains are large and fleecy; when brewed, they give a dense, aromatic infusion filled with the “primordial energy of the mountains.”The taste is sweet and sour, with a pleasant refreshing aftertaste.

Zhen Yuan

The Zhen Yuan tea region is part of Pu Er Prefecture, Zhenyuan-I-Hani-Lahu Autonomous Region. The total area is 4137 sq. Km, of which about 19 sq. Km is occupied by ancient tea gardens in the area of ​​the Ailaoshan nature reserve 哀牢山 at an altitude of 2100-2500 m.The maximum height is 3137 m.Here in the wild rainforest grows a 25-meter tea tree, which is more than 2700 years old. The diameter of the trunk at the roots is 1.2 m, the trunk itself is 0.89 m, the size of the crown is 22×20 m. It was discovered in 1996 and since then has been the object of research by scientists, a tourist attraction and a national treasure.

Jiang Cheng 江城

Jiang Cheng Hani-Yi Autonomous Prefecture is located 130 kilometers from the city of Pu Er at the intersection of Pu Er, Hong He, Sishuanbanna, the border of Laos and Vietnam.The main tea plantations of Jian Cheng are concentrated near the villages of Kan Ping and Jing Dong. The region supplies about 1000 tons of tea raw materials to Yunnan tea factories annually.

Jing Dong

Jing Dong tea region – the northernmost in Pu Er prefecture, covers an area of ​​4466 square kilometers and is part of the Wu Liang Shan 无量 山 mountain range. Belongs to the districts with a long tea history, which were part of the Yinsheng state during the Tang Dynasty.Since the 7th century he exported tea to Tibet.

WEST TEA REGIONS, DYAN-SI

Western tea districts, Dian-si, include Lin Cang 临沧 市, Bao Shan 保山 , De Hong and Da Li 大理 .

Meng Ku 勐 库

Meng Ku 勐 库 tea region (Shuang Jiang county 双 江) is located in Da Xue Shan 大雪山, the Great Snowy Mountains – a huge mountain range stretching from North to South about 400 km, covering the territories of Tibet and Sichuan.The highest peak of the Snowy Mountains Gong Ga Shan 贡嘎 reaches 7556 m above sea level. In Maine Koo, tea trees grow at an altitude of 2200-2750 m, the highest for the camellia species. The best raw materials come from wild tea trees that grow in the rainforest among other flora. Among them there is one, reaching four meters in girth at the root. The height of this tree is 20 m, and the size of the green crown is 15.8 x 15.3 m. The peasants of the Lahu, Va, Bulan and Dai peoples are engaged in the collection of raw materials – a total of about 30,000 people from 103 villages.Mao Cha goes to Shuang Jiang Meng Ku Factory, which has 166,500 square meters of factory space and an annual production of 10,000 tons. Ancient gardens, laid out here during the Ming Dynasty, in which about 1000 trees with a diameter of 0.3-0.6 m have survived, are concentrated in the area of ​​the villages of Bing Dao 冰岛 Ice Island, and Gong Nong 公 弄.

Maine tea is juicy, sweet, with light astringency and a long aftertaste, has a high aging potential.

Feng Qing 凤庆

The largest tea tree plantation in Feng Qing County is located in the Feng Shan region of the Phoenix Mountain. Tea traditions here have a very long history. Peasants from 13 villages are engaged in the collection of raw materials, tea gardens are located both in the immediate vicinity of human habitation and at a distance, in the jungle. More than 10,000 tons of tea leaves are harvested from the plantation annually. In addition to pu’er, the famous Dian Hong has been produced in the county since 1939.From here, the technology of its production spread to more than 20 counties in the regions of Lincang, Baoshan, Puer, Xishuangbanna, Dehong and Honghe.

Bao Shan 保山

Bao Shan Region 保山 市 is bordered to the east by Feng Qing County, to the south by Yun Te County. The peasants of the Yi, Miao, Bulan, Hui, Bai and Lahu peoples are engaged in the collection of raw materials and the production of mao cha. The ancient tea gardens are 1.6 sq.km at an average altitude of 1840 m, among them there are 400 trees about 500 years old.

Bang Wei 邦 崴

In the Ban Wei district 邦 崴 村 (belongs to the Lancang administrative district 澜沧 县), ancient tea trees grow among the rainforest at an altitude of 1900 m (an area of ​​more than 30 sq. Km), the village owns an old tea garden of the Ming Dynasty (area 1 , 1 sq. Km). The oldest tree, 11.8 m high, has a trunk diameter at the base of more than 1 m, and the crown size is 8.2 x 9 m.For over 1000 years, representatives of the local Lahu and Hani people have been making tea in Ban Wei. In April 1993, a representative commission of 181 experts visited here as part of the International Symposium. Scientists have come to the conclusion that the local tea trees are carriers of the oldest genotype. In 2013, Bang Wei tea was awarded the title of Shi Jie Cha Yuan 世界 茶 源 “World Source of Tea”.

Bang Wei tea gives a yellowish-green infusion, juicy, slightly bitter, with long-lasting soft astringency, very stable in brewing.

大理 Da Li

The region is home to Camellia taliensis, the Dali camellia, which grows in mixed evergreen forests at an altitude of 1300-2700 m. The history of the tea business here goes back hundreds of years; local peasants. The Xiaguan 下 关镇 or “Lower Zastava” area was already one of the starting points on the ancient Tea and Horse Trail from Yunnan to Tibet.Today Xiaguan is called Yunnan Switzerland for the stunning beauty of the mountain valley panorama with a unique microclimate: monsoons from the Indian Ocean, rising along the bed of the Xi Er Jiang River, meet here with cold air currents descending from Tsang Shan Mountain. The largest tea producer is the Xiaguan tea factory, which annually produces 6,000 tons of 60 types of tea products.

Read about how pu-erh is made from this wonderful raw material here.You can read about the unique types of Yunnan tea trees here.

Go to the shopping section of our online store, where you will find a wide selection of high quality pu-erh!

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90,000 Chinese History (114): Su Shi is one of the Eight Great Teachers of Tang and Song

Su Shi * was a distinguished author, artist and calligrapher during the Song Dynasty.He is considered one of the “Eight Great Teachers of Tang and Song.”

* Years of life —1036―1101 AD

Su Shi is a great writer of the Song Dynasty. Art by B. Xiao / Great Epoch

Su was born into a family of writers, from childhood he began to study the history and writings of Confucius. As a teenager, Su was known locally as the author of great stories, well versed in the history of ancient China, as well as the state of society at the time. At 22, he passed the imperial civil service exam and, according to the results, took first place among the candidates.He was awarded the highest academic degree “Jinshi”, which was a prerequisite for a candidate for office in the central government.

At the time when Reform Minister Wang Anshi began to enforce his radical “new laws,” Su was in a good position in the imperial court. While traveling the country, Su witnessed the suffering of the common people caused by some of the new laws. Therefore, he wrote a letter to the emperor, in which he condemned these innovations. But Wang Anshi could not stand it when someone opposed his reforms, and he was unhappy with Su’s letter, even though he liked his literary works.Under pressure from the reformists, Su decided to leave the capital to serve in the provinces in order to stay away from political turmoil. There, he tried to implement new laws with greater flexibility instead of strict enforcement, trying to take into account local conditions.

In 1079 Su was indicted by a reformist group for criticizing the emperor and narrowly escaped execution. He was demoted and sent to a village in Huangzhou, Hubei Province, where he lived for five years. Despite this, Su did not lose heart and did not hold a grudge against Wang Anshi, but wrote poetry, was fond of painting and cooking.With Anshi, he remained on friendly terms, and even exchanged poems with him. Su’s political beliefs can be described as half reformist and half conservative. After the conservatives, led by Sima Guang, restored their rule at the imperial court in 1086, he was again summoned to the capital. Later, however, Su again lost favor due to his opinion that not all new laws should be repealed. In 1094, he was again removed from the court and exiled to the island of Hainan.

Su was admired by his peers for his mastery of many literary genres. As a teenager, he studied the writings of Confucius, and during his exile he studied the classics of Taoism and Buddhism. His literary works, including folklore, are imbued with a positive attitude, a great sense of humor and witty remarks.

Su’s calligraphy was also highly valued, which was bought at a great price by collectors. A military official who worked with Su often used his work, exchanging it for a large number of rams.Whenever he needed rams, he sent Su an official read receipt letter that Su had to sign. Over time, this military official’s greed increased, and Su learned of his secret deal. When the official again sent his messenger with some document and asked to write a written answer on it, Su only gave him an oral answer. The messenger did not want to leave and again and again asked for written advice. He begged Su so much that he could not restrain himself and, smiling, replied, “Tell your boss that I forbid him to kill animals today.”

All his life Su was friends with a Buddhist monk named Foin (the name literally translates as “Buddha’s signature” or “Buddha’s seal”). During their friendship, they exchanged many jokes and witty messages. Su is said to have been rather cynical about Buddhism in the beginning. This continued until he became friends with the monk Foin. There is one cautionary tale that happened to Foin and Su. Foyin once praised his friend Su, saying that he was sitting like a Buddha. Ah Su told the monk that he was sitting like a heap of cow dung.In response, the monk only smiled. When Su asked why he was smiling, the monk said, “Buddha comes from my mouth, and from your mouth is cow dung.” Both burst out laughing.

One day Su Shi spent all his savings and bought a house. On the eve of moving to a new home, he heard an elderly woman crying near the new house. He felt sorry for her and asked why she was crying. She said that the house she inherited from her parents had recently been sold by her children against her will. When Su asked the woman all the details, it turned out that this was exactly the house he had just bought.Su returned the house to her, and immediately burned the notarial document confirming him as the owner of this property. After that, Su returned to the estate that he had previously rented.

Su Shi achieved great success in prose, calligraphy and painting. More than 2700 of his poems have survived to this day. These are mainly observations from life or a description of nature. Su’s poems are magnificent in their imagination, simplicity and serenity. Often, in order to describe some natural phenomenon or his thoughts, he used a vivid allegory.His long poems contain many metaphors, leaving readers with unlimited imagination. He also skillfully used humor, providing readers with a fresh perspective on life. Su Shi’s poems, with his reasoning and structured reasoning, have become an excellent example of Song Dynasty poetry.

Su Shi died in 1101 AD at the age of 64. Lying on his deathbed, he told his three sons: “I have not done anything wrong in my life, so I am sure that I will not go to hell after death.”

Read also:

Chinese culture Chinese idioms Chinese history

History of China (113): Cheng Hao – an honest and kind official of the Song Dynasty

Unique horses and awards of lords in fashion 108 heroes »Page 3» All about Mount and Blade. Mods, Russifiers, walkthroughs, guides, news, discussion.

For reading minds in fashion, 108 heroes give out certain awards, some of them, namely horses, characteristics, money, we will talk about.
And also, for each reading of thoughts, up to +10 fame and +30 to reputation with the lord (general) are supposed.
If you come across a horse that is not listed here – be sure to add it with a comment, the Administration will add topics to the header!

Yang Zhi – [You received the Spear of the Iron Ridge]

Ou Peng – Your polearms skill increased by 30

Han Tao – Your teaching skill increased by 1

Wei Dingguo – Your tactical skill increased by 1

Yan Shun – [You received an excellent two-headed spear]

Chen Da – Your Agility attribute increased by 1

Yang Chun – [You received a first-class iron pagoda]

Sun Xin – [You received a male / female whip]

Huang Xin – Your contribution increased by 150

Song Qing – [You received a helmet with pheasant feathers]

Kong Liang – [You received a copper club]

Hao Xiwen – [You received a better spear]

Hou Jian – [You received a warrior’s boots ]

Zhou Tong – [You got 10,000 liang]

Li Yong – [You got a long curved knife]

Zhang Qing – [You got Zhang Qing’s unique cabbage]

Zhang Qin – [You got arrows no feathers]

Zhang Shun – Your archery skill increased by 30

Yuan Xiao-qi – Your trophy collection skill increased by 1

Mu Hong – [You got a better bow]

Ling Zhen – [You got a pistol ]

Tong Wei – [You received reinforced composite Hunnic armor]

Tong Meng – [You received reinforced composite helmet of the Huns]

Gong Wang – [You received an exquisite wind spear]

Ding Daesun – Your throwing skill increased by 30

Mu Chun – [You received 8,000 liang]

Liu Tang – Your attribute strength increased by 2

Xie Zhen – [You received a pure steel knife]

Fan Rui – Your attribute intelligence increased by 1

Bao Xu – Your athletics skill increased by 1, your one-handed weapon skill increased by 30

Cao Zheng – [You received a felt hat]

Xue Yong – Your two-handed weapon skill increased by 20

Jiao Ting – [ Your reputation has increased by 30]

Shi Yun – Your athletics skill has increased by 1

Song Wan – [You received an enhanced quality rattan]

Du Qian – [You received leather armor]

Pei Xuan – Your captive maintenance skill has increased by 1

An Daoquan – Your skill in surgery and wound dressing is increased 1

Huangfu Duan – [You received first-class silver armor]

Jin Dajian – Your packing skill increased by 1

Yao He – Your attribute of charisma increased by 1

Wang Dingliu – Your Dexterity Attribute has increased by 1

Bai Sheng – Your Persuasion Skill has increased by 1

Yu Baos – Your Charisma Attribute has increased by 1

Duan Jingzhu – [You Received Black Armor]

Yang Zhi – You Received the Spear of the Iron Ridge
Ou Peng – Your polearm skill increased by 30
Han Tao – Your training skill increased by 1
Wei D Ingo – Your tactical skill has increased by 1
Yan Shun – You have received an excellent double-headed spear
Chen Da – Your dexterity attribute has increased by 1
Yang Chun – You have received a first-class Iron Pagoda
Sun Xin – You have received a male / female whip
Huang Xin – Your fame has increased by 150
Song Qing – You have received a helmet with pheasant feathers
Kong Liang – You have received a copper club
Hao Xiwen – You have received the best spear
Hou Jian – You have received a warrior’s boots
Zhou Tong – You have received 10,000 Liang
Li Yun – You received a long curved knife
Zhang Qing – You received a unique Zhang Qing cabbage
Zhang Qin – You received arrows without feathers
Zhang Shun – Your archery skill increased by 30
Yuan Xiao-qi – Your trophy collection skill increased by 1
Mu Hong – You got the best bow
Ling Zhen – You got the pistol
Tong Wei – You got the reinforced composite armor of the Huns
Tong Meng – You got the reinforced com positive helmet of the Huns
Gong Wang – You received an exquisite spear of the wind
Ding Daesun – Your throwing skill increased by 30
Mu Chun – You received 8,000 Liang
Liu Tang – Your attribute strength increased by 2
Xie Zhen – You received a knife from the pure steel
Fan Rui – Your attribute intelligence increased by 1
Bao Xu – Your athletics skill increased by 1, your one-handed weapon skill increased by 30
Cao Zheng – You received a felt hat
Xue Yun – Your two-handed weapon skill increased by 20
Jiao Ting – Your reputation has increased by 30
Shi Yun – Your athletics skill has increased by 1
Song Wan – You have received an enhanced quality rattan
Du Qian – You have received leather armor
Pei Xuan – Your prison keeping skill has increased by 1
An Daoquan – Your Surgery and Wound Dressing Skill is increased 1
Huangfu Duan – You have received Prime Silver Armor
Jin Dajian – Your Wrapping Skill has increased by 1
Yao He – Your charisma attribute increased by 1
Wang Dingliu – Your agility attribute increased by 1
Bai Sheng – Your persuasion skill increased by 1
Yu Baos – Your charisma attribute increased by 1
Duan Jingzhu – You received black armor

Gongsun Sheng = Enhanced Mind Reading!
Ling Zhen = 2500 Liang.
Zhang Shun = +30 Bow Mastery.
Yuan Xiao-qi = +1 to collecting trophies.
Jiao Ting = +30 Fame.
Hao Sywen = +30 to the skill of using polearms.
Huang Xin = +150 contribution.
Bayu Xu = +1 athletics + 30 to one-handed weapon skill.
Shi Yun = +1 Athletics.
Xue Yong = +20 two-handed weapon skill.
Fang Rui = +1 Intelligence.
Ting Desun = + 30 to the possession of throwing weapons.
Zhang Shun = +30 Bow Proficiency.
Mu Chun = +8000 Liang.
Wei Dingguo = +1 tactician.
Chen Da = +1 agility.
Han Tao = +1 training.
Bai Sheng = +2500 Liang.
Jin Dajian = +1 pack.
An Daoquan = + 1 to surgery and wound dressing.
Pei Xuan = +1 prisoner upkeep.
Yu Baos = +1 to charisma.
Yao He = +1 to charisma.
Wang Dinglu = +1 agility.
Liu Tang = +2 to strength.
Zhou Tong = +10000 Liang.

Unique horses issued by lords for reading minds:

Unique horses that drop randomly in any battles:

Such a horse can be taken from Lord Qian Zhenpeng if he joined your squad, a similar one was seen in Guwn Shen – Greatsword:

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