Nam Dinh is famous for many interesting tourist attractions and attractive dishes. In addition to dishes such as beef pho, longan cake, sticky rice, and spring rolls in Giao Thuy, etc., banh xiu pao is also one of the specialties not to be missed when visiting Thanh Nam.
Origin of banh xiu pao
Tieu Pao is a traditional Chinese dish. Xieu pao followed the Chinese who migrated to Nam Dinh for a long time, so even the original Nam Dinh people could not remember exactly when this special cake was present in Nam Dinh. However, for many generations of Nam Dinh people, banh xiu pao is always a childhood gift with their old memories attached.
What is included in the dumplings?
Banh xiu pao has a thousand-layer crust because it is stuffed with flour and rolled in many layers. The part of the xiao pao consists of shredded wood ear meat and a part of boiled chicken egg. When eaten, banh xiu poo has a fleshy, greasy taste, and the crust is fragrant and soft.
What’s outstanding about the banh xiao? Pie crust
In the original Chinese word, xiao pao means a fried dumpling with char siu filling. Therefore, banh xiu pao has a brown crust like pia cakes, a specialty of Soc Trang. But when you take a bite of the cake, you will feel the full appeal of this cake.
The shell of banh xiu pao is made from wheat flour, after mixing flour and water with different “heirloom” recipes, people will knead and roll the dough meticulously and carefully to get a thin, but still enough crust. toughness to encapsulate the core inside.
Filled with dumplings
The filling of banh xiu pao is made from lean meat and pork belly. If the lean part of the shoulder is used to make the pork belly, it is sweet and fragrant, the pork belly only brings the fatness to the cake. After being washed, the pork belly will be diced and seasoned with spices such as oyster sauce, five spices, soup powder… to bring a rich flavor to the cake. As for the pork shoulder, people are also diced and seasoned to make char siu meat.
Besides, the filling of banh xiu pao also has shredded wood ear and boiled egg. All ingredients are harmoniously combined and blended together, creating extremely attractive cakes.
After preparing the crust and filling, people often apply a layer of oil and egg yolk so that after it is cooked, the cake not only has an attractive yellow color but also retains the crispiness of the crust and makes the crust smooth. The crust is not dry.
Although banh xiao can be eaten both hot and cold, when eaten hot, the cake will be softer and more delicious. Especially on the winter days of the North, just enjoying a hot banh xiu poo and sipping a cup of hot tea is really “standard”.
Some addresses of delicious banh xiu pao in Nam Dinh
– Xiu Pao – 132 Nguyen Du, Nam Dinh.
– Porridge Hoa Nhung – No. 4 Hoang Huu Nam, Hoang Van Thu, Nam Dinh.