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  • in eastern China.

  • There's a giant dumpling the size of a bagel that's filled to the brim with soup and a lot of crab roe.

  • I want to be in a humble sort of, uh, record you could and your machine.

  • That's the machine that a little more experience.

  • So how does the soup get inside?

  • And how do you eat this thing?

  • When it comes to Chinese food, few dishes are as recognizable as the bow.

  • Simply put, it's a dough wrapper with filling, but there are so many variations in China that you can do a whole series on it.

  • So for this season of each, China will look at 10 different bows and show you how they're made and the story behind them.

  • Yeah, yeah, yeah, we're still in eastern China.

  • Apart from the regular sized soup dumplings you find in most places, there's also this a giant soup dumpling called Tang Bao that's made with soup, pork and lots of crab roe.

  • Legend has it that it was invented in the third century, but it really became popular in the 18th century when a Chinese emperor visited the region, loved it and told everyone about it soup dumplings come in all shapes and sizes, and this one is about twice as big as a standard Xiao long bao.

  • It still needs a delicate skin, but it should also be strong enough to hold all the soup.

  • Watch me, Shanghai was.

  • I mean, Thomas over Moscow has been making giant soup dumplings for over two decades.

  • What's the?

  • So you see Kim Jong tumbling One king Shit, Yeah, Woman to me when the Guangzhou whatever.

  • Well, it's a good shot.

  • Mhm.

  • The dough is left to rest.

  • Meanwhile, media works in the filling, which is mostly made with crab roe.

  • That's like a uh mm.

  • The crabs come from lakes along the Yangtze River.

  • They're usually raised on farms such as this one.

  • Crab season runs from September to December.

  • They can be eaten on their own or cooked into various dishes.

  • Okay, to go to the uh so it's good to puncture, and it's good to see you from the Libyan.

  • Then it's time to make the filling woman say shit looks something a Campbell sugar, the whole bottom.

  • It's hot.

  • All the little shells to go to.

  • Her pigskin is full of collagen when it's cooked.

  • The collagen breaks down, and when it cools, it solidifies into gelatin.

  • The heated up again and it will melt into a soup.

  • The gelatin is crushed and mixed together with the crab meat row and a tiny bit of pork.

  • The crab is the main attraction.

  • The pork adds an extra depth of flavor.

  • Then it's time to assemble the actual soup dumpling.

  • First the skin is rolled out.

  • You can change that option.

  • Uh, by the same to you.

  • Tragic?

  • Uh huh.

  • China, Uh, with, uh, only to uh huh.

  • The only kind of sound good trade.

  • Top tuning.

  • Uh huh.

  • Uh huh.

  • Do you guys, uh, kind of a bottle and a lot of science center?

  • Well, I'm gonna talk to your sparkle.

  • You can.

  • What was that?

  • What a so called *** *** Total.

  • You're tied up.

  • It's a ball of tumbled a tingle about 300 years or something.

  • Uh huh.

  • Yeah.

  • Channels in the Guan to, like, trading down.

  • So that was I told her I function.

  • Yeah.

  • You think this is something?

  • Goodness, yeah.

  • You can use mhm.

  • Yeah.

  • So how do you eat it?

  • Contrary to popular belief, definitely not with a straw.

  • So the young man a living god, you only, uh, tongue shooting Conaway.

  • Yeah, she's my mother.

  • Uh, just, uh, quiet.

  • Mhm, Tom.

  • About 18.

  • The answer.

  • Oh, shit.

  • That's kind of 33 with up next, we'll head to Hong Kong where we'll learn how to make Tassio about a fluffy steamed bun with sweet BBQ pork.

  • Stay tuned.

  • Yeah.

in eastern China.

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B1 soup crab dumpling china pork roe

How to Eat China’s Biggest Soup Dumpling - Eat China (S3E2)

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    林宜悉 posted on 2021/03/19
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