Heji Steamed Buns

Heji Steamed Buns

　　Heji Steamed Buns

　　Heji Steamed Buns, also known as "Dog-Bitten" Steamed Buns. Before liberation, Master Ren Zhenji and Yongnian Shuangling co-opened a steamed bun shop. Since Ren Zhenji was an only child, when his father carried him outside, a dog barked at them, so his father named him "Dog-Bitten." The steamed buns made by Master Ren Zhenji were uniform in size, with soft dough and white color, delicious in taste, superior to others, and loved by all. At that time, most of the customers at his shop were porters, small vendors, and ordinary citizens. When eating the buns, they would always call them by his nickname, and over time, the buns he sold also came to be known as "Dog-Bitten" Steamed Buns.

　　Quanji Yizi Shop, original location: North Section of Handan Road, Handan City. It was only relocated to the market area in recent years, now managed by Ren Lian, the son of Ren Zhenji.

　　From 1980 to the present, it has been operated by the Nancheng Restaurant Heji Steamed Bun Shop under the city’s Food and Beverage Corporation, with legal representative Lü Fengwen.

　　Ingredients: (per jin)

　　Wheat flour, 10 jin; premium pork, 5 jin; sesame oil, 0.5 jin; soy sauce, 1.5 jin; refined salt, 2 liang; monosodium glutamate, 0.5 liang; ginger, 3 liang; seasonal fresh vegetables, 1.5 jin.

　　Select premium pork, high-quality sesame oil, soy sauce, and other seasonings. The flavors are well-balanced, the preparation is meticulous, hygiene is strictly maintained, and quality is consistent. The bun dough uses the “one bulge fat” method (i.e., after fermentation, when the fat bulges slightly, it’s ready to use). Scallions are hand-chopped without showing green, and the buns are skillfully hand-wrapped.

　　Flavor characteristics: thin skin, generous filling, rich but not greasy. The taste is exceptionally delicious, leaving a lingering aftertaste.

　　Quality standards: ample filling, thin edges, no gaping, no bottom falling out, no oil leakage.