Xiguan Three-Star Big Buns

Xiguan Three-Star Big Buns

　　Xiguan Three-Star Big Buns

　　In the past, the “Xiguan Three-Star Big Buns” were made using leftover roast pork, fatty meat, vegetable stems, and other so-called “inferior ingredients” as fillings. The dough was exceptionally large, with each bun weighing a full four taels (about 150 grams). These buns were filling and went well with alcohol, making them a favorite among laborers and the working class.

　　Today’s Three-Star Big Buns are still made using the traditional method of fermenting the dough with starter dough and flour, resulting in a soft and delicious texture. However, the fillings have come a long way—featuring generous portions of roast pork, chicken, salted egg yolk, mushrooms, and more. The “Sister E’s Powder Dumplings” are also especially appealing, with their thin wrappers and premium fillings. The dough wrapper is made from steamed dough mixed with cornstarch, kneaded together to form a smooth dough that’s more refreshing to eat. Meanwhile, the fillings—such as fresh shrimp, bamboo slices, mushrooms, roast pork, and pork—are stir-fried before being wrapped into the pre-cooked dough wrappers. It’s one type of dim sum, made with two different techniques.