Shi Chen Baozi (Hourly Steamed Buns)

Shi Chen Baozi

　　Shi Chen Baozi is the most famous local delicacy in Weinan City. According to the newly compiled *Weinan County Annals*, as early as the Qianlong era of the Qing Dynasty, there were already baozi vendors in Weinan, but due to inconsistent quality, they operated intermittently. By the 29th year of the Guangxu reign (1903), a renowned baozi maker named Zhang Nukun emerged. His baozi were exceptionally fragrant and delicious, gaining widespread fame. The demand was so high that they sold out quickly, and none were available once the designated hour had passed—hence the name “Shi Chen Baozi” (Hourly Baozi), coined by customers. By the 1930s and 1940s, another master baozi maker, Wang Deben, further refined and advanced Zhang Nukun’s traditional techniques. Both his craftsmanship and flavor profile surpassed those of his predecessor, earning him the nicknames “Baozi King” and “Nukun’s Nemesis.”

　　The production of Weinan Shi Chen Baozi follows strict procedures from ingredient selection to preparation, with meticulous attention to detail. The dough is made from premium wheat flour, finely ground using a stone mill and sifted through a fine sieve. The lard used for the filling comes exclusively from the leaf fat found inside the pig’s body—not the body fat—and must be carefully preserved for one year before use. The lard is deboned, cut into soybean-sized pieces, and stir-fried with coarse flour in a pan using aged rapeseed oil over low heat. The seasoning features Chishui scallions, a specialty of Huaxian County, with the roots, leaves, and branches removed, using only the tender middle sections, mixed with aged rapeseed oil and fried flour to form the filling. It is further seasoned with a nine-spice blend made from locally sourced ingredients including Huashan’s signature Dahongpao peppercorns, fennel, star anise, cloves, cinnamon, cardamom, amomum fruit, long pepper, and nutmeg. For every six meat baozi, four vegetarian ones are made to balance the flavors. The vegetarian baozi are filled with tofu and scallions. The baozi are steamed in the middle of the night, and their aroma can be detected even by passersby. Shaped like monk’s hats, these delicate buns feature snow-white edges and golden bottoms. They are rich yet not greasy, with a long-lasting fragrance that lingers on the palate—so much so that one meal of these baozi can leave your mouth fragrant even after walking ten li (approximately five kilometers). Hence, they are also called “Shi Li Xiang Baozi” (Ten-Li-Scent Baozi). They are best enjoyed with scallions dipped in yellow bean paste and accompanied by a cup of strong tea.