1. Steamed stuffed buns in soup need neither yeast nor baking powder, which is generally called dead noodles steamed stuffed buns. Put water directly and mix the noodles evenly until three lights (hand light, basin light and surface light). In fact, it is almost the same as dumpling noodles, but the noodles are different.

2、面要摔，摔到有勁度（吃過拉面的應該知道，但是不用太大的勁度，要適中）

2. The noodles should fall and fall with strength (those who have eaten Ramen should know, but not too much strength, moderate)

3、搟皮大家一般都會就不用多說了，面和好就是餡了。灌湯包子餡的配料是一定的，是用秤來稱（秘方不意多說，大家見諒）一般都是按十斤計算，然后放入高湯打到餡里（一斤餡四兩湯的比例）。

3. We usually roll the skin, needless to say, noodles and good is the filling. The ingredients for filling steamed stuffed buns with soup are certain. They are weighed by a scale (the secret recipe doesn't want to say more, we forgive you). Generally, they are calculated according to ten kilograms, and then put them into the soup and beat them into the filling (the proportion of four Liang soup for one pound of filling).

4、再說包法。發面包子不一定會死面包子，但是會死面包子一定會發面包子。我們都是一籠十個面和餡加一起一般在二兩左右，其特點是提起似燈籠。放下象菊花。皮薄陷大，灌湯流油，軟嫩鮮香。

4. Talk about the package method. Steamed stuffed bun with noodles will not necessarily die, but steamed stuffed bun with noodles will surely die. We are all a cage of ten noodles and fillings, which are usually about two or two. It is characterized by lifting like a lantern. Put it down like a chrysanthemum. The skin is thin and large, and the soup is filled with oil. It is soft, tender and delicious.

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