It says that there is no wife in the wife''s cake, there is no Luohan in the Luohan vegetarian, and there is no flour in the egg crust soup dumplings. It seems that it can be justified, but it cannot be counted as a staple food. If you delve into what this is, then count as a soup!< /p>

　　 egg skin soup dumpling is Shanghai For snacks, Shanghainese who are more particular about eating can create hooks, spoons, hammers, shovel, tongs and other "crab eight pieces" for eating hairy crabs. They also put a lot of effort into the ingredients themselves. As for the wonton dumplings and other foods, it is probably the only Shanghai egg crust soup dumpling that can be compared with the wonderful Fujian snack Yanpi wonton. Egg skin soup dumplings are fresh egg rich in high-quality protein spread into thin paper dumpling skin, and then wrapped in stuffing, coated with egg white on the edge of the dumpling skin, wrapped into fresh dumplings cooked.

　　Traditional egg crust soup dumplings are stuffed with meat, which is easy to loosen if you change vegetables. Therefore, using yam paste and cheese as stuffing, and adding fresh mushrooms and seasonal vegetables, not only is it colorful, but also nutrients are more suitable for urban people who have excess energy or need to maintain their body.

　　The soup dumplings are golden in color and folded into a triangle, a bit like the pasta dumplings made by Italians. The soup dumplings are boiled with fresh soup, just like the Golden Triangle (it is not appropriate to think here, huh!). Then, the soup is supplemented with seaweed and coriander, and a bowl of soup is delicious and ready to eat. It can really make you nostalgic for a lifetime of gourmet memory.

　　 Egg skin soup dumplings go the opposite way, protein-based ingredients are outside, while carbohydrate-rich ingredients are stuffed. The whole dish is low in calories and rich in nutrients. It is no exaggeration to say that it is a low-calorie nutritious food.