地区：天津
Area: Tianjin
口味：咸鲜
Flavor: salty and fresh
介绍：
Introduction:
因其创始人高贵友乳名为“狗不理”而得名。清朝末年，高贵友在南运河三岔口开设包子铺，因其精心经营，不断改进配料与技艺，创出的大馅包子独具特色，顾客日多，熟客中便以他的乳名相称，名声日盛。
This snack is named after the childhood nickname “Goubuli” of Gao Guiyou – the originator of the snack. In the late Qing Dynasty, Gao Guiyou set up a steamed stuffed bun shop in Sanchakou of the South Canal. He ran the shop meticulously, constantly improving ingredients and techniques; thus later created this unique steamed bun with large stuffing. The buns attracted more and more customers, and the regulars named the bun after his childhood nickname and its reputation grew increasingly.
特色：色白小巧，形似待开放的菊花，面皮绵软而有筋力，馅心松软油润多汁，肥而不腻。
Characteristics: the buns are white and small, like chrysanthemums in early maturity. The casing of the buns is soft, tender and al dente; the stuffing is soft, mellow, oily and juicy. The filling is fatty but not greasy.
原料：
Ingredients:
猪肉500克，面粉500克，姜末、酱油、味精、芝麻油、骨头汤、酵面、食用碱各适量。
500g of pork, 500g of flour, a suitable amount of chopped ginger, soy sauce, MSG, sesame oil, bone broth, yeast and dietary alkali.
制作方法：
Way of cooking:
1．将面粉加入酵面、适量清水和成面团，揉匀盖湿布发酵，发酵至五六成时，加食用碱水揉匀揉透，稍饧。
1. Put the yeast and a suitable amount of clear water into the flour and knead it into dough. When the dough is kneaded well, cover it with wet cloth to let it rise. When the dough is 50% or 60% raised, pour in the dietary alkali solution and knead it thoroughly; melt the dough slightly.
2．猪肉肥瘦比例3:7，绞成泥茸，加姜末搅匀，再加酱油、味精、芝麻油、骨头汤、清水搅至起劲为馅料。
2. Mince the fatty pork and lean pork at a 3:7 ratio, create muddy pork and stir it with chopped ginger; add the soy sauce, MSG, sesame oil, bone broth and clear water and stir them until them are hard enough to constitute a stuffing.
3．将面团搓条、下剂，取小剂按扁，擀成面皮，包入肉馅，收口，并在收口处打上15个褶纹，然后放入预热的蒸锅中，用旺火蒸约5分钟熟透即成。
3. Rub the dough into strips and cut them into small lumps of dough; then flatten the small lumps into wrappers and put the meat stuffing into the wrappers. Close them up with 15 pleats and put them into a preheated steamer, and steam them on a high heat for 5 minutes until they are steamed thoroughly.
Area: Tianjin
口味：咸鲜
Flavor: salty and fresh
介绍：
Introduction:
因其创始人高贵友乳名为“狗不理”而得名。清朝末年，高贵友在南运河三岔口开设包子铺，因其精心经营，不断改进配料与技艺，创出的大馅包子独具特色，顾客日多，熟客中便以他的乳名相称，名声日盛。
This snack is named after the childhood nickname “Goubuli” of Gao Guiyou – the originator of the snack. In the late Qing Dynasty, Gao Guiyou set up a steamed stuffed bun shop in Sanchakou of the South Canal. He ran the shop meticulously, constantly improving ingredients and techniques; thus later created this unique steamed bun with large stuffing. The buns attracted more and more customers, and the regulars named the bun after his childhood nickname and its reputation grew increasingly.
特色：色白小巧，形似待开放的菊花，面皮绵软而有筋力，馅心松软油润多汁，肥而不腻。
Characteristics: the buns are white and small, like chrysanthemums in early maturity. The casing of the buns is soft, tender and al dente; the stuffing is soft, mellow, oily and juicy. The filling is fatty but not greasy.
原料：
Ingredients:
猪肉500克，面粉500克，姜末、酱油、味精、芝麻油、骨头汤、酵面、食用碱各适量。
500g of pork, 500g of flour, a suitable amount of chopped ginger, soy sauce, MSG, sesame oil, bone broth, yeast and dietary alkali.
制作方法：
Way of cooking:
1．将面粉加入酵面、适量清水和成面团，揉匀盖湿布发酵，发酵至五六成时，加食用碱水揉匀揉透，稍饧。
1. Put the yeast and a suitable amount of clear water into the flour and knead it into dough. When the dough is kneaded well, cover it with wet cloth to let it rise. When the dough is 50% or 60% raised, pour in the dietary alkali solution and knead it thoroughly; melt the dough slightly.
2．猪肉肥瘦比例3:7，绞成泥茸，加姜末搅匀，再加酱油、味精、芝麻油、骨头汤、清水搅至起劲为馅料。
2. Mince the fatty pork and lean pork at a 3:7 ratio, create muddy pork and stir it with chopped ginger; add the soy sauce, MSG, sesame oil, bone broth and clear water and stir them until them are hard enough to constitute a stuffing.
3．将面团搓条、下剂，取小剂按扁，擀成面皮，包入肉馅，收口，并在收口处打上15个褶纹，然后放入预热的蒸锅中，用旺火蒸约5分钟熟透即成。
3. Rub the dough into strips and cut them into small lumps of dough; then flatten the small lumps into wrappers and put the meat stuffing into the wrappers. Close them up with 15 pleats and put them into a preheated steamer, and steam them on a high heat for 5 minutes until they are steamed thoroughly.
