The signature traits of Goubuli baozi are:
"Moist filling, semi-leavened dough, a mix of thirty percent fat and seventy percent lean meat."
"Chrysanthemum dome with a hair bun twist, silky to the touch, dripping with oil when eaten."
With the recipe in hand, Jiang Feng had all these characteristics memorized.
The broth had been stewing for four hours and was ready.
Jiang Feng took some fine pork, separated the fat from the lean, chopped the lean meat into a filling, then did the same with the fat. He then mixed the filling together in a ratio of thirty percent fat to seventy percent lean.
The minced meat sat in the bowl, sticky to the touch.
Jiang Feng poured chopped ginger into the filling and mixed it evenly with his hands, then added a suitable amount of soy sauce for flavor and coloring.
