别再乱喊！小笼包和汤包根本不是一回事

同样叫小笼包，南方北方吃的压根不是同一种东西；明明都是皮薄馅鲜的蒸点，南京叫汤包，上海叫小笼馒头，杭州直呼小笼包，一字之差，口感、做法、讲究天差地别。一碗烟火小吃，藏着半部中式面点发展史，小小一笼点心，藏尽南北饮食江湖的风土人情。很多人吃了一辈子小笼包，却从来没分清过小笼包和汤包的真正区别，也不知道这口国民小吃从三国起源、唐宋兴盛，一路从宫廷市井走到如今街头巷尾的前世今生。为什么南京汤包褶子要朝下蒸？为什么有的小笼包满灌鲜汤，有的干爽无汁？宋朝就火遍京城的灌浆馒头，又是如今哪款人气小吃？本期播客，跟着《中国烹饪杂志》的饮食文化视角，拆解小笼包同名不同物的饮食误区，深挖面点发酵技术演变的岁月过往，细数江南小笼与南北汤包的流派差异。不谈深奥厨艺，只聊烟火过往，一口小笼下肚，读懂藏在褶皱面皮里的中式饮食智慧，解锁被名字误导多年的小笼包冷知识！

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别再乱喊！小笼包和汤包根本不是一回事

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