In an instant, Granny Qin's eyes widened.
As a snack, the taste of the guo'er is very layered.
It has the skin of dumplings, which is slightly hard, and has a unique texture. It's not unpleasant to eat. If the first bite only gets a taste of the skin, it feels like a very standard chewy white flour snack.
Peeling off that outer layer intentionally kneaded a bit hard for shaping, the inside skin also has a different texture.
The middle skin is soft, and the innermost skin is soft and soaked with broth.
Just like the bun skin, some people love the layer closest to the meat filling in a large meat bun, soaked with broth, it's greasy and fragrant, feeling that's the essence.
The innermost skin of the dumplings is undoubtedly the enhanced version of the large meat bun skin.
It looks oily, but the taste of carrots in it wonderfully offsets the oiliness.
