The difference between steamed buns and multigrain steamed buns is: one is made of pure wheat flour, and the other is made of wheat flour mixed with other miscellaneous flours. The miscellaneous grains we refer to in the northern region include corn flour, soybean flour, sorghum flour, millet flour, and mung bean flour. The steamed buns are made from pure steamed wheat. Multigrain steamed buns mean that they are mixed with, for example, cornmeal, sorghum flour, and bean flour, then they are called multigrain steamed buns.

Whole-grain steamed buns are a kind of pasta. The main raw materials are flour, grains, etc. Multigrain steamed buns are more nutritious than ordinary white steamed buns. Grains are rich in B vitamins, various minerals and rich dietary fiber.

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Mantou, also known as "mantou" in ancient times, also known as "mo", "momo" and "steamed bun", is the original name of "baozi", one of the traditional Chinese pasta First, it is a food steamed with fermented noodles. Steamed buns are made of wheat flour as the main raw material and are one of the daily staple foods of Chinese people.

Steamed buns originated from human head sacrifices in barbaric times. It is said that they were invented by Zhuge Liang when he was conquering Meng Huo. They were shaped like human heads. Later, with the development of history, they were gradually changed to poultry stuffing. But the history of Chinese people eating steamed buns can be traced back at least to the Warring States Period, when they were called "steamed buns."

During the Three Kingdoms period, steamed buns had their own official name, called "Mantou". Lang Ying of the Ming Dynasty recorded in "Seven Revised Class Drafts": "The original name of steamed buns is Mantou, and human heads are used as sacrifices to gods in barbarian lands. During Zhuge's campaign against Meng Huo, he ordered bread and meat to be used as human heads as sacrifices, which were called 'mantou'. Today, they are incorrectly called steamed buns. Nowadays, people in northern China mostly call it "baozi". The word "baozi" began in the Song Dynasty, and the terms "baozi" and "mantou" gradually differentiated in the Qing Dynasty. However, Wu-speaking areas and other places still retain the ancient names, and those with fillings are called "steamed buns", such as "fried steamed buns", "crab powder steamed buns" and so on.