Steamed bread is who Zhuge Liang invented.

Steamed buns originated in the barbaric era of human head sacrifices, rumored to be Zhuge Liang expedition Mengwu invented, the shape of the human head, and then with the development of history, gradually changed to the poultry filling, but the history of the Chinese people to eat steamed buns, can be traced back to at least the period of the Warring States period, which is known as the "Steamed Cake". Three Kingdoms, steamed bread has its own formal name, called "brute head".

Ming Lang Ying in the "seven repair class draft" recorded: "Steamed buns this name, barbarian head, barbarian head of human sacrifice to the gods, Zhuge's conquest of Mengwu, the order to bread meat for the head of the sacrifice, known as 'barbarian head', now blackmailed for the steamed buns as well."

1, the staple food steamed bread

According to the flavor, texture can be divided into the following types. (1) northern hard surface steamed bread is a number of regions in northern China, such as Jin, Hebei, Lu Yu, Shaanxi and other places people's favorite daily staple food. (2) Soft noodle northern steamed bread in Henan, Shaanxi, Anhui, Jiangsu and other places people to such steamed bread as a daily staple food. (3) Southern soft-faced steamed bread is the type of steamed bread customary in the south.

2, mixed grain buns

Commonly cornmeal, sorghum flour, sweet potato flour, millet flour, buckwheat flour, etc., as the main raw material or in wheat flour to add a certain percentage of such mixed grain production of steamed bread products.

3, nutrient-enhanced steamed bread

Nutritional enhancement of the main protein, amino acids, vitamins, fiber, minerals and so on.

4, snack buns

Special wheat flour as the main raw material, such as snowflake flour, strong gluten flour, pastry flour, etc., and the appropriate addition of auxiliary materials, the production of soft tissues, unique flavor of the steamed bread.

5, red leaf manju

It is a specialty food of Itsukushima (Miyajima) area in Hiroshima Prefecture, Japan. The specialty of the stores there is that the eaves are connected in a row from store to store. Red leaf manju can also be served with green tea and coffee. They are made with a cake-like texture like flour, eggs and sugar to form a bean-stuffed crust, and are modeled after the shape of the leaves of the bird's foot maple, a tree that grows in Hiroshima Prefecture.

6. Truffle Manju

This is a famous Japanese fruit of Karatsu City, Saga Prefecture, Japan. The cake-textured crust roundly wrapped around a bean paste filling is similar to the high-grade edible truffles that grow on the famous Hoso Plain in Karatsu City, hence the name given to it.

7. Brown Sugar Steamed Buns

Brown sugar steamed buns are a type of steamed bun made from medium flour, whole wheat flour, and brown sugar.