Legend has it that in the late Ming and early Qing dynasties, there were two brothers who sold steamed buns for a living near the Jokhang Temple in Da 'nan Street in Guihua City. Later, my brother married his daughter-in-law, and my sister-in-law asked for separation. My brother runs a steamed stuffed bun shop, and my brother works in it. My brother has no income except to eat. In order to marry a daughter-in-law and get married in the future, my brother made some thin-skinned "steamed buns" when steaming in the pot and sold them separately. The money for selling steamed buns was given to my brother and I saved a little money. Over time, many people like this kind of steamed stuffed bun, unlike steamed stuffed bun, named "sell" means sell.

In addition, in the early years, this kind of steamer was also sold in the teahouse. Diners are drinking thick brick tea or milk tea, with all kinds of cakes and eating steamed snacks that have just come out of the steamer. Because its edge is slightly wrinkled, it is called "micro-beauty", which means "micro-beauty at the edge". It is also called "hand selling" because it is "hand selling" in the teahouse.

Later, it spread to Beijing, Tianjin and other places through Shanxi merchants, and was called "a little wheat", which was very famous in Beijing. At that time, in front of the front door of Beijing, the signboard hung in front of the restaurant selling a little wheat was often marked with the words "Guihua City is a little wheat". Later, after improvement and evolution, it spread to the south and changed to "sell".

/kloc-In the 4th century, North Korea's "Park Tong's" recorded that "plain acid stuffing is a little wheat", and its note: "Wheat flour is made into thin slices, wrapped in meat, steamed and served with soup. In dialect, it is called wheat ..... with flour as the skin, meat as the stuffing and the top as the core. "

Story of Li Cuilian Qingping Mountain Hall: "If cooking is difficult, I'll cut three soups and two slices." Bian Shi, jiaozi. "Jiading County Records Continued": "The gauze cap is made of flour, with a thin edge and a thick bottom. It is actually made of meat, and it is best when steamed and ready to eat. Named after the shape of a gauze cap. " Pressing "gauze cap" is a misunderstanding of "selling a little"

The tenth time in the Scholars: "There are two plates of snacks on the table-a plate of pig heart and a plate of steamed dumplings with goose oil and white sugar." Fu Chongju's Overview of Chengdu. Cuisine and recipes in Chengdu: "All kinds of roasted meat, ground vegetables, frozen vegetables, mutton, chicken skin, golden hook, vegetarian steamed dumplings, sesame steamed dumplings, plum steamed dumplings and lotus steamed dumplings." There is such a record in "Suiyuan Tongzhi Draft", which was completed at 1937: "However, selling one in the room is the characteristic of food, because the tea shop sells it itself. As the saying goes,' incidental' means taking, so selling. And naturalized as steamed dumplings, which has been famous ever since. There are imitators in other counties or towns. And the taste is slightly inferior. "

Nowadays, Little Beauty has become a delicious staple food, so it is commonly called "steamed dumplings". Although the word "steamed dumplings" is still in use, and names such as "steamed dumplings" and "steamed dumplings" have appeared, there are still many shops in western Inner Mongolia that use the word "Little Beauty".