It is said that steamed dumplings originated in Cheng Guihua in the Qing Dynasty (now Yuquan District, Hohhot). According to legend, in the Jokhang Temple in Da 'nan Street, Cheng Guihua, two brothers made a living by selling steamed bread. Later, my brother married his daughter-in-law, and my sister-in-law asked for separation. My brother owns the steamed stuffed bun shop, and my brother works in the shop. 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 "osmanthus 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 the "gauze cap" is a misunderstanding of "selling a little" in the tenth time of 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". Nowadays, the varieties sold all over the country are richer and more exquisite. For example, chopped stuffing in Henan, pork with scallion oil in Hebei, duck oil in Anhui, beef in Hangzhou, egg drop meat in Jiangxi, mutton in Linqing, Shandong, and three delicacies in Suzhou. There are chrysanthemums in Changsha, Hunan; Guangzhou has steamed pork, shrimp, crab meat, pork liver, beef and ribs, all of which have their own local characteristics.