As early as the Spring and Autumn Period, Chinese people began to steam fermented dough for cooked food, which was called "paste food". Because there was no mill at that time, it was not popular. By the Han dynasty, because grinding had been widely used, steamed pasta was also popular all over the country, and it was collectively called "cake" at that time.
According to Jin people's notes, the word steamed bread comes from Zhuge Liang of Shu and Han Dynasties in the Three Kingdoms. Zhuge Liang led the army across the Lushui River and captured Meng Huo. According to local customs, before the army crosses the river, it must sacrifice its head to the river god. Zhuge Liang ordered people to steam the meat wrapped in white flour instead of throwing it into the river. Zhuge named it "deceives the head", which means deceiving the false head of the river god. When it comes to naming "human head", it means human head.
From then on, whether there is stuffing or not, it is called steamed bread. It was not until the Northern Song Dynasty that the word "steamed stuffed bun" appeared, referring to steamed bread with stuffing, and the word "steamed bread" itself gradually became the floorboard of products without stuffing. But today, in dialects in Shanghai and other places, steamed buns and steamed buns are still collectively referred to as steamed buns.
Besides China, Viet Nam and North Korea also have steamed buns. In addition, in Mongolian and Persian, there are inflections of the word steamed buns.