Nanxiang steamed buns, a traditional snack in nanxiang town, a suburb of Shanghai, have a history of 100 years. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad. The stuffing of Nanxiang steamed buns is made of sandwich leg meat, without adding onion and garlic, only sprinkling a little Jiang Mo, preserved meat jelly, salt, soy sauce, sugar and water. The skin of steamed buns is made of unfermented refined flour. Steamed steamed buns are small and exquisite, shaped like pagodas, translucent, crystal clear and yellow, with a mouthful of soup, full of saliva and delicious taste. If you eat it with shredded ginger and balsamic vinegar and a bowl of shredded egg soup, it will taste better. The stuffing of Nanxiang steamed buns can also change with the seasons, such as adding shrimp in early summer and crab meat, crab roe and crab oil in autumn.