Steamed buns are also called "steamed buns" in some places in the north, and are also called "solid buns" in Wenzhou, Zhejiang. In other places, they are directly called "steamed buns" or "light buns". They are usually semicircular and flat in appearance, and a big red seal will be printed on the top during festivals.

Steamed buns are made from a single flour or several types of flour as the main ingredient. In addition to starter, there are generally few or no other auxiliary materials added (auxiliary raw materials are added to produce colorful steamed buns). After mixing, fermenting and steaming, Foods processed by other processes. Mainly divided into the following main types.

Extended information:

Notes on making steamed buns:

Add flour and water to fermented noodles (old noodles) and mix into a dough, put it into a basin or Ferment in the fermentation box (the fermentation time depends on the indoor temperature and the amount of old noodles);

Take out the fermented dough and add white sugar (white sugar can be added according to your favorite taste. Southerners generally add sugar, only It is only in the north that sugar is not added). Knead it thoroughly and then roll it into a long strip. Pull out the ingredients and place them on the basket with the mouth of the ingredients facing up. Sprinkle with green and red silk and steam on a high fire for twenty minutes. , take it out. Steamed buns in the north are usually made by pulling long noodles into pieces and then kneading the pieces into a flat-bottomed and round-topped steamed bun shape. Then put it on the steamer and steam it.