Bun types are all round.

Buns are generally round in shape, which is common throughout the country. In some places they are also called steamed buns. But in some places there is also a rectangular shape, called knife handle, or kongzi bun. In the south, the stuffed buns, made into the shape of steamed buns, are also called steamed buns. Steamed buns are a staple food for Chinese people, especially in the north. It is eaten three times a day.

They can be divided into the following types according to flavor and texture.

(1) northern hard bread is a number of regions in northern China, such as Jin, Hebei, Lu, Henan, Shaanxi and other places people love the daily staple food. According to the different shapes and knife cut-shaped buns, mechanism round buns, hand kneaded long bar buns, standing full of high pile buns, etc..

(2) soft northern steamed buns in Henan, Shaanxi, Anhui, Jiangsu and other places people to such buns for daily staple food. Its shape has handmade round buns, square buns and mechanism round buns and so on.

(3) Southern soft steamed bread is the type of steamed bread customary in the south. Most southerners use rice as their daily staple food, and steamed buns and noodles as supplementary staple food. Southern soft-flour steamed buns are whiter in color than northern steamed buns, and most of them come with added flavors such as sweet, milky, and meaty. There are varieties of hand-kneaded round steamed buns, knife-cut square steamed buns, and very small mahjong-shaped steamed buns.