Traditional Chinese pasta is made by fermenting flour and water and then steaming it. It is generally round in shape, ranging in size from about 4 cm in diameter to about 15 cm in diameter. Northern China traditionally uses steamed buns or noodles as a staple food.

As early as the Spring and Autumn Period, the Chinese began to steam and eat the fermented dough, which was called elixir. Since the mill had not yet appeared at that time, it was not popular. During the Han Dynasty, as grinding mills were widely used, steamed pasta became popular all over the country and was collectively called "cake" at that time.

According to Jin people’s notes, the word steamed bun came from Zhuge Liang, the Shu Han Dynasty in the Three Kingdoms. At that time, Zhuge Liang led his army to cross the Lu River south to attack Meng Huo. According to local customs, the army must sacrifice human heads to the river god before crossing the river. Zhuge Liang then ordered people to wrap meat in white flour, steam it, and throw it into the river instead of the human head. Zhuge named it "hiding the head", which means the false head that deceives the river god. (One theory is that it was named "Mantou", which means the head of the barbarian).

From now on, whether with or without fillings, they are collectively referred to as steamed buns. It was not until the Northern Song Dynasty that the term "baozi" appeared, referring to steamed buns with fillings, while the word "steamed buns" itself gradually became a general term for products without fillings. However, to this day, in the dialects of Shanghai and other places, steamed buns and steamed buns are still collectively referred to as steamed buns.

In addition to China, there are also steamed buns in Vietnam and North Korea. In addition, in Mongolian and Persian, there are also variations of the word steamed buns.