Steamed buns are a staple food with a strong sense of fullness, and they are also indispensable food in people's lives. They are wrapped in flour and stuffing, or made of vegetarian stuffing. The prepared steamed buns are thin and stuffed, soft and delicious. You can also make all kinds of patterns. Naive, animal, plant, flower, all kinds of patterns for people to taste.

According to legend, after Zhuge Liang captured Meng Huo with seven hands and seven feet, when he reached Lushui, the army could not cross the river, so he cut the beef and mutton into meat paste and mixed it into meat stuffing, wrapped it in flour to make it look like a human head, and the army crossed smoothly after the sacrifice. This kind of sacrifice was called "Man Tou", also called Man Tou, and later called "Steamed Bread".

During the Tang and Song Dynasties, steamed bread gradually became the staple food of Yin rich people.

In the Southern Song Dynasty, the "wine shop" in Mengliang Record recorded that the hotel specializes in grouting steamed buns, thin-skinned spring cocoon steamed buns, shrimp steamed buns and so on. The "Bao er" called here should be the "steamed stuffed bun" in dialect. At this time, the stuffing of steamed buns is already very rich, but it is still steamed buns and steamed buns that are not specifically divided.

In the Qing dynasty, steamed bread and steamed buns finally had a clear distinction. It is recorded in "Clear Barnyard Notes" that steamed bread, as the head of a steamed bun, has no stuffing and must be accompanied by dishes when eating. The so-called steamed bread in the south is also fermented and steamed with crumbs and bulged into a circle, but it is actually steamed buns and steamed buns, which have existed in the Song Dynasty.