During the Xianfeng period of the Qing Dynasty, there was a young man named Gao Guiyou in Yangcun, Wuqing County, Hebei Province. Because his father had a son in his forties, in order to raise a son safely, he gave him the nickname "Gouzi", hoping that he would be as easy to feed as a puppy.

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Gouzi came to Tianjin to study at the age of fourteen and worked as a waiter at Liu's Steamed Food Shop on the edge of Tianjin's South Canal. Gouzi was ingenious and studious, and with the careful guidance of the masters, he became a noble friend in making steamed buns.

He kept improving, mastered his skills, and soon became famous.

After three years of graduation, Gao Guiyou had mastered various techniques of making steamed buns, so he opened a snack shop specializing in steamed buns - Dejuhao.

Because Gao Guiyou is good at craftsmanship and is very conscientious in his work and never adulterates, the steamed buns he makes are soft in texture, fresh and not greasy, shaped like chrysanthemums, and have unique colors, flavors, and shapes. People from all over the world come to eat steamed buns, and the business is booming.

It was very prosperous and its reputation soon spread.

As more and more people came to eat his steamed buns, Gao Guiyou was too busy to talk to the customers. As a result, the steamed bun eaters jokingly called him "a dog who sells steamed buns and ignores people."

Over time, people took it easy and called him "Goubuli", and the steamed buns he sold were called "Goubuli steamed buns". However, the original store name was gradually forgotten by people.

It is said that when Yuan Shikai was the governor of Zhili and training the new army in Tianjin, he brought "Goubuli steamed buns" as a tribute to the Empress Dowager Cixi in Beijing.

Empress Dowager Cixi was very happy after tasting it, and praised Goubuli steamed buns as a delicacy in the world. Eating them can even lead to longevity.

Since then, Goubuli Steamed Buns have become famous and gradually opened branches in many places.

Extended information Goubuli Steamed Buns, founded in 1858 AD (the Xianfeng period of the Qing Dynasty), is the first of the "Three Wonders of Tianjin" and one of the time-honored brands in China.

Goubuli's steamed buns are carefully selected for their dough and fillings, their production process is strict, and their appearance is beautiful. In particular, the buns have well-proportioned pleats, with each bun having no less than 15 pleats.

The steamed buns fresh out of the cage are fresh but not greasy, fragrant and delicious.

Goubuli steamed buns are mainly fresh meat buns, with 98 varieties in 6 categories including three fresh buns, seafood buns, sauced meat buns, and vegetarian buns.

In November 2011, the State Council announced the third batch of national intangible cultural heritage lists, and the "Goubuli Steamed Buns Traditional Handmade Techniques" project was included in it.

The "Goubuli" steamed bun shop has a history of more than 100 years in 2019, and it is getting bigger and bigger, and its business is getting more and more prosperous.

They have also received batches of foreign tourists.

When Prince Sihanouk came to Tianjin, he specially invited the chef of the "Goubuli" steamed bun shop to his residence to make "Goubuli" steamed buns for him. He also ate porridge and rice according to the traditional eating method of this steamed bun shop.

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When US President Bush was the former director of the Liaison Office in China, he also went to Tianjin to taste "Goubuli" steamed buns.

Therefore, a popular saying among Tianjin people goes: "If you don't try Goubuli steamed buns in Tianjin, you have never been to Tianjin."

"There is no essential difference between Goubuli's steamed buns and ordinary steamed buns. The reason why Goubuli steamed buns are so famous is that they are made with real ingredients and carefully made. The stuffing of Goubuli steamed buns is the most exquisite, and it is completely stewed with thick bone soup.

, the fillings are well selected, and the ratio of fat and thin is different according to the season: more fat in cold weather, less fat in summer, spring and autumn are warm, fat and thin are divided into two parts, so that it does not look greasy and is tender and delicious.

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