Legend has it that the origin of fried buns is related to Liu Bang, the emperor of the Han Dynasty.

It is said that more than 2,000 years ago, Liu Bang and his mother were chased by Qin soldiers and it was already dusk when they fled to the east city of Feng County.

At that time, the mother and son were hungry and thirsty. They happened to encounter a bun shop that was about to close, so the mother begged the shop owner for food.

Seeing that the two of them were pitiful, the shopkeeper chopped the leftover vermicelli from the soup into fine pieces, added seasonings to make steamed buns, then fried the steamed buns in a pan, and mixed bean noodles and millet noodles to make porridge.

Mother and son eat it.

Liu Bang and his mother felt refreshed after eating and were able to successfully escape to Peixian County to avoid disaster.

Later, Liu Bang ascended the throne and became emperor, but his mother never forgot the life-saving meal.

Therefore, Liu Bang specially invited the family who opened a bun shop in Feng County from his hometown and moved them to Xinfeng Palace in Chang'an (today's Xinfeng Palace in Lishan, Lintong), fulfilling his mother's wish to eat fried buns and porridge.

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Today, in Feng County and Pei County, Jiangsu Province, the Han Dynasty tradition of eating fried buns and noodle porridge is still preserved, and the porridge is also called "imperial porridge".

Extended information: The representative flavor of fried buns: fried buns north of the Yellow River inherit the ancient Caozhou fried buns making technique, and fried buns south of the Yellow River are carefully selected ingredients, scientifically matched, and carefully produced to create rich and distinctive delicacies.

Caozhou fried buns are available in both meat and vegetable varieties, with more than a dozen varieties.

Meat buns are mostly filled with pork, mutton, shrimp, sea cucumber, Chinese cabbage, leeks, leek, etc.; vegetarian buns are mostly filled with vermicelli, fried tofu, wild vegetables, carrots, etc.

Local people call it "fried buns" for short.

Crispy on the outside and fresh on the inside, with a great taste.

Fried buns in Guangdong, Hong Kong and Macau: Fried buns are a common snack here, with a thin coating made of flour and water. They are different from the pure meat filling of raw pan-fried buns.

The fried dumplings are filled with scallops and river shrimp.