There is training to learn how to make steamed buns.

You can go to various breakfast restaurants, major food websites and snack training institutions.

Various breakfast restaurants: Some breakfast restaurants will recruit apprentices, and you can learn to make steamed buns.

Major food websites: There are detailed teaching videos on them, where you can learn various wrapping methods.

The food websites include: Meishijie website, established in January 2007, is a collection of recipes, healthy eating knowledge, cooking skills, and local specialty snacks; Haodou.com provides three core services: recipe sharing, food recommendations, and group social activities; Douguo.com

As the first Chinese food recipe community, it provides various food pictures, recipe collections, recipe collections, and home-cooked dishes. The rich recipe collection allows you to easily learn snacks, etc.

Training institution: There are professional teachers, excellent technology and various samples.

Training schools include Delicious Academy, Food First and Baozi School, etc.

Learn from the elders in the family: If there are elders in the family who know how to make steamed buns, you can learn from them.

The origin of steamed buns: Steamed buns are an ancient traditional Chinese pasta. According to legend, they were invented by Zhuge Liang during the Three Kingdoms period. The cooked steamed buns have thin skin and many fillings, and are soft and delicious.

Steamed buns are generally made from fermented dough mixed with flour, stuffed with fillings, and steamed. Commonly used fillings are various meats, vegetables, sesame seeds, bean paste, etc.

According to legend, after Zhuge Liang captured and subdued Meng Huo seven times, when he marched to Lu River, the army could not cross the river, so he chopped the beef and mutton into minced meat paste, mixed it into meat fillings, breaded it with flour, and made it look like a human head. After offering sacrifices, the army successfully crossed the river.

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This kind of sacrifice was called "mantou", also called mantou, and later called "mantou".

During the Tang and Song Dynasties, steamed buns gradually became the staple food of rich families in Yin.

In the Southern Song Dynasty, the "wine shop" in "Mengliang Lu" records: the hotel specializes in grouting steamed buns, thin-skinned spring cocoon buns, shrimp buns, etc.

The "Baoer" called here should be the "Baozi" in the dialect.

At this time, the fillings of the steamed buns are already very rich, but there is still no specific classification between steamed buns and steamed buns.

By the Qing Dynasty, there was finally a clear distinction between steamed buns and steamed buns.

"Qingbai Leichao" records: Steamed buns, also known as steamed buns, are fermented crumb noodles, steamed and raised into a round shape, without fillings, and must be eaten with food. The so-called steamed buns in the south are also fermented and steamed with crumb noodles.

Ripe, raised into a round shape, it is actually a steamed bun, and steamed buns existed in the Song Dynasty.