Huaiyang compressed buns are inspired and improved from cakes.

compressed steamed buns first appeared in the temple fair in 198s. At that time, people in Huaiyang were inspired by "cakes" and invented "Kang cakes", that is, wheat flour was pressed into cakes, and after being cooked in kang, it was "Kang cakes", which is actually the current "compressed steamed buns".

Now it is called compressed bun, which is a name that comes from "compressed biscuit". There were other names before, such as small sesame seed cake, pressed bun, thick stick bun, etc. In a word, compressed bun was improved from the processing of flour cakes.

Characteristics of compressed buns

Compressed buns have been stored for a long time. Choose a cool and ventilated place, and the situation will not deteriorate for half a year. Young people eat one and promise to fill their stomachs. In addition, the taste of compressed steamed buns is very good. The freshly baked compressed steamed buns are neither dry nor firewood, and they are slightly fleshy and easy to chew. It is not inferior to the well-known pot helmet.

because it contains white sugar, the sweetness of shredded buns is very pleasant after being compressed. Miraculously, this sweetness is difficult to replace the noodle fragrance. Finally, a sweet and fragrant situation is formed. The way people in Huaiyang eat compressed buns is very extensive. Dip in Chili sauce, pickles and drink rice porridge. If you are not afraid of trouble, you can fry another dish, which is enough.