The traditional "three steaming" has been unable to define seven meats and eight vegetables, various new steamed products and new steaming methods. Now there is a new steaming method called "bubble steaming" in Xiantao, that is, before the steamed vegetables come out of the cage, the boiled oil is poured on the vegetables to stew, and the steamed vegetables have the characteristics of "thin, rolling, rotten and light". Soaking and steaming, together with the original powder steaming and steaming, formed a new "three steaming" and quickly became popular all over the country.

The 21 edition of Oriental Gourmet Magazine recorded the division of steamed cuisine schools in China, among which the steamed cuisine in Liuyang, Hunan Province (steamed with preserved meat) was the most eye-catching and ranked first. Mian yang, Hubei Province, also topped the list, followed by Jiangsu's steamed pork and Sichuan's steamed beef. Praise for mian yang's steamed dishes is summed up in eight words: the king of steamed rice flour, only mian yang. This is enough to prove the important position of steamed vegetables in mian yang in Chinese cuisine, and the famous one is mian yang Sansheng. Other representative schools are Henan Changyuan Steaming (Eight Bowls in Kitchen Township), Sichuan Yibin Steaming (Three Steamed Dishes with Nine Buttons), Guizhou Guiyang Steaming (Guizhou Night Sweat Steaming), Guangdong Steaming (Seafood), Henan Shangqiu Steaming (Noodle Steaming), Shandong Weishan Steaming (Buckle Bowl Steaming) and so on.

There are many legends about mian yang Sanzheng, so I don't need to repeat them here. There are different opinions about which three steams are, including those who steam fish, meat and vegetables, those who steam steamed rice flour, and those who steam steamed rice flour in modern times. The allusion of "Three Steams" in mian yang originated from Chen Youliang, the leader of the peasant uprising army in the late Yuan Dynasty and the early Ming Dynasty. In ancient times, "Three Represents" meant many things. According to the traditional steamed vegetables handed down from mian yang for thousands of years, it gradually evolved into "Three Steams" in mian yang after hundreds of years of inheritance and development, and finally formed three kinds of steamed vegetables unique to mian yang, namely, steamed fish, steamed meat and steamed vegetables. Fish can be divided into catfish, eel, grass carp, herring, loach, yellow ancient, crucian carp, etc. Each kind can have two, two, three and three lives, and so do other kinds.