Pan-fried buns, belonging to the Henan cuisine, are one of my country's characteristic traditional snacks.

It's crispy on the outside, tender on the inside, fragrant but not greasy, and tastes delicious.

It originated in Bianliang City, Tokyo (now Kaifeng, Henan), has a long history, and is quite popular in North China and the Central Plains of my country.

Regarding the origin of pan-fried buns, two different but interesting legends have been circulating.

According to legend, more than 2,000 years ago, Liu Bang and his wife Lu Pheasant were chased by Qin soldiers. It was already dusk when they fled to the east city of Feng County, Jiangsu Province.

The two of them were hungry and thirsty, and happened to encounter a bun shop that was about to close, so Lu Pheasant asked the shopkeeper for food.

The kind-hearted boss saw that these two people were really pitiful, so he chopped up the leftover vermicelli from the soup in the store, added seasonings to make steamed buns, and then put the steamed buns into a pan and fried them.

And mixed bean noodles and millet noodles to make porridge for two people to eat.

After Liu Bang and his wife ate it, they suddenly felt energetic and were able to successfully escape to Peixian County and escape the crisis.

Later, Liu Bang ascended the throne and became the emperor, but Lu Pheasant never forgot that meal.

So Liu Bang specially invited the family who sold steamed buns back then and placed them in Xinfeng Palace in Chang'an, fulfilling Lu Pheasant's wish.

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

Another legendary story happened during the Three Kingdoms period.

In 219 AD, after Liu Bei captured Shu, he marched into Hanzhong. Huang Zhong and counselor Fa Zheng were ordered to seize the place where Cao's army was stationing grain, which was Dingjun Mountain in Mian County.

They first made a sneak attack overnight and occupied the side peak of Dingjun Mountain, and then set up camp to cease fighting and rest.

When Xia Houyuan, the general of Cao's army, saw that the Shu army had captured the mountain opposite, he was furious. He led his troops and cursed loudly: "Which general dares to go down the mountain to fight and decide the outcome? Let's take your head!"

?While Fazheng raised the white flag, Huang Zhong stood still and only urged the troops to cook.

There was insufficient water on the mountain, so the Huotou Army changed steamed steamed buns to fried steamed buns in order to save water. The soldiers took turns eating and drinking, which doubled their strength.

After shouting and scolding for a long time, Cao Jun was exhausted and his energy was greatly reduced.

At noon, the Shu army took advantage of the situation and launched an attack, capturing Dingjun Mountain in one fell swoop.

Later, fried steamed buns were also officially included in the military food and cooked food varieties, which spread widely and gradually became a popular snack in the food market.

Since the actual meanings of steamed buns and steamed buns are different in the north, they later became fried steamed buns.

Although fried buns are distributed in many regions, they each have their own characteristics.

Nowadays, the more famous fried buns are Lijin fried buns, Kaifeng fried buns, Xuehu beef fried buns, etc.

Lijin fried buns began in the Qing Dynasty and became famous in the Republic of China. They have a history of more than 100 years.

At that time, when talking about local famous foods, people always said: "Lijin fried buns, Po Tai noodles, Binxian famous pot cakes".

Lijin fried buns are fried buns made from yeast dough, usually with meat and vegetable fillings.

After the buns are put into the pot, they are made through three processes of boiling, steaming and frying. They have the benefits of boiling and frying. They are golden in color, crispy on one side and tender on three sides. The skin is thin and the filling is large, fragrant but not greasy. It is rated as

Shandong's famous local delicacies are rare delicacies.

In Kaifeng, spicy soup made with mutton bone soup and fried steamed buns have been a good partner for a long time. It is best eaten in the early morning in winter to warm the spleen and stomach.

The Xuehu Beef Pan-fried Buns are made with special refined flour, pure sesame oil, yellow beef, sweet potato vermicelli, four-season green vegetables, plus eighteen Chinese medicinal materials to prepare the filling, and are fried in a steel pan.

The filling is exposed at the opening, thick on the top and burnt on the bottom, tender and delicious, with a pleasant fragrance.

Legend has it that during the Northern Song Dynasty, there was a man from Xue Huji in Yongcheng who worked as a chef at the Kaifeng Palace in Kyoto.

Once, when the queen was hosting a birthday banquet for all the ministers, the chef presented fried dumplings and bean porridge from her hometown, and all the ministers ate them up.

The King of Song Dynasty was overjoyed and rewarded him heavily. He was given the title of "Second Grade Steamed Bun".

From then on, Xuehu fried buns and Kaifeng Xiaolong buns kept pace with each other and became popular in all states, prefectures and counties across the country.

Seeing this, you may still have doubts about the specific differences between fried buns and fried buns, so let me list the specific differences between the two.

The first is the difference in geographical distribution.

Fried buns are mainly distributed in wheat-rich areas such as Shandong, Henan and Anhui, while fried buns are mainly distributed in the Yangtze River estuary area and Guangdong, and Shanghai and Guangdong are particularly famous for their fried buns.

In fact, pan-fried buns are semi-baked noodles with meat fillings and contain jelly that can dissolve the juice. If you are not careful, you can easily get burned.

At the same time, the pan-fried buns are fried all the way, and although they are sprinkled with chopped green onion and sesame seeds at the end, they are still slightly greasy.

Pan-fried buns are available in half-baked noodles and full-baked noodles, with both meat and vegetable fillings, giving diners more choices.

Moreover, the fried buns also have the best of boiling, steaming and frying, and have a rich taste.

Similar to pot stickers, a certain amount of flour and water will be poured into it to make a crispy bottom.