When Cantonese restaurants just started to exist in the north, basically every Cantonese restaurant had a dish made of pasta - golden steamed buns. Golden Steamed Buns, is a plate of fried steamed buns, the size of an egg so big, arranged in a circle on the side of the plate, in the middle of a dish of yellowish sticky unknown objects, according to the waiter called "cream", used to dip the steamed buns to eat.