The origin of pineapple buns is because Hong Kong people are addicted to sweetness, and they think that bread made of a ball of dough is too "scanty" (meaning not enough flavor in Cantonese), so they smear sugar and other fillings on the bread, and then they create crunchy golden pineapple buns; and cocktail buns are taken from the cocktail (cocktails). Cocktail buns were created after the war. In the post-war period, when supplies were scarce and bread was still not well accepted by Hong Kong people, some breads were often not sold out on the same day and it was too much of a waste to throw them away, so some people thought of following the principle of transforming leftover mooncakes sold after the Mid-Autumn Festival into cocktail buns by crumbling the leftover buns and adding sugar to turn them into fillings, and thus created the cocktail bun. This not only suited the taste of Hong Kong people better and boosted sales, but also reduced the consumption of flour by adding these fillings in the middle of the cocktail buns, thus killing two birds with one stone. Western bread, with a little thought from the Hong Kong people, has become a popular food.