Add some cooked lard when kneading the noodles.

The origin of the fillings used in barbecued pork buns is unknown.

As one of the most common and popular tea snacks, barbecued pork buns are very popular among children and have become the protagonist of many folklore legends.

When steaming the barbecued pork buns, sprinkle water on them to smoothen the surface.

In the past, restaurants did not have kettles that sprayed water, so the dessert workers would swallow the water in their mouths and then spray it on the bags.

Therefore, when eating barbecued pork buns, you need to peel off the outermost layer of skin.

Extended information: One of the four kings of Cantonese morning tea (shrimp dumplings, dry steamed siu mai, barbecued pork buns, and egg tarts), Lao Guangji’s delicacy is deeply remembered.

Barbecued pork buns are named because the dough is filled with barbecued pork filling.

The dough of barbecued pork buns is improved from the fermented dough commonly used in the north.

When making the buns, they should be kneaded into a cage shape. Because of proper fermentation, the top of the buns will naturally crack after being steamed. In fact, it is a flowering steamed bun with barbecued pork filling.