In the late Ming and early Qing dynasties, two brothers lived by selling steamed buns near Dazhao Temple in Da 'nan Street. Later, my brother married a daughter-in-law, and my sister-in-law asked for separation. My brother worked in the shop to make steamed buns and sell them. My kind brother had no money except to eat. In order to increase his income, when he married his daughter-in-law, he made some thin-skinned "steamed buns" to distinguish them.

steamed dumplings, also known as Shao Shao, Xiao Mi, Shao Mai, Shao Mei, Shao Mei, and Gui Peng Tou, is called Dang Ku in Japan. It describes the shape of a fluffy bundle of flowers at the top, and it is a kind of snack steamed in a cage with hot noodles as the skin. It is shaped like pomegranate, white and crystal clear, with thin stuffing and delicious fragrance. It is fragrant and delicious, and has the advantages of steamed buns and pot stickers. It is often used as a banquet dish by the people.

Born and raised in China, it has a long history. People call it selling; There are great differences in the methods of making materials in steamed dumplings.