Wheat flour. According to the information of Kyushu Drunk Catering Network, it is shown that wheat flour is the best for steamed buns, and low-gluten flour and high-gluten flour are not allowed. The steamed buns are made of wheat flour, which tastes better and is more gluten-rich. Steamed buns are traditional snacks of Han nationality in China, which originated from soup-filling buns in the Northern Song Dynasty. They are used to be called steamed buns in Jiangsu and Zhejiang, steamed buns in Sichuan and Wuhu, and steamed buns in Wuhan.