Tang Bao, a special snack of Han nationality. As early as the northern song dynasty, it was sold in the market, and it was called grouting steamed bread or soup filling bag at that time. Famous place of origin Kaifeng.

The soup packets are beautiful in form and exquisite and unique in content. When meat and fresh soup coexist in the same room, it will combine noodles, meat and soup when eaten, which is a kind of integrated charm. When eating glutinous rice balls, the existence of soup ranks first, followed by meat stuffing, followed by dough.

Tangbao is a traditional food in China, which was sold in the market as early as the Northern Song Dynasty. It's called grouted steamed bread or soup packets. Wang Lou is one of the 72 major stores in Tokyo, producing and selling plum buns in caves, which is called "the first in Tokyo". After the Northern Song Dynasty, soup packets were handed down in Kaifeng. In the 1920s, the famous chef Huang Jishan founded the "Chuxin Restaurant", which specializes in soup-filling bags. In 1930s, in order to meet the market demand, he innovated the making method of steamed stuffed bun. Instead of using half-baked dough and thin-skinned lean meat to mix pigskin jelly cakes and adding glutinous rice, cooking wine, seed oil, sweet noodle sauce, sesame oil, etc. To make stuffing, he used dead flour as the skin and sugar and monosodium glutamate as the stuffing. Through the "three hard and three soft" dough, the gluten is tough and smooth, and it does not leak soup or clothes. It also changed the big cage into a small cage, served in the cage, steamed while eating, and steamed constantly, which not only kept the temperature and shape of steamed buns perfect, but also was easy to operate and well received by customers. This is soup steamed buns. After the founding of the People's Republic of China, the soup dumplings were carried forward. In particular, the soup-filling bag operated by the "first floor steamed bun shop" initiated by Huang Jishan has become more distinctive through the continuous improvement of famous teachers. Thin skin and big stuffing, the soup is oily, soft, tender and delicious, and white and smooth. You can lift it like a lantern or put it down like a chrysanthemum. It is famous far and near, attracting a large number of Kaifeng citizens and Chinese and foreign tourists, most of whom enjoy tasting this food.