Goubuli steamed stuffed bun is made of flour, pork and other materials. It was founded in A.D. 1858 (Xianfeng period of Qing Dynasty) and is the first of the "Three Musts in Tianjin". Goubuli steamed stuffed bun has fine selection of flour and stuffing, strict production technology and beautiful appearance, especially the steamed stuffed bun has symmetrical pleats, and each steamed stuffed bun has no less than 15 pleats.

Goubuli steamed stuffed bun is mainly made of fresh meat, with six categories and 98 varieties, including three fresh buns, seafood buns, sauce meat buns and vegetarian steamed stuffed bun. The project "Traditional Handmade Craft Skills of Goubuli Steamed Buns" was listed in the national intangible cultural heritage list.

Practice:

1. Peel the onion, wash it and cut it into powder for later use. Wash the pork and chop it into minced meat for later use.

2. Put the pork into a pot, add soy sauce, salt, cooking wine, chopped green onion, monosodium glutamate and sesame oil, and then slowly pour the meat and bone soup, stirring it in the same direction while pouring it upside down, and stirring it into a sticky filling.

3. Mix flour and yeast together, mix with warm water, and knead evenly. When the dough starts, add a proper amount of alkali, knead thoroughly, divide into flour agents with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, pinch them tightly, and knead them into folds of more than 16, which is the green steamed stuffed bun.

4. Put the raw buns into the drawer, steam them with boiling water, and serve.