When eating steamed buns filled with soup, the presence of soup comes first, followed by the meat filling and the dough. My cousin learned it from Youyouxiang Snack School before. He said that the craftsmanship of living noodles is quite strict. It requires rubbing, tossing, pulling, tugging, applying water several times, and pasting several times to achieve the "three soft and three hard" processes. Require. The stuffing of steamed buns was originally mixed with meat skin jelly, but it was removed after eating too much. The filling is also adjusted with sugar and MSG, and the sweet sauce is removed. Only grated ginger is placed in the filling, without green onions. It takes a lot of effort to beat the stuffing, and the stuffing is beaten until it stretches into long strands.