Different production methods lead to different tastes.

1. Different preparation methods: For noodle steamed buns, add yeast water to the flour, mix it evenly, and ferment for 20 minutes. Then add flour to the dough and knead it into a smooth dough. Dip your hands into the flour and knead it in. Dough; for old noodle steamed buns, you need to knead the flour into a smooth dough, seal it and ferment it for ten hours before making it.

2. Different tastes: Sengmian steamed buns are not chewy and lack layering; Laomian steamed buns are layered, chewy and full of flavor.