The most famous steamed stuffed bun in Tianjin is Goubuli. Goubuli steamed stuffed bun is famous all over the country for its delicious taste and enjoys a good reputation at home and abroad. Goubuli steamed buns are very popular. The key lies in exquisite materials and exquisite craftsmanship. He has some unique skills in selecting materials, formulating, mixing, kneading noodles and so on. There are also clear specifications in the process. Especially steamed stuffed bun, the pleats are symmetrical. Each steamed stuffed bun has 18 pleats. The steamed bread just taken out of the drawer is neat in size, white in color and soft in surface. They are like autumn chrysanthemums in the fog, pleasing to the eye. A bite of oily food is delicious, fragrant but not greasy. It has always won the favor of people and friends all over the world. 201110 the State Council announced the third batch of national intangible cultural heritage list, including the "Goubuli steamed stuffed bun traditional handicraft" project.

183 1 year (11th year of Qing Daoguang), Gui Guiyou, the founder of Goubuli Steamed Bun, was born in Zhu Xia Zhuang, Wuqing County, Zhili (now wuqing district, Tianjin). Because my father has a 40-year-old son, for the sake of his son's safety, he named the baby "Dog Son", hoping that he can feed as well as a puppy.

When Gao 14 years old, he worked as a waiter in the steamed food store next to the Tianjin South Canal. Thanks to his originality, diligent study and exploration, and the guidance of teachers, Gui Youyou constantly improved his skills in making steamed buns and gained good skills. After teaching for three years, noble friends opened a snack bar specializing in making steamed buns-"Jude". Due to high craftsmanship and careful work, it has never been adulterated. Steamed buns taste soft, fresh and fragrant, similar to chrysanthemums, unique in color, fragrance and shape, and prosperous in business. More and more people come to eat his buns, and Gui You is too busy to talk to customers. So people who eat steamed buns call him "a dog selling steamed buns, ignoring people." With the passage of time, people shouted smoothly and called the steamed stuffed bun he locked up "Goubuli". However, the original store name was gradually forgotten.

When Gui Guiyou started the "Dejuhao" snack bar, fresh pork was added with appropriate amount of water, accompanied by pork ribs soup or belly soup, and then ground sesame oil, special soy sauce, Jiang Mo, chopped green onion and seasonings to form stuffing. The steamed stuffed bun skin is made of half a hair. After kneading the dough and adding medicine, it was rolled into a round skin with a diameter of about 8.5 cm and a uniform thickness. Wrap the stuffing, pinch it carefully with your fingers and twist it hard at the same time. The fold density is even, such as white chrysanthemum. Finally put it on the stove and steam it with hard gas.

19 16 (in the fifth year of the Republic of China), Gao, the son of Gao, inherited the inheritance and established a semicolon in Dongjie next year. 1932 (2 1 year of the Republic of China), the family moved its old name to Guanqiaokou, Peking University. 1937 (in the 26th year of the Republic of China), the old number merged with the semicolon and moved to the back door of Tianxiang Shopping Mall (now Liaoning Road), and the new number "Deju" was established. 1947 (in 36 years of the Republic of China), Gao, the son of Gao, inherited this business until 1952.

After the establishment of People's Republic of China (PRC), Tianjin nationalized Goubuli Steamed Bun on 1956, moved its store to Shandong Road in Heping District, and then set up a branch in Shinan Food Street. 200 1, Goubuli headquarters expansion. With the development of Goubuli, the varieties of steamed buns it manages are constantly innovating on the basis of inheriting the tradition, and gradually form 6 categories and 98 varieties of steamed buns. Technicians have carefully developed "Golden Needle Bag", "Dragon and Phoenix Bag", "Mandarin Duck Bag", "Celery Bag", "Assorted Bag" and "Shrimp and Leek Bag". Chicken, duck, fish, seafood, seasonal vegetables, wild vegetables and fungi are used as raw materials, and various cooking techniques are adopted.