1, dry bubble, the requirement to cook the bun, the soup completely seeped into the bun, after eating the bowl without soup no bun no meat. Dry bubble is also known as small fried steamed bun. Mouth soup, the requirements of the steamed bun, after eating the bowl only a mouthful of soup left. Water around the city, the bun pieces in the center, soup in the surrounding soup, juice, bun all to be eaten.

2, the first step is to break the bun with clean hands. Then use the tear, twist, pinch, pull four words, the bun carefully broken. The size of the bun is very critical, too big to cook through, too small, no taste. Ideal size when the soybean grain or bee head, but the most reflective of the diner's ability, but also lies in the "uniform" word. However, when foreigners first taste the steamed buns, they often do not have the patience to break the buns. Many stores also offer the option of machine twisted buns, but twisted out of the bun square neat, can not be like hand-broken out of the same level, can not fully absorb the soup, taste and texture are far from it.