The origin of steamed bread

The history of steamed stuffed buns can be traced back to the Northern Song Dynasty, and there are similar "soup-filled buns" that have been passed down to this day. During the Tongzhi period of the Qing Dynasty, modern forms of steamed buns appeared in Changzhou, Wuxi and other places, and formed their own characteristics in various places. For example, Changzhou is delicious and Wuxi is sweet, but they all have the common characteristics of thin skin, delicious and delicious, and they are also circulated in Kaifeng and Tianjin. The history of the formation of modern steamed buns in Jiangnan is difficult to verify. However, it is generally believed that modern steamed buns are related to the "cave plum blossom steamed buns" and "soup-filling buns" in the Northern Song Dynasty. They evolved after being brought to the south by the royal family when they moved to the south after the Jingkang Reform in the Northern Song Dynasty, which was related to the soup dumplings popular in northern China. It has been inherited for thousands of years and has been continuously innovated and carried forward in various places. For example, nanxiang town Huang Mingxian created Nanxiang Xiaolongbao in 187 1, and Changzhou Wanhua Tea House created crab-added Xiaolongbao in Daoguang period of Qing Dynasty, including Wuxi folk Xiaolongbao popular in Huishan Qinyuan area of Wuxi during Qianlong period of Qing Dynasty, and recently created Xiaolongbao in Kaifeng and Tianjin. Shanghai, Wuxi, Changzhou, Nanjing, Hangzhou, Wuhu and other places in the south of the Yangtze River have a long history of cooking steamed buns, and there are many century-old shops featuring steamed buns.