Who invented steamed bread?

The origin and development of steamed bread The history of China people eating steamed bread can be traced back to at least the Warring States Period. Story of the Story records that "Qin made steamed cakes", and Xiao Zixian also said that the imperial court stipulated that "flour should be used to make cakes" when offering sacrifices in ancestral temples, that is, "you can feel relaxed when you enter yeast". "Bread" can be regarded as the earliest steamed bread in China. Romance of the Three Kingdoms (9 1): Zhuge Liangping returned to Lushui, but after the storm, he couldn't get through and returned to the light. When Liang asked, Meng Huo said, "Lushui is the source of evil spirits. China people sacrificed 7,749 heads, black cows and white sheep to it. Naturally, it is calm and the territory is rich. " Liang Yue said, "I am transferring troops now, but Ann may kill me by mistake? I have my own opinion. " So he ordered the chef to slaughter cows, horses and flour as agents and shape them into fake heads with eyebrows. Among them, beef and mutton were used instead, providing Lushui with "steamed bread" and providing it to Kong Ming on the shore. After the sacrifice, the clouds collected fog and the waves retreated to the army. This story is not official, only mentioned in some notes. For example, Jiyuan Shi in the Song Dynasty and Tan Zheng in the Qing Dynasty said, "Beggars' heads offer sacrifices to gods, while Wuhou's heads offer sacrifices to faces, which is called brute heads. Today, it is also a gimmick. " Amin Langying also recorded in "Seven Manuscripts": "The real name of steamed bread is Mantou, which is a sacrifice to the gods. Zhuge Zhi ordered Meng Huo to take bread and meat as the head sacrifice, which was called' Man Tou' and is now also steamed bread. " Since Zhuge Liang used steamed bread to sacrifice Lushui instead of human head, steamed bread has been used as a banquet decoration from the beginning. Jin's "Cake Fu": "At the beginning of the third spring, when Yin and Yang meet and enjoy the feast, you should buy steamed bread." At the beginning of March, winter goes and spring comes, and everything recovers. Commonly known as winter belongs to yin and summer belongs to yang. In early spring, Yin and Yang fall in love, offering sacrifices to steamed bread and praying for a good year. At first, the steamed bread was stuffed with meat, which was very big. After the Jin Dynasty, there was a time when the ancients called steamed bread "cake". Everything with flour and water as agents and stuffing in the middle is called "cake" "Nominal Examination": "People who eat steamed noodles are called steamed cakes, which is also called cage cakes, that is, steamed bread today." Ji Yun: "Steamed bread, cakes." "Zhengzitong": [Baked for glutinous rice] [Happy for glutinous rice], the dough also rises. After fermentation, the dough is light and high, and it is cooked into a cake. Jia eats wine (wine; Wine fermentation is used as gum cake, and gum is also fermented. Fu Weng said that plastic cakes are today's cakes. ""Wei Juyuan's "Food List" has a brahmin's light face, and today's popular steamed buns are all fermented and floated. " After the Tang dynasty, the shape of steamed bread became smaller, and some of them were called "jade pillars" and "grouting". Detailed Notes of Huiyuan: "Yuzhu and Grouting are both nicknames of steamed bread." There were "letters steamed buns" in the Southern Tang Dynasty. Xu Jian, a scholar in the Tang Dynasty, wrote "steamed bread" for steamed bread and "man" for Lu. "Ji Yun": "Sound beans are simultaneous beans, and they are also simultaneous beans." Yuhai: "In the Tang Dynasty, the Shaofu was in charge of the defense, and nine sets of bases were installed, which was called" Nine Foods ". Today, at an ordinary banquet, Sticky Fruit attended the banquet and said,' Look at the seats'. In ancient times, it was called' sitting', which meant people who didn't eat. According to the biography of Tang Shu Li Yuan,' People's eyes will nail pears.' It is embarrassing to follow the tradition of literary writing today. "That is to say," beard "actually comes from" nails "and" beard "refers to the audience. Han Yu has poems; "Or there is a food case, and the dishes are controversial. "It can be seen that the steamed bread was used as a viewing seat at that time. However, "you" refers to snacks and the like, which means that steamed bread is classified as a snack. In the Song Dynasty, steamed bread became a frequent snack for college students, so it was called "mutton steamed bread" and "college students steamed bread" in Old Stories of Wulin. York has a poem "Steamed Bread": "In recent years, the university is full of Confucianism, and the twigs are still scattered. Peng Sheng, the son, has red meat, and the general has white lotus skin. Fang Xin can be used as a real pepper, but a rough one is better than a pot. You will bite your teeth when you are old, and your birthday will comfort you. "After steamed bread becomes an edible snack, it is no longer the shape of a human head. Because of the stuffing, it is also called "steamed stuffed bun". Song Wang [Mu Yong] "Yan Yi Search Record"; On Renzong's birthday, I sent buns to the princes. "After the steamed stuffed bun, the note said," That's another name for steamed bread. "Pigs, sheep, cows, chickens, ducks, fish, geese, and all kinds of vegetables can be made into buns. It is also called "steamed bread". For example, the four kinds of steamed buns introduced in Chihuo Chihuo can also be called Xiao Long Bao: "Cang Bao Zi (shaped like Cang Cang Cang): mutton, sheep fat, onion, ginger and dried tangerine peel are finely cut, and the right piece is mixed with human materials, salt and sauce to make stuffing." "Deer milk fat steamed bread: cut red muntjac milk fat and sheep shed into nails, and cut ginger and dried tangerine peel into pieces. The right piece, feed, and salt are mixed into a filling. " "Eggplant steamed bread: mutton, sheep fat, sheep tail, onion and dried tangerine peel are finely cut, and tender eggplant is peeled off. The one on the right is stuffed with meat, but steamed with eggplant, and finally garlic cheese and coriander. "(This eggplant is made of skin and steamed in the drawer." Flower-cut steamed bread: mutton, sheep fat, sheep tail, onion and dried tangerine peel are finely cut. On the right side, according to the law, add salt and sauce and wrap the steamed bread. Cut out various patterns with scissors, steam them and apply rouge. "Zheng Zitong said that people who open steamed buns are also called" camel navel ". After the Tang and Song Dynasties, steamed bread also had people without stuffing. " Yan Yi Seeking Spirit: "Nowadays, steamed bread is fermented with ordinary bread crumbs, stuffed or unfilled, and steamed. In Ming's Complete Works of Necessities, there was a record about the fermentation method of steamed bread at that time: "Every ten minutes, use two and a half pounds of white flour. Start with light yeast, run a small nest in the flour (suspected to be a mistake of "planing"), pour in yeast juice, cover it with soft flour and dry flour, and put it in a warm place. When it rises, heat the vermicelli on all sides to make soup, and then cover it. Serve it again, add dried noodles and warm water. Eat it with hot soup in winter, without rubbing it. When the tablets were put back, the kneading agent was already. If you wipe it, you won't be fat. Its agent is softened, rolled into skin and filled. Draw in a windless place and put a sign on it. Wait until the noodles are served, and then steam in the cage bed. "With or without stuffing, steamed bread has always been used for sacrifice. In The Complete Collection of Household Articles, there are many kinds of steamed buns with additional uses: "Sitting flat steamed buns (raw stuffing), twisting pointed steamed buns (raw stuffing), lying steamed buns (raw stuffing, eaten before spring), embossed steamed buns (cooked stuffing), turtle-carrying (cooked stuffing, used for birthday banquet) and hawksbill steamed buns. Lotus steamed bread (cooked stuffing, summer supply), sunflower steamed bread (wedding banquet, summer supply), leaky blanket steamed bread (steamed bread mouth is sealed with stripper). Xu's "Xie 'an Old Man's Essay" records: "Sacrifice to the Hero Temple, hide it with steamed bread, 548 pieces also." . Jiangning and Shangyuan counties offered 20 loads of flour, and the sacrifices were sent to the craftsmen of the Ministry of Industry for cooking. By the Qing Dynasty, the names of steamed bread were divided: in the north, those without stuffing were called Xiaolongbao, in the south, those with stuffing were called Xiaolongbao, and those without stuffing were also called "Big Cage Bao". "Clear barnyard notes" distinguished steamed bread: "Steamed bread, a steamed bread head, fermented bread crumbs, steamed and then bulged into a circle. There is no stuffing, and you must accompany it when eating. " "The so-called steamed bread in the south is also fermented and steamed with bread crumbs, and it is actually steamed buns. Steamed bun makers existed in the Song Dynasty. "He Lu" said: A scholar bought a concubine in Beijing, claiming to be a Cai family steamed bun shop. One day, he was asked to make buns and said,' I'm the green one in the bun shop kitchen.' There are fillings in the cover, which are all kinds of meat, vegetables and fruits with different tastes, but they are regarded as snacks, not as meals. "However, Qing barnyard grass notes also call the sweet stuffing" steamed bread "."Yam steamed bread, peeled with 12 ounces of yam, glutinous rice flour and 12 ounces of sugar, is rolled into a basin. Wet your hands with water and knead them into steamed bread blanks filled with bean paste or jujube paste. The steaming method is to spread water on a clean cloth and then put steamed bread on it. When the steamed bread is not sticky, it is cooked and ready to eat. "The famous steamed buns in Qing Dynasty were steamed buns in Yangzhou." Tiaoding Collection: "Steamed buns are as big as walnuts and can be steamed in cages. You can put a pair on each stick, which is also a good thing for Yangzhou. Yangzhou has the best fermentation, its hands are not half an inch, its relaxation is moderate, and it is as high as a cup and bowl. "Suiyuan Food List" and "Thousand-layer Steamed Bread" said: "The steamed bread made by the Yang family is as white as snow. Jinling people can't do it if there are thousands of layers. Its method is half in Yangzhou and half in Changzhou and Wuxi. "[Edit this paragraph ]5. Other names of steamed bread are still very confusing today. For example, those without stuffing in the north are called "steamed buns" and "paper", and some are called "steamed buns". Some southerners have stuffing, and some are called "bread" and "soup dumplings". At present, no matter what steamed bread is stuffed or not, it is actually too far away from Zhuge Liang's original steamed bread. The word "person" in steamed bread was originally written as "word for square". Lu Zhan's way of offering sacrifices: "In the Spring Temple, the word" Fang "was replaced by the word" Ren ". "Xun's Four Seasons Biography": "There are cakes in the Spring Temple. "Looking up Zhao Lin's Record of Explaining Words in the Tang Dynasty, there is another saying:" The steamed bread was originally a biography of Shu (it seems that there were steamed bread before Zhuge Liang), and it is said that Zhuge Liang made it with meat when he went south, just like a human head. The word "person" was circulated, but at that time, I didn't know what the sound and meaning were, so it was just right to pass it on. Kong Ming and Ma Su had a set of psychological warfare theory when they sought to conquer the south. When it comes to cutting Meng Huo, I am familiar with it, seven vertical and seven horizontal. Is there any deception between things, especially secular? "6. Comics magazine Comics fans are called" steamed bread ". Who invented steamed bread? The origin of steamed bread was invented by Zhuge Liang of the Three Kingdoms. Zhuge Liang pacified Meng Huo's army and returned to Korea. He crossed the Lushui River, and according to the custom, it is not allowed to sacrifice 49 heads. The next day, Zhuge Liang made a head out of flour and meat instead of a sacrificial head. Since then, there have been many sacrifices. Besides pigs, cattle and sheep, steamed bread was added. Another table shows that steamed bread was originally called savage head because it was used to replace the head of a captive used for sacrifice. Later, it was used as a human head. Steamed bread is a kind of food that is often accepted by everyone in daily life, especially northerners. So, who invented such a common and applicable food? According to legend, during the Three Kingdoms period, Meng Huo, the owner of Nanman Cave in southern Sichuan, often attacked and harassed it, and Zhuge Liang personally led troops to crusade. Lushui area is vast and sparsely populated, and miasma is heavy and toxic. Zhuge Liang's men put forward a superstitious idea: kill some "Na Man" prisoners and give their heads to the river god. Zhuge Liang certainly can't promise to kill the "Na Man" prisoner. In order to boost morale, he thought of another way: using flour and dough to knead heads and steam them as sacrifices instead of "barbarian" heads to worship the river god. Since then, this kind of pasta has been handed down and spread to the north. Because it is too scary to call "human head", people changed the word "person" into "person" and wrote it as "steamed bread". Over time, steamed bread has become the staple food of northerners.

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