Who invented steamed bread?

Gao Cheng's Jiyuan Incident records that Zhuge Liang was unable to cross the river when recruiting troops in the south. Meng Huo said it was an evil spirit. As long as the head and livestock were sacrificed, it would be calm. However, Zhuge Liang thought it was too cruel to use people's heads, so he rubbed them with flour and mixed them with beef, sheep and other meat instead, and named them steamed bread.

Steamed bread, also known as steamed bread and steamed buns (only in Jin dialect and Min dialect), is a traditional China pasta, which is made by fermenting flour and water and steaming. Its shape is usually hemispherical and cuboid, and its diameter varies from about 4 cm to about 15 cm. Traditionally, steamed bread (North China, Northeast China and Northwest China) or noodles (Northwest China and Central Plains) are the staple foods in northern China.

China has a vast territory and a large number of ethnic groups, from which various kinds of steamed bread have been developed, such as white flour steamed bread, corn flour steamed bread, vegetable steamed bread, meat steamed bread, raw fried steamed bread and fried steamed bread with different names. In the north, it is also called steamed bread, sesame seed cake, cake and steamed bread, while in Jiangnan, steamed bread has only one name.

Steamed bread is good for protecting gastrointestinal tract. People with diarrhea caused by hyperacidity, abdominal distension and indigestion will feel comfortable and relieve their symptoms when eating baked steamed bread.