The origin of steamed dumplings

Steamed dumplings originated from steamed buns, which is different from steamed buns in that the top is not sealed and is pomegranate-shaped.

Shao Shao is a China native with a long history. According to the earliest historical records, in the Chinese textbook Park Tong Tong published by North Korea in the Yuan Dynasty, it was recorded that Yuan Dadu sold vegetarian and sour stuffing with a little wheat. The annotation about a little wheat in the book says that wheat flour is made into thin slices, steamed with meat and eaten with soup. It's called wheat in dialect. Wheat is also for sale.

At present, the varieties sold in various places are richer and more refined. For example, chopped stuffing in Henan, duck oil in An Wei, beef in Hangzhou, egg-drop meat in Jiangxi, mutton in Linqing, Suzhou, crab meat in Guangzhou, pork liver, beef and ribs all have their own local characteristics.

baozi

Steamed bread, originally called steamed buns, is also called cage cakes. According to legend, it was invented by Zhuge Liang, and the rear area of the Qing Dynasty was separated from steamed bread. They are a staple food with strong satiety, a traditional food in China and an indispensable food in people's lives. The word steamed stuffed bun first appeared in the Song Dynasty, and it used to be mainly called steamed bread.

However, the history of China people eating steamed bread can be traced back at least to the Warring States Period, when it was called steamed cake. There are many kinds of steamed buns, which are classified according to stuffing, including meat steamed buns and vegetarian steamed buns, mutton steamed buns and pork steamed buns, crab roe steamed buns and glutinous dumplings steamed buns. There are many kinds of steamed bread in Song Dynasty, including meat steamed bread, vegetarian steamed bread, mutton steamed bread, pork steamed bread, crab yellow steamed bread and sole steamed bread.