Where did steamed bread originate?

Xiaolongbao, commonly known as Xiaolongbao, is a famous traditional snack popular in Jiangnan. It is generally believed that modern steamed buns are related to the "cave plum blossom steamed bread" and "grouting steamed bread" in the Northern Song Dynasty. It evolved after being brought to the south by the royal family in the Northern Song Dynasty after the Jingkang Reform, just like 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. Modern steamed buns are most famous in nanxiang town. [1] Nanxiang steamed bread was first created by Huang Mingxian, the owner of Rihuaxuan snack bar in nanxiang town, Shanghai, in the tenth year of Tongzhi in Qing Dynasty (187 1). [2] Technically, Huang Mingxian uses unfermented refined flour as skin, [3] hand-cut pork legs as stuffing, and the skin is frozen. Once steamed bread came out, it was favored by diners and became a snack for all ages in Xian Yi. [4]

Suzhou, Wuxi, Changzhou, Nanjing, Hangzhou, Shaoxing, Wuhu and other places in the south of the Yangtze River also have a long cooking history, and there are many century-old shops featuring steamed buns.