The earliest steamed bread in ancient China.

Steamed bread, called steamed bread in ancient times, or steamed buns, is the real name of steamed buns, one of the traditional pasta in China, and it is a kind of food steamed with fermented flour. Steamed bread with wheat flour as the main raw material is one of the daily staple foods of China people. Steamed bread first appeared in the Three Kingdoms period and was invented by Zhuge Liang. During the Three Kingdoms period, Zhuge Liang marched into the southwest and stabilized the rear. When crossing the Lushui River, due to miasma, the venom overflowed, and the weak soldiers on the other side touched the water and died. It is difficult for the army to advance. Zhuge Liang was in a hurry, so he had to pay homage to the river god and pray for God's blessing to punish evil and save his life. So he ordered the killing of cattle and pigs, wrapped them into dough and threw them into the water as sacrifices. Later, people learned this custom. In ancient times, children treated wine and food properly, so they often felt like they were in Sichuan. A plate of cage cakes is a pea nest, and pork is used as steamed bread stuffing after the poem. Cao Xueqin said in A Dream of Red Mansions that steamed bread was made in temples, which indicated that steamed bread in Qing Dynasty expanded its edible range.