The History of Steamed Stuffed Buns

The founder of steamed stuffed buns, Yang Shu, also named Peilin, fled Lutai, Ninghe County, Hebei Province and settled in Goubangzi Town around the 16th year of the Republic of China (1927 AD). . At first, he rented two small rooms on the street, specializing in jujube steamed buns and yellow rice noodle cakes. Later, they were transformed into a steamed stuffed bun restaurant. Yang Shu was agile and skillful, and he knew how to take advantage of others and make up for his own shortcomings. I often exchanged experiences with local craftsmen from other places, and quickly mastered the production characteristics of Tianjin steamed buns, Kaifeng steamed buns and steamed buns. Baoding steam. Based on this, we develop and innovate to ultimately form our own unique style. In terms of testingringing, he likes to use sea cucumbers, scallops and shrimp; in terms of meat, it uses a special pork trough, which makes the meat fat and lean, tender and delicious; in terms of production, it abandons the bone; soup and uses chicken soup to mix the stuffing, making it more delicious. As a result, business was booming. In 1939, Pang Shoushan saw that Yang Shu's steamed stuffed bun restaurant was becoming more and more prosperous, so he hired Li Weiguo, the first generation disciple of the Yang family, at a high price. to open Pang's Steamed Bun restaurant. Restaurant. The two companies are in competition, each with their own merits. After the founding of the People's Republic of China, this traditional snack developed.