Chengdu’s famous snack, Korean steamed buns, has a history of more than 80 years since its establishment. In 1914, Han Yulong, a Wenjiang native, opened the "Yulongyuan Noodle Shop" on Nandajin Street in Chengdu. Because of its exceptionally delicious buns, it established a firm foothold in Chengdu. After Han Yulong's death, his son Han Wenhua took over the business. He carefully explored and practiced the making of steamed buns, and created "Southern Shrimp Steamed Buns", "Ham Steamed Buns", "Fresh Meat Steamed Buns" and other varieties, which became an instant success in Chengdu's food circles and became famous. And go. At that time, the store's "Southern Shrimp Steamed Buns" were made with exquisite ingredients, finely made, thin skin and loose bubbles, full fillings, and melted in the mouth. They were called "the best snacks in Chengdu". Later, Han Wenhua simply specialized in steamed buns and changed the name of his store to "Han Baozi". The business became more and more prosperous. From before liberation to the present, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even across the country. A foreign tourist once wrote in the guestbook: "There are Goubuli in the north, and Korean steamed buns in the south. Korean steamed buns are high-quality and cheaper."
Mr. Xu Wuwen, a famous calligrapher in the country, wrote a couplet during his lifetime. Praise for Korean steamed buns: "No one dislikes Korean steamed buns. They have extraordinary fillings and delicious soup. Do you know how to make them? The Chengdu flavor is so complete. It is really delicious and makes me come back frequently." vividly depicts Korean steamed buns. Its characteristics and its status among famous snacks in Chengdu, as well as the joyful mood of diners when tasting it. Han Wenhua has been dead for many years. In order to maintain the traditional flavor characteristics of Korean steamed buns, the steamed bun production process has been led by chefs Wang Yonghua and Lin Shantao who have high and intermediate pastry chef technical titles personally led by Han Wenhua, the successor of Korean steamed buns. Strictly control the proportion of materials and operating procedures. First, use high-quality flour (refined white flour), add pork lard oil, and white sugar to make the bun skin. Secondly, the fillings are prepared according to different flavors. For example, for fresh meat buns, choose half-fat and lean meat and chop it finely. Cut half of it into a pan and crisp it up, then combine it with the other half of the meat and add the best soy sauce, pepper powder, ginger juice, Sichuan pepper powder, cooking wine, monosodium glutamate, chicken stock, etc. More than 10 kinds of seasonings are mixed together; the ham bun filling is not bought in the market, but carefully marinated in the store. After the ham is marinated, chop it into fine pieces and mix well with the minced fresh pork and seasonings. Due to the exquisite materials and careful production, Korean steamed buns have the characteristics of thin skin, white color, clear pattern, tender filling, soft and fragrant residue, and good color, flavor and shape.
In December 1990, it was named "Chengdu Famous Snack" by the Chengdu Municipal People's Government.