The origin of steamed bread

Luǒ m is the pronunciation of Xuzhou dialect, and other areas are called single cakes or pancakes. Steamed buns are a unique kind of pasta in Xuzhou, which is said to have originated in the period of the struggle between Chu and Han. When Zhao Li, an anti-gold hero in Xuzhou in the Northern Song Dynasty, called the masses to fight against gold, the local people specially made steamed buns, wrapped them with crispy jiaozi and gave them to the anti-gold heroes to eat. Therefore, the variety of steamed buns has been passed down to this day and has not been lost from generation to generation. In Xuzhou, there is a folk song: "The diameter of round cakes is long and the roots are crisp." . The pastry with soft outside and crisp inside is rolled up and given to the anti-gold hero. "During the reign of Shunzhi in the Qing Dynasty, when the study room was in Pengmen, he wrote in his Journey to the North Road that the steamed buns in Xuzhou were:" White flour was baked into cakes with water, and yellow rice beans were cooked into porridge. The north is at least japonica rice, and southerners have to follow the custom. "From this, we can see that the folk pastry food, steamed bread, not only has a long history, but also enjoys a long reputation.