Fan County Big Buns

Fan County Big Buns

　　In Puyang, whether at a formal banquet in a star-rated hotel or during a casual meal at a street-side eatery, one staple dish is almost always present — the Fan County Big Bun. With its thin skin, fragrant filling, and delicious taste, it has won the hearts of food lovers across Longxiang.

　　 During the Northern Wei Dynasty, Emperor Xiaowen once tasted the big buns while inspecting the local conditions and was so impressed by their delicious flavor that he praised them as the “Number One Big Buns Under Heaven.” During the Northern Song Dynasty, the outlaws Zhang Qing, known as the Vegetable Gardener, and Sun Erniang, nicknamed the Demoness, from Liangshan Marsh made a living in Fan County by running a small shop. They cooked porridge and made buns to serve the passing heroes. Renowned for their chivalrous spirit and their practice of robbing the rich to aid the poor, they were deeply loved by the local people, and their buns gained fame along with them.

　　 The secret to the deliciousness of Fan County Big Buns lies in the preparation of the filling. First, fermented white steamed buns are broken into pieces and soaked in water infused with fennel seeds and Sichuan peppercorns, then dried in the sun for a month to make a sweet bean paste. This paste is then stir-fried with lard, and diced pork belly is cooked in the paste. Vermicelli is blanched, chopped, and mixed evenly with the paste. Green onions, ginger, salt, and sesame oil are added and stirred until well combined. The typical bun is shaped like an ingot, also called a “hand-holding bun.” Freshly steamed buns are incredibly aromatic — even 100 meters downwind, you can smell their enticing fragrance.