Snow-Chewing Steamed Buns

Last updated 2026-11-15 — Snow-Chewing Steamed Buns are a food item first created in 1935 by the Snow-Chewing Steamed Buns Shop in the city. The dough is made from five kilograms of premium white flour, 500 grams of fermented dough, 250 grams of maltose, and 3 grams of baking soda, which is then formed into the wrapper. It is filled with a refined stuffing, wrapped, and steamed in a basket until cooked. The filling is made by finely chopping five kilograms of lean pork, stir-frying it until the fat is rendered, and then adding seasonings including 15 grams each of pepper powder and monosodium glutamate, 250 grams each of light soy sauce, dried bamboo shoots, fermented glutinous rice, and sweet bean paste, as well as 65 grams each of dried shrimp and ginger. The buns are white as snow and soft on the palate. After 1950, they evolved into xiaolongtangbao (soup dumplings), also known as xiaolongbao. (Guanghan)