Pucheng Chuantou Steamed Buns

Pucheng Chuantou Steamed Buns

　　The Chuantou steamed bun gets its name from its resemblance to the head of a wooden rafter. With over 200 years of production history, it is a distinctive traditional food from Pucheng that has long been famous. Legend has it that in ancient times, local officials often wrapped Chuantou steamed buns in coarse paper, packed them in boxes, and presented them as gifts to the imperial court and high-ranking officials. They were also exported as far as the provinces of Huguang. The method of making these buns is unique—not using any alkaline agents during steaming, requiring strict control of fermentation, and repeatedly kneading the dough—resulting in buns that are crispy inside, smooth outside, low in moisture, and delicious even without accompaniments. They are easy to carry, have a long shelf life, and are an essential delicacy for banquets, hosting guests, gifting to relatives and friends, or traveling.

　　Pucheng Chuantou steamed buns not only have a long history and fragrant, delicious taste, but their surface resembles jade, do not crack after long transport, and do not mold even when stored for extended periods. Moreover, their production process is mysterious, their name legendary, earning them fame throughout Shaanxi and renown across the capital. Truly, they are a unique gem among northern Chinese pastries.

　　As early as the Ming Dynasty, Pucheng steamed buns were used as sacrificial offerings by locals on the sixth day of the sixth lunar month after busy farming season at the “Temple of Houji.” After then-Pucheng County Magistrate Peng Xiwu renovated the Temple of Houji, he designated the shape of the wooden rafters protruding from the temple roof as the model for the offering buns. Thus, Pucheng Chuantou steamed buns got their name and have been passed down to this day.

　　Pucheng Chuantou steamed buns are widely renowned. When Empress Dowager Cixi fled westward and passed through Yongfeng Chali Village in Pucheng, she tasted the steamed buns offered by the county magistrate and praised them highly, even designating them as an imperial tribute. During the Qing Dynasty, the famous statesman Wang Ding of the Daoguang era once entertained Lin Zexu with Chuantou buns in his hometown. The patriotic general Yang Hucheng often served these buns to colleagues and used them to reward soldiers. Indeed, Chuantou buns carry a rich cultural heritage unique to Pucheng.

　　Pucheng Chuantou buns are entirely handmade with exquisite craftsmanship. Made from premium wheat flour finely ground by animal-powered five-tooth stone mills (with no additives added), combined with a secret ancestral starter and fermented dough made from various grains, along with high-quality well water from Dongyue Temple in the county town, the dough is mixed, pressed, and kneaded into shape before being steamed in bamboo or wooden steamers over a fierce flame.