Stone Gate Steamed Vegetable Buns

Stone Gate Steamed Vegetable Buns

　　　Stone Gate Steamed Vegetable Buns have a history of over a hundred years. The filling is made by mixing mung bean sprouts, bean starch sheets, pressed tofu, coriander, gluten, fried dough sticks, fermented bean curd, sesame paste, and sesame oil. The dough is made from refined flour, shaped into buns, and steamed. These buns have a rich and distinctive flavor, offering a savory vegetarian taste with an unforgettable aftertaste, and are especially popular among the elderly.

　　　A traditional Tianjin snack. It was invented by the Zhen Su Yuan Restaurant near the Tianhou Palace in the late Qing Dynasty. The filling is carefully prepared, and the craftsmanship is exquisite. 　　

　　The filling includes wood ear mushrooms, cauliflower, tofu skin, shiitake mushrooms, pressed tofu, gluten, bean sprouts, fermented bean curd, sesame paste, and sesame oil. Each bun is pleated into 21 folds and steamed over high heat for about ten minutes. It is characterized by a generous filling, thin dough, and a rich aroma. Stone Gate Steamed Vegetable Buns originated in the Qing Dynasty and were originally made by Zhen Su Yuan, a Tianjin restaurant specializing in vegetarian food. Known for its diverse ingredients, clean and light taste without greasiness, meticulous preparation, and affordable prices, it became widely loved by the public. Located near the Haihe River, the shop built a low stone barrier outside to prevent flooding, resembling a doorstep, which led locals to call these buns “Stone Gate Steamed Vegetable Buns.” They are made with fermented dough and a filling of mung bean sprouts, oil gluten, wood ear mushrooms, daylilies, white pressed tofu, and bean starch sheets, steamed to perfection.

　　Section: Making the Filling

　　　　Fresh ginger is lightly fried in hot sesame oil, then added to diced shiitake mushrooms and shiitake mushroom broth. Salt is added, and the mixture is boiled for about seven minutes. Starch water is stirred in to thicken, and coriander pieces and MSG are mixed in. Once cooled, blanched mung bean sprouts, oil gluten cubes, soaked wood ear mushrooms, soaked daylily petals, white pressed tofu cubes, chopped bean starch sheets, fermented bean curd, and sesame paste (thinned with sesame oil) are added and stirred until well combined.

　　Section: Making the Dough

　　　　Flour is mixed with water to form a dough, which is then kneaded with alkaline water until smooth. After resting briefly, it is rolled into round pieces about 65 cm in diameter.

　　Section: Cooking

　　　　The dough is wrapped around the filling, pleated, and sealed. The buns are steamed over high heat for 7–8 minutes. They are served with millet porridge. The finished buns have snow-white, soft dough, while the filling features a colorful mix of black, white, yellow, green, and brown, offering a clean, vegetarian, and refreshing taste.

　　Section: Ingredients for Making Stone Gate Steamed Vegetable Buns:

　　　　4000g flour, 1500g fermented dough, 16g food-grade alkali, 3000g mung bean sprouts, 500g oil gluten cubes, 150g soaked shiitake mushroom cubes, 450g soaked wood ear mushroom cubes, 150g soaked daylily petals, 20 white pressed tofu blocks, 1500g 1.3cm-wide bean starch sheets, 500g chopped coriander, 250g fresh ginger, 5 large pieces of fermented bean curd, 150g salt, 50g MSG, 200g starch (mixed with 750g cold water), 500g sesame paste, 400g sesame oil. 1. In a basin, mix 3500g flour, 1750g water, and fermented dough into a slightly firm dough. Cover with a damp cloth and let rest for about 1 hour. Add alkaline water (50g water) and knead until smooth, then rest for 20 minutes. 2. Blanch clean mung bean sprouts in boiling water, cool, drain, and cut into segments. Mix fermented bean curd, sesame paste, and 200g sesame oil. 3. Heat 200g sesame oil in a pan, add ginger and stir-fry briefly, then add shiitake mushrooms, 250g shiitake mushroom broth, and salt. Cook for seven or eight minutes, thicken with starch water, pour into a basin, mix in coriander, add MSG to make a sauce, cool, and then mix in mung bean sprouts, oil gluten, wood ear mushrooms, daylilies, white pressed tofu, bean starch sheets, fermented bean curd, and sesame paste. 4. Dust a board with 500g flour, place the dough on it, knead, divide into five equal parts, roll each into a 2cm-diameter log, and cut into 40 pieces. Flatten each piece and roll into a round wrapper. 5. Wrap 38g of the vegetarian filling in each wrapper, steam in a basket over high heat until done.

　　Section: Key Points for Making Stone Gate Steamed Vegetable Buns:

　　　　1. The dough must be kneaded evenly and rested thoroughly until smooth on the surface. 2. The sauce should not be too thick when thickened with starch water. 3. Steam over high heat with boiling water until the surface is smooth and not sticky.

　　Section: History

　　　　Many people in Tianjin have enjoyed the “Stone Gate Steamed Vegetable Buns,” which are almost a household name in the city, especially popular among the middle-aged and elderly. Legend has it that the “Stone Gate Steamed Vegetable Buns” have a long history, originating as a century-old brand. Dating back over 100 years to the late Qing Dynasty, when Tianjin was still called Tianjin Wei, the city was located at the confluence of five major rivers in North China and near the Bohai Bay, making inland waterway transport highly developed since ancient times. At that time, many fishermen and their families lived in the area. To pray for safety from the sea gods, they often visited the Tianhou Palace to offer incense and prayers. Following Buddhist dietary rules against killing or eating meat, they adopted a vegetarian diet as a form of good deeds, making vegetarianism a habit. Thus, a restaurant called “Zhen Su Yuan Buddhist Steamed Buns,” the earliest to specialize in Tianjin-style vegetarian food, opened in a small alley opposite the South Street of the Tianhou Palace near the Haihe River in the northeast corner of Tianjin. However, because Zhen Su Yuan was close to the Haihe River and in a low-lying area, it was often flooded in summer. To prevent rainwater from entering, the owner built a stone barrier at the entrance, which became a unique feature of the shop. At that time, there were over ten vegetarian restaurants in Tianjin Wei, but six were particularly famous.

　　Section: Zang Su Yuan

　　　　Among them were Su Xiang Guan, Chang Su Yuan, and others, but the most famous was Zhen Su Yuan. Zhen Su Yuan was known for its clean facilities, affordable prices, polite service, and attentive staff. Its steamed vegetable buns, with thin skins and generous fillings, used high-quality ingredients, making them the most popular dish and often resulting in a full house. Thanks to the dedication of its founders, Zhen Su Yuan’s business thrived, and its reputation grew. By the late Qing Dynasty and early Republican era, it had attracted many cultural figures from Tianjin to try its buns. Lin Mo, a modern educator from Tianjin, used Zhen Su Yuan as an example to advocate for a vegetarian diet as a health practice. Yan Xiu, a renowned educator, reformer, and calligrapher from Tianjin, also inscribed a plaque for Zhen Su Yuan with the couplet: “True is the essence of emotion, and vegetarianism is the true nature.” The famous calligrapher Hua Shikui personally wrote another couplet for Zhen Su Yuan: “Rich in flavor, it reveals true virtue; through morning and evening, it gathers those with pure hearts.”

　　Section: The celebrity Deng Qinglan inscribed a couplet for Zhen Su Yuan:

　　　　“True is the purity of the six senses, vegetarianism without a trace of dust.” Other cultural figures such as Yan Dunyuan, Li Rongzhi, and Zhu Jiabao also wrote inscriptions for Zhen Su Yuan. These calligraphic works, each with its own unique style, showcased the elegance of the era’s calligraphers and reflected the unprecedented prosperity of Zhen Su Yuan at the time. Scholars, officials, and wealthy patrons flocked to Zhen Su Yuan, marking its peak. Even Empress Dowager Cixi of the Qing Dynasty was impressed by its fame. When she visited the Tianhou Palace in Tianjin, she personally went to Zhen Su Yuan and tasted its delicious vegetable buns. Pleased with the taste, she praised, “These vegetable buns are delicious, even better than the imperial kitchen’s dishes.” It is said that after returning to Beijing, Cixi often reminisced about the taste of Tianjin’s Stone Gate Steamed Vegetable Buns and would send people to buy them from Zhen Su Yuan for the imperial meals. Remembering the buns and the striking “stone gate” at the entrance, Cixi bestowed the name “Stone Gate Steamed Vegetable Buns” on Zhen Su Yuan, further spreading its fame. From the late Qing Dynasty to the early Republican era, many vegetarian restaurants emerged in Tianjin.

　　Section: Some Became Quite Famous

　　　　But among these competitors, Stone Gate Steamed Vegetable Buns maintained its leading position, thanks to its exquisite craftsmanship. In terms of ingredient selection, Stone Gate Steamed Vegetable Buns focus on nutritional balance, choosing low-fat, high-protein ingredients and premium regional specialties, including small-milled sesame oil from Hebei, high-quality wood ear mushrooms from Jilin, first-class cauliflower from Shimen, fermented bean curd and pure mung bean starch sheets from Beijing, as well as 19 other ingredients like premium shiitake mushrooms, cultivated bean sprouts, high-quality sesame paste, white pressed tofu, and fried gluten. The production emphasizes meticulous craftsmanship, ensuring no trace of meat and achieving thin skins with generous fillings. This results in a rich, fresh, and uniquely flavorful taste. The craft of making Stone Gate Steamed Vegetable Buns is not passed down from father to son but through master-apprentice relationships. The first-generation founder is lost to history, but the second-generation master, Chef Zhan Huating, started as an apprentice at 14 and continued operating until the public-private partnership era after liberation, passing away at 89. He was succeeded by Chef Ye Zhenping, who learned from Zhan and later helped him make the buns, becoming the third-generation inheritor. After liberation, Stone Gate Steamed Vegetable Buns operated at the East Fanglou on Bird Market Street and North Road, and later expanded to a branch at Wenchang Palace in the northwest corner due to high demand. Although the original site is gone, its legendary taste remains, along with its historical stories. During the Cultural Revolution, Stone Gate Steamed Vegetable Buns faced challenges, and the 1976 earthquake caused further damage, leading to a decline for nearly a decade. In 1985, the Nanshi Food Street in Tianjin was established, and then-Mayor Li Ruihuan ordered the revival of traditional snacks. Stone Gate Steamed Vegetable Buns returned to the food street, managed by the third-generation inheritor, Ye Zhenping, who preserved the traditional methods and flavors. In 1987, it won the “Group Star Cup” award at the Tianjin Culinary Competition. In 1988, at the “China Expo” in Tokyo, it gained immense popularity, with Japanese media like NHK and Asahi Shimbun featuring it, praising it as “authentic vegetarian food.”

　　Section: 1998

　　　　At the time, many traditional Chinese brands were struggling, and Stone Gate Steamed Vegetable Buns were no exception. Statistics showed that 20% of these brands were insolvent and nearing closure, 70% were barely surviving, and only 10% were doing well but lacked growth potential. Out of love for these heritage brands, we decided to take on the challenge despite opposition. Many thought reviving such a brand meant carrying a historical burden with no future. However, I believed Stone Gate Steamed Vegetable Buns was a Tianjin-born brand with a century-long history and deep roots in local culture. It was our duty to protect and grow this legacy. I saw it as a multi-generational effort that, though temporarily faded, could become a new symbol of food culture. I was honored and determined to revive it. The path ahead was long, and revitalizing Stone Gate Steamed Vegetable Buns was a daunting mission. In an era of rapid economic growth, standing still meant falling behind. I analyzed the brand’s status and concluded that, as a century-old but not yet iconic brand, it appealed mainly to the middle class with vast untapped potential. Reform, innovation, and development were essential.

　　Section: Originally, Stone Gate Steamed Vegetable Buns Were Sold by Weight

　　　　But in an era that values refinement, bulkiness is no longer the way forward—delicious food in beautiful packaging is the key. After careful consideration, we replaced the traditional sales method with small steamer-basket buns and made bold reforms to the production process, preserving the original flavor while meeting modern tastes. Through relentless effort, we introduced new varieties of vegetable and meat buns with the signature Stone Gate flavor. We adhered to the quality standards of “great dough, premium ingredients, and well-mixed filling,” continuously improving craftsmanship. The rising sales rewarded our efforts. In 2000, Stone Gate Steamed Vegetable Buns were honored as “China’s Famous Snack,” a testament to our team’s hard work. I constantly remind myself not to settle for current achievements. In today’s competitive market, diversified culinary demands require businesses to adapt quickly. To grow the Stone Gate Steamed Vegetable Buns brand in the new era, we must infuse it with cultural significance, allowing customers to savor not just the taste but also its legendary history and rich culture. From tableware to interior design, we unified and refined every detail. Every employee must memorize the brand’s history before starting work. Servers introduce the buns’ origins to customers, ensuring everyone knows its heritage. Integrity is paramount—only an honest business can thrive. “Pursuing excellence” is now our shared goal. The 21st century will value brand culture and food heritage. Our mission is not just to preserve Stone Gate Steamed Vegetable Buns’ legacy but to expand its related products, letting them thrive and serve customers and public health. Recently, based on customer feedback, we developed:

　　Section: Frozen Stone Gate Steamed Vegetable Buns

　　　　These buns cater to seniors unable to visit in person, allow for easy home storage, and fulfill the cravings of Tianjin expats abroad for authentic hometown flavors. Packaged conveniently, they bring comfort to those missing home. Over time, the past, present, and future of Stone Gate Steamed Vegetable Buns reflect its enduring culinary culture. Having lasted over a century, I am confident in carrying forward this legacy. I plan to expand through franchising, turning Stone Gate Steamed Vegetable Buns from a single bloom into a vibrant tapestry across the nation. With the support of fellow restaurateurs, I believe Stone Gate Steamed Vegetable Buns will flourish, adding a glorious chapter to China’s culinary symphony.

　　Edit this section: Current Status

　　　　Tianjin people love buns, and this culinary preference has nurtured two long-established catering brands in Tianjin, both famous—one for meat buns and the other for vegetarian buns. One is “Goubuli,” and the other is “Shitou Meng’an.” When it comes to “Shitou Meng’an,” many longtime Tianjin residents hold it dear. This restaurant, known for its “Shitou Meng’an Vegetarian Buns,” has a century-long history. It was once as renowned as “Goubuli,” but came close to being driven out of the market. After a decade of obscurity, this century-old brand has regained new vitality through continuous innovation. 　　There are many vegetarian shops in Tianjin, and among these competitors, “Shitou Meng’an Vegetarian Buns” have endured mainly due to their exquisite craftsmanship and strict ingredient selection standards. In terms of ingredients, “Shitou Meng’an Vegetarian Buns” emphasize nutritional balance, choosing low-fat and high-protein options. The making process emphasizes meticulous preparation, ensuring no trace of meat or fish, and demands thin wrappers with generous fillings. 　　From its inception, “Shitou Meng’an” gained an edge with superior quality and a unique flavor, laying a solid foundation for its century-long legacy. In 1985, when Nanshi Food Street in Tianjin was completed and opened, “Shitou Meng’an” officially moved into the food street. At that time, Shitou Meng’an Vegetarian Buns continued using traditional preparation methods, always maintaining their original taste. 　　However, by the mid-to-late 1990s, some long-established catering businesses in Tianjin ran into difficulties, and “Shitou Meng’an” was among them. Some enterprises failed to keep up with changes in people’s tastes and consumption concepts, gradually being abandoned by the market. According to statistics at the time, 20% of these businesses were insolvent and on the verge of closure; 70% were barely holding on; and the remaining 10% were managing fairly well but lacked momentum for further development. 　　In 1998, Zhang Yongli—who had six years of experience in the catering industry and had successfully acquired four restaurants by then, and who is now the Chairman and General Manager of Shitou Meng’an Group—took over the nearly bankrupt “Shitou Meng’an Vegetarian Buns” despite widespread opposition. 　　To many, taking over such an old brand seemed like shouldering a burden. But Zhang Yongli believed that although “Shitou Meng’an Vegetarian Buns” had lost its former glory for the time being, its over-century-long history and deep-rooted brand foundation meant it could become a symbol of a new generation of food culture after some adjustments.

　　Edit this section: Recapturing Past Glory

　　　　How can “Shitou Meng’an Vegetarian Buns” reclaim their former glory? If a long-established brand doesn’t keep pace with the times or innovate, it will inevitably be eliminated. Zhang Yongli was certain that although “Shitou Meng’an Vegetarian Buns” was a heritage brand, it still had significant room for growth. Therefore, he resolved to reform and innovate—believing that only in this way could the brand move forward.

　　Edit this section: The Reform and Innovation of the Time-Honored Shop Advance Step by Step in Three Aspects:

　　　　First came the change in sales practice. The old “Shitou Meng’an” vegetarian buns were sold by weight, but in an era that values fine craftsmanship, the direction for the catering industry lies in pairing delicious food with elegant presentation. After careful consideration, the restaurant replaced the original sales method with selling “small bamboo steamer vegetarian buns.” 　　Next was the innovation and enrichment of varieties. The original “Shitou Meng’an Vegetarian Buns” had only one variety—the sprout bun, which primarily used bean sprouts as the main ingredient, mixed with sesame paste, white dried tofu, gluten, cilantro, and fermented tofu. Zhang Yongli worked with Ye Zhenping, the third-generation inheritor of “Shitou Meng’an Vegetarian Buns,” and her apprentices to research and innovate. While retaining the original flavor, they expanded the offerings to include eight varieties today, such as longevity greens, fennel egg, Chinese toon, and carrot. 　　Not only that, they developed a series of healthy vegetarian dishes, gradually forming a richly varied vegetarian banquet menu to meet the needs of different consumer groups, eventually establishing a new dining culture centered around promoting healthy eating.

　　Edit this section: Third is the Emphasis on Brand Culture Development.

　　　　A brand must incorporate cultural elements—that’s what Zhang Yongli valued most when taking over the old shop. Tianjin’s culture encompasses rich dock culture and folk culture, and the “Shitou Meng’an Vegetarian Buns” brand was nurtured by these two traditions. Against this backdrop, how to grow the brand, and make it accepted, recognized, and loved by modern consumers with increasingly diverse tastes for food, required considerable thought from the brand operators. They started with unified and carefully planned arrangements for tableware display and restaurant decor. 　　At “Shitou Meng’an,” every staff member introduces the brand’s historical and cultural origins to guests at the right moment. 　　Hard work pays off. The continuously rising business performance fully rewards the innovators’ efforts. In 2000, “Shitou Meng’an Vegetarian Buns” once again won the title of “China’s Famous Snack,” and Zhang Yongli earned the honor of “China Culinary Culture Master” for his innovations and contributions to the “Shitou Meng’an” brand. 　　Today, “Shitou Meng’an” continues to innovate nonstop. Not long ago, “Shitou Meng’an” vegetarian buns developed a line of frozen products, meeting the needs of consumers who can’t visit the store and also facilitating short-term storage at home. The small “Shitou Meng’an Vegetarian Bun” has now flown into a much broader market.