The official steamed stuffed bun, originated in the official town of Ningjin County, began in the Daoguang period of the Qing Dynasty. It is characterized by thin white flour, rich meat and fat stuffing, soft but not sticky in the mouth, tough but not broken stuffing, and 32 folds in the top. When cooked, it looks like a blooming chrysanthemum with good shape and taste.
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