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The unique feature of Longyou steamed buns is that they are fermented with wine fermentation. The dough is fully fermented and plump in shape. It can be served on the table and is often used at Yanxi banquets. Longyou steamed buns have very fine fermentation holes, are as white as snow, have a silvery surface, and are as thin as paper. They are soft and moist in the mouth, full of bite, never sticky to the teeth, and easy to digest. Depending on personal taste, it can be salty or sweet. Its strong expansion elasticity often makes people who are new to it stunned and amazed by it. If you hold a steamed bun in your palm and open your hand, the steamed bun will immediately return to its original shape like a sponge. Method: Poke a hole and stuff the stuffing in bit by bit until the bun is bulging, but be careful not to break it. As for the filling, the most authentic ones are pork, bamboo shoots, dried scallions, or fresh bamboo shoots or dried bamboo shoots, it all depends on your preferences. Compared with dumplings, scallion steamed buns have more of the deliciousness of steamed buns. Compared with northern steamed buns, they are full of fillings and have a unique flavor that lingers in your mouth.
