Hua Bobo's lovely shape is particularly pleasing. Flower bobo is placed on the display shelf, and various shapes look particularly beautiful, which is one of the main reasons why it is welcomed by consumers all over the country. Other steamed buns are directly used as the staple food of northerners. According to their shapes, these steamed buns can be divided into qianzi steamed buns (a specialty of my hometown) and Gaozhuang steamed buns (this kind of steamed buns, which my mother used to make several cauldrons every New Year when I was a child, need to be called "steamed buns", "steamed buns" and "paper" here in Juxian County, and it sounds delicious. When I was a child, whenever steamed buns were not cooked at home, we ran to the cauldron and waited for delicious steamed buns. Our home is in Pingdu, Qingdao. I introduced the big steamed bread there in my previous article. Our family still uses a large iron pot to steam steamed bread. I remember when I was a child, I had to make steamed bread, a large basin of noodles and knead the noodles repeatedly every day after the second year.
Generally speaking, people will say that Jiaodong big steamed bread is the most famous. But in my heart, I really think the steamed bread made by my grandmother with old flour and flour when I was a child is the best. Steamed bread is big, white and hard. It tastes rich in wheat and slightly sweet. She will make dates during the Spring Festival, which is also a local specialty. This is a big, round and white steamed bread. The first time I saw such a big one, two strong men probably couldn't finish it. The pattern made on it is very beautiful. This is the steamed bun I steamed this Spring Festival. Please enjoy it.