There are various shapes and names of steamed bread. Hemispherical and large ones are called bobo and steamed bread, and rectangular ones are called paper. As a festival, happy event and sacrifice, steamed bread is called bobo. The technology of making cakes is very high, from making "dough starter" to the proportion of water surface when kneading dough, from the manual strength when kneading dough, to the arrangement and placement of drawers, and then to the control of heat, all need "exclusive secrets".

Steamed buns are also characterized by a certain thickness of dough outside and stuffing inside. The outer skin is closed by kneading and steamed in a drawer, which is "steamed bag"; Another is to rub the oil with a pan. After the steamed stuffed bun is put into the pot, sprinkle a little water evenly, half-fried and half-branded, and it becomes a "fried bag". There are many famous steamed buns in Shandong, such as Qingdao shrimp steamed buns and saute spicy chicken steamed buns. Jinan assorted buns, Wuren buns, pork soup buns; Huimin and Tai 'an fried buns (fried buns); Fried mutton buns of Hui nationality in Jining and Heze; Ningjin Changzhen steamed stuffed bun; Linqing steamed dumplings and JOE fried dumplings; Liaocheng Meng Jia soup packets and so on. Jiaozi, which is several times smaller than steamed buns and cooked in water, is jiaozi. Jiaozi is a necessary holiday food for every household during the Spring Festival, and it is also a necessary offering for ceremonies such as offering sacrifices to the elderly and offering genealogy to the family hall. Jiaozi in Heze casserole, jiaozi in Jinan instant noodles, jiaozi in Boshan and in Shiha, Bayujiaozi in the east coast and many other "famous jiaozi" have been formed. Others include Sixi jiaozi, Xiao Tangyuan (No.1 jiaozi) and so on.