The difference between Baoning white sugar steamed bread and ordinary sugar steamed bread is that it does not use soda ash, and naturally cultivates enzymes at a proper temperature, which not only keeps the flavor of noodles, but also spontaneously produces pure Quxiang due to fermentation. So the steamed stuffed bun produced is as white as silver, crisp and soft, fresh and sweet. Osmanthus fragrans was added before, and it has a faint osmanthus fragrance. Cooked food: sweet and soft, long-term chewing is not sticky; Cold food: crisp and sweet.

Baoning sugar steamed buns are resistant to storage and transportation, and will not be bad for a long time. It can be put in hot season for ten days and in winter for half a year without deterioration. Even if it is as hard as a stone, it only needs to be soaked in a little water and then steamed. Color, fragrance, taste and shape are the same as fresh steamed bread. So old people and children like it very much. Some people eat steamed bread for breakfast and dinner.