If you do not eat went to Beijing Quanjude roast duck, not been to Beijing; if not eaten to Tianjin ignore the dog buns, not been to Tianjin; go to Kaifeng not eaten steamed buns Kaifeng Guantang first floor, is not equal opened Kaifeng. Why Kaifeng steamed dumplings so attractive? Only you to Kaifeng try and taste, will know the taste of it. The first floor buns Hall "brought a ray of line, put down a futon, like a skin core chrysanthemum, rose petal-like filling." This is the people praise on the first floor of Kaifeng steamed dumplings, Chinese and foreign guests are often the first to be able to enjoy House of steamed dumplings for the pleasure.

In April 1956, a public-private partnership was established in the first floor of the dim sum restaurant. After that, they moved to 88 Sihou street and renamed baozi restaurant on the first floor;. Under the care of the party and the people"s government, Huang Jishan"s baozi restaurant has been greatly developed. In 1989, 53 kinds of steamed buns were competing, and the results showed that xiaolongbao, the first floor of Kaifeng, won the "Golden Tripod Award" of the Ministry of Commerce; in 1990, more than 100 famous shops in 27 large and medium-sized cities across the country competed in the West Lake of Hangzhou, and Kaifeng xiaolongbao once again won the praise of "the first bag in the world". In 1991, the "first floor" was invited to perform in Beijing, and State Councilor Li Tieying wrote an inscription "the first floor in the world". In November 1992, Xiaolong steamed buns on the first floor were registered in the State Administration Bureau with the trademark "first floor". In August 1996, the Ministry of internal trade of the people"s Republic of China certified that the "first floor" was a "Chinese time honored brand". In February 1997, it was built on the original site of Sihou street. Now, the first floor of Kaifeng, as a Chinese time-honored enterprise, a national super restaurant and a famous Chinese restaurant, is famous for its small steamed buns and assorted steamed stuffed bun banquets on the first floor. The main technique of Kaifeng steamed buns is to fill soup. The amount of soup is second to none in Chinese steamed buns. For example, 400 grams of flour skin, 55 grams of minced pork, gradually add more than 400 grams of water into the stuffing, more than 125 grams of small ground sesame oil, and an appropriate amount of cooking wine and soy sauce. Therefore, the weight of soup accounts for most of the stuffing. In addition to his descendants, who has a new talent is secret but not passed on, and there is the old custom that the daughter-in-law does not pass on the daughter. On the first floor, there are many people competing to make steamed stuffed buns, but they are always pouring soup and can"t get home. In order to fill the soup, some stuffing with meat and jelly, using the principle that the jelly meets hot water. Although the soup is poured in, the jelly tastes evil and the steamed stuffed bun is not fresh or fragrant. Similar to the first floor of Kaifeng, Huai"an steamed buns are famous for their rich soup, thin skin and delicious taste, but the stuffing is processed into soup jelly and then wrapped into the skin. Today, on the first floor of Kaifeng, on the basis of the traditional soup dumplings, Baozi banquet is launched. Each banquet has 10 cages and 10 varieties, including shrimp steamed bun, leek head bun, nanshepherd"s purse, chrysanthemum bun, Diced Chicken Bun, mushroom bun, etc. Its chain stores in the country have reached more than 50, become baozi group company. Since Feng Yuxiang was in charge of Henan Province in Kaifeng, to the present day of reform and opening up, foreign guests come to Kaifeng to have a taste of steamed buns filled with soup.