"Jiuyuan Baozi" originated in the 1931 period of the Republic of China in Chongqing. It enjoys the "Jiuyuan Buns" with the honor of Chinese famous snacks, Chongqing old name, Chongqing intangible cultural heritage, China's top ten steamed buns and Chinese special buns. Brand building and product appeal.

The selling method of the Jiuyuan steamed buns is also different. It is sold on the market and not sold by one. Each guest has two, one salty and sweet, and the salty stuffing consists of pork ribs, spices, scallops, mushrooms, golden hooks, etc. Main ingredients, supplemented with ginger juice, onion juice, salt, sesame oil, pepper, monosodium glutamate, soy sauce, shochu and other spices, eat oil but not greasy, not sticky; sweet stuffing with lard, sugar, honey, honey Made from cherries, walnuts, sesame seeds, sugar and other spices, it is soft and smooth. In the 1980s, there were three Jiuyuan Baozi stores in Chongqing, Xinhua Road, Minzu Road and Shangqing Temple. Later, due to the transformation of the old city, the old shop disappeared in the main city for more than ten years. Until November 2011, the “Jiuyuan Buzi” old shop on the No. 1 Zhongshan 4th Road in Shangqing Temple was resumed. After the comeback, the Jiuyuan steamed buns have changed in taste and visually. Compared with the original, the craftsmanship and weight are still traditional. The weight of the sauce and the vegetarian food package are one to two, and the filling is seven money. Eight money. The bun skin was also improved. The original dough was made of ordinary rich and strong powder. Later, the rose powder was chosen. The skin was whiter and the taste was softer. The dough has been added with milk powder, and it has been replaced with fresh milk to promote the whiteness of the dough, and it is more nutritious and easier to digest and absorb. The ratio of the front and the pork in the meat stuffing is 3:7, which is now 7:3, which is more suitable for the modern people's less oily eating habits.