The first floor of the small cage soup dumplings originated from the northern Song Dynasty capital city of Tokyo (now Kaifeng). According to "Tokyo Dreams Record", the buns were the famous products of one of the 72 main stores at that time [Wang Lou], and the time was called [Shandong Plum Blossom Buns], which is known as [the first in Beijing]. In the 1930s, the first floor chef changed the steamed steamed dumpling into a small steamed basket, and it was basketed on the table. It was called [small cage soup dumplings].

The predecessor of Kaifeng First Floor Co., Ltd. was the first floor of the Buzi Pavilion. It was founded in 1922. It is a long-established Chinese old-fashioned enterprise, a national special-grade restaurant, a Chinese restaurant, and a national green catering enterprise. Operating Chinese-style snacks - the first floor of the small cage soup dumplings and assorted buns feast and well-known at home and abroad. The first floor Xiaolong buns were originally called soup dumplings, commonly known as soup bags. The buns have been sold in the market of the Northern Song Dynasty capital Tokyo (now Kaifeng). It was the famous "Wang Lou" of one of the 72 main stores at that time. It was called "The Cave Plum Blossom Buns" and was called "the first in Beijing." The steamed buns are made with exquisite materials, made into unique, thin and large stuffing, filled with soup, oily, soft and delicious, fat and not greasy flavor characteristics and the beautiful shape of “lifting like a lantern, laying down like chrysanthemum” is praised as "Zhongzhou meal is a must." It was awarded the “Golden Tripod Award”, “Chinese Famous Snack”, “Chinese Famous Point” and the Intangible Cultural Heritage of Henan Province. Eating a small cage soup has a very important process. When the locals eat buns, there is a smooth sneak: "Open the window first, then drink the soup, then fill the mouth", meaning: first open a small hole, use it to drink the soup inside, and finally eat stuffing and noodles. The reason for this is that soup is the first important when eating soup buns, followed by minced meat, followed by noodles. Unlike ordinary steamed buns, the Kaifeng Xiaocang soup bag looks very unique, from left to right, first up and down, much like an "eight." The ordinary buns are like a "semi-circle", which is bulging inside. The skin of the soup bag is very thin, so thin that you can even see the steamer behind the steamed buns. It is soft, small and beautiful. There are 32 twists on the steamed buns. Just steamed buns, there are some small drops on it, which are crystal clear in the sunlight. When eating, be careful that the soup flows out of the buns, sometimes it flows, flows, and even flows to the clothes. The process of eating buns is a treat. First dip the steamed buns with vinegar, put it on the spoon, open a small mouth, then drink the soup, and then taste it carefully. The friend who loves spicy will also touch the pepper, when the pepper is spicy. When it is in the throat, it is really cool.