Goubuli steamed buns are a famous snack in Tianjin. Founded in 1858, it is one of the time-honored brands in China. There are two folk theories about the origin of Goubuli steamed buns:
First, in ancient times, there was a farm family in the suburbs of Tianjin. They gave birth to a son at the age of forty and named him "Gouzi" in order to seek peace. When Gouzi grew up, he first worked as a waiter in a steamed food shop in Tianjin, and later set up his own steamed bun stall. Because the business was so good, Gouzi didn't bother to talk. People said: "Gouzi sells buns and ignores people." People called him Goubuli buns.
2. There is a fourteen-year-old child named Goubuli who is learning to make steamed buns in Tianjin. The buns he made were delicious and sold quickly. People got used to calling him by his nickname, and over time, they called the buns he made "Goubuli" buns.
Extended information
Dish features
Goubuli steamed buns are made using the "half-baked dough, water-filled stuffing" technique. The skin is thin and tough; the filling is made of finely chopped meat, ginger, soy sauce, sesame oil, monosodium glutamate, pork rib soup, etc. are added. The buns made must not lose shape, fall off the bottom, or leak oil, and should be in the shape of a chrysanthemum.
The characteristics of Goubuli steamed buns are: well-selected ingredients, thin skin and large fillings, mellow taste, fresh and delicious, fat but not greasy.