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Shangqiu Swashed Steamed Bun, Shangqiu

It is said to be invented in Ming Dynasty (1368AD-1644AD). Making method: slice the hard steamed bread into one-inch-long cake-shaped buns thick like a finger. After dried, soak the buns in hot water that is around 40 degrees, fry in boiled oil until they look golden, fish them out, and put into syrup. Then it will have fresh color and fragrant smell as well as a wonderful taste. As water is contained in syrup, the steamed buns need to be swashed in water after fried, so the dish is given the name as “swashed steamed bun.”