Kaifeng steamed buns are a kind of traditional food in Kaifeng, which was sold in the market as early as the Northern Song Dynasty, and was called grouting steamed buns or soup-filling buns. Wang Lou is one of the 72 major stores in Tokyo, producing and selling plum buns in caves, which is called "the first in Tokyo". After the Northern Song Dynasty, soup packets were handed down in Kaifeng.

In the 1920s, the famous chef Huang Jishan founded the "Chuxin Restaurant", which specializes in soup-filling bags. In 1930s, in order to meet the market demand, he innovated the making method of steamed stuffed bun. Instead of using half-baked dough and thin-skinned lean meat to mix pigskin jelly cakes and adding glutinous rice, cooking wine, seed oil, sweet noodle sauce, sesame oil, etc. To make stuffing, he used dead flour as the skin and sugar and monosodium glutamate as the stuffing. Through the "three hard and three soft" dough, the gluten is tough and smooth, and it does not leak soup or clothes.

After the founding of the People's Republic of China, the soup dumplings were carried forward. Thin skin and big stuffing, the soup is oily, soft, tender and delicious, and white and smooth. You can lift it like a lantern or put it down like a chrysanthemum. It is famous far and near, attracting a large number of Kaifeng citizens and Chinese and foreign tourists, most of whom enjoy tasting this food.