Tong Sheng Zhai Steamed Bun Restaurant has been in business for more than 10 years, and has attracted many loyal customers with its refined steamed bun cooking skills in the past ten years. There are few types of steamed buns in the store, and the mutton steamed buns are worth trying.

The round white dough used for making steamed buns is mainly unfermented raw dough, which remains in a slightly sandwiched state after kneading and baking, and a circle of edges is pressed out near the edge of the steamed bun, and the dough core is tough and hard, which is the only type that can be used to make steamed buns. The steamed bread needs to be torn into small pieces the size of broad bean grains, and then handed over to the chef for secondary processing, that is, the steamed bread and auxiliary ingredients are boiled in the broth with a strong fire, and the steamed buns are soaked in the soup juice and mellow, and then several slices of meat are piled up in the soup noodles and served in a large bowl.

Although it is not located in a popular place such as Muslim Street, and the location is relatively remote and difficult to find, Tong Sheng Zhai Bao Bao Bun Restaurant is still full at meal time, and customers are often asked to share tables, so customers who are interested in trying their steamed buns are advised to stagger the peak hours.