Goubuli steamed buns are the first of the three famous foods in Tianjin. They are made of semi-fermented dough with water filling. They are like condensed fat and shaped like chrysanthemums. They are fresh and fragrant and not greasy. They are unique in the north and south of the country. They have their own unique operation methods in filling, dough, kneading, rolling, pinching, and cooking. The water temperature should be changed according to the season when kneading the dough. Generally, warm water is used and the "one arch fertilizer" method is adopted. After kneading, let it sit for a while and use it after fermentation. The dead dough acts as the "bone" and the fermented dough acts as the "meat". The advantages of this kind of dough are that it is oil-proof, chewy, has a good glossiness, and is both soft and hard. When rolling the dough, it is required to be evenly thick, round, and of appropriate size. Each bun is filled with about 3 coins. When pinching the bun, the folds should be even, neat, and beautiful, and the shape should be like a white chrysanthemum waiting to bloom. The key link is cooking, and the heat should be just right. Legend has it that in the eighth year of the Tongzhi reign of the Qing Dynasty (1869), Liuji Steamed Food Shop, located behind Houjia, near the canal wharf, recruited an apprentice named Gao Guiyou, who was later the founder of Goubuli steamed buns. After the apprenticeship ended, Gao Guiyou resigned and invested in his own steamed bun shop in the eighth year of the Guangxu reign of the Qing Dynasty (1882), naming it "Dejuhao". He reformed the steamed buns, making them not only delicious but also beautiful in appearance. The shape required them to be chrysanthemum-shaped and with a bun buckle. He connected the steamed buns with beautiful flowers, giving customers both material enjoyment and spiritual satisfaction. Therefore, many people eat steamed buns every day and need to wait. Some customers asked questions, but Gao Guiyou was not good at speaking and sometimes could not answer. Customers who were more familiar with him knew his nickname and smiled and said "Gouzi Buliren". This was heard by a Taoist priest in Tianhou Temple at that time, who suggested to Gao Guiyou: "People say that you are Gouzi Buliren. Why don't you change Dejuhao to Goubuli? It is new and unique, and it will definitely attract customers." Gao Guiyou accepted the old Taoist priest's suggestion and hung up the "Goubuli" sign. For more than 150 years, Goubuli steamed bun making skills have been recognized as "China's well-known trademark" and "China's time-honored brand" for its rich food culture value, and also won the "International Famous Chinese Food Award" and won many awards in domestic and international cooking competitions.