梁实秋在《雅舍谈吃》《汤包》一文中，用一个故事做了很好的解读： 有人到铺子里吃包子 才出笼的 包子里的汤汁曾有烫了脊背的故事 因为包子咬破 汤汁外溢 流到手掌上 一举手乃顺着胳膊流到脊背 这种诞生了近2000年的吃食 直到今日依然占据着中国饕客的心
Liang Shiqiu has made a good interpretation of a story in the articles "Yashe talks about eating" and "soup dumplings": the soup in the steamed stuffed buns came out of the cage only after someone went to the shop. The soup in the steamed stuffed bun once burned the back of his back. Because the steamed stuffed bun bit through the soup and overflowed into the palm, his hand flowed along the arm to the back of the spine. This kind of food was born for nearly 2000 years Until today, it still occupies the heart of Chinese gourmands
Western Jin Dynasty
包子的历史可以追溯到西晋时期 当时的文学家束皙在《饼赋》中这样写到： 于时享宴，则曼头宜设 这里的“曼头”就是“馒头” 也就是现在的包子 根据现存的实物资料 中国人在西汉初期发明了磨 石磨发明后中国小麦主产区（黄河流域为主）的人们才开始吃面食 也就是《饼赋》中的饼 不过当时的“饼”并非今天意义上的饼 而是所有面食统称为饼 如面条被称为“汤饼” 未经**的蒸饼被称为笼饼 它可谓包子的前身 包子的面皮是将面**后再蒸熟的 所以不但松软适口 而且易于消化 青海喇家遗址发现的古代“面条”，这就是古代人口中的“汤饼”。
The history of steamed buns can be traced back to the Western Jin Dynasty, when the writer Shu Xi wrote in his "cake Fu": when enjoying a banquet, then Mantou should be set up. The "Mantou" here is "steamed bread". That is to say, according to the existing material data, the Chinese invented the mill in the early Western Han Dynasty After the invention of the stone mill, people in China's main wheat producing areas (mainly in the Yellow River Basin) began to eat pasta, which is the cake in the "cake Fu". However, the "cake" at that time was not a cake in today's sense, but all pasta were collectively called cakes. For example, noodles are called "soup cakes". Steamed cakes without * * are called cage cakes. They can be described as the predecessor of steamed buns. The steamed bread is steamed after being steamed Therefore, it is not only soft and palatable, but also easy to digest the ancient "noodles" found in the Lajia site in Qinghai, which is the "soup cake" of the ancient population.
不过关于包子起源更流行的说法 源自宋代高承编撰的《事物纪原》： 诸葛亮南征，取面画人头祭之 相传蜀汉建兴三年（225年）秋天 诸葛亮七擒七纵收服孟获后班师回朝 蜀国大军行到泸水时 由于天气恶劣部队无法渡河 诸葛亮被告知祭祀战死于此的士兵才可渡水 但听闻祭品需要49颗人头 诸葛亮不愿平白无故增加49条冤魂 经苦思冥想想出用一种物品替代人头： 他命士兵杀牛宰羊 将牛、羊肉斩成肉酱拌成肉馅 在外面包上面粉 大人头模样 入笼屉蒸熟 用此祭祀后泸水天气转晴 诸葛亮率大军顺利渡了过去 由于是在蜀国西南蛮荒之地 这种祭品被称作“蛮首” 鉴于诸葛亮在发明包子中做出了巨大贡献，后被奉为面塑行、馒头和包子的祖师爷了。
However, the more popular view about the origin of steamed buns comes from the Song Dynasty Gao Cheng's book "the origin of things": Zhuge Liang marched to the South and took a face painting as a head sacrifice. In the autumn of the third year of Jianxing of the Shuhan Dynasty (225 A.D.), Zhuge Liang captured seven men seven times and took up Meng Huo. When the army of Shu state of the first class returned to Lushui, the army could not cross the river due to bad weather Zhuge Liang was told to sacrifice the soldiers who died here to cross the water. However, he heard that the sacrifice required 49 heads. He did not want to add 49 wronged souls for no reason. After thinking hard, he thought out to replace the head with an article: he ordered the soldiers to kill the cattle and sheep, chop the beef and mutton into meat paste, and mix them into meat stuffing. On the outside bread, the flour shape of the head was put into the cage drawer and steamed. After the sacrifice, the weather in Lushui turned clear Zhuge Liang led his army to cross the river smoothly. Because it was in the wild southwest of Shu, this kind of sacrifice was called "manshou". In view of his great contribution to the invention of steamed bun, Zhuge Liang was later regarded as the ancestor of dough sculpture line, steamed bread and steamed bun.
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