Sticky steamed bun stuffed with bean paste (粘豆包 niandoubao)

[Photo from hrblyj.com.cn]

In Northeast of China, it is a tradition to make niandoubao (sticky steamed bun stuffed with bean paste) in winter, especially during Spring Festival.

The pastry of niandoubao is made from glutinous rice, sticky corn or rhubarb rice, and it is stuffed with red bean or kidney bean. It can be stored after it cools down, and this may also be the earliest fast food in China. It was first used as sacrificial offerings for ancestors and as food for hunting in ancient times.