When they make steamed buns, they adjust the flavor based on local preferences. People in Shanghai like sweet flavors, so they sell sweet plum vegetable pork buns and crab roe soup buns there.
Northerners have bigger appetites and like flavors such as marinated meat and three delicacies, so they adapt them into large, hearty meat buns with a salty and savory taste.
When they reach the Guangfu region, they learn Cantonese pastry-making techniques and make delicate and fine mini buns.
And then there are some places where they simply sell everything, led by the philosophy of "you name it, we have it" — spicy and peppery soup, preserved egg and lean pork congee, tea eggs, douhua, soy milk, fresh meat buns, shaomai...
