Shuilaomo

Boiled buns (people in Fucheng read shuilaomo) are divided into boiled buns and boiled buns: boiled buns are steamed in water, and boiled buns are semi-baked in an oil-free pan. The former is soft and moist, while the latter is more dry and chewy. It is bigger than the steamed bun, and it is not so bright. The raw material is also flour, which is rolled thin with a rolling pin and steamed or cooked in a pan. The side dishes are: vinegar green bean sprouts, vinegar shredded potatoes and salted duck eggs.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)