“Caobao” steamed bun, or Caobao Baozi, has been a word with special meaning for Jinan people as it can always evoke their homesickness. Caobao Steamed Bun Restaurant, with a history of nearly 100 years, is a famous time-honored brand in Jinan.

Recently, Jerraf Kaoutar from Morocco and Natividad Mico Bindang from Equatorial Guinea, together with the Touch Shandong column to Caobao Steamed Bun Restaurant to explore the charm of this traditional food and learn to make Caobao Baozi.

Caobao steamed bun is a traditional Jinan cuisine. It was created in the 1930s and was named after its founder Zhang Wenhan, who was nicknamed “Caobao” for its simple and honest nature.

After learning from the chef, Kaoutar and Bindang began to try their hand at making steamed buns. “Although it looks simple, it's a little bit difficult to make it by yourself. It was the first time, but I think we did it really well,” said Bindang.

Kaoutar said that the steamed bun reminded her of Briouat, another stuffed pastry dish from her home in Morocco. "We make it on holidays or when we have guests," she said, picking up her phone to search for information and show it to reporters.

The steamed bun making event deepened their interest and understanding of Jinan cuisine and life of Jinan people.