Speaking of fish and sheep buns, people will think that this is a traditional famous food. Mr. Wang Tongyun, the inventor and brand founder of fish and sheep buns, told reporters that fish and sheep buns are his inheritance of Jinzhong’s pasta tradition. A food with health-preserving effects developed through cooking skills. Mr. Wang Tongyun, who grew up in Yuci, learned cooking from his father since he was a child. He has inherited the cooking skills passed down from his family. In addition, he is diligent in studying cooking and became a famous local chef in his 20s. Over the years, he has always wanted to promote Yuci-style dishes and snacks and introduce new ones. One day in 2003, Wang Tongyun was inspired to design a menu in a restaurant on North Street in the Old Town of Yuci, the hometown of Shanxi merchants. He remembered the riddle of the word "fresh" that his father asked him to guess when he was a child: "Half has hair, half has scales, half has scales. Half of the delicious food is fragrant, half of it goes up the mountain to eat green grass, and half of it is hidden in the water." This reminds us of the concept of "freshness" as beauty in cooking. He thought from the word "fresh" that "fish are born in water and belong to yin" and "sheep are raised in the wild and belong to yang". Fish and mutton are both good food supplements. When the two are matched, yin and yang harmonize and complement each other.
The fish and mutton buns have been officially launched. In recent years, the fish and mutton buns from "Zhixiange" have not only become a flavor food for Yuci citizens to entertain their relatives and friends, but have also been tasted by many film and television celebrities filming in the old city. And widely known. At the same time, fish and sheep buns have also won many honors. In September 2004, they won the "Chinese Pasta Innovation Award" and the "Best-Selling Snack Award at the Art Festival" at the Sixth China Folk Art Festival; in November 2004, they won the first prize in Shanxi Province It was rated as "Shanxi Famous Snack" in the four "Fenjiu" Cup Cooking Competition; in November 2005, it was recognized as "Chinese Famous Snack" by the China Cuisine Association; in January 2006, Mr. Wang Tongyun's invention patent (made with fish and mutton meat filling food) obtained the patent authorization from the State Intellectual Property Office; in January 2007, it won the "Jinzhong Origin Famous Food" in the first "Zeyu" Cup Local Flavor Cooking Competition in Jinzhong City.
In this way, Mr. Wang Tongyun used a Chinese character, a poem, and a riddle to create a "famous Chinese snack" that can be compared with Tianjin Goubuli steamed buns and Yangzhou Fuchun steamed buns.