Once Chaxiu Bao dreamt he was a wuding baozi, a wuding baozi fluttering around, enjoying himself! He didn't know he was Chaxiu Bao.
Suddenly he awoke and there he was, solid and veritably Chaxiu Bao. But he didn't know if he was Chaxiu Bao who had dreamt he was a wuding baozi, or a wuding baozi dreaming he was Chaxiu Bao. Between Chaxiu Bao and a wuding baozi there must be some distinction. This is called the transformation of things.
Legend has it that wuding baozi was invented during one of the many Jiangnan visits by the Qianlong Emperor. When asked what he wanted for breakfast, the always indulged emperor had this to say: "I want my breakfast nutritious but not too supplemental; delicious but not too luscious; juicy and flavorful but not too cloying; crackling but not too rigid; and tender but not too mushy."(滋养而不过补，美味而不过鲜，油香而不过腻，松脆而不过硬，细嫩而不过软。)
Since none of the kitchen staff was a
rejectedmember of Mensa like I was, they were all between the deep sink and a hot wok to this free as wind request from the emperor. Finally, a baker from Yangzhou surnamed Ding, who was well reputed for having a bao in his bonnet, came to the rescue by chopping sea cucumber (nutritious), chicken (delicious), pork (juicy and flavorful), bamboo shoots (crackling) and shrimp (tender) into tiny dices -- so nothing would be excessive -- and made buns with these ingredients. The uncompromising king tasted the newly invented bun and was totally fascinated by the great taste of it. In due time, the recipe of wuding baozi spread outwards from the palace of the son of Heaven and soon thereafter, it became one of the best known baozi in the whole Jiangnan area.