Pucheng rafter steamed buns not only have a long history, a fragrant taste, a jade-like surface, and will not crack or mold after long storage, but also have a mysterious production process and a legendary name. They are well-known in the three Qin states and in Beijing. It is indeed a wonderful flower among northern Chinese noodles. As early as the Ming Dynasty, Pucheng steamed buns were the noodle offerings for the local people to worship the "Hou Ji Temple" after the busy farming season on June 6th every year. After Peng Xiwu, the then magistrate of Pucheng County, rebuilt the Hou Ji Temple, he used the pine rafters of the eaves in the temple to set the style of the steamed buns for future offerings. Pucheng rafter steamed buns were named and have been passed down to this day. Pucheng rafter steamed buns are famous. When Empress Dowager Cixi fled west through Chali Village, Yongfeng, Pucheng, she ate the rafter steamed buns offered by the county magistrate and praised them highly. She designated them as tributes to the court. Wang Ding, a famous minister in the Daoguang period of the Qing Dynasty, also used rafters to entertain Lin Zexu in his hometown. The patriotic general Yang Hucheng often used rafters from his hometown to entertain colleagues and reward soldiers. Rafters are also full of the unique cultural heritage of Pucheng. Pucheng rafters are purely handmade with sophisticated craftsmanship. The raw materials are high-quality wheat flour ground by a five-tooth stone mill pulled by livestock (without any additives), with ancestral secret recipes and yeast flour made from grains and cereals, and high-quality well water from the Dongyue Temple in the county seat, mixed, pressed, kneaded into shape, and steamed in a bamboo or wooden steamer over a high fire. In recent years, under the careful guidance of the old descendants of rafters, the research and development of Pucheng rafters has achieved initial success and has become a beautiful scenery on the holiday tables of people in Guanzhong.