The Ham Stuffed Bun is a traditional food of Naxi ethnic minority in China. By rolling fermented dough into pastry base, sprinkling on it some ham powders and wrapping it with nuts and mincemeats, an overlapped golden bun is born after fried in a pan. It's crisp outside and tender within, crumbly and delicious.

The Ham Stuffed Bun is evolved from a pancake made by baking one side of an unfilled pastry base into shape in a pan and then on a heated slate till it's cooked. The pancake still exists in Chinese countryside today.

Later, the pancake was developed into a braised cake made in an iron pan. First, put an unfilled pastry base into the iron pan with a convex bottom. After one side of the cake is done, take it out and pour some cold water into the pan; then reverse the cake and put it over the water. Cover the lid till the water totally vaporized and the cake is done. This way of cooking is usually seen among folks, and the food is often eaten together with the buttered tea.