Based on the previous studies, this paper intends to comb and sort out the related literature, dialect, foreign languages, images and object data to pushed the research of steamed bread,which is the common cooked wheaten food, into a deeper stage. First of all, this article tries to draw the outline of the evolution of appellation from ancient to present. differentiate and analyze the concept and objective being of other names of steamed bread. What’s more, it explore the named motivation and distinguish different opinions about etymology. In addicion, the Word-formation of steamed bread were analyzed. The study figures out that fillings are wrapped, head shape, smooth without wrinkles are not only the central feature of steamed bread but also as the main bases of its naming motivation. Originally steamed bread was Modifier-head Disyllabic Compounds, and afterwards it became Affixed Double-syllable Words.

• 祝昊冉 (南京中醫藥大學中醫學院·中西醫結合學院) | Haoran ZHU