据传说，奶黄包最初是由一位名叫陈永贵的广东厨师发明的。陈永贵是一位擅长制作点心的厨师，他在制作包子时，尝试将牛奶、鸡蛋、黄油等食材混合在一起，制作出了一种口感细腻、奶香浓郁的馅料。这种馅料被他用来制作包子，受到了人们的喜爱，逐渐流传开来。

另一种说法是，奶黄包最初是由一位名叫陈永华的广东商人发明的。陈永华是一位经营茶叶生意的商人，他在一次旅行中，品尝到了一种口感细腻、奶香浓郁的点心，深受启发。回到广东后，他尝试将这种点心的制作方法进行改进，制作出了奶黄包。奶黄包以其独特的口感和丰富的营养，很快就受到了人们的喜爱，成为了广东地区的传统点心之一。

随着时间的推移，奶黄包逐渐流传到了中国其他地区，并在各地得到了不同的发展和创新。在不同的地区，奶黄包的制作方法和口味也有所不同。例如，在香港地区，奶黄包的馅料通常会加入椰浆和奶油，口感更加浓郁；在台湾地区，奶黄包的馅料则会加入花生酱和芝麻酱，口感更加丰富。

总之，奶黄包是一种具有悠久历史和丰富文化内涵的中式点心。它的起源虽然已经难以考证，但它以其独特的口感和丰富的营养，成为了中国传统点心文化的重要组成部分。

A to legend, the reate a creay fillg with a delicate texture. this fillg was ed by hi to ake baozi, which was loved by people and gradually spread.

Aheory is that the ctard bun was ally ied by a Guangdong bessan nadYonghua.Yonghua, a tea trader, ired by a delicate, creay snack he tasted on a trip. After returng to Guangdong, he tried to iprove the thod of akg this dessert and ade ctard buns. with its uaste and riutrition, ctard buns soon beca popur and bee of the traditional snacksGuangdong.

with the passg of ti, ctard buns gradually spread to other parts of a, and got different developnt and novationdifferent pces. In different regions, the preparatiohod and taste of tard buns are filled with peanut butter and tahi for a richer texture.

In short, ctard bun is a kd of ese di su with a long history and rich cultural otation. Although itsis difficult to verify, it has bee an iportant part of traditional ese di su culture with its uaste and riutrition.