There are different legends about the origins of mutton steamed buns, but they can all be attributed to the evolution of dried pancakes cooked in mutton soup. The history of lamb steamed buns is thousands of years old. According to history, in 651 A.D., when Islam was introduced to China, the Persian Hu people came to Chang'an to pay homage, and brought with them some dried food, such as buns, on their long journey! But because of the long journey, the dry food and wood hardened, both soaked into the broth! It was both tasty and hunger-inducing! After arriving in Chang'an after the improvement and enhancement, it formed today's mutton steamed bun! Mutton steamed bun", that is, beef and mutton a piece of soup to soak, beef and mutton steamed bun to Shaanxi local cattle and sheep and their bones, salt, pepper, anise, grass jelly, cinnamon, ginger, garlic and other seasonings, divided into the bone meat processing, cooking meat, meat, break the bun, boil the bun in five processes. A good bowl of steamed buns, first of all, there must first be a pot of boiled made of good soup, good soup method is of course a trade secret. Cooking meat process is also particularly delicate, first of all, repeated rinsing of beef and mutton, soak for about 5 hours, cut into about 5 pounds of chunks, and then into the pot of beef and mutton, under the old seasoning bag to taste, high-flame cooking for about 4 hours, the meat into the pot, for the new seasoning bag, cover compaction, high-fire boiled and cooked for 2 to 3 hours and then switch to simmering for about 6 hours, to be soup thick meat, out of the pot on the board for standby. Mutton bubble traditional cooking method has four: single go, dry pull, mouth soup, water around the city. The so-called "single go", buns and soup on the table, the bun (cake) broken into the soup to eat, after eating a bowl of fresh soup, said "each is the flavor of each". I thought the authentic lamb bubble is boiled out of the boiled buns, so eating method is not as good as tasting another Xi'an snack: water basin mutton. "Some people call them "dry puffs", which are cooked in a bowl with no soup in sight and can be poked with chopsticks. Another kind is called "mouth soup", which is a mouthful of soup left after the steamed bun is finished. "As the name suggests, the soup is wide, like a city surrounded by water. If you put a chopstick on the bowl after breaking the bun, the staff will understand that this is "dry plucking". Eat "mouth soup" and "water siege" do not need to take chopsticks, because the size of the steamed bun is unified with the cooking method, the principle of soup wide bun block, and vice versa, small, experienced cooks see you break the size of the steamed bun to know how much soup to add. Bun breaking method to pay attention to. The steamed bun is specially made, called the cake bun, a two-two. It is said to be made by kneading nine parts of dead noodles and one part of hairy noodles together. If all the noodles are dead, it will not taste good and is not good for digestion; if all the noodles are hairy, it will not be able to be soaked. Some fake connoisseurs will say that the broken out of the bun to be like a bee's head, the smaller the better, in fact, not, as mentioned above, the size of the bun is unified with the cooking method, dry plucking, the mouth of the soup, the water surrounded by the city, the size of the bun in order, such as soybeans, peanuts, broad beans can be. After breaking the bun, ask the guys to present to the chef in charge, plus mutton soup cooked over high heat, plus beef and mutton, vermicelli, green onions, garlic, cilantro, a little more advanced (Xi'an are called "high-quality"), and fungus, cauliflower, and dried fruit, etc. can be served up to eat. Such a big bowl of their own hand-breaded buns, green onions, garlic, cilantro, reddish-brown beef and mutton, yellow cabbage, against the white crystalline fans, dark fungus, the aroma is overflowing, so that people are very excited about eating. It should also be noted that: the steamed buns should be served on the bottom of the buns, fans covered in a net shape, with green onions, cilantro, beef and mutton arranged in the shape of a fish at the top. If not, you can tease the boss to hire a master is not called Nanguo. Eat left-handed spoon, right-handed chopsticks, steamed buns on the table, the chili sauce spread on top, do not stir, speaking from one side of the "nibbles" to maintain the fresh flavor, an old eater said that this fresh and hot gas run not scattered, but I think too much stirring, steamed buns are not steamed buns, mutton soup into a noodle paste is the most horrible. Sugar and garlic with or without, individual voluntary. After the meal, drink a small bowl of soup made from the original juice, thought clear mouth. Two of the most prestigious burger restaurants in Xi'an are Lao Sun's (364 East Street, Xi'an) and Tongshengxiang (Bell and Drum Tower Square, Xi'an). The late master of Chinese painting, Huang Han, was very happy to eat steamed buns in "Tongshengxiang", and proposed to write a souvenir, so he put down his pen and wrote down "The First Bowl in the World", and then Comrade Liu Huaqing went to Lao Sun's house to taste the steamed buns, and was also excited to carefully write down "The First Bowl in the World". This is the city of Xi'an about the beef and mutton steamed buns two "world's first bowl" story. However, if anyone wants to distinguish between Lao Sun's and Tongshengxiang's steamed buns, it would be too petty. In fact, for Chinese and foreign diners, this "first bowl" of the story, but has become the most interesting quotes to go to these two taste authentic beef and mutton steamed buns ------------------- steamed buns are native Xi'an food, according to legend, Song Taizu Zhao Kuangyin down and out, living in Chang'an, in the middle of the winter, hunger and thirst, only a cake in the bag, cake, cake, cake, cake, cake, cake, cake, cake. The bag only a cake, cake cold dry mouth, difficult to swallow, a street boss selling mutton soup, see the intolerance, gave a bowl of steaming mutton soup, Zhao Kuangyin will be broken into the cake soak into, eat and feel refreshed, heroic, sweeping the mood of decadence, embarked on a journey, after the throne, tasted all the world's delicacies, the heart alone can not let go of the memory of the mutton soup bubble cake, the order to the kitchen to imitate the nearly 100 cooks think hard, only then Settled on the practice, is now the mutton steamed buns, it is said that the old Zhao ate after the dragon's face, become a daily fixed dishes, the head chef sealed Wanhou Hou, is estimated to be the world's first because of the promotion of the development of food culture and the feudal lords of the people, but unfortunately can not be proved, or China has another world's earliest. Bun flavor heavy, that is, the North people bold nature, common a few pugilistic man, everyone end of a bowl, bowl if a small pot, steaming, everyone buried in silence, tea kung fu, buns end soup dry, outsiders to Xi'an for the first time, were surprised, but privately told me that I feel that the bun is simple, not as exquisite as the southern dishes, rich in flavor. In fact, the steamed bun is simple and simple, but the inner is exquisite and complex. First of all, do, steamed buns pay attention to soup clear meat rotten, cooking soup is the most important, bone broth and broth cooked separately, the meat marinated for 20 hours, and then boiled for 8-12 hours. Common Square on the Hui to cook steamed bun soup, a nearly 1-meter caliber cauldron, under the seasoning using 50 pounds of noodle pockets, filled with a bag, thrown into the pot to cook. Tactful sellers are a pot of soup sold out on the closing, so the flavor of the good steamed bread store is almost always open at 10:00 in the morning, about 2:00 in the afternoon on the closing. Eat also have to pay attention to, break the steamed buns have broken, tear, pinch, knead, rub and other 12 techniques, the size of a bee's head (in fact, overnight steamed buns are better than fresh), after breaking a good to tell the fellows your taste requirements, the mouth is heavy - heavy flavors, the mouth is light, dry mix - less soup, the mouth of the soup - the mouth of the soup. - after eating the bun at the bottom of the bowl left just a mouthful of soup, water siege - soup more. Buns served to eat, talking about nibbles, avoid stirring vigorously, in order to taste from the head to taste, the taste is always the same. With sugar garlic and spicy sauce, the real eaters start to not eat these, affecting the taste, eat to half, feel a little tired, eat a sugar garlic, pick a little spicy sauce mixed in the bun (mix the amount of one or two mouths eaten as appropriate), and then use the soup sent to clear the mouth, and then continue to eat, so as not to affect the taste. The flavor of good steamed buns oil is very little, mainly the flavor of the soup, eating is not greasy