Beef and mutton bread in soup is characterized by its heavy flavor, thick rotten soup, attractive aroma, endless aftertaste after eating, and the function of warming the stomach.

Beef and mutton paomo is the most distinctive and influential food in Xi. It was called "mutton soup" in ancient times. In the Song Dynasty, Su Shi wrote a poem that "the dragon has bear wax, and Qin only cooks mutton soup". The cooking technology of mutton bread in soup is very strict, and the technology in cook the meat is also very particular. The production method is as follows: first, clean the high-quality beef and mutton, add seasonings such as onion, ginger, pepper, star anise, fennel, cinnamon, etc. when cooking, and cook until it is rotten, and the soup is reserved. Steamed bread is a kind of scone made of white flour. When eating, break it into pieces the size of soybeans and put it in a bowl. Then the chef put a certain amount of cooked meat and original soup in the bowl, and made it with a single spoon of Chinese cabbage powder, cooking wine, vermicelli, salt, monosodium glutamate and other seasonings. The way to eat beef and mutton buns is also very unique. There is mutton stew, which means that customers eat and soak themselves, and there are also dry soups, which means that the soup completely penetrates into the buns. After eating steamed bread and meat, the soup in the bowl is also finished. Another way to eat is called "Water Besieged City", which is to boil a wide soup, and put the cooked steamed stuffed bun and meat in the center of the bowl, surrounded by soup. This way, the broth is fresh, the meat is rotten and fragrant, and the steamed bread is tough and delicious. If served with hot sauce, sugar and garlic, it will have a special taste. It is a rare high-grade tonic. There are many mutton soup kitchens in Xi 'an, among which the old brands are "Laosunjia" and "Tongshengxiang".