There was no wok in Sui and Tang Dynasties, so there was no cooking. The cooking methods were mainly boiled, steamed and barbecued. At that time, rice was mainly produced in the south of the Yangtze River. People in Chang 'an, Guanzhong did not take rice as the staple food, but ate cakes made of wheat. Cake food is also divided into three types: soup cake, steamed cake and sesame cake, among which the eating method of soup cake may be the embryonic form of mutton buns later. At this time, chicken, duck, fish and meat are not considered as meat, and pigs have not been farmed on a large scale. People eat mutton very abundance. So they cooked the mutton and other auxiliary materials together with the cut bread in the pot by the method of soup cake, and created the delicious food of mutton and steamed buns. Paomo pays attention to clear soup and rotten meat. Cooking soup is the most important thing. Bone soup and broth are cooked separately. The meat is marinated for 21 hours and then cooked for 8-12 hours. Common boiled soup with steamed buns, a large pot with a diameter of nearly 1 meters, a 51-kg noodle bag filled with seasoning, and put it into the pot to cook. Exquisite sellers all close their doors after selling out a pot of soup, so almost all the delicious paomo shops open at 7: 11 in the morning and close around 1: 11 in the afternoon.

1 Hulutou paomo

Hulutou has a long history, dating back to the Tang Dynasty. According to legend, in the first year of Longshuo, Tang Gaozong (661), a Hu Mou opened a "miscellaneous lamb shop" in Suzaku Street, specializing in chop suey. One day, the medicine saint Sun Simiao passed by here and ate a bowl of "fried white sausage" in the store. He felt that the intestines were fishy and greasy. When he asked the shopkeeper about the improper preparation, he immediately gave the shopkeeper a prescription of Bazhen soup (eight kinds of seasonings) and let it be brewed as usual. Sure enough, the intestines were fat but not fishy, and the soup was oily but not greasy, and the taste was very delicious. From then on, customers were full. In order to thank Yao Sheng for his advice, the shopkeeper hung a medicine gourd at the front of the store as a souvenir and named the food he sold "Hulutou". The origin of the name "gourd head" is another saying, that is, it refers to the section where the pig's large intestine is connected with the pig's belly. It is full of oil and looks like a gourd, so it is named after it.

2 Shuipen mutton is a dish with mutton brisket as the main ingredient, and it is a famous traditional snack of Han nationality in Shaanxi Province. It originated from Chaoyi Town, Dali County, Weinan City, Shaanxi Province (formerly governed by Chaoyi County with the same state government), and the Shuipen mutton in Dali, Pucheng and Chengcheng counties of Weinan City, Shaanxi Province is the most famous, among which Shuipen mutton in Chengcheng is the most authentic and the oldest, and was selected in Shaanxi Province in October 2116.

3 Powder soup of sheep's blood is one of the traditional famous foods in Shaanxi, which is refined by three steps: making blood, mixing seasoning and soaking in steamed bread. Serve with vermicelli, coriander and other accessories. Sheep blood is fresh and tender, vermicelli is smooth and soft, spicy and fragrant, and it is best to eat in cold winter. Moreover, because most of the seasonings used are traditional Chinese medicines that warm the middle warmer, strengthen the stomach and induce resuscitation with fragrance, they are especially favored by elderly customers with weak stomachs.