Steamed bread is a kind of scone with white flour. Scones must have a dead face. When eating, break it into soybean size and put it in a bowl. Then, the chef should put a certain amount of cooked meat and original soup in the bowl, and add seasonings such as chopped green onion, coriander, day lily, black fungus, cooking wine, vermicelli, salt and monosodium glutamate. Make it with a spoon. The way to eat mutton buns is also very unique. There is mutton soup (basin of mutton), that is, customers eat and soak themselves; There are also dry bubbles, that is, the soup completely penetrates into the steamed stuffed bun. 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.

The origin of paomo

Paomo is from Xi 'an. According to legend, when Song Taizu Zhao Kuangyin was down and out, he lived in Chang 'an. It was a cold winter and he was very thirsty. There is only one cake in his bag, which is cold and dry and difficult to swallow. A boss selling mutton soup in the street couldn't bear it, and gave him a bowl of steaming mutton soup. Zhao Kuangyin broke the cake and soaked it. After eating it, he felt refreshed and heroic, swept away his decadent mood and embarked on a journey. After he ascended the throne, he tasted all the delicious food in the world, but he couldn't put down the mutton soup and bread in his heart and asked the kitchen to imitate it. Nearly 100 chefs thought hard and decided to adopt today's mutton bread in soup. It is said that Zhao Kuangyin was very happy after eating and became a daily order. The chef sealed Wan Huhou, which is the origin of Paomo.

Another way of saying this is that when Song Taizu Zhao Kuangyin was unsuccessful, he lived in poverty and lived on the streets of Chang 'an (now Xi). One day, there were only two pieces of steamed bread left on me, and my husband was so hard that I couldn't swallow it. There happened to be a mutton shop cooking mutton by the roadside, so he went to ask for a bowl of mutton soup to soak the steamed bread until it was soft. Seeing his pity, the shopkeeper told him to break the steamed stuffed bun and pour a spoonful of hot mutton soup to soak. Zhao Kuangyin took the steamed bread and ate it. He was so feverish and sweaty that his hunger and cold disappeared.

Ten years later, in 960, he became the founding emperor of the Northern Song Dynasty and was called Mao. A trip to Chang 'an, passing by the mutton shop of that year, was full of fragrance. I couldn't help thinking of eating mutton soup and making steamed buns ten years ago, so I stopped the car and told the shopkeeper to make a bowl of mutton soup and steamed buns. The shopkeeper panicked. He didn't sell buns in the shop. What should he do? Ask his wife to bake some cakes at once. When the cake is baked, the shopkeeper looks dead (unfermented) and uncooked. Afraid of the emperor's illness, I had to break the steamed stuffed bun into pieces, pour mutton soup and cook it, put on a few large pieces of mutton, carefully mix the seasoning and serve it to the emperor. Zhao Kuangyin praised it after eating, and immediately ordered his followers to give him one hundred and twenty pieces of silver. This story spread like wildfire and spread all over Chang 'an? .

Lanzhou's mutton paomo and Xi's mutton paomo.

Although the two places are located in the northwest of China, there are always differences in diet in different areas. The mutton buns in Lanzhou and Xi are very different. Lanzhou's mutton bread in soup is to cut the cooked mutton into large pieces, add vermicelli, garlic sprouts and coriander, and pour mutton soup, and you can eat it. And steamed bread. Xi 'an is a cake made of dead flour (without fermented flour), while Lanzhou is a local bread made of fermented flour, which keeps the original flavor of flour and is delicious with any seasoning. The practice is also different. Xi 'an paomo needs to be broken and cooked again, while Lanzhou paomo only needs to make soup and meat, and then give you a big cake, so you can do it yourself. You can open the cake and throw it into the soup to enjoy the taste of mutton soup and steamed stuffed bun. Or a bite of soup, a bite of cake, and then a big piece of mutton is chewed slowly, and two vermicelli, big steamed bread and a big piece of meat are sucked away. That feeling is meaningless.

Classification of paomo

Shuipen mutton

Shuipen mutton is a famous traditional snack of Han nationality in Shaanxi, especially in Weibei. It is said that it originated in the Chongzhen period of the Ming Dynasty and was named "Beauty Beauty" by Empress Dowager Cixi. It is a seasonal snack in Xi 'an in summer, which was developed from 1000 years ago. Xi people think that eating Chili noodles (Chili powder) can relieve summer heat. Because it was listed in June of the lunar calendar, it is called "June Fresh".

When people in Shaanxi eat mutton, they usually eat it with Baiji steamed buns or Guo kui, accompanied by fresh garlic, hot sauce or sugar garlic. You can soak steamed bread in a bowl of soup to eat and drink, or you can take a bite of steamed bread to drink soup. A basin of mutton in Chengcheng County, Shaanxi Province, ate crescent cakes. Fat and thin mutton slices are sandwiched in the crescent cakes just made, and some fresh diced green peppers are added to make mutton soup.

Hulutou paomo

"Hulutou" is a unique traditional food in Xi 'an, which is famous at home and abroad for its mellow taste, rich soup, tender and smooth steamed buns, and fat but not greasy. Its cooking technique is exquisite, and various colors are used reasonably. The most important thing is to handle the sausage belly, cook soup and soak steamed bread. Among them, the raw sausage belly has to go through more than a dozen processes to achieve the requirements of decontamination, deodorization and greasy solution, and make a delicious "gourd head".

Hulutou steamed bread is made by breaking the steamed bread into small pieces the size of a bamboo pole and putting them in a bowl. Then the chef soaked the intestines cut into the shape of a bevel knife for three or four times, let the hot soup penetrate into the steamed stuffed bun, then added a small amount of cooked oil, seasoning water, monosodium glutamate, coriander, garlic sprout and oil chili pepper, and finally poured in a proper amount of boiling soup. When eating, with sugar, garlic and pickles, it is refreshing and appetizing, which greatly increases people's appetite.

Tofu pudding paomo

Douhua paomo is a famous Han snack in Fengxiang and Xifu areas of Baoji, Shaanxi Province. Its steamed stuffed bun is baked with special seasoning, which is more than an inch thick, pot-shaped and tinkling, commonly known as "Guo Kui". Strict requirements on temperature and taste, golden color, crisp outside and tough inside, mellow wheat flavor. Sliced with a sharp knife, it looks like Jin Yezi. Tofu pudding is made of high-quality soybeans. Fresh and smooth, cooked but not scattered. Douhua paomo is very popular in Baoji area.

Sam sun boiled bread

The raw materials of Sanxian steamed buns are meatballs, well-made dough, thin-skinned white meat slices, mixed meat bones and white soup of chicken and duck meat. After the eater broke the steamed stuffed bun, the chef cooked it with stock, garlic sprouts and vermicelli. The three delicacies in the bowl are bright in color, the soup is white and the aroma is overflowing. The so-called meatballs are yellow, the meat slices are red, the dough is milky white, and with a little pepper, they are colorful, especially beautiful and appetizing.