The difference between Tongguan Chinese hamburger and other China steamed buns is mainly the difference between sesame cakes. This kind of sesame seed cake is made in a unique way: the refined flour, warm water, alkaline noodles and lard are mixed into dough, rolled into strips, and baked in a special oven. When the color is uniform, the cake becomes Huang Shi and is taken out. Freshly baked thousand-layer sesame seed cake, with layers of layers stacked inside, thin and crisp skin, like shortbread. Take a bite, and the slag will burn your mouth. It's delicious. The most traditional way to eat is: be sure to sandwich cooked cold meat with hot baked sesame seeds, commonly known as: hot steamed buns with cold meat. Unique braised pork method: soak pork belly in a pot and stew it with special formula and seasoning. The meat is delicate, fragrant, fat but not greasy, thin but not firewood, salty and delicious, with a long aftertaste. According to reports, the old Tongguan Chinese hamburger, formerly known as sesame seed cake buns, originated in the early Tang Dynasty. Legend has it that Li Shimin conquered the world by riding a horse. When he passed through Tongguan, he tasted Tongguan Chinese hamburger and was full of praise: "Miaomiao, I didn't know there was such a delicious thing in the world." For thousands of years, the old Tongguan Chinese hamburger has made people never tire of eating. Of course, don't forget to serve the perfect Tongguan cuisine "duck slices soup" when eating Tongguan Chinese hamburger. The so-called duck tenderloin soup, also called stewed tenderloin, is made by cutting fresh pork tenderloin vertically, then cutting it into small pieces horizontally, putting it in a bowl and blending it with egg white. After the wok is heated, add the clear oil. Before smoking, add a little starch paste to the prepared meat and put it in the pot. The wok is constantly stirred and heated, that is, "hot pot cools oil". When the meat slices slowly expand and slightly change color, they can be cooked. Take out the remaining oil and put it in a bowl. Boil a proper amount of white soup in a pot. Add salt, Jiang Mo and onion slices, put them in a bowl, and add a little sesame oil to make sliced duck soup, which is delicious. The name of this sliced duck soup also has its origin: During the Guangxu period of the Qing Dynasty, Eight-Nation Alliance went to Beijing, and Empress Dowager Cixi fled to xi 'an with Emperor Guangxu, passing through Tongguan, and local officials prepared a banquet for the Han people. However, Cixi was full of praise for Tongguan's traditional famous dish "porridge slices", saying that it tasted like "sliced duck" in imperial cuisine. Therefore, the stewed fillet in Tongguan was named "Duck Sliced Soup" from now on, and it is still a famous dish in Tongguan.

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