According to legend, the burial tombs of Emperor Li Zhi and Empress Wu Zetian in the Tang Dynasty were originally selected in Wufeng Mountain, 25 kilometers northeast of Zhonggan County, and were re-elected in Liangshan Mountain, 3 kilometers north of Ganxian County, because of the unlucky acupoint feng shui. Liangshan, with beautiful scenery, was visited by Qin Shihuang and Sui Wendi. Located 80 kilometers northwest of Chang 'an, Kyoto, it belongs to the "Eight Diagrams", so the mausoleum is named Ganling. The construction of Ganling is huge, and tens of thousands of craftsmen and migrant workers have been requisitioned. At that time, there was a young man named Dongwa, who lost his mother since childhood and lived alone with his father. He is smart, hardworking and simple, and is highly praised by his neighbors. Unexpectedly, later, her father was ill in bed, and Dongwa had to cook for her father every day besides going up the mountain to get firewood. After doing this for a long time, she learned the cooking skills of cooking with one hand. He went to work for his father when he built Ganling and requisitioned migrant workers. Because of the large number of people and heavy life, meals are often not eaten on time, which makes him miserable. One day, he was too hungry to stay up, so he quietly dug a soil nest on the side of the road, put on his helmet, put noodles in his helmet and burned firewood underneath. After a while, he took out the baked steamed stuffed bun from his helmet and tasted it. They are crisp and delicious. He was very happy, so he told his companions about this method and asked them to cook it in an iron pan. As a result, he tasted crisp and fragrant, and passed from one word to another, forming this unique Guo Kui steamed bread.

According to legend, when the officers and men built a dry tomb for Wu Zetian in the Wu Zhou Dynasty, because of the huge project, a large number of migrant workers were busy working, and there were no cookers on the construction site, so the officers and men used helmets as cookers to bake cakes, so they were named Guo Kun.

Since then, the air has been filled with the fragrance of Zhu Ling ruins. After the director tasted the steamed buns with unusual fragrance, he felt good and sent someone to the capital Chang 'an. Therefore, steamed buns are different. Later, in the Tang Dynasty, Guo Kui Xiao Long Bao was paid tribute to counties and counties every year. This method of cooking steamed bread gradually spread to the people. Due to the continuous improvement of production methods by working people in past dynasties, the quality of Guokui steamed buns is getting better and better, and the styles are also diverse. Since China's reform and opening up, Ganling has attracted many tourists from all over the world. They always like to eat Guo kui steamed buns, a specialty of Ganxian county, and take a few with them when they leave, so that they can take them back to their relatives and friends.

The origin of mutton buns!

In the second year from Tang Suzong to Germany (A.D. 757), the army of the Tang Dynasty and the army borrowed from "Da Shi" took two cities from Liangzhu, which ended the "An Shi Rebellion" together. With the permission of Tang Gaozong, some "big food" soldiers were allowed to be stationed in Chang 'an. "Big Food" soldiers often carry a kind of food similar to "Naan" when marching and fighting for a long time, which is called "Fenermu". The "Fenerhu" carried by soldiers often becomes dry and hard to swallow, so it is mixed with mutton and mutton soup, which is the embryonic form of "paomo". With the increasing contact between the "big food" soldiers and the local people, the production method of "bamboo wood" has also spread from the military camp to the market, and has already formed one of the staple foods of the Muslim people in Xi' an today. Over the past 1000 years, through the continuous development and innovation of Xi 'anfang people, "Paomo" has been greatly improved in color, fragrance, taste and shape, and has become an excellent food that people all over the world like to eat. "Thirty million people in the Qin Dynasty roared in unison and a bowl of mutton was beaming", which is a vivid portrayal of Shaanxi people.

There are four cooking methods for making steamed buns: dry soaking (no soup), oral soup (after eating a mouthful of soup), water siege (more soup), and going alone (eating steamed buns and drinking soup). Before dinner, break the "steamed buns" into small pieces like soybeans and give them to the chef for cooking. Choose the orientation when eating, pay attention to nibbling and avoid stirring to maintain the umami and original flavor. In the meantime, you can add Chili sauce to stimulate your appetite and eat coriander to keep your breath fresh. In order to avoid the greasy smell of beef and mutton in steamed bread, sugar and garlic can be added to help fight again. Drinking a bowl of refined broth after a meal will make you feel more fragrant and refreshed.