Introducing a kind of delicacy - Xi'an mutton steamed buns. As the saying goes: "Food is the first priority for the people." China's food culture is extremely rich, and there are unique delicacies in various places.

In Xi'an, mutton steamed buns have become one of the delicacies you must try.

Mutton steamed buns are very particular in both preparation and eating methods.

When making it, first wash and cut high-quality mutton into slices, then add various condiments and cook it over high heat.

At this time, the store will give you a big bowl and two steamed buns.

The most important thing when eating mutton steamed buns is to break them into pieces. The thinner the buns, the better. The more delicious they will be when soaked. Usually, just mince the soybeans.

Then pour the hot mutton soup into the bowl, add chopped green onions, coriander, vermicelli, salt, MSG and authentic Shaanxi spicy oil, and a bowl of mutton steamed buns is completed.

Looking at this bowl of mutton steamed buns, it is like a perfect and outstanding work of art.

The red spicy oil floating on the soup, the gray mutton, the green coriander and green onions, the crystal clear vermicelli, and the snow-white steamed buns are really pleasing to the eye.

Looking at it, I seemed to see the mutton soup turning into the sea, the vermicelli like layers of waves, the meat slices of the buns like dotted islands, and the green green onions like lush trees dotting the islands.

The aroma of mutton steamed buns is also very tempting.

The rich fragrance had already spread everywhere with the heat. It was like an invisible hand hooking my nose, making me salivate.

At this time, I couldn't care less about being a gentleman and started to eat hungrily.

It's really fresh, fragrant and spicy.

The mellow aroma of mutton, the fragrance of coriander and minced green onions, the soft texture of the steamed buns, and the spiciness of the spicy oil are the characteristics of the steamed steamed buns with mutton.

Take another sip of mutton soup, it’s so delicious!

If you add a few pieces of candied garlic, it will be even more enjoyable.

The soup is fresh but not sour, the mutton is fat but not greasy, the steamed buns are delicate and soft, full of the deliciousness of the soup and the original fragrance of the steamed buns, and the vermicelli is smooth and delicious. This is my evaluation of the steamed steamed buns with mutton.

After eating these all at once, my whole body became hot and my head was sweating. In short, there is only one word: "It's great!" The mutton steamed buns are not only full of color, flavor and shape, but also have a long history. Maybe it's because it is a famous food in the ancient city of Xi'an.

Mutton steamed buns have been around since the Zhou Dynasty, when they were called yokan.

There is an interesting legend about it.

According to legend, Zhao Kuangyin, Taizu of the Song Dynasty, lived in poverty and lived on the streets of Chang'an when he was unsuccessful.

One day, he only had two dry buns left on him, which were too dry and hard to swallow.

A kind-hearted mutton shop owner saw that he was pitiful and gave him a bowl of hot mutton soup.

Zhao Kuangyin broke the dried buns into pieces and ate them. He felt hot all over and his hunger and cold disappeared. Later he became emperor and this delicacy became famous.

Mutton steamed buns are now very famous. They are deeply loved by people of all ethnic groups in the north. Many international friends are also rushing to try them and enjoy them.

Mutton steamed bun has become the "representative" of Shaanxi snacks.