When you think of Xi'an, can you think of delicious food?

Oily noodles?

Lamb in water basin, or steamed bun with everything.

When I think of food, the first thing that comes to mind is mutton steamed buns.

Mutton steamed buns are a delicacy made from vermicelli, minced green onions, mutton vermicelli, and steamed buns. When eaten, just eat them with sugar and garlic. It is extremely delicious. Mutton steamed buns have a long history. In ancient times, they were called

Yokan, the famous poet and gourmet Su Shi also left a famous line praising steamed buns: "Long cuisine has bear wax, Qin cooks only yokan"? But the big difference between steamed buns and other delicacies is that they are particular.

In this modern era that emphasizes interaction, mutton steamed buns are very interactive. This is a delicacy completed by the cooperation between diners and chefs. The chef is responsible for cooking, and the diners are responsible for breaking the steamed buns.

Breaking the buns is not just a matter of doing it casually. Breaking the buns with mutton soaked buns is very particular.

The size of the buns and the technique of breaking the buns have their own way.

If you go to a steamed bun shop, you can easily tell the difference between those who are from Xi'an and those who are from outside by the way they break the steamed buns. First of all, the steamed buns are particular about it. They must be lumpy steamed buns. Unauthentic steamed bun restaurants are in Xi'an.

Basically, you can’t make it. What should you pay attention to in the steamed buns you get? Steel rings, tiger backs, and chrysanthemum hearts? These are all the craftsmanship of a chef. The part of breaking the steamed buns is the difference between being a gourmet who eats mutton soaked steamed buns or just another one.

Newbie.

When breaking the buns, take the bun and break it from the middle, split it into two and then into four. Then use your nails and fingers to break the buns together. The size of the buns is very particular, because the mutton soaked buns need to be cooked.

, so the steamed bun cannot be a facial mask.

One of the characteristics of dead-faced buns is that they are hard and require constant force to break them open, and the size should be about the size of a soybean.

The diners need to break it bit by bit.

Many impatient people break things very big.

Everyone may be laughing at it, because you look like an amateur at first glance, and it is impossible for people in Xi'an to break buns like this.

However, if you find it troublesome, you can use a machine to do it, which is also very convenient.