The pork buns with cured sauce should taste meaty, crispy and soft, and your mouth will be full of oil without adding any soup.

The cured meat buns are made from pork rib meat, mixed with a variety of Chinese herbal medicines, put into rich old soup, and simmered slowly. It has a special flavor and will not rot after being stored for a long time. It will not leave any dregs when it is thin, and it will not be greasy when it is fat. Baiji steamed bun, this kind of steamed bun is called Shaobing in many places. It is not steamed but baked. But people in Xi'an call it steamed buns instead of sesame cakes. The Baiji steamed buns in Xi'an are slowly baked using a traditional three-fan pan over a charcoal fire. Its characteristics are firstly, white color, secondly, regular and peculiar shape, which is called "iron ring edge, chrysanthemum heart", thirdly, crispy skin and tender inside, hollow center, which is convenient for holding meat, and fourthly, sweet taste. Because the center is empty, people in Xi'an also call it Liangpi and Baijizi.