The origin of mutton steamed buns:

There are different opinions on the origin and legend of beef and mutton steamed buns. According to records, the ancestor of mutton soup is the 'yokan' made in the Western Zhou Dynasty. The Western Zhou Dynasty records: "The people of Qin are good at managing sheep, and the people of Qin are good at using soup." There is a delicious dish called 'Xi Gong Mohu Yokan' in Xie Xi's "Shi Cui" in the Sui Dynasty. ', this is the kind of food I'm talking about." Su Dongpo, a great writer in the Song Dynasty, praised "Qin cooking is the best yokan". According to legend, Zhao Kuangyin lived on the streets of Chang'an when he was a boy because of his poor family. One day, he was really hungry, so he asked the owner of a biscuit shop for some biscuits. The shop owner saw that he was pitiful and gave it to him. However, the biscuits were dry and hard and could not be swallowed. He had to beg for alms from the owner of a beef shop. The kind-hearted shop owner asked him to break the buns into pieces and put them in a bowl, and poured some water on them. Zhao Kuangyin took a spoonful of the tumbling beef soup and felt it was particularly fragrant. Zhao Kuangyin became the founding emperor of the Song Dynasty. He ate delicacies from the mountains and seas in the palace, but he got tired of them over time. One day, he suddenly remembered the beef soup steamed buns he had eaten when he was a child, so he put on casual clothes and took his attendants to come here again. After tasting the continuously improved steamed beef and mutton steamed buns with better color, aroma and taste, he praised them greatly and asked the attendant to take out a hundred taels of silver and gave them to the shop owner. From then on, the beef and mutton steamed buns spread throughout the country." (see "Shanghai Business Daily" June 26, 2002 "Zhao Kuangyin and Beef and Mutton Steamed Buns")

At present, it is generally accepted that the halal food culture in the Tang Dynasty spread with the spread of Islam. Muslims are good at cooking beef and mutton. Chang'an is located 800 miles away from Qinchuan. This area is rich in wheat. With the collision and integration of Islamic civilization and Guanzhong farming civilization, beef and mutton steamed buns were formed, and beef and mutton steamed steamed buns were also formed. Developed in Xi'an (Chang'an City of Tang Dynasty), "Halal food culture is the result of long-term acceptance and integration of Arab food culture and Chinese food culture, and has evolved into the characteristic culture of its own nation."