1. Lao Sun’s mutton steamed buns Xi’an is the capital of mutton steamed buns, among which Lao Sun’s mutton steamed buns are the most famous. For more than a hundred years, several generations of Lao Sun’s family have carefully crafted it, making it the “No. 1 in the world.”

Bowl" reputation.

Lao Sunjia's mutton steamed buns are made with carefully selected ingredients and are fully nutritious, especially the unique use of the sixteen seasonings when simmering the meat, making it "heavy on ingredients and rich in flavor", unique and lasting for a hundred years.

The process of cooking meat, soup, and steamed buns into a bowl of mutton dip is very delicate and natural.

"The diners break the buns, and the chef cooks them. The buns are used to set the soup, the soup is timed, and the time is perfect to bring out the shape, taste, and aroma." This is the secret in the heart and hands of the old Sun family chef.

Because of this, Lao Sun's mutton steamed buns have won the national "Golden Tripod Award", "International Famous Snacks" and other honors.

2. Defa Chang Dumpling Banquet Defa Chang Dumpling Restaurant was founded in 1936. It is a specialty store that currently supplies the largest variety, largest scale, highest grade and most distinctive dumplings and exquisite dishes in China.

Defa Chang Dumpling Banquet has the distinctive feature of "one dumpling, one shape, one hundred dumplings, one hundred fillings, one hundred flavors".

Using a variety of modern cooking techniques such as steaming, boiling, pan-frying, deep-frying, and searing, dumplings in six flavors and flavors are produced.

The modeling combines kneading, sculpture, combination, embellishment and other techniques to make flowers, birds, fish and insects appear in various shapes. Each dumpling modeling technique is cleverly combined with modern art.

Due to the rich and scientific catering of the dumpling banquet, it gives guests the feeling of "one dumpling banquet, tasting all the delicacies from all over the world", and is praised by guests at home and abroad as the "eternal flavor".

3. The gourd head steamed buns produced in spring have a long history and are closely related to the culture of the prosperous Tang Dynasty in Chang'an. There is also another legend version related to the name gourd head.

Sun Simiao, a medical scientist in the Tang Dynasty, ate offal in a small shop specializing in pig intestines in Chang'an. After eating it, he felt that it smelled fishy and greasy, so Sun Simiao told him the trick and left a medicinal gourd for the shop to season.

Since then, the offal has changed its old smell, the aroma is overflowing, and customers are filling the door every day.

The "Chunfa" Calabash Head Steamed Bun Restaurant has been changed to the "Chunfa" Restaurant. Its varieties have developed to include seafood Calabash Head, squid Calabash Head, chicken sliced ??Calabash Head, large meat Calabash Head, seasonal calabash head, special calabash head, and Shuangbao Calabash Head.

Gourd head, casserole gourd head, hot pot gourd head, etc., forming a series of gourd head varieties.