"Ox and sheep soup" was once listed as a "ritual meal" for kings and princes.

According to the "Song Book", during the Northern and Southern Dynasties, Mao Xiuzhi presented the unique delicacy of beef and sheep soup to Emperor Wu of the Song Dynasty. Emperor Wu of the Song Dynasty named him a Taiguan Shi, and later he was promoted to Minister Guanglu.

It is said that because Emperor Zhao Kuangyin of the Song Dynasty liked to eat beef and mutton steamed buns, I fell in love with Shaanxi cuisine (except Xi'an spicy soup), especially the mutton steamed buns that I remember most.

For the first time in a strange place, I spent an hour breaking off a piece of steamed bun, and then handed it to the master, who soaked the steamed bun in mutton soup as quickly as possible. This was also a real way to experience the taste of the thousand-year-old city.

Minced green onions, vermicelli, sugared garlic, etc., known as "yokan" in ancient times, are Northwestern delicacies, especially beef and mutton steamed buns in Xi'an, Shaanxi, which are famous for their fine cooking, heavy ingredients and mellow taste.

Rich in nutrients, full of aroma, tempting appetite, and endless aftertaste after eating.

Ankang: Ankang Wowo Noodles, Hanyin Fried Rice Dumplings, Hanyin White Fire Stone Soup, Shiquan Fried River Shrimp, Ziyang Jelly Steamed Bun, Shiquan Red Tofu, Shiquan Spicy Chicken, Ziyang Hezhao, Pingli Roll Cake,

Langao konjac tofu, Xunyang paraffin vegetable bacon, etc.

Oil-splashed noodles, pulled noodles, dipping noodles, saozi noodles, crystal cakes, stone cakes, rice wine, cured beef and mutton, polygonum sugar candies, dragon beard cakes, Qiongguo sugar, mung bean cakes, pomegranates, walnuts, mutton steamed buns, persimmon cakes,

Demaogong crystal cakes, beef steamed buns, cold skin buns, meat buns, stone steamed buns, are also called Yixiang or flower noodles.

Generally used to entertain distinguished guests, noodles mainly made of high-quality flour are used as the main ingredient, and the soup is made of broth supplemented by other ingredients.

Saozi is made from stir-fried yellow flowers, fungus, kelp shreds, chicken shreds and large meat.

Blanched vegetables are made with chopped green onions or chive flowers.

After eating it, the aftertaste is endless, and it is warm and considerate.

Of course, in addition to the most famous beef and mutton steamed buns, locals also eat gourd head steamed buns, which are actually fat intestines.

The soup is rich and mellow, the steamed buns are chewy in the mouth, not soft and chewy, and the intestines are also fat but not greasy.