Method of making steamed buns: prepare about 6g of flour, 35g of clean water, one spoonful of cooking oil, 6g of sugar and 4g of yeast. Prepare a large basin, pour flour, yeast, sugar and oil, add clear water, stir evenly with chopsticks, knead into dough, cover with plastic wrap or cover for fermentation, and the dough will ferment for about 2 hours. Divide the dough into several small doughs of tens of grams, take them out one by one, and roll them into long strips. After rolling, pat it flat into a cake, the size of the cake is not more than the palm of a person's hand, and the thickness is not more than 1 cm. Put the cake in a pan, fry it until both sides are golden brown, turn off the fire, stew for about 5 minutes, take out the bun, and cut it from the middle with a knife, without cutting it.

the filling method of Chinese hamburger: prepare auxiliary materials such as pork belly, ginger slices, dried peppers, cinnamon bark, star anise, fragrant leaves, crystal sugar, soy sauce, soy sauce and salt, cut pork belly into pieces, pour it into a pot, boil it with medium heat, blanch it to remove the floating foam on the surface, then cook for about 5 minutes, then take out the meat and pour off the water. Pour clear water into the pot, add the boiled pork belly, bring it to a boil with high fire, add 2 tablespoons of braised sauce, 2 slices of fragrant leaves, 3 pieces of star anise, 5 pieces of cinnamon, pepper and 3 pieces of dried tangerine peel, and then simmer slowly. The stewing time is about 2 hours, so it is not appropriate to take too long. Take out the pork belly and chop it up with a kitchen knife. You can mix pepper, coriander, etc. and put the stuffing into the steamed bun, so that the delicious meat sandwich steamed bun is ready.

Chinese hamburger is a specialty of Shaanxi province. In 216, Chinese hamburger was selected into the fifth batch of intangible cultural heritage list of Shaanxi province. Shaanxi Chinese hamburger is brown in the outside, moderate in hardness, crisp in the skin and tender in the inside. It is better to be warm when eating, and the flour stuffing has various tastes, oily but not greasy, and it is never tired of eating. According to historical records, Chinese hamburger was called "cold meat" during the Warring States Period. At that time, South Korea was able to make preserved meat, and after Qin destroyed Korea, the method of making preserved meat was introduced to Chang 'an, which is now Xi 'an, Shaanxi. At that time, the restaurant in Wenchang Men Site was named Qinyu Chinese hamburger, implying that it was the most authentic preserved meat store.