Mutton steamed buns were called yokan in ancient times. They have a long history and are carefully cooked. The meat is rotten and the soup is thick and fragrant. It leaves a fragrant aroma in your mouth after eating and has endless taste.

Xi'an beef and mutton steamed buns, referred to as mutton steamed buns, were cooked with mutton in ancient times. Now there are mutton steamed buns and beef steamed buns. In ancient times, cattle were the main labor force and could not be slaughtered. Now machines have replaced cattle and there are professional

Farmed, so the beef is also on the table and becomes a delicacy, and the steamed buns made can be comparable to the mutton steamed buns.

There are currently thousands of beef and mutton steamed bun shops in Xi'an, and the streets and alleys are all exuding the aroma of beef and mutton steamed buns.

The representative snack of Xi'an cuisine is Roujiamo.

Looking inside and outside the Great Wall, on both sides of the Yellow River, in the imperial and magical capitals, Xi'an Roujiamo signs are hung everywhere, and everyone is proud that their Roujiamo is from Xi'an.

Xi'an Roujiamo specializes in freshly made buns filled with hot meat.

The steamed buns are called Baiji cakes. They are carefully made from refined flour into embryos. They are first baked and then baked in an oven to make Baiji cakes that are crispy on the outside and soft on the inside. The standard is a tiger skin steel ring with a chrysanthemum heart.

The method of making cured pork is to use selected pork, add secret recipe marinade, and slowly braise it over low heat. The requirement is that the fat meat is not greasy and the lean meat is not burnt.

In fact, there are many delicacies that can represent Xi'an snacks, such as gourd chicken, bangbang noodles, steamed cakes, etc., because Xi'an itself is a city of gourmet food and snacks.