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Anyone who comes to Xi'an to visit Qin Shihuang's Terracotta Warriors and Horses, Big Wild Goose Pagoda, Bell Tower, and Huimin Street, a paradise for foodies, are all must-see places.

Xi'an is an ancient capital, with not only many cultural relics to see but also countless delicious food. For example, Hanzhong hot rice noodle, Qinzhen noodle, sesame sauce cold noodle, water basin mutton, gourd head steamed bun, beef and mutton steamed bun, etc.

The mutton steamed buns, Qin Terracotta Warriors and Horses, and Qin Opera are listed as the three major features of Xi'an. There is a saying that you haven’t visited Xi’an without eating mutton steamed buns.

It can be seen how famous mutton steamed buns are.

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There are many famous steamed bun restaurants in Xi'an, such as Tong Shengxiang, which was first opened in 1920, and later Lao Sunjia Steamed Bun Restaurant, Lao Tiejia Steamed Bun Restaurant, etc. Wait, everyone has their own taste.

Lao Huang’s beef and mutton steamed buns are famous in our area because of their delicious taste. In order to write this article, I went to Paomo Restaurant before eleven o'clock one day to satisfy my craving.

There are already people eating and breaking buns in the seats outside the store. I went in and ordered two pancakes. The ordinary beef steamed bun was 25 yuan. Seeing that the store was not full yet, I found a seat near the operation room and sat down.

This cake is made from half-roasted dough. The size of the cake depends on your preference. Generally, the standard size of the steamed buns is the size of a penis head, which is good for the taste and easy for digestion.

While breaking the buns, I looked at the operation room through the glass.

In the operating room on the left are two young people rolling out cakes. Directly opposite me are two large pots on the stove, and the aroma is rising from the two large pots.

On the left and right of the big pot are two small pots dedicated to making steamed buns. The stove in the back is owned by a young man.

The stove near the door was the old chef's stove. Flames were seen jumping out of the stove, whirring like an angry god of fire, blown by the blower.

The master put the frying spoon up to hold down the fire god, scooped two spoons of soup from the large soup pot, brought it to a boil, poured the broken buns, meat slices, vermicelli and chopped green onion into the frying spoon and brought it to a boil. Open, skim off the foam, sprinkle with salt, first scoop out half a spoonful of soup into a bowl to prevent the steamed buns in the pot from absorbing the soup, then add oil, and then open the pot, before and after It took less than three minutes and was extremely skillful and neat.

After breaking the steamed buns, the waiter took them away and looked at the window where someone was responsible for the ingredients. There were two large bowls, one filled with green onions and one filled with cooked beef. There was a large bowl of vermicelli in front of it.

The person in charge of the ingredients methodically cuts the meat, adds the vermicelli, and finally sprinkles with chopped green onion and puts it in front of the chef's frying spoon.

In less than three minutes, my steamed buns were brought to me. A fragrant aroma came directly to me, the familiar smell of steamed buns.

There are also certain things to pay attention to when eating steamed buns. In addition to eating them with spicy sauce and sugared garlic, you also need to eat them layer by layer along the edge of the bowl, and finally reach the bottom of the bowl. Because the steamed buns that have just come out of the pot can't be eaten if you don't eat them properly, and the steamed buns next to the bowl will cool down quickly.

If you like strong flavors, try the homemade chili sauce in the store. You must eat it with sugar and garlic. It is appetizing and relieves tiredness. Usually when I eat it, I just sugar it up with garlic. I don’t want it to taste delicious to me and make other people smell the smell of garlic. However, I came back to do my homework after eating today, and there was no one around, so I just made the steamed buns with sugar and garlic.

In my bowl, the beef slices are already shredded beef, garnished with green scallions, the vermicelli noodles are chewy, and the beef is just put into your mouth, and the broken cake is filled with the flavor of the soup, which is just right salty!

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Why is the business of the beef and mutton steamed bun restaurant in the southeast corner of the road not as good as that of Lao Huang's, although it is also a steamed bun restaurant?

The aniseed ingredients used in cooking are also fennel, pepper, and aniseed packets. I guess the ratio of the ingredients is different, and the taste is definitely different.

Because it’s winter, my family also makes steamed buns in beef soup. It's delicious and warm, but the beef soup lacks the taste of Lao Huang's, that special aroma, which makes me ask my mother to have a meal with me every once in a while to satisfy my craving.

The soup made by Lao Huang’s family uses cow keels, stick bones, beef, and top-secret ingredients. They are not washed and put directly into two large pots. Cook it the night before, and by noon you will have a delicious soup stock full of aroma, fragrant soup and tender meat.

Lao Huang’s steamed buns have rotten meat and fragrant soup. The meat becomes rotten because it takes a long time to cook.

The aroma of the soup is the main flavor of fennel mixed with the aroma of bones and meat. When mixed together, it creates a unique aroma of Lao Huang’s steamed buns.

The aroma of soaked buns is mainly due to the soup.

Business is booming every day at Lao Huang’s Steamed Bun Restaurant. There are seats available when you come to eat, but when you arrive at the restaurant, you can’t find a seat.

There is an endless stream of people coming here to eat, both near and far, who love the fragrant beef and mutton steamed buns.

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According to records, beef and mutton steamed buns evolved from the ancient "cow and sheep soup" and have a history of more than 2,000 years.

It is said that the famous mutton steamed bun has a lot to do with Emperor Zhao Kuangyin of the Song Dynasty.

At the end of the Five Dynasties, Zhao Kuangyin had not yet become emperor. He was penniless, impoverished, and had a bad time.

One day, the hungry Zhao Kuangyin was walking on the streets of Chang'an (today's Xi'an) and had to ask for food at a Shaobing shop. The owner gave him two leftover cakes that were as hard as stones. How could the hard biscuits go down? Not far away, he saw a butcher shop cooking mutton soup and asked for a bowl.

He broke the hard biscuits into pieces and soaked them in the soup. The hard cake absorbs the aroma of the broth and becomes soft. He ate the soup and steamed buns until his whole body became hot, which drove away the hunger and cold. After eating, he felt more energetic.

A few years later, Zhao Kuangyin became emperor and ate delicacies every day.

Suddenly, one day he missed the "Tangpao Mo" he had eaten so much, so he asked the chef to make it for him. However, the mutton soup steamed buns did not taste the same as before, which made him very depressed.

Once, when he went out for inspection and walked to Chang'an, he suddenly remembered the life-saving bowl of "mutton soup steamed buns".

He went straight to the butcher shop. When the boss saw that the emperor was coming, he fell to the ground and kowtowed in fright. Zhao Kuangyin asked the boss to make him a bowl of "mutton soup steamed buns."

The boss saw that the soup was ready, so he ordered pancakes. They can only be dead noodles. Then break the cake into pieces, add some spinach, vermicelli, chopped green onion, finally add the mutton slices, cook a big bowl and present it to him.

It was this taste, he said loudly, that made him have mixed feelings. This "mutton steamed bun" once made him cheer up and work hard in the world, and he was rewarded to the butcher shop owner today.

The emperor loved to eat "mutton steamed buns in soup", which spread from ten to ten in Chang'an Street, and shops opened one after another mutton steamed bun restaurants.

In this way, mutton steamed buns became the favorite snack of Chang'an people and have been passed down to this day.

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If you have the opportunity to come to Xi'an, don't forget to tell me, I will definitely take you to eat our real and delicious delicacies - Lao Huangjia Niu Mutton steamed bun!