1. Let's draw an ellipse as the outline of the bun first;

2. Choose one side of the ellipse to be open and concave;

3. Draw the outline of the meat with a brush;

4. Draw vegetable leaves to outline;

5. We colored it, the meat part was painted brown and the steamed bread was painted light yellow;

6. Draw an ellipse as a plate and decorate it with a yellow pen.

Introduction of Shaanxi Special Food: Mutton Paomo

Mutton paomo is referred to as mutton paomo for short. It is well-cooked, with thick and mellow ingredients, thick carrion soup, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite and endless aftertaste after eating.

Introduction of Shaanxi specialty food Qishan minced meat noodles

Minced meat noodles are the traditional noodles of Han nationality in northwest China, and also the famous snacks of Xifu, among which the minced meat noodles in Qishan, Baoji are the most authentic. Minced meat noodles have a long history. There are also side dishes such as tofu and eggs, which is simple.

Introduction of Shaanxi special food: Chinese hamburger

China Chinese hamburger is the abbreviation of "steamed bun meat" in ancient Chinese, and it is one of the special foods of Han nationality in China and Shaanxi. In Shaanxi Province, there are Baijimo's "bacon sandwich buns", Baoji Xifu's minced meat buns (with vinegar in minced meat) and Tongguan's Tongguan buns (different from Baijimo, its appearance is brown, its stripes are clear, its interior is layered, its cake body is swollen, its skin is crisp and tender, its fire is good, and its eating temperature is preferably hot, while the old China buns with Tongguan meat are hot and cold.

Introduction of Shaanxi special food: Hanzhong rice noodles

Hanzhong dough sheets are generally made by soaking rice and grinding it into rice pulp, steaming it into thin skin in a cage, smearing rapeseed oil while it is hot, cutting it into strips, adding seasonings such as Chili oil, monosodium glutamate, refined salt, vinegar, soy sauce, garlic paste, etc. according to personal taste, and mixing well to eat (local hot food, called hot dough sheets), or putting it in a ventilated place to cool, and then cooling (local cold noodles or cold noodles).