Legend has it that Sun Simiao, a famous medical doctor in the Tang Dynasty, taught the method of cooking pork intestines and tripe to the owner of a food store in Chang'an and gave the owner a medicinal gourd for flavoring. The owner of the store improved the production method according to Sun Simiao's instructions, and Chang'an "gourd head" has been famous for thousands of years since then. Gourd head steamed buns are made by breaking the bun into pieces and mixing them with the "gourd head".

The origin of steamed buns

The steamed buns with gourd head were developed from the "gourd head" of the Tang Dynasty. The popularity of the steamed bun is due to its fine cooking technique and the rational use of various seasonings.

Hulutou steamed bun is a traditional Han Chinese snack unique to Xi'an, Shaanxi Province. It is famous both at home and abroad for its flavorful soup, tender bun, fat and not greasy. Its cooking process is fine, reasonable use of a variety of seasonings.

The cooking process mainly has to deal with the intestines, soup and soak the bun three procedures. Intestine belly to go through 挼, stroking, scraping, turning, picking, turning back, bleaching, and then stroking, cooking and drying more than a dozen processes, in order to achieve the requirements of decontamination, deodorization, and putty.