For me, the mutton steamed buns in Xianyangqian County are a delicacy that I cannot live without in my life. It is both a culture and a nostalgia in my heart!

I still remember my childhood life in my hometown. At that time, my father had been transferred to Xianyang for work. My mother was not only working in her hometown, so she had to bear the burden of housework alone. Every winter, my mother would not take time to rest after her night shift, so she would walk for an hour back and forth to the mutton steamed bun restaurant to bring back mutton soup, meat, and steamed buns to cook for me at home. I was ignorant and would "cry loudly" when I didn't see my mother when I woke up at dawn, even alarming the neighbors. Sometimes when I was crying, my mother would be covered with snowflakes from head to toe in heavy snowfall, but she would still come back with mutton soup. At that time, I I stopped crying...

I have been away from my hometown for more than 30 years. Whenever I have time, I can go back to my hometown and taste a bowl of Qianxian mutton steamed buns with rich and mellow soup and soft meat. Two choices. It is unforgettable, and the word "beautiful" is the most outstanding. Every time I think about it, I feel relaxed and happy, with endless aftertaste.

It is different from the Shuipan mutton in Guanzhong, and it is even different from the mutton steamed buns of the Hui people. The soul of Qianxian mutton soaked steamed buns is the emphasis on steamed buns. She uses Qianxian Guokui, one of the four treasures of Qianzhou. It is different from the flatbread used by Hui people to soak mutton. Qianxian Guokui is dry and thick, with The Guokui has a unique aroma, and the surface has diagonal embossing lines left by the wooden sticks when pressing the cake. According to legend, when the Qianling Mausoleum was being built in the Tang Dynasty, because there were many craftsmen, the construction period was often delayed due to eating. Some soldiers put dough into their helmets, baked them over fire, and baked them into cakes. They named Guokui because the place of invention was Qianling. The county (also known as Qianzhou, which once governed three counties) is called Qianzhou Guokui. Although Qianzhou Guokui can be stored for a long time, it becomes difficult to chew after a long time. The people of Qianzhou ingeniously break the Guokui that has been stored for a long time. The minced meat is soaked in mutton soup, which gives it a unique flavor, so Qianzhou mutton steamed buns are formed.

Qianxian mutton steamed buns require diners to go into the store and break the buns in person. There are two ways to eat Qianxian mutton steamed buns. One is "mao (mao) steamed buns", which is to break the steamed buns into pieces. , after covering the surface with cut mutton slices, the master chef pours the cooked mutton soup several times, which is called "mao steamed bun", so that the steamed bun pieces are soaked with the mutton soup and then eaten; one is "Boiling the steamed buns" means pouring the chopped Guokui steamed buns into a frying pan, adding the prepared mutton soup, and boiling it for two times to fully combine the broth with the broken steamed buns, which enhances the taste.

As for how to eat mutton steamed buns, some people like to "mao" steamed buns, while some people like to "boil steamed buns". It all depends on your own taste! But eating "boiled steamed buns" is more chewy, while eating "mao" steamed buns, which are "too pus", loses all the chewy texture and taste, and seems to be more suitable for the elderly.