The Sui and Tang dynasties did not yet have woks, so there was no stir-frying, and cooking methods were mainly boiled, steamed and barbecued. At that time, rice was mainly produced in the south of the Yangtze River, people in Guanzhong Chang'an did not eat rice as the main food, but ate cakes made of wheat. Biscuits are also divided into three kinds of soup cakes, steamed cakes, baked cakes, of which the soup cake eating method may be the prototype of the later mutton steamed buns. At this time, chicken, duck and fish are not recognized as meat, pigs have not been large-scale breeding, people eat lamb is very abundant. So they took the practice of soup cake, will eat the lamb and other accessories, and cut the cake together with the pot of cooking, summarized the mutton steamed buns this cuisine. Buns pay attention to the soup clear meat rotten, cooking soup is the most important, bone broth and broth cooked separately, the meat marinated for 20 hours, and then boiled for 8-12 hours. Commonly cooked steamed bun soup, a nearly 1 meter caliber pot, under the seasoning using 50 pounds of noodle pockets, filled with a bag, thrown into the pot to cook. Telling sellers are sold out of a pot of soup to close, so the flavor of the good steamed bread store is almost always open at 7:00 a.m., closed at about 1:00 p.m..

1 Hulutou steamed bun

Hulutou has a long history that can be traced back to the Tang Dynasty. According to legend, in the first year of the Tang Emperor's reign (661), a man named Hu opened a store on Vermilion Street, specializing in minced pork. One day, the pharmacist Sun Simiao passed by here, into the store ate a bowl of "fried white intestines", intestines feel fishy, greasy heavy, inquired about the store, know that the production is not law, immediately gave the owner of the store opened a eight treasures soup (eight kinds of seasoning) of the formula, so that it is like the law of soaking, and indeed, intestines fat and not fishy, soup oil and not greasy, taste very fresh, and from then on, the customers are full of doors. The owner of the store to thank the medicine saint's guidance, will hang a medicine gourd in the store door to commemorate, and will sell food named "gourd head". This "gourd head" of the origin of the name there is a saying, that is, refers to the pig intestines and pork belly connected to a section of the fat, shaped like a gourd, so this name.

2Water basin mutton is a dish with mutton brisket as the main ingredient, is a famous traditional snack of the Han nationality in Shaanxi region, originated from Chaoyi Town, Dali County, Weinan City, Shaanxi Province (former Chaoyi County, Tongzhou Prefecture), and is most famous for the water basin mutton in Dali, Pucheng and Chengcheng counties of Weinan City, Shaanxi Province, in which Chengcheng's water basin mutton is the most authentic and the most long-standing, and was selected as the fifth batch of intangible cultural heritage list of Shaanxi Province in January 2016, which was selected as the most famous traditional snack of Shaanxi Province. The 5th batch of intangible cultural heritage list.

3 Vermicelli Soup Lamb's Blood is one of the traditional famous foods in Shaanxi, which is refined by three steps: making blood, preparing seasonings and soaking bread. It is served with vermicelli, cilantro and other auxiliary ingredients. The blood is tender, the vermicelli is smooth and soft, and the spicy aroma is so sweet that it is best eaten in winter. And because the seasonings used are mostly warm stomach and aromatic Chinese medicine, so it is especially favored by the old stomach weak customers.