Mutton bread in soup was called "mutton soup" in ancient times. In the Song Dynasty, Su Shi wrote a poem that "there is bear wax in the long dish, and Qin only cooks mutton soup". The cooking technology of mutton bread in soup is very strict, and the technology in cook the meat is also very particular. The production method is as follows: first, clean the high-quality beef and mutton, add seasonings such as onion, ginger, pepper, star anise, fennel, cinnamon, etc. when cooking, and cook until it is rotten, and the soup is reserved. Steamed bread is a kind of scone made of white flour. When eating, break it into soybean size and put it in a bowl. Then the chef puts a certain amount of cooked meat and original soup into a bowl, and uses a single spoon of chopped green onion, shredded Chinese cabbage, cooking wine, vermicelli, salt, monosodium glutamate and other seasonings. The way to eat beef and mutton buns is also very unique. There is mutton stew, which means that customers eat and soak themselves, and there are also dry soups, which means that the soup completely penetrates into the buns. After eating steamed bread and meat, the soup in the bowl was also finished at Lao Sun's house.

. Another way to eat is called "Water Besieged City", which is to boil a wide soup, and put the cooked steamed stuffed bun and meat in the center of the bowl, surrounded by soup. This way, the broth is fresh, the meat is rotten and fragrant, and the steamed bread is tough and delicious. If served with hot sauce, sugar and garlic, it will have a special taste. It is a rare high-grade tonic. There are many mutton soup kitchens in Xi 'an, among which the old brands are "Laosunjia" and "Tongshengxiang". Paomo is from Xi 'an. According to legend, when Song Taizu Zhao Kuangyin was down and out, he lived in Chang 'an. It was in the cold winter and he was very hungry. There is only one cake in the bag. The cake is cold and dry and hard to swallow. The owner of a mutton soup on the street couldn't bear to see it and gave him a bowl of steaming mutton soup. Zhao Kuangyin broke the cake and dipped it in it. After eating it, he felt refreshed and heroic, sweeping away decadent emotions. He embarked on a journey and became king. I can't let go of the mutton soup cake I'm thinking about. I ordered the kitchen to imitate them. Nearly a hundred chefs think hard before making a decision. Today, mutton buns are ready. It is said that after eating, Lao Zhao became a regular dish every day, and the chef also sealed it. It is estimated that he was the first person in the world to seal the Hou in order to promote the development of food culture. It's a pity that there is no way to verify it, or China will be the first in the world again. The strong flavor of paomo is the generous nature of northerners. It is common for several big men to carry bowls. If the bowl is small, it is steaming. Everyone was immersed in silence and the tea was ready. When foreigners first arrive in Xi 'an, they will be surprised. Privately, they told me that making steamed buns is simple, not as delicate and rich in flavor as southern food. In fact, the appearance of paomo is bold and simple, but the heart is delicate and complicated. In addition to Shaanxi, it can also be seen in cold areas such as Xinjiang, Tibet and Inner Mongolia.