The origin of meat buns, which also contains a story full of filial piety. It is said that an old man in Lantian unfortunately died, because he loved meat, so the filial son bought a lot of meat cooked, put into a big pot, and then put into the coffin. Seven days later, when he was ready to be buried, the man in the coffin came to life, shouting.
The astonished people rushed to open the coffin, and an aroma of meat came to their noses. There was not much meat left in the coffin, but the aroma was so overwhelming that the people were eager to taste it, and it was eaten up in a moment. The family was overjoyed to see their loved one come back from the dead; they were naturally grateful and amazed at the meat that had been placed in the coffin. So they bought a lot of raw meat and cooked it again with the broth left in the pot, which was even more flavorful.
People not only ate the meat, but also put it in steamed buns, and later in cakes, and so the meat buns were handed down to the present day, and they became a famous dish in Shaanxi.
1. The appearance of the bun is charred yellow, with clear stripes, the interior is layered, the body of the cake is swollen, the skin is crispy and the inside is tender, the fire power is at home, the temperature when eating is good to burn your hands, and the old Tongguan meat buns are hot buns sandwiched with cold meat, the cake is crispy and meat is fragrant, crisp and not greasy). Meat buns are a famous snack in Shaanxi.
2. The way of eating steamed buns (baklava) by breaking them apart and adding ingredients is called "steamed bun". Meat is called meat bun, vegetables are called vegetable bun, and there are big oil bun, spicy bun, etc..
3. Meat buns, in fact, is a wonderful combination of two foods: bologna, white bread. Meat buns and bacon, white buns as a whole, each other to support each other, the taste of their own to play to the extreme. The bun is crispy, fat but not greasy, with a long aftertaste.