Legend has it that during the Tang Dynasty, the joint tomb of Emperor Li Zhi of the Gaozong Dynasty and Empress Wu Zetian was initially chosen at Wufeng Mountain, 25 kilometers northeast of Qianxian County, and then, because of the inauspicious feng shui of the cave, it was changed to Liangshan Mountain, 3 kilometers north of the city of Qianxian County. Liangshan beautiful scenery, is when the Qin Shi Huang, Sui Wen Di tour tour of the place, is located in the capital of Changan 80 kilometers northwest, in the "gossip" in the dry position, so the mausoleum will be called dry mausoleum. The construction of the Qianling Tomb is a huge project, tens of thousands of craftsmen and civilian laborers were enlisted. At that time, there is a young man called Dongwa, lost his mother since childhood, and his father, two people depend on each other, he was born smart, hardworking and simple, very much praised by the neighbors. Who expected that later his father was bedridden due to illness, Dongwa every day in addition to the mountain firewood, back to his father, but also cooking, days and days to do so, they practiced a handful of cooking cooking skills. Construction of the Qianling mausoleum requisitioned workers, he went to work for his father, due to the number of people and work and heavy, meals often can not be eaten on time, the hardship is unbearable. One day, he was so hungry that he could not hold out, he quietly dug a nest on the side of the road, set up their own helmets, put the face and uniformly in the helmet, under the helmet burning firewood, after a while, he took out from the helmet into a taste of steamed bread, crispy and delicious. He was very happy, he told his companions this approach, let everyone switch to iron pot to brand, the results of eating up crisp, smell fragrant, a pass ten, ten pass a hundred, the formation of this unique pot helmet bun.

According to legend, Wu Zhou (Tang Wu Zetian) period, officers and soldiers for Wu Zetian to build the Qianling Mausoleum, because the project is huge, a large number of workers need to be busy working, and the site has no cooking utensils, so the officers and soldiers to the helmet as a cooking utensil to cook pancakes, so the name of the pot helmet.

Since then, the mausoleum construction site is filled with aroma, the director tasted this aroma unusual bun, feel good, busy sending special people to the capital Chang'an. Therefore, the bun is different, and then the Tang Dynasty every year to Qianxian tribute pot helmet bun. This method of cooking bread, gradually spread to the people. As successive generations of working people continue to improve the production method, the quality of the helmet bun is also better and better, there are many kinds of style. Since China's reform and opening up, Qianling attracted many tourists from all over the world, they always love to eat Qianxian's specialties - pot helmet buns, and take a few on their way out, go back to their friends and relatives to give them a good

The origin of the mutton buns!

In the second year of Emperor Suzong Zhide of Tang Dynasty (757 AD), the Tang Dynasty army and the borrowed "Giant Food" army from the Liangshan District to collect the two capitals, together to quell the "Anshi Rebellion". With the approval of the Emperor of the Tang Dynasty, some of the "Giant Food" soldiers were allowed to be stationed in Chang'an. When the "Da Food" soldiers marched and fought, they often carried a kind of food similar to "Naan" called "Dolmu", and after a long march and war, the "Dolmu" carried by the soldiers was often used as food. When the soldiers were on the move for a long time, the "Jolmu" often became dry and hard to swallow, so they mixed it with mutton and mutton soup to eat, which was the prototype of the "steamed bun". With the increasing interaction between the soldiers and the locals, the method of making "饦ル木" spread from the barracks to the towns and cities, and over time it became "饦馍" (饦馍), one of the staple foods of the Muslims in Xi'an today. The "饦ル木" (饦馍) is one of the staple foods of Muslims in Xi'an today. For more than a thousand years, through the continuous development and innovation of the people of Xi'an, the "bun" has been greatly improved in color, aroma, taste, shape and other aspects of the improvement and enhancement, and has become an excellent food from the top of the dignitaries, down to the common people who never get tired of eating. "Thirty million Qin people roar Qinqiang, a bowl of mutton bubble joy", is a vivid portrayal of the Shaanxi people.

Buns to cooking method is divided into dry bubble (no soup), mouth soup (after eating a mouthful of soup), water around the city (soup more) and single walker (eating buns and drinking soup) four. Before the meal will be "bun" broken into soybean-like pieces, handed over to the chef to cook. When eating selected directions, the silkworm eating, avoid stirring, in order to maintain the fresh flavor and the original gas. In between, you can add chili sauce to stimulate the appetite, eat parsley to keep your breath fresh. In order to avoid the fat of beef and mutton in the steamed bun greasy mouth, can be accompanied by sugar and garlic, in order to facilitate the re-fighting. Drink a bowl of refined soup after the meal, more feel the rich flavor overflowing mouth, refreshing