There are different opinions about the origin and legend of beef and mutton bread in soup. According to records, the ancestor of mutton soup was the' mutton soup' of the Western Zhou Dynasty, which recorded: "Qin people are good at sheep, and Qin people are good at using soup. There is a good dish in sui metabolic irony "food and cooking", which is called "be careful to give mutton soup". Su Dongpo, a great writer in the Song Dynasty, praised Qin for only making mutton soup. According to legend, as a teenager, Zhao Kuangyin lived on the streets of Chang 'an because of his poor family. One day, he was really hungry, so he asked the owner of a biscuit shop for a cake. The shopkeeper looked at him piteously and gave it to him. However, the baked wheat cake was dry and hard, and he couldn't swallow it. He had to beg alms from the owner of a beef shop. The kind shopkeeper asked him to break the buns into small pieces and put them in a bowl, and poured a spoonful of beef soup. Zhao Kuangyin ate it and felt very special. Zhao Kuangyin became the first emperor of the Song Dynasty and ate delicacies in his palace, but he was tired of eating them for a long time. One day, he suddenly remembered the beef soup steamed buns he had eaten when he was young, so he put on casual clothes and came to this store again with his entourage to taste the constantly improved beef and mutton steamed buns with better color and fragrance, and praised them greatly, so that the entourage took out one hundred and twenty pieces of silver and gave them to the shopkeeper. Since then, beef and mutton buns have spread all over the country "(see

It is generally believed that in the Tang Dynasty, Muslim food culture spread with Islam, and Muslims were good at cooking beef and mutton. Chang 'an, located in Qinchuan, 800 miles away, is rich in wheat. With the interweaving, collision and integration of Islamic civilization and Guanzhong farming civilization, beef and mutton paomo was formed and developed in Xi 'an (Chang 'an in Tang Dynasty). Muslim food culture is the result of long-term acceptance and integration of Arab food culture and China food culture, and has evolved into its own national characteristic culture. Xi' an Niu mutton and bread in soup is very unique. Everything should be cooked according to the requirements of the guests. After the meal is served, we should introduce some special side dishes to customers and how to eat them.

1. Break buns: Guests sit down, ask diners to wash their hands and break themselves. But steamed buns should be as big as corn beans or bee heads, which are convenient to eat and fragrant to cook. In the process of breaking buns, guests can chat and communicate while breaking buns.

2. How to eat: There are four ways to eat: dry soaking, oral soup, walking alone, and besieged by water. The first kind is dry bubble, and its soup is collected in a bun; The second is oral decoction. After eating, there is a big mouthful of fresh soup in the bowl. The third kind is called water besieged city, with more soup, and the relationship with steamed buns is like Xiushui surrounded by Jincheng; The fourth kind is called walking alone, that is, eating meat while drinking soup and eating sesame cakes. No matter which method is used, it tastes delicious, and guests can choose or change it according to their own preferences to increase the freshness.

3. Side dishes: There are three special side dishes for eating steamed buns: one is sugar and garlic, which kills fishy smell and gets tired; The second is hot sauce to stimulate appetite; The third kind is coriander, which is fragrant and refreshing. These three side dishes are not only essential condiments for eating steamed buns, but also rich in vitamin C, among which hot sauce and coriander are also rich in carotene.

4. The correct way to eat soup packets: it should be "gnawing": don't stir, just like silkworms eat mulberry leaves, eat sugar and garlic, hot sauce and coriander until they are finished. Experts call this eating method "gnawing".