Records Beef and mutton steamed bun, the earliest Western Zhou ritual food, has a long history. According to historical records, beef and mutton steamed buns evolved on the basis of ancient beef and mutton soup. Many ancient documents, such as the Book of Rites as well as the pre-Qin sons, have mentioned beef and mutton soup. Initially, it was mostly used for rituals and imperial feasts. In the Western Zhou Dynasty, it was listed as the ceremonial food for kings and lords. The Warring States Strategy recorded that the king of Zhongshan, due to a cup of mutton soup Warring States Strategy and provoked Sima Ziqi, anger and go to Chu, said that the king of Chu to cut Zhongshan, incurring the fate of the country. According to the "Song Book" records: the North and South Dynasties, Mao Xiuzhi to the Song Emperor Wu offered sheep soup, flavor, Emperor Wu even sealed captive Xiuzhi Taiguan history, and later promoted to Shangshu Guanglu Daifu. To the Sui dynasty, there is a "fine for no hu goat soup" (Xie Ji "food scripture"). This should be the original beef and mutton soup and pasta mixed cooking form. According to the literature, the Tang Dynasty Imperial Court and the marketplace are good at making soup. "three days into the kitchen, wash your hands for soup". Sheep soup, lamb cooked soup, that is, the prototype of today's beef and mutton steamed buns. After the Tang, Five Dynasties, Song, Yuan and other dynasties, people of all ethnic groups moved into the interior, "gradually change the old customs. Plus Xi'an is located in the northwest, close to the pastoral area, is a good market for trading cattle and sheep. Xi'an now West Sheep City, East Sheep City and other ancient historical street names, is the sheep market. All these provided conditions for the formation and development of beef and mutton steamed bun. Legend There is an interesting legend about the fame of Xi'an Beef and Mutton Buns. According to the legend, when Zhao Kuangyin, the ancestor of Song Dynasty, was not yet ambitious, he lived in poverty and wandered into the streets of Chang'an (present-day Xi'an City). One day, only two pieces of dry buns left on the body, because Joe dry hard to swallow. Happily, there is a mutton store on the roadside is cooking mutton, he went to plead to give a bowl of mutton soup, in order to soak the buns soft and then eat. The shopkeeper saw him poor, let him break the bun, poured to a spoonful of hot mutton soup soaked bubble. Zhao Kuangyin took the soaked bun, eat up, eat his whole body heat, head sweat, hunger and cold all away. Ten years later, that is, 960 AD, Zhao Kuangyin when the Northern Song Dynasty founding emperor, known as Taizu. A tour of Chang'an, passing by the year that the mutton store, the aroma, can not help but think of ten years ago to eat mutton soup steamed buns scene, then order to stop, order the shopkeeper to do a bowl of mutton soup steamed buns. Shopkeeper panicked, the store does not sell buns, with what to soak it? Busy asked his wife to cook a few cakes immediately. To be a good cake, the owner of a look is dead (unfermented) surface, and not too cooked, for fear that the emperor ate sick, they had to break the bun into pieces, poured with mutton soup and boiled, put a few slices of mutton, carefully seasoned, and then served to the emperor. Zhao Kuangyin ate greatly appreciated, and then ordered his entourage to give silver hundred taels. This thing went viral, spread all over Chang'an. So more and more people came to the store to eat mutton soup buns, forming a unique flavor of Chang'an food. Su Dongpo, a great writer of the Northern Song Dynasty, once praised the poem "Longzhuan has bear wax, Qin cooking but sheep soup". In the seventeenth year of Ming Chongzhen (1644), Xi'an specializing in beef and mutton steamed buns "Tianci House" opened in Qiaozikou. Hui famous chef Ma Jianxing spoon, diners, business is booming, reputation of the ancient city. At the end of the Qing Dynasty, during the Battle of Gengzi, Empress Dowager Cixi fled to Xi'an with Emperor Guangxu, and came here to taste and praise the food. At that time in China to assist the postal work of the British expatriates also often come to eat. 300 years, following the "Tin Chi House", and then emerged successively, "Old Sun family", "Tongsheng Hall", Yixianglou", Tongshengtang "a building", "Old Tongjia", "Dingxingchun" and "Old Liujia". "Old Liu's" and more than 10 restaurants, burgers, and even study, each with its own characteristics, so that the burger technology is perfected day by day. Now Xi'an has a lot of selling lamb steamed buns, but do not have to go to the store big, loud name, there are a lot of small pavilions, in Xi'an folk are very famous. For example, the old rice house in Hui Min Street, etc. These stores only sell until 1:00 p.m., out of date, and every morning there is a constant stream of people. So, if you want to eat, you have to queue up early! You can also try some of the other snacks on Hui Min Street. Events In the second year of Emperor Suzong Zhide's reign (757 AD), the Tang Dynasty army and the borrowed army of the "Great Food" from Liangshang to collect the two capitals, and put down the "An Shi Rebellion" together. 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 roaring Qinqiang, a bowl of lamb bubble joy," is a vivid portrayal of the Shaanxi people. Bun soaking is divided into four cooking methods: dry soaking (no soup), mouth soup (after eating a mouthful of soup), water siege (more soup) and single walker (eating buns and drinking soup). 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. After the meal drink a bowl of refined soup, more feel the rich flavor overflowing mouth, refreshing.

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