I love the mutton bread in soup in my hometown

My hometown is in Xi 'an, Shaanxi Province, where there are many local products, such as pomegranate, apple, kiwi and other fruits, as well as snacks such as gourd head, cold rice noodles and Chinese hamburger. My favorite snack is mutton bread in soup.

the making process of paomo is complicated. The first is to make soup. The taste of soup determines the taste of paomo. The soup in the time-honored paomo is a century-old soup, which is made of cattle and sheep bones and various seasonings and ingredients. Secondly, it is steamed buns. The steamed bun is burnt into a seven-ripe one with the outer coke and the inner crisp. If you want to eat authentic mutton buns, you must break them yourself. If you want to break the steamed buns into the size of soybeans, each one should have a burnt skin. Only in this way, the master of steamed buns will know that he will cook them carefully when he meets an expert, and you will eat the fragrance of steamed buns. When cooking steamed buns, the chef pours the steamed buns into the cooked broth, adds vermicelli, sliced beef and mutton, yellow fungus, and then sprinkles appropriate seasonings, and a bowl of fragrant steamed buns is served.