For me, mutton bread in soup in Ganxian County, Xianyang is an indispensable food in my life. It is not only a culture, but also a homesickness in my heart!

I still remember my childhood life in my hometown. At that time, my father's work had been transferred to Xianyang, and my mother had to work in my hometown, so the burden of housework was borne by her alone. Every winter, my mother can't take a rest after the night shift, so she walks back and forth for an hour to the mutton soup restaurant to bring back mutton soup, meat drink and steamed buns to cook for me at home. When I wake up in the morning and don't see my mother, I "cry" and even disturb my neighbors. Sometimes, when I am crying, my mother is covered with snowflakes from head to toe in snowy weather, but she will still come back with mutton soup. At that time, I stopped crying ...

I have been away from my hometown for more than 3 years. As long as I have time, it is my best choice to go back to my hometown and taste a bowl of Ganxian mutton soup with mellow soup and soft meat. Unforgettable, a word "beauty" is good. Every time I think about it, God is broad-minded and has endless aftertaste.

It's different from the water-dish mutton in Guanzhong, and it's even different from the mutton bread in the soup of Hui people. The soul of Ganxian mutton steamed buns is to pay attention to steamed buns. She uses Ganxian Guokui, one of the four treasures of Ganzhou. She is different from the dead bread used for mutton soaking of Hui people, but Ganxian Guokui is dry and thick, with a unique fragrance of Guokui, and the surface has oblique embossments left by wooden barbells when pressing cakes. According to legend, when Ganling was built in the Tang Dynasty, due to the large number of craftsmen, the construction period was often delayed because of eating. Some soldiers put dough in their helmets, baked it with fire, branded it into cakes, and named it Guo Kui. Because it was invented in Ganxian County (also known as Ganzhou, which used to be in charge of three counties), it was called Ganzhou Guo Kui. Although it can be stored for a long time, it took a long time, and it was difficult to chew, which made Ganzhou people unique.

Ganxian mutton paomo requires diners to break it in person when they enter the store. There are two ways to eat Ganxian mutton paomo. One way is to "mao", that is, cover the broken Guo Kui buns with sliced mutton on the surface, and then the chef uses the cooked mutton soup to water them several times, which is called "mao". One is "boiling steamed buns", that is, the broken steamed buns are poured into a frying ladle, and the prepared mutton soup is added. After repeated boiling for two times, the broth and the broken steamed buns are fully blended, so that the taste is better.

some people like to "mao" and others like to "boil", which depends on their own tastes! However, eating "boiled steamed buns" is more gluten-free, while eating "mao steamed buns" and "too pus" loses all the gluten and taste, which seems to be more suitable for the elderly.