During the Tang Dynasty, in order to quell the An-Shi Rebellion, a large army came to Chang'an. They carried dry food with them, which is now the Mound-shaped buns. At that time, the buns were dry and hard and not easy to eat, so they made them. Soak it in mutton soup and eat it. Later, it was learned by the people of Chang'an City and gradually improved, finally evolving into today's mutton steamed buns.

Because mutton steamed buns are of high quality and low price, they are deeply loved by the people. Whenever the grandfather in the countryside comes back from the fields, he will be filled with joy, radiant, energetic, and endless aftertaste as long as he has a bowl of mutton steamed buns with rich meaty soup.

As a Shaanxi native, of course I have also tasted the "best bowl in the world" of mutton steamed buns.

A steaming bowl of mutton steamed buns appeared on the table. I would pick up a small plate of chili sauce and put it in. I would stir the beige mutton soup with a spoon, and a layer of bright red would immediately float on it. The chili oil is particularly appetizing and exciting. I peeled a piece of sweet garlic and put it in my mouth, chewed it, and the sweet and sour aroma immediately filled my lips and teeth. Then I scooped a spoonful of pearl-like white steamed bun cubes, wow! Fragrant and salty, salty and fragrant, so delicious! Then add a piece of bright red mutton, take a sip of the mutton soup, and savor it carefully. It is delicious and not greasy, but has a refreshing fragrance. If it is paired with green coriander and dark fungus, it will really make people drift away. I'm so excited and drooling! "Gulu gulu..." I wolfed down the remaining soup meat and steamed buns,