In 1936, General Yang Hucheng, the general of the Kuomintang’s northwest army, entertained Chiang Kai-shek in Xi’an with beef and mutton steamed buns. In 1947, when the Kuomintang was running for the National Congress, they used beef and mutton steamed buns to attract votes. The headline of the newspaper at that time was: "If you want to run for the National Congress, treat guests to mutton steamed buns first." A bowl of beef and mutton steamed buns was exchanged for a vote. In the 1950s, Premier Zhou Enlai, Vice Premier Chen Yi and General Li Da hosted former Nepalese King Mahendra and Vietnamese President Ho Chi Minh in Xi'an respectively with beef and mutton steamed buns. After tasting it, Marshal Montgomery of the United Kingdom said happily: "I enjoyed China's food civilization again today." Zhang Fengbo, the deputy mayor of Xi'an, once treated Marshal He Long to a banquet with beef and mutton steamed buns. Later, Xi'an beef and mutton steamed buns settled in the capital Beijing. Now, Beijing's National Culture Palace and Xinjiekou Xi'an Restaurant both sell beef and mutton steamed buns. The beef and mutton steamed buns of Xi'an Restaurant are also favored by Chairman Mao Zedong and Marshal Peng Dehuai, who have come to taste them many times. In 1986, the Diaoyutai State Guesthouse in Beijing invited technicians from Xi'an to teach the steamed bun technique, which made beef and mutton steamed buns a local flavor food that entered the ranks of state banquets and doubled in value. In 1989, Xi'an's "Tongshengxiang" beef and mutton steamed buns won the "Golden Tripod Award for Quality Food" from the Ministry of Commerce.
Beef and mutton steamed buns are different from ordinary delicacies, and the cooking technology requirements are very strict. Huan Huan must be skilled and meticulous in the crafts of baking steamed buns, boiling meat, cutting meat, and boiling steamed buns. The "fufumo" cooked with meat is crispy, dry and fragrant, and does not fall apart when added to the soup. Before eating, customers must break the "Fu Fu Mo" into pieces. When breaking the buns, pay attention to the smaller the better. This is to make it easier for the five flavors to be put into the buns. Now, some beef and mutton steamed bun restaurants have used steamed bun crushing machines. The steamed buns are broken into pieces and then cooked by the chef. When cooking steamed buns, it is important to use the steamed buns to make the soup, use appropriate seasonings, cook quickly over high heat, and put the steamed buns into bowls at the right time, so as to achieve the requirement of putting the original soup into the steamed buns and making the steamed buns fragrant and fragrant.
Beef and mutton steamed buns not only pay attention to cooking, but also "knowing how to eat". Inexperienced people always have a habit of stirring the food back and forth with chopsticks before eating. This is a taboo. The way to eat "Lao Shaan" is to "nibble" bit by bit from one side, so that you can always enjoy the delicious taste. When eating, you can also add condiments such as sugar garlic, coriander, chili sauce, and sesame oil according to your own taste preferences. After eating, drink a bowl of "high soup" (that is, the original soup mixed with vermicelli). The aroma will fill your mouth, and you will feel refreshed and energetic.
Shaanxi beef and mutton steamed buns have been selected for the state banquet. Especially the Liming Beef and Mutton Steamed Bun restaurant located on Xi'an East Street. In 1987, based on the original beef and mutton steamed bun, it used sea cucumbers, shrimps, chicken slices, mushrooms, mutton, etc. to make more than ten varieties of "bubbled buns". Steamed bun feast". The flavors are different, the tones are different, the aromas are different, and the color, aroma, taste and shape are all good. They are not only delicious, but also artistic appreciation. It is not only welcomed by domestic customers, but also guests from Britain, the United States, France, Japan, Germany, Russia and other countries.
Edit this section on the characteristics of beef and mutton steamed buns
The characteristics of beef and mutton steamed buns are heavy ingredients, strong flavor, rotten meat and thick soup, attractive aroma, no aftertaste after eating, and It has the function of warming the stomach.
Beef and mutton steamed buns are the most unique and influential food in Xi'an. It was called "yang gen" in ancient times. Su Shi in the Song Dynasty had a poem that said, "Long cuisine has bear wax, and Qin cooks only yang gen." The cooking technology of mutton steamed buns is very strict, and the cooking process of the meat is also very particular. The preparation method is: first wash and cut high-quality beef and mutton, add onions, ginger, pepper, star anise, fennel, cinnamon and other condiments when cooking, and cook until mashed, and set aside the soup. Steamed bun is a kind of white flour pancake. When eating, break it into pieces as big as soybeans and put it into a bowl. Then let the chef put a certain amount of cooked meat and original soup in the bowl, and add it with minced cabbage, shredded cabbage, cooking wine, Vermicelli, salt, MSG and other seasonings are made with a single spoon. The way to eat beef and mutton soaked steamed buns is also very unique. There is mutton stewed soup, that is, the customer eats it by himself; there is also dry soaking, that is, the soup is completely soaked into the steamed buns. After finishing the buns and meat, the soup in the bowl was also finished. There is another way to eat it called "Shuiweicheng", which is to cook it in a wide soup. Put the cooked buns and meat in the center of the bowl and surround it with soup. In this way, the clear soup is fresh, the meat is rotten and fragrant, and the buns are tough and tasty. If paired with hot sauce and sugared garlic, it will have a special flavor. It is a rare nourishing product. There are many mutton steamed bun restaurants in Xi'an, among which the time-honored ones such as "Laosunjia" and "Tongshengxiang" are more famous.
In fact, the popularity of mutton steamed buns in Xi'an is not just because of its deliciousness. Like many specialty snacks in Xi'an, it can be seen everywhere on the streets and is reasonably priced. It is a universal food. Regardless of status, as long as you want to eat, you can afford it.
The mutton steamed bun is a delicacy in Shaanxi, especially in Xi'an. Its ingredients are heavy and mellow, the meat soup is thick, the tendons are smooth, the aroma is overflowing, the aftertaste is endless, and it has the function of warming the stomach.
Beef and mutton soaked steamed buns were called "yang gan" in ancient times. Su Shi in the Song Dynasty had a poem that said, "Long delicacies include bear wax, while Qin cooks only use yang gan." It is characterized by heavy and mellow ingredients, rich soup, and refreshing steamed buns. Smooth, fragrant and tempting, it is a rare high-end nourishing product.
The cooking technology of mutton steamed buns is very strict, and the cooking process of the meat is also very particular. The "Toto Steamed Bun" cooked with meat is crispy and fragrant and does not fall apart when added to the soup. Before eating, the "Toto Bun" must be broken into pieces. When breaking the buns, pay attention to the smaller the better. This is to make it easier for the five flavors to be put into the buns. It is then cooked by the chef. When cooking steamed buns, it is important to use the steamed buns to make the soup, use appropriate seasonings, cook quickly over high heat, and put the steamed buns into bowls at the right time, so as to achieve the requirement of putting the original soup into the steamed buns and making the steamed buns fragrant and fragrant.
Edit this paragraph on how to eat mutton soaked buns. Mutton soaked buns not only pay attention to cooking, but also pay attention to eating.
There are three ways to eat it:
One: Dry soaking, which requires the cooked steamed buns to have the soup completely penetrated into the steamed buns. After eating, there will be no soup, steamed buns and meat in the bowl.
Two: Mouth soup, the steamed bun is cooked, and there is only a mouthful of soup left in the bowl after eating.
Three: The city is surrounded by water, the steamed buns are in the middle, and the soup is around. All the soup, juice, and steamed buns must be eaten up.
For these three ways of eating, you must break the bun into pieces in advance.
Edit this section on how to make mutton soaked buns
In the past, mutton soaked buns were invented as tribute to the emperor's diet. In ancient times, they were called "yokan". A poet from the Song Dynasty wrote a poem: " Long's cuisine includes bear's wax, while Qin's cuisine only has yang gan." The history of yokan can be traced back to the 11th century BC, when it was also listed as a ceremonial meal for kings and princes.
The mutton steamed buns in Lanzhou and Xi'an are very different. Lanzhou's mutton steamed buns are made by cutting the cooked mutton into large pieces, adding vermicelli, garlic sprouts, coriander, and pouring mutton soup. It is ready to eat with its original flavor. There are also steamed buns. Xi'an's is a dead noodle (unleavened flour) cake, while Lanzhou's is a local fermented dough cake, which maintains the original aroma of flour and is delicious without any condiments. The cooking methods are also different. In Xi'an, you have to break the steamed buns into pieces and cook them again, while in Lanzhou, you only need to make the soup, add the meat, and then give you a big cake, so you can make it yourself. You can tear open the cake and throw it into the soup to enjoy the taste of steamed buns in mutton soup. Or a mouthful of soup, a mouthful of cake, then a large piece of mutton and chewing slowly, two mouthfuls of vermicelli, a big mouthful of steamed buns, and a large piece of meat. There is no need to describe the feeling.
There is no better one between Xi'an steamed buns and Lanzhou steamed buns. The former is delicate and the latter is rough. When you arrive in the northwest, you can be free and run as you wish.