Shaanxi Province has Baijimo's "Meat Sandwiched with Bacon Sauce", Baoji Xifu's minced meat (with vinegar added to minced meat) China steamed buns, and Tongguan China steamed buns (different from Baijimo, the appearance is brown, the stripes are distinct, the inside has a layered feeling, the cake body is swollen, the skin is crisp and tender, the heat is good, and the temperature of eating is better. The old China steamed buns of Tongguan meat are hot and hot. Chinese hamburger is a famous snack in Shaanxi.
When making meat buns, merchants will fish out the cooked meat and chop it up, then add a proper amount of coriander, pepper and chopped green onion, stir it evenly, then pour the cooked meat sauce on it and finally add it to the baked buns, thus making delicious meat buns.
Chinese hamburger with gravy and minced meat buns don't chop the pork on the chopping board all the time, so the sawdust buns may be Tongguan. When making Chinese hamburger, the reason why the meat is chopped is to make the Chinese hamburger taste better. After all, you can't add sauce and gravy until you cut the meat. In addition, if you put the whole meat in the meat folder, the meat inside will fall out when you eat the meat folder. Therefore, the purpose of making Chinese hamburger is to chop the meat, mainly to make Chinese hamburger more delicious.
In professional restaurants or restaurants with good sanitary conditions, their chopping boards will be covered with a layer of white cloth to prevent sawdust from being caught in the meat. So don't worry.
So when you see that the chopping board is sunken, you really have to worry about hygiene, and you can't guarantee that you won't bring sawdust, so try to buy it in a restaurant with high sanitary conditions.