The first step in eating steamed buns is to break the bun with clean hands. Wash your hands, split the bun into two, two into four, and then split in half into two pieces (this step is the difference between a rookie and a master), and then use the "tear, twist, pinch, pull" four-word trick, the bun carefully broken. The size of the bun is very critical, too big to cook through, too small to taste.

The ideal size is like a soybean grain or a bee's head, but the most reflective of the diner's skill is the word "even". However, when foreigners first taste the steamed buns, they often do not have the patience to break the buns. Many stores also offer the option of twisting the buns by machine, but the buns come out square and neat, not as layered as the hand-broken ones, and cannot fully absorb the soup, so the taste and texture are far from perfect.

After the bun is broken, it is given to the master who will cook it according to the size and thickness of the bun, which is called "to set the soup in the bun". The amount of soup also have to pay attention to, from more to less are "water around the city", "mouth soup" and "dry planes", which also represents the burger beginner to enthusiasts on the road to progress.

Expanded Information

There are two main things to look at when judging whether a steamed bun is good or bad. First, even if the bun is broken down to the size of a grain of rice, it still tastes tasty. If it is cooked into a bowl of paste, the old Xi'an people will be lifted off the table. Secondly, the aroma of the soup is strong, and the aroma is the same throughout. Some steamed buns are particularly fragrant at the beginning, but "the more you eat, the less", and then eat the flavor is gone, which is also not good.

The old Xi'an people eat steamed buns also have to pay attention to, from the edge of the bowl, with chopsticks a little bit of steak to eat, so as not to burn their mouths, like silkworms eating mulberry leaves in general, so it is also known as the silkworms eat. Fresh pepper sauce with steamed buns, with fresh chili peppers marinated in salt and wine, spicy and mild but salty, do not put too much. The correct way to open it is to pick a lump and put it in the center of the bowl, dip the head of the chopsticks in a little bit, and then run it along the edge of the bowl to your mouth along with the grain of the bun.

Reference CCTV.com - How to Eat Buns Like a Real Xi'anese?