The Difference Between Old Tongguan Meat Bun and Bagel

? Old Tongguan meat bun, and Xi'an's Baiji Bun are two completely different practices. Baiji Bun is made of half-flourished or flour with iron ring, tiger back and chrysanthemum heart, crispy skin and tender inside. Tongguan Pork Sandwich Bun has a crispy skin and a soft and tasty bun, and the inside of the bun is layer upon layer, like a lasagna, with an excellent texture. The difference between Tongguan Pork Bun and other meat buns lies mainly in the difference of the bakery. This is a unique method of making the baklava: refined flour is stirred with warm water, lye and lard to make a dough, rolled into strips, rolled into cakes, and baked in a special oven, and then taken out when the color is even and the cakes are yellow. Fresh from the oven, the lasagna is lined with layers of thin, crispy skin, like a shortbread. The bite, drop crumbs hot mouth, excellent taste.

Visitors to Xi'an may have eaten this famous food, but do not know his way. Indeed, the cake of the old Tongguan meat bun is complicated and divided into many steps. A little bit of one step not done well will affect the taste and appearance of the old Tongguan cake.

? Now the old Tongguan cake has entered the era of frozen, by professional masters to play a good frozen package, cold chain for delivery. It is available nationwide. Old Tongguan Cake is mainly suitable for breakfast stores, cold skin stores, rice noodle stores, casserole stores, and traditional meat sandwich stores.

This is not only a food, but also a kind of Shaanxi culture. If you are interested in Shaanxi culture or this cuisine. Contact me: 13152350801 Looking forward to your call!