Introduction of Xi'an Mutton Bun

Mutton steamed buns, also known as boiled buns, mutton bubbles, mutton buns, the production of raw materials are mainly mutton, minced onion, vermicelli (or vermicelli), sugar and garlic, etc., the ancient name of the "Sheep Soup", Shaanxi delicacies, especially Xi'an's most enjoyable beef and mutton steamed buns, it is a fine cooking, material, heavy taste mellow, rotten meat and thick soup, fat but not greasy, nutritious, fragrant, tempting the appetite, the food after taste aftertaste.

Su Shi, a famous poet of the Northern Song Dynasty, left a poem that reads "Longzhuan has bear wax, and Qin cooks only sheep soup". Because it warms the stomach and endures hunger, it has always been loved by the people of Shaanxi, and foreign guests also come to Shaanxi to taste it first, in order to satisfy their appetite. Beef and mutton steamed bun has become the "general representative" of Shaanxi famous food.

Expanded Information

Mutton meat steamed buns eating methods:

1, dry baer: the requirement to cook the bun, the soup completely seeped into the bun, eat the bowl of no soup, no bun no meat.

2, a mouthful of soup: requires the cooking of the bun, after eating the bowl only a mouthful of soup left.

3, the water around the city: the bun pieces in the center, the soup in the surrounding, soup, juice, bun all to eat up.

Lamb steamed bun characteristics:

1, beef and mutton steamed buns are characterized by material heavy flavor mellow, meat rotten soup thick, enticing aroma, after eating the aftertaste, but also the function of warming the stomach.

2, beef and mutton steamed buns is one of the most unique and influential food in Xi'an. Anciently known as "yang soup", is a rare nourishing good.

Baidu Encyclopedia - Mutton Buns