How many ways are there to make mutton buns in Xi 'an?

There are four traditional ways to make mutton buns: single walking, dry pulling, oral soup and water siege.

The so-called "going alone", steamed buns and soup are served separately, steamed buns (cakes) are broken into soup to eat, and a bowl of fresh soup is drunk after eating, saying that "each has its own taste". "Dry pull" is called "dry bubble". There is no soup in the cooked bowl, so you can poke chopsticks. The other is called "oral soup". After eating steamed bread, there is only one mouthful of soup left. As the name implies, The Water Besieged City is as wide as the water besieged city. When you break the bun and put a chopstick in the bowl, the man will understand that this is "dry pulling". Eating "oral soup" and "water besieged city" need not be instructed by chopsticks, because the size and cooking method of steamed buns are the same. The principle is that the soup is wide and the buns are big, and vice versa. Experienced chefs will know how much soup to add when they see the size of steamed buns.