In Xi'an, the most well-known saying is "Give Shaanxi people a steamed bun and you can hold the whole world." What never occurred was that in addition to steamed buns, in Xi'an, everything can be steamed buns. How many kinds of steamed buns are there in Xi'an? It is hard to explain, as long as you eat happily, you can make steamed buns for any delicious food you can't imagine. Mutton steamed buns can no longer satisfy the wild imagination of Shaanxi people.

1. Beef and mutton steamed buns

Beef and mutton steamed buns are a beautiful food with the flavor of the Hui nationality in northwest China. They were called "mutton soup" in ancient times. It is delicately cooked, the meat is thick and the soup is rich, and the taste is mellow and attractive. Especially the beef and mutton steamed buns in Xi'an, Shaanxi are the most famous. It is not only a common food for local people, but also the "general representative" of Shaanxi's famous food that foreign tourists are eager to taste. Su Shi, a poet of the Northern Song Dynasty, once wrote the poem "Qin Dynasty cooked only mutton soup."

2. Hulutou steamed buns

Walking in the streets and alleys of Xi'an, foreign tourists couldn't help but wonder what the gourd head is when looking at the plaque on the roadside. The gourd head is actually fat sausage. It is named after the fried pig's large intestine looks like a "gourd". The spicy fried fat sausage and the "steamed buns" broken into small pieces are soaked in the spicy broth. After eating, there is endless aftertaste.

3. Powder soup and mutton blood steamed buns

Among all types of steamed buns, the powder soup of sheep blood is considered to be the stronger flavor. Different from ordinary mutton steamed buns, steamed buns with mutton blood soup should be broken larger, so that the soaked steamed buns will have a better taste. The vermicelli is smooth and soft, and the mutton blood tastes fresh and tender. When paired with coriander, peppers and other accessories, you will be sure to sweat until you eat it until you are sweating profusely and the corners of your mouth are numb.

4. Hot dumplings and steamed buns

Break the Guokui steamed buns into small pieces, soak the buns in broth, stew the large pieces of meat until soft and delicious, and then sprinkle with a little chopped green onion or garlic sprouts as a seasoning. A layer of oil and spicy rice floats on the surface of the bowl. The pieces of Guokui steamed buns are buried underneath and eaten with the soup and steamed buns. This is the authentic way to eat the steamed buns.

5. Steamed jelly and steamed buns

The marinated jelly steamed buns, which were once popular on the Internet, are extremely delicious to those who love them, and can also be said to be dark dishes for those who don't love them. The essence of marinade jelly lies in the marinade made from multiple seasonings. The cut marinade jelly and steamed buns are accompanied by various seasonings such as marinade, mustard, sesame paste, etc., and in one bite, it will feel numb, spicy, sour, choke, and fragrant. It is served with two eggs, one black and one white, as complementary food. The taste is rich in layers.

6. Hot soup and steamed buns

Hu spicy soup in Henan is paired with fried buns and fried dough sticks, but it did not escape the fate of being steamed in Xi'an. Ordinary Hu spicy soup will add raw materials such as beef, meatballs, fungus, and spinach according to the seasons. The original Hu spicy soup was an authentic Xi'an specialty snack. Later, it was improved by Shaanxi people who love steamed buns and soaked in Hu spicy soup. After soaking in the Guokui steamed buns, which are crispy on the outside and tough on the inside, and mellow on the wheat aroma, the taste becomes richer and becomes one of the common breakfasts in Xi'an.

When eating steamed buns, there is a lot of attention to how to break them. They should not be too big or too small. If they are too big, they are not enough to taste, and if they are too small, they will be broken after boiling. As for which kind of steamed buns is the best, you have to come to Xi'an to try it yourself to know.