Shaanxi famous snacks have a long history. As early as the Chongqi period, there was a "Tianxilou" in Xi 'an, specializing in mutton paomo, which was quite influential in the northwest. The basic production process is as follows: firstly, high-quality beef (sheep) bones and beef (sheep) bones are selected, and spices such as pepper, star anise, tsaoko and cinnamon are added, and the soup is boiled in a pot until it is crisp and rotten. Mix the dough with high-quality water, bake it into a "tiger back chrysanthemum heart" and break it into large pieces. Add thick soup to wok, add water to boil, add chopped cooked beef (sheep) meat and appropriate amount of wet vermicelli to cook slightly, then pour chopped steamed bread, add seasoning to cook for 1-2 minutes, and pour cooked sheep oil into a bowl. Serve with sugar garlic, Chili sauce, sesame oil, coriander and so on. Legend has it that beef mutton soup evolved from the ancient "beef mutton soup" in 1 1 century BC. In the Western Zhou Dynasty, "beef and sheep soup" was listed as a "gift" for kings and princes. According to the Book of Song Dynasty, in the Northern and Southern Dynasties, Mao Xiu presented delicious soup of cattle and sheep to Song Wudi, and Emperor Wu was made an official history, and later he was promoted to Doctor Guanglu, a famous scholar. There is also a funny legend that Zhao Kuangyin, the emperor of the Song Dynasty, was trapped in Chang 'an before he proclaimed himself emperor and lived a life of starvation all day. One day, he came to a shop where beef and mutton were being cooked. The shopkeeper felt sorry for him, so he let him break up his dry steamed buns, then poured him a spoonful of hot soup and cooked it thoroughly on the fire. Zhao Kuangyin wolfed down his food and thought it was the best food in the world. Later, Zhao Kuangyin put on a yellow robe and became an emperor. One day, he passed by Chang 'an, and he still remembered the steamed buns of beef and mutton he had eaten here in those years. Wu specially found this store to eat beef and mutton bread in soup, which was still delicious, even better than delicacies, and rewarded the shopkeeper of this store. Once the story of the emperor eating steamed buns spread, beef and mutton became a famous snack on Chang 'an Avenue. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a poem of praise, "There is bear wax in the dragon's stomach, and Qin only cooks mutton soup." In the second year from Tang Suzong to Germany (A.D. 757), the army of the Tang Dynasty and the army borrowed from "Da Shi" took two cities from Liangzhu, which ended the "An Shi Rebellion" together. With the permission of Tang Gaozong, some "big food" soldiers were allowed to be stationed in Chang 'an. "Big food" soldiers often carry a kind of food similar to "Naan" in marching and fighting, called "Zhuermu". March and fight for a long time, and the "bamboo wood" carried by soldiers often dries up and becomes difficult to swallow. they
Mixing with mutton and mutton soup is the embryonic form of "paomo". With the increasing contact between the "big food" soldiers and the local people, the production method of "bamboo wood" has also spread from the military camp to the market, and has already formed one of the staple foods of the Muslim people in Xi' an today. Over the past 1000 years, through the continuous development and innovation of Xi 'anfang people, "Paomo" has been greatly improved in color, fragrance, taste and shape, and has become an excellent food that people all over the world like to eat. "Thirty million people in the Qin Dynasty roared in unison and a bowl of mutton was beaming", which is a vivid portrayal of Shaanxi people. There are four cooking methods for making steamed buns: dry soaking (no soup), oral soup (after eating a mouthful of soup), water siege (more soup), and going alone (eating steamed buns and drinking soup). Before dinner, break the "steamed buns" into small pieces like soybeans and give them to the chef for cooking. Choose the orientation when eating, pay attention to nibbling and avoid stirring to maintain the umami and original flavor. In the meantime, you can add Chili sauce to stimulate your appetite and eat coriander to keep your breath fresh. In order to avoid the greasy smell of beef and mutton in steamed bread, sugar and garlic can be added to help fight again. Drinking a bowl of refined broth after a meal will make you feel more fragrant and refreshed.