The origin of Xi’an mutton steamed buns

Mutton steamed buns were first served as a ritual dish in the Western Zhou Dynasty and have a long history. According to historical records, beef and mutton steamed buns evolved from ancient beef and mutton soup. Many ancient documents, such as "Book of Rites" and pre-Qin scholars, have mentioned beef and mutton soup. Initially, it was mostly used for sacrifices and palace banquets. During the Western Zhou Dynasty, beef and mutton soup was listed as a ceremonial meal for kings and princes. "Warring States Policy" records that the king of Zhongshan angered Sima Ziqi because of a cup of yokan, and left Chu in anger, saying that the king of Chu attacked Zhongshan and brought about the fate of the country. According to the "Book of Song" records: During the Southern and Northern Dynasties, Mao Xiuzhi presented yokan to Emperor Wu of the Song Dynasty because it was delicious. Emperor Wu actually made the prisoner Xiuzhi a Taiguan Shi, and later he was promoted to Minister Guanglu. In the Sui Dynasty, "Xi Gong Mohu Yokan" appeared (Xie Xi's "Shi Jing"). This should be the original cooking method of mixing beef and mutton soup with pasta. According to literature records, both the imperial court and the shops in the Tang Dynasty were good at making soup. "Go to the kitchen for three days, wash your hands and make soup." Yokan, a soup made from mutton, is the prototype of today's beef and mutton steamed buns. After the Tang, Five Dynasties, Song, Yuan and other dynasties, people of all ethnic groups moved into the interior one after another and "gradually changed into old customs." In addition, Xi'an is located in the northwest and is close to pastoral areas, making it a good market for cattle and sheep trading. The names of ancient historical streets and alleys such as Xiyang City and Dongyang City in Xi'an were the sheep markets at that time. These provide conditions for the formation and development of beef and mutton steamed buns.

The mutton steamed bun evolved from the ancient "cow and sheep soup" and has a history of more than 2,000 years. But the most talked-about story is the story between mutton steamed buns and Zhao Kuangyin, the founding emperor of the Song Dynasty.

It is said that at the end of the Five Dynasties, when Zhao Kuangyin had not succeeded in his ambition, he was penniless and impoverished. One day, when he was wandering on the streets of Chang'an (Xi'an in ancient times), he was so hungry that he had no choice but to lower his head and ask for food from a Shaobing shop. The shop owner saw that he was pitiful and gave him the two sesame seed cakes he had left over a few days ago. But the sesame biscuits that had been stored for several days were dry and hard and could not be chewed. At this time, he smelled the aroma of meat. It turned out that there was a butcher shop cooking mutton not far away. Zhao Kuangyin asked for a bowl of mutton soup from the store, broke the dry and hard sesame seed cakes into small pieces and soaked them in the soup. Unexpectedly, this bowl of sesame seed cakes inhaled the aroma of the broth, and the broth soaked the sesame seed cakes softly. After eating a bowl of "soup steamed buns", Zhao Kuangyin felt hot all over, his hunger and cold were gone, and he felt refreshed.

A few years later, Zhao Kuangyin gained power, took control of the military, and became the founding emperor of the Song Dynasty. After becoming the emperor, Zhao Kuangyin ate delicacies from mountains and seas every day. As time went by, his mouth lost its taste. One day, he suddenly remembered the bowl of "Tangpao Mo" that was so fragrant that it warmed his whole body, and immediately ordered the imperial chef to cook it quickly. But after the imperial chef made it several times, Zhao Kuangyin felt that it was not the same as before.

Once, Zhao Kuangyin went out for inspection and walked to Chang'an. Unknowingly, he came to the street where he wandered and smelled the long-lost aroma of meat again. At this time, Zhao Kuangyin's appetite suddenly whetted, he got off the chariot and went straight to the butcher's shop, asking the shopkeeper to make a bowl of "mutton steamed buns" right away. When the store owner saw the emperor arriving, he was both surprised and frightened. The sesame cake shop on the street was closed, so the shopkeeper had to ask his wife to bake a few cakes. Afraid that the emperor would think they were dead dough cakes, he broke the cakes into small pieces, poured them with mutton soup, boiled them, and put on large pieces of beef. , put spinach and vermicelli into the soup, sprinkled with chopped green onion, and finally poured a few drops of bright red chili oil on it. When the steaming, fragrant mutton steamed buns were brought to him, Zhao Kuangyin tasted them and immediately found the feeling of the past. So the emperor lost his airs and ate happily under the astonished gazes of his courtiers and guards. After eating, Zhao Kuangyin felt very comfortable and immediately rewarded the store.

Overnight, the news that the emperor came to eat mutton steamed buns spread in Chang'an City. More and more people came here to taste the delicious food. The store owner simply changed the butcher shop into a mutton steamed bun restaurant. , there were too many people eating, and there was no time to break the buns, so whoever ate them had to break them themselves, which created a lot of fun.

Over time, mutton steamed buns became the favorite snack of Chang'an people and have been passed down to this day. The delicious mutton steamed buns continue to appear in Shaanxi history and literary works. Perhaps because they occupied the emperor's power, they were known as "the best bowl in the world." Founded in 1920, Xi'an Tongshengxiang's sheep (beef) steamed steamed bun production techniques were also included in the second batch of national intangible cultural heritage lists.