The legend of Guokui
According to legend, the tomb of Emperor Gaozong Li Zhi and Empress Wu Zetian of the Tang Dynasty was originally located in Wufeng Mountain, 25 kilometers northeast of Zhongqian County. , and was changed to Liangshan Mountain, 3 kilometers north of Qianxian County. Liangshan has beautiful scenery. It was the place where Qin Shihuang and Emperor Wen of Sui Dynasty visited. It is located 80 kilometers northwest of Chang'an, Kyoto. It belongs to the Qian position in the "Bagua", so the mausoleum is called Qianling. The construction project of Qianling Mausoleum was huge and tens of thousands of craftsmen and migrant workers were recruited. At that time, there was a young man named Dong Wa, who lost his mother when he was young and lived with his father. He was smart, hard-working and simple, and was highly praised by his neighbors. Unexpectedly, his father was bedridden due to illness. In addition to going up the mountain to collect firewood every day, Dongwa also had to cook for his father when he came back. By doing this for a long time, he developed the cooking skills. When migrant workers were recruited to build the Qianling Mausoleum, he went to work for his father. Due to the large number of people and the heavy workload, he often couldn't eat on time, making him miserable. One day, he was so hungry that he couldn't hold it any longer, so he quietly dug a nest on the roadside, put on his helmet, kneaded the noodles in the helmet, burned firewood under the helmet, and passed by. After a while, he took out the baked buns from the helmet and tasted them. They were crispy and delicious. He was so happy that he told his companions about this method and asked everyone to use an iron pot to bake it. As a result, they tasted crispy and smelled delicious. They spread it from ten to ten, and this unique Guokui steamed bun was formed.
It is said that during the Wu Zhou Dynasty (Wu Zetian of the Tang Dynasty), when the officers and soldiers built the Qianling Mausoleum for Wu Zetian, due to the huge project, a large number of migrant workers had to work hard, and there were no cooking utensils on the construction site, so the officers and soldiers used their helmets as cooking utensils to bake. Noodle cake, hence the name Guokui.
From then on, the fragrance filled the mausoleum construction site. After the director tasted this unusually fragrant steamed bun, he felt good and hurriedly sent someone to deliver it to Chang'an, the capital. Therefore, steamed buns were different from ordinary ones. Later, the Tang Dynasty would pay tribute to Guokui steamed buns from Qianxian County every year. This method of making steamed buns gradually spread among the people. As the working people of the past dynasties have continuously improved the production methods, the quality of Guokui steamed buns has become better and better, and there are many styles. Since China's reform and opening up, Qianling has attracted many tourists from all over the world. They always love to eat Qianxian County's specialty - Guokui buns, and they take a few with them when they leave to give to their relatives and friends
The origin of mutton steamed buns!
In the second year of Tang Suzong's reign (AD 757), the Tang Dynasty army and the borrowed "Dashi" army moved from Liangshan to the two capitals, and together they quelled the "Anshi Rebellion". With the permission of the Emperor of the Tang Dynasty, some "Dashi" soldiers were allowed to garrison Chang'an. When the "Dashi" soldiers marched and fought, they often carried a kind of "Nang"-like food called "Furmu". Marching and fighting lasted for a long time, and the "Furmu" carried by the soldiers often became dry and hard and difficult to swallow, so they mixed it with Mutton and mutton soup are eaten, which is the prototype of "paomo". As the exchanges between the "Dashi" soldiers and the local people increased, the method of making "Fu'ermu" spread from the military camp to the market. Over time, "Fufumo" became one of the staple foods of the Muslim people in Xi'an today. For more than a thousand years, through the continuous development and innovation of Xi'an Fangshang people, "Paomo" has been greatly improved and improved in color, aroma, taste, shape and other aspects, and has become a popular food for high-ranking officials and dignitaries. It is an excellent delicacy that everyone in Li will never tire of eating. "Thirty million Qin people roared Qin opera together and were filled with joy over a bowl of mutton dip" is a vivid portrayal of the people of Shaanxi.
Baomo is divided into four types based on cooking methods: dry pao (no soup), koutang (a mouthful of soup left after eating), shuiweicheng (more soup) and danzuer (eat the steamed bun and drink soup) . Before the meal, the "moon" is broken into pieces like soybeans and handed over to the chef for cooking. When eating, choose the right position, pay attention to nibbling, and avoid stirring to maintain the freshness and originality. You can add chili sauce to stimulate your appetite, and eat coriander to keep your breath fresh. In order to prevent the beef and mutton fat in the steamed buns from being greasy, you can add sugar and garlic to make it easier to eat. After a meal, drink a bowl of refined soup stock, which will make you feel refreshed and refreshed