Crumbled Flatbread in Mutton Stew (Yangrou Paomo) is a traditional cuisine in Xi’an. The dish is finely cooked, with heavy ingredients and mellow taste, rich in meat and soup, fat but not greasy, nutritious, aromatic, and appetizing. The cooking technology of mutton bun is very strict, and the process of cooking meat is also particularly delicate. Its production method is: first wash and cuts high-quality lamb, cooked with onion, ginger, pepper, star anise, fennel, cinnamon, and other spices boiled, the soup is set aside. The steamed bread, a white flour baked cake, the baked cake must be unfermented flour. When eaten, it is broken into the soy-like size and put into a bowl, in which a certain amount of cooked meat, original soup, and seasoned with minced green onion, cilantro, yellow cauliflower, black fungus, cooking wine, vermicelli, salt, monosodium glutamate, etc., is made with a single spoon. Lamb steamed bun is known as the special food card of Xi’an.
