Steamed Mutton is abbreviated as mutton soaked and boiled. The raw materials are mainly mutton, diced green onion, vermicelli (or noodles), sugared garlic, etc., the ancient name is "YangYang", Shaanxi Meilu, especially Xi'an is the most famous beef and mutton, it is cooked. Fine, rich in alcohol, rich in meat, fat, not greasy, rich in nutrients, full of aroma, attractive appetite, endless aftertaste.
Steamed Mutton has become a favorite of the people of Shaanxi because it warms up the stomach and hunger. Foreign guests come to Shaanxi to savour the taste, and they have become a "general representative" of Shaanxi famous food.
"Steamed Mutton", a piece of beef and mutton soup, is used for soaking. The beef and mutton steamed with Shaanxi local beef and sheep and its skeleton, salt, pepper, star anise, grass fruit, cinnamon, ginger, garlic, etc. Five processes of processing, cooking meat, meat, cooking, and cooking.
Unlike regular restaurants, Steamed Mutton has strict cooking techniques. The process of branding, cooking meat, cutting meat, cooking and so on is meticulous. The “tuo tuo mo” cooked with meat is crispy and dry, and the soup is not scattered. Before the meal, the customer must break the "tuo tuo mo" into pieces. The trick is to be as small as possible. This is to facilitate the five flavors.