Tongshengxiang beef and mutton steamed bread making technology

Name of China's national intangible cultural heritage: tongshengxiang beef and mutton steamed bread making techniques

Applicant: Xi'an City, Shaanxi Province

Item No.: 948

Project No.: VIII - 165

Time of publication: 2008 (second batch)

Category: traditional art

Region: Shaanxi Province

Type: new item

Applicant: Xi'an City, Shaanxi Province

Protection unit: tongshengxiang restaurant of Xi'an Catering Co., Ltd

Brief introduction of tongshengxiang beef and mutton steamed bread making technology:

Applicant: Xi'an City, Shaanxi Province

Mutton steamed bun has a long history. In the pre Qin period, there were the rituals of "offering lamb and leek" and "killing lamb" when offering sacrifices to ancestral temples and entertaining guests. In the early 1920s, tongshengxiang restaurant managed beef and mutton steamed bread in Xi'an. In this process, the cooks of the restaurant constantly innovate and develop beef and mutton steamed bun into a food with distinctive local characteristics. Tongshengxiang beef and mutton steamed bread is rich in flavor, thick soup, smooth in texture, rich in aroma and unique in flavor. Its production technology is very exquisite, from the selection of materials, cooking meat, soup, seasoning, to bubble bun, always adhere to fine, standard, standard. Beef and mutton steamed bun is a good tonic product with unique flavor, and also has the function of warming the stomach. It has been loved by Shaanxi and even the northwest people for a long time.

Beef and mutton steamed bun has distinctive national diet characteristics and unique regional flavor, and has long been well-known in China. In the past hundred years, tongshengxiang restaurant has continued to innovate and develop on the basis of inheriting the tradition, which has greatly improved the color, aroma, taste, shape and other aspects of beef and mutton steamed bun, and has become the most representative food with halal flavor in Shaanxi.

Chinese PinYin : Tong Sheng Xiang Niu Yang Rou Pao Mo Zhi Zuo Ji Yi