Steamed buns with beef and mutton
Release time : 02/19/2026 09:30:05
When it comes to the distinctive local delicacies of Shaanxi, no one would think of lamb and mutton soup.
Braised Lamb and Mutton Soup, also known as lamb soup, is traditionally referred to as "Yang Gong" in ancient times.
The beef and mutton soup has a rich taste, tender meat, thick broth, and an unforgettable aftertaste.
So, do you all know the recipe for Niu and Mutton Porridge? Let's take a closer look at this iconic dish in Shaanxi, which has become a national delicacy! The delicious recipe for Niu and Mutton Porridge is something everyone should know. Let me give you a detailed introduction to it.
Ingredients: Lamb, ginger, garlic, cinnamon bark, star anise, cinnamon, ginseng, astragalus, savory root, cardamom, cloves, peppercorn, hawthorn.
Method: 1. Select high-quality lamb, often the leg and hindquarters.
After washing, cut into large pieces, and should cut along the texture of the meat, so that it is easy to be flavored and well-cooked.
2. Place the lamb in a high-pressure cooker, and if possible, cook it with the seasoning bag inside. The common spices used include ginger, garlic, cinnamon, star anise, ginseng, astragalus, fennel, bay leaf, cardamom, amomum, hawthorn, Sichuan peppercorns, hawthorn fruit, and Sichuan pepper. Remember to avoid adding onions. 3. Pour in fresh water and bring it to a boil on high heat, then skim off any floating blood or foam before turning down the heat and simmering (make sure not to soak the meat in water or debone it).
After selecting the lamb according to its characteristics, stew it for one to two hours until it is tender and the broth is fragrant, then turn off the heat.
4. Choose the lamb according to the ingredients, stew for one to two hours and then turn off the heat.
While simmering the meat, add an appropriate amount of flour to a basin and sprinkle in a little saltwater to enhance the texture and resilience of the bread.
For seasoning, you can add a little sesame powder.
5. Add a little water and knead into a firm dough, then cover and let it rest for 20 minutes.
After the dough is stirred, use high-gluten flour to knead the dough.
Repeat this process, ensuring that the dough is kneaded for 5-10 minutes each time and kneaded three to five times until the dough becomes too hard for it to be handled.
6. Take the dough and dice into equal pieces, then roll them into circles on a flat surface. Don't add any oil to the pan when you put it in.
(Alternatively, you can use an oven; bake at 220°C for 20 minutes).
7. Roast the small buns over low heat, cover them with a lid.
Keep flipping the pancake constantly.
After baking, the bread is torn into small pieces by hand or knife, which are the same in size as a cigarette holder.
8. Meanwhile, heat another pot and add the original stock from stewing mutton, then add the vermicelli and black fungus to cook until done. Season with salt.
After the fans and mushrooms are cooked, they are poured into a bowl, and now it's done.
9. Soak the dumplings in a bowl, and prepare the soy sauce, vinegar (fermented vinegar or rice vinegar is fine; do not use Sichuan chili sauce), chili paste, coriander, and sugar pickled garlic according to personal taste. Mix well and let it sit for 2-3 minutes before serving.
The characteristics of lamb and beef soup dumplings are well-known to everyone, appearing frequently in the alleys and streets. Do you know what these dishes have? Let me give you a detailed introduction! The characteristic of lamb and beef soup dumplings is that it has a strong flavor with rich taste, meat is tender, soup is thick and strong, its aroma is tempting, and after eating it, there is an endless aftertaste, while it also has the function of warming the stomach.
Baozi, a dish made from beef and mutton, is one of the most distinctive and influential foods in Xi'an.
It's also known as "Sheep Soup," a rare delicacy for nourishment.
In fact, the popularity of lamb soup in Xi'an is not only because of its deliciousness.
It is just as ubiquitous as many of Xi'an's signature snacks, readily available on the streets at affordable prices and a staple for all.
Regardless of their social status, as long as they want to eat, they can afford it.
Kung Pao is a famous dish from Shaanxi, especially the Xi'an version.
Its rich flavor and tender meat, thick broth, smooth texture, fragrant aroma, and endless aftertaste make it not only delicious but also warming.
Braised lamb and mutton soup, also known as "Yanggong", has a history dating back to the Song Dynasty when Su Shi wrote, "Luzhan Yao, Qin Chong Wei Yanggong." This dish is characterized by its rich and fragrant broth, strong flavors, tender buns, and a delightful aroma that captivates the palate. It's an exceptionally high-end delicacy that's hard to resist.
Xi'an's beef and mutton soup porridge is a flavorful dish from Shaanxi, particularly renowned for its beef and mutton soup.
It is cooked with finesse, the taste is heavy and rich. The meat is tender and the soup is thick. It is not greasy but full of nutrition.
Since the founding of the People's Republic of China, especially in recent years, it has been used to entertain international friends and has received high praise.
Niangmei baozi, besides being delicious, also possesses significant health benefits. So, what nutritional values does niangmei baozi contain? Let's explore together! 1. The characteristic of niangmei baozi is its rich ingredients and strong flavors, with tender meat and a thick broth, and the aroma is irresistible, leaving an unforgettable aftertaste. It also has the function of warming the stomach.
Kung Pao is a specialty of Shaanxi, especially famous in Xi'an.
Its texture is rich and flavorful, the meat broth is thick, the skewers are smooth and glossy, with a fragrant aroma that fills the air. After eating, one can savor an endless aftertaste and also possesses warming properties.
2. Lamb and mutton soup dumplings are the most distinctive and influential food in Xi'an.
An ancient delicacy, known as "yang geng", is a rare and delicious nourishing food.
Bull and mutton soup dumplings, also known as "Sheep Soup", have a long history dating back to the Song Dynasty when Su Shi wrote, "There are oxen's trotters in Luan cuisine, but only sheep soup in Qin cooking." Their unique characteristics include rich and savory broth, strong flavors, crispy dough, inviting aromas, and an irresistible appetite-stimulating taste. They are indeed a rare delicacy that is both nourishing and delicious.
Which People Shouldn't Eat Niu and Meat Bao Mian? Talking about this niu and meat bao mian, I can't help but salivate. The preparation is meticulous, the ingredients are rich and flavorful, the meat is tender and the soup is thick, with a fragrant aroma that tempts our appetites, truly a delicacy that food enthusiasts cannot resist. However, niu and meat bao mian is not something everyone can enjoy. There are certain people who should avoid it. Let's delve into the details to understand which individuals should not eat niu and meat bao mian.
The main ingredients of beef and mutton soup are mutton. As a common nourishing food, mutton is not suitable for everyone: 1. Mutton is hot, with vinegar being sweet and warm, similar to alcohol in nature, making it prone to generating heat and stirring blood when boiled together.
Therefore, vinegar should not be added to mutton soup. Patients with heart failure and blood disorders should pay special attention to this.
2. Patients with hepatitis are advised to avoid eating lamb, as the large intake of protein and fat can cause the liver to be unable to fully complete the metabolic functions of oxidation, decomposition, and absorption due to liver disease, thereby increasing the burden on the liver and potentially leading to an outbreak.
3. Lamb is warm and can boost Yang, which can easily lead to excessive internal heat. It should not be consumed in large quantities at once. It is best to pair it with foods such as Chinese cabbage and vermicelli.
4. Lamb is a hot food, therefore those who have symptoms such as fever, toothaches, mouth ulcers, coughing up yellow phlegm and so on are not suitable to eat it.
5. Patients with hypertension, acute enteritis or other infectious diseases, or those who are feverish, should not consume it during this period.
Mutton and beef soup should not be consumed with certain foods. As a dish rich in nutritional value, the taste of mutton and beef soup is undeniably special. However, there are also some dietary restrictions when consuming mutton and beef soup. Some food cannot be eaten together with it.
I want to know what foods you should not eat with ox and mutton soup.
1. Avoid eating with tea; the tea water is a "knotty" factor for lamb, as the protein content in lamb is rich. However, tea contains a lot of tannins. Eating lamb and drinking tea together can result in tannin-protein complexation that reduces intestinal motility and decreases stool moisture, potentially leading to constipation.
2. It is not advisable to consume vinegar with mutton, as the sour taste of vinegar has a contracting effect and hinders the generation of yang energy in the body, thus diminishing its warming effects.
3. It is not advisable to consume ox heart together with pumpkin according to traditional Chinese medicine literature, which also mentions that ox heart should not be consumed with pumpkin.
Since mutton and pumpkin are both warm-natured foods, consuming them together can easily lead to "heatiness."
Similarly, when cooking lamb, it is advisable to use less chili peppers, black pepper, fresh ginger, cloves, and fennel, which are spicy and warming.
4. Avoid eating melon with lamb; consuming lamb after eating melon may lead to "severe damage to the vital energy."
This is because mutton has a dry and hot nature, while watermelon is cold and belongs to the category of cold food. Eating it not only significantly diminishes the warming effect of mutton but also impairs the spleen and stomach.
*The medical part mentioned in this text is for reference only.
In case of discomfort, it is recommended to seek medical attention immediately. The diagnosis and treatment are based on the examination by a physician in person.