Regarding steamed buns, there is a saying in Xi'an: "The meat of the rice family, the soup of the Liu family". The master of the old Liu's steamed bun restaurant is very skilled, and the mellow flavor of his steamed bun soup is well-known. There are often diners who rush to taste it early in the morning, just for that mouthful of soup. The old Liujia steamed bun restaurant recommended by the list is generally called "the old Liu family on North Guangji Street" by the locals, and is recognized by diners.

Equally conspicuous as the signboard are the words "Since 1932", which show the long-established status of this steamed bun shop. Located in the bustling Huifang, the Lao Liu's Steamed Bun Shop is simple but clean and spacious, and the tables are all made of traditional Eight Immortals tables, which can awaken the taste memories of some old Xi'an people. In addition to the traditional beef and mutton steamed buns, the restaurant also has popular dishes such as stir-fried beef and mutton, beef and mutton in a water basin, and beef in sauce.

Beef and mutton steamed buns are naturally a must-try, and the restaurant will serve the whole steamed bun for diners to break their own steamed buns. The old Xi'an people enjoy the process of breaking the buns, and talk about the world while breaking the buns. Tourists who try to make steamed buns for the first time often break it not fine enough, this local "Tuo Tuo Bun" is the main body of dead noodles, the core of the dough is tough and hard, it is not easy to break up, but if it is not broken into the size of soybeans, it is likely to be returned by the store and asked to be broken again.

The broken buns are quickly processed in the hands of the chef, and side dishes such as vermicelli and fungus are added to the broth, lightly seasoned with pepper, and cooked together with the broken buns. But behind this seemingly quick step, the most respected soup of the Lao Liu family is the product of fine stewing. The beef and mutton are deboned and blooded, and the big bones are simmered in a large pot with the store's secret seasoning spices for more than ten hours. Each shop is secretive about the spices that make it a steamed bun, and the flavor of the soup base will be different if the proportion of seasonings changes slightly. Many diners are thinking about rushing soup, but it needs to be reminded that the soup production of Lao Liu's steamed bun restaurant has tended to be standardized, and the taste is not much different in the morning and evening.

Lao Liu's steamed bun taste is quite orthodox, compared with a real building, more attention to the traditional steamed bun oil heavy characteristics, if it is the first taste of steamed bun foreign tourists, it is recommended to let the store do not add oil. The meat in the blue porcelain bowl has been quite tender after a long time of stewing, and it can be served with sweet garlic and spicy sauce, the sweet and crisp garlic is crisp and sweet, and it is even more refreshing to eat with the Bingfeng soda, which is quite popular with the locals.

Lao Liu's Steamed Bun Restaurant opens its doors at 5:30 a.m. every morning, and customers who want to enjoy a steamed bun breakfast can try it.