In Xi'an, "Lao Mijia Steamed Bun" is especially a hot word for tourists, because there are so many restaurants with "Mijia Steamed Bun" in their names. Located at No. 127 Xiyangshi Street, Lao Mijia Heavy Rain Steamed Bun recommended by this list is a very authentic old store and enjoys an important position in the hearts of many well-known locals.

Divided into two floors, the menu is impressive, with beef and mutton steamed buns and water basin beef and mutton in the water basin, as well as cold skins, wontons and barbecue.

The signature dish is known for its toughness, and it is difficult for some outsiders to tell the difference between the steamed bun and the meat sandwich bun, but in fact, the two are not the same kind of steamed bun and cannot be mixed. The authentic meat bread is a white bread baked in an iron pot, which has a crispy taste; The steamed bun is mainly unfermented dough, and it is baked in a dry pot without adding oil to eight ripe, so the dough is sandwiched. The local mainstream belief is that the bun needs to be processed to the size of a soybean in order to be flavorful enough to blend well with the soup.

Like Lao Liu's steamed bun restaurant, as a leader in the time-honored brand of Xi'an steamed bun restaurant, Lao Mi's heavy rain steamed bun has its own insistence on the legitimacy of the steamed bun flavor. The soup has a rich and mellow flavor, and the steamed buns are cooked with the lamb soup until the soup noodles are slightly thickened, and it will be salty for those with a light taste.

Although the variety of side dishes is not too different from most steamed bun restaurants, Lao Mi's attention to detail and the often overlooked side dishes are also handled quite brilliantly. The timing of putting side dishes is very particular, directly put it into the broth and cook it with Tuo Tuo Bun will be a little excessive, Lao Mi's family waits for the soup to boil for a period of time and then puts in side dishes such as vermicelli and fungus, which maintains the texture of the texture, unlike some noodles in the steamed bun shop that are soft and broken. These side dishes give the steamed buns a rich and varied flavor layer. In addition to the mutton steamed buns, the flavor of the store's cold skin is not inferior to that of many cold skin restaurants, which is soft and glutinous, and very appetizing.

Compared with many simple fly restaurants, the two-story space of Lao Mi's heavy rain steamed bun seems spacious and bright, but it is still not abundant. The old store with a good reputation is always full of customers and often needs to sit together, and Lao Mi's house is no exception.