Small fried steamed bun is a subspecies of beef and mutton steamed bun, which is often ignored by tourists. At first glance, the difference between the two is not stark, and the difference is mainly reflected in the method: beef and mutton steamed buns need to be cooked together with the seasoning package for a period of time, while the common practice of small fried steamed buns is to stir-fry the ingredients until cooked.

Liu Xinjia is a restaurant with excellent flavor of fried steamed buns, and the small shop is inconspicuous and full of fireworks. The owner, Liu Xin, is the second son in the family, who started with beef and mutton steamed buns with outstanding flavor in his early years, and later gained a large number of loyal customers with the addition of small fried steamed buns.

Judging the stir-fry pays more attention to the acidity of its soup base, a good stir-fry has a balance of sour and spicy, the ingredients are heavy and the flavor is strong, and the chef's control of seasoning and heat can be seen more than mutton steamed buns, and Liu Xin's level is good. In addition, the ingredients of the small stir-fried steamed bun are richer than that of the beef and mutton steamed buns, because the raw materials are stir-fried until they are matured, and the soup is richer, and the meat cut into slices is crispy but not greasy.

Another advantage of Liu Xinjia is that there are many kinds of fried steamed buns. In addition to regular beef stir-fry, regular raw meat stir-fry, raw meat and egg stir-fry, and high-quality stir-fry are also available.

The so-called high-quality stir-fry is more meat than ordinary stir-fry, and there is not much difference between the two. The smaller the buns, the more fully soaked in the soup, and the toughness of the steamed buns after the flavor is not reduced, but it is still recommended that customers eat them as soon as possible to avoid being soaked and softened. A variety of seasonings are added to the soup, the fennel smell is strong and stimulating, and the chef will ruin the taste of the whole bowl of soup if he does not play well. The difference between raw meat stir-fry and cooked meat stir-fry is more obvious, compared with cooked meat stir-fry, raw meat stir-fry will directly slice the slightly frozen meat into the pot for stir-frying, and the aroma of the meat itself will not be lost in excessive processing.

Liu Xin beef and mutton steamed bun fried from 9 a.m. to 9 p.m., in Xi'an opened two stores, in addition to the one in Sajinqiao, there is also a high-tech metropolis located in Keji Road, the traffic is relatively small.