Like Guoyuan Zhai's rice steamed buns, Yixiang Zhai's old grandson's steamed buns have also walked the rivers and lakes with outstanding taste steamed buns for many years, and the quality control is excellent. Compared with many cramped and oppressive fly restaurants, Yixiangzhai Lao Sun's steamed bun store is spacious and comfortable.

The mutton steamed bun process of Yixiangzhai Lao Sun's family is orthodox. Customers will be given two raw bread cakes, which they will have to break by themselves. In the kitchen, the soup is steamed and then boiled, and the foam needs to be skimmed off continuously during the cooking process to leave a fishy smell on the surface. However, the taste is not outstanding.

The shop's small fried steamed buns are actually worth a try, many people can't get used to the greasy fried steamed buns, but the old grandson's house in Yixiangzhai is lighter than many steamed bun restaurants in Muslim Street. Compared with ordinary broth steamed buns, small stir-fried steamed buns need to be stir-fried multiple times by putting a variety of ingredients into a pot, and the state of the soup in this process is close to the thick state before "rejuvenating". The small fried steamed bun is more spicy noodles and balsamic vinegar than the mutton steamed bun, the taste is more heavy, and the side dish also has one more tomato than the ordinary steamed bun, and the taste experience is richer.

For those with a light taste, sour plum soup and sweet and crisp sweet and crisp sweet garlic are the best relief helpers, and many customers make steamed buns in a bowl of shaved garlic with skin, and have no time to take care of anything else, and eat very happily.