Mahon Stir-fried Steamed Bun Restaurant offers special specialties such as beef and mutton steamed buns, beef and mutton stir-fried beef and mutton, and it is rare to achieve unbiased taste, even first-time diners are quite adaptable.

Stir-fried pork is especially recommended, and it is also one of the restaurant's signature dishes. Compared with the cooked meat stir-fry, Ma Hong's raw meat stir-fry omits the step of cooking the meat in advance, and directly stir-fries the slightly frozen meat in the pan. This can not only highlight the aroma of the meat, but also improve the taste to a higher level, and the meat is tender and tender.

The mutton stir-fry is also steady, with ingredients including fungus, dried tofu, tomatoes, vermicelli, etc., which is far more hearty than the mutton steamed bun. The restaurant is delicately seasoned, and the mutton flavor is complex and layered. The staple food is the local specialty of "Dumplings", which are mixed and kneaded in a ratio of 1:9 between the raised noodles and the dead noodles, and are baked until they are nearly ripe, and the taste is chewy. After fully soaked in the soup, the bun is still full of toughness. Compared with ordinary steamed buns, the mutton stir-fried is heavy in oil and heavy ingredients, and the store will ask about the proportion of sour and hot in advance, and diners from other places can ask the kitchen to add an appropriate amount of balsamic vinegar to avoid unbalanced taste.

Although the main selling point is the small fried steamed buns, Ma Hong's mutton steamed buns are also worth trying. Compared with the small fried steamed buns, the soup of the mutton steamed buns is not so viscous, and the ingredients and seasonings have taken a back seat, so that the original flavor of the mutton can be retained. The lamb is tender and stewed to the point of erosion, making it suitable for customers with light tastes.

The store of Ma Hong Small Fried Steamed Bun Restaurant is open and spacious, and the entrance of the restaurant is the bright kitchen, where the clerks perform their duties for ordering, cooking, and serving dishes, and the whole restaurant operates in an orderly manner. There is a lot of traffic on weekdays, and during business hours, even during non-peak hours, it is often full, so there is a high possibility that customers will be asked to sit together, so customers who want to taste the flavor of steamed buns are advised to go at a staggered time.