Originated from Xiantao (沔阳), Hubei Province, it is a famous dish of Hubei cuisine, which spread to Hunan, Sichuan, Shaanxi and other places with the migration of people in the old days, and was integrated into the local cuisine. Traditional tamales are made with pork belly and rice noodles as the main ingredients, and the cut meat pieces are marinated in sauce and rice noodles, and then cooked in a steamer, giving it a crispy and oily taste. Xi'an tamales are modified by local eating habits, using flour instead of rice noodles, and the taste is slightly stronger.

The Yang family is a good hand at steamed pork in the Hepingmen area, and there are often long queues at meals. In addition to following the characteristics of Xi'an, Sichuan pepper is added to the noodles to enhance the crispy taste of the pork belly with its spicy aroma, and the solid lard that comes with it increases the mellowness. Although the lotus leaf bun with the word "bun" for 1 yuan is present, the taste is similar to that of the steamed bun, which is soft and chewy. However, the Yang family steamed pork is more wrapped in flour, and the noodle taste is occasionally noisy, so it needs to be seasoned with lard if necessary. If you feel too oily after eating, you can buy brick tea provided in the store to dispel it.

The Yang family's shop is very simple, with all the dishes freshly prepared at the door, and diners have to queue up on the sidewalk. There are two tables and chairs in the restaurant, which can accommodate up to 8 people, so you can sit in when there are few diners. It should be noted that the steamer where the tamales are made is located directly at the serving area, and the temperature is high when it is operating, so do not approach it. The price of tamales is 17 yuan per serving.