Compared with the mellow soup of mutton in the basin, the steamed bun is much heavier. In the dietary system of Guanzhong people, beef and sheep steamed buns play a pivotal role. The reason is that Xi'an is close to the pastoral area in history, and the cattle and sheep trade is developed, especially for sheep. According to legend, it originated from the ceremonial dish "sheep soup" of dignitaries and dignitaries in the Western Zhou Dynasty, but after research, it is directly related to the production method of noodles and sheep mixed cooking until the Sui and Tang dynasties.

Less than a decade old, Ma Hong is one of the youngest of Xi'an's most famous shops, and it is not located on the main roads back to Huifang, but it is still full of customers, and most of the diners are locals. The authentic production and the endorsement of the locals are the main reasons why Ma Hong's small fried steamed buns can quickly become popular.

Stir-fry, steamed buns and stewed vegetables are the three main dishes of Ma Hong, among which stir-fried is the most popular among locals. This dish is very different from the traditional beef and mutton steamed buns, it does not need to be cooked, and the vegetables, dried tofu, eggs, tomatoes and other accessories are stir-fried together with the steamed buns, and they are ready to eat. Its taste is sour and spicy, and it also reveals a heavy spice aroma, and the flavor characteristics are distinct.

Compared with the smaller stir-fried, the mutton steamed bun is more well-known to non-local diners, and its milder taste is also more acceptable. The material is heavy and mellow, and the rotten meat soup is thick, which is the characteristic of mutton steamed buns. Finely rotten mutton, well-grained steamed buns, and crystal clear vermicelli are the protagonists of the bowl, and the emerald green onions are embellished among them, plus a stack of sweet sweet garlic, which constitutes a meal that Xi'an people cannot miss every day. What creates the mellow flavor of mutton steamed buns is its rich spice ingredients and exquisite production process. It uses several spices such as pepper, cinnamon, star anise, cumin, etc., to create a very Western flavor aroma. The cooking of the soup base is very complicated, the mutton bones and mutton are soaked in water and then cooked in a fire, skimmed and foamed and then boiled together with spices, the soup base is the original soup, and finally mixed with water to become the mutton steamed bun soup base in the mouth of diners. Steamed buns pay attention to "nine deaths and one life", it uses ninety percent dead noodles and one leaven noodles, and is dried and seared until medium-cooked, so that it will not soften and become a paste after soaking in the high-temperature soup base. 

The scale of Ma Hong's small fried steamed buns is at the top of this list, and more than a dozen tables are often filled. The semi-open kitchen allows diners to see at a glance how the dishes are being prepared, and the chef in charge of the dishes wears a red hat that distinguishes it from the white hats of the other waiters. There are not many service highlights in Ma Hong's house, it is decent, and diners need to do it themselves.