Beef steamed stuffed bun is a unique snack in Luyi County, with golden color, crisp outside and tender inside. Every morning, the beef buns stalls in Furong Street vegetable market in Nanguan are full of fragrance, just like fragrant flowers blooming in every corner of the city.

Beef buns are halal food. It is a popular snack with more than one kind of beef as the main ingredient, with vermicelli, onion, ginger and other spices.

There are three processes to make beef steamed buns: the first one is to make stuffing, chop good beef into minced meat, and mix it with vermicelli, onion, ginger and other spices, the shape of which is subject to no collapse; The second method is to mix noodles. After the dough is mixed, it should be "proofed", then pressed into thin skin by hand and rolled into the meat stuffing layer by layer until the skin is as thin as paper. The third way is kang, Mr. Charcoal fire, and then cover the Wanghuo with a layer of charcoal ash, the thickness of which is subject to no open fire.

Beef steamed bread is a round cake with a diameter of 35-40 cm and a thickness of 3-5 cm, so it should be put in a special round pot and simmered with sesame oil for about 30 minutes. The beef steamed stuffed bun is oily and smooth, and the entrance can be crunchy. The stuffing inside is layered, tender but not greasy. Only by doing this can we be considered as excellent beef buns.

According to legend, beef buns were produced in the Qing Dynasty. Lu Yi beef steamed stuffed bun was invented by Liu Xingde of Bozhou City, and his successor is still making this kind of steamed stuffed bun. It has been loved by people for many years and is one of the specialties of Laozi's hometown in Lu Yi. The word "special" not only includes special food, but also features that can only be eaten in Lu Yi, because so far, Lu Yi can't eat it anywhere else. Beef steamed stuffed bun is deeply loved by people because of its unique delicacy, and it is precisely because of this that it lasts for a long time. Every morning, the smoke from various stalls is accompanied by the smell of beef buns, which looks extremely beautiful under the sunlight. People talk while eating, just like Cantonese people drink morning tea.

Ingredients: beef and flour.

Features: crispy and delicious, pure and delicious stuffing.

Method: Roll Woken noodles into layers of thin slices, then roll them into stuffing made of local superior beef, put them in a pot and cook them on a rotating kang.