YONG SHENG ZHAI

On the sixth day of the Lunar New Year, I arrived at the restaurant at 11 o'clock to grab a favorable position. If I lined up later, I would have to turn the corner at the door. The dishes were served quickly. The egg soup was unexpectedly good. The name was too plain. In fact, there were vegetables and tomatoes in the soup, and the taste was very rich. The beef soup steamed bun I ate was normal and not spicy, and the stir-fried steamed bun he ate was spicy. The quantity was too large! Two people could eat a bowl. The beef was so tender that it seemed to melt in the mouth, and the steamed bun absorbed the soup and was soft and sticky. It was super delicious. In the end, there was a little oil left in the soup. The self-selected cold dishes of radish and celery were quite refreshing, but the belly was too salty and it was not good to eat a bite. The waitress sister was very good. Seeing that we got up and left the cold dishes without moving, she asked us if we needed to pack them in bags. Indeed, we also felt it was a waste. The steps were given here. Okay, pack them for the family to rinse them with water when they go back. I think the sister has a high EQ and cherishes food without embarrassing us.

A Muslim Pao Mo restaurant in the alley of Dongguan South Street It has a large area Two floors There are many private rooms on the second floor All are decorated in a neo-Chinese style The environment is much better than that of ordinary Pao Mo restaurants |Ordinary beef Pao Mo^You need to break the steamed bun by hand, but fortunately the steamed bun is not too hard, otherwise your hands will hurt before you eat it. The beef flavor is just right, not so greasy, and you won't feel so thirsty after eating it. |Beef stir-fried Pao Mo^There is a lot of meat in it, it feels very solid, but it feels like there is too much vinegar. My family has a heavier taste and they all say it tastes sour. |Vegetarian platter^The appearance of their cold dishes is good, and the seasoning is relatively refreshing, with three vegetarian dishes in one.

Away from the downtown area, the popular and well-reputed ✨Yongshengzhai beef and mutton soup steamed bun✨ Brought to me by a friend, it was unexpected and pleasantly surprised. It should be the best steamed bun near Dongmen. From the environment to the production and service, it is great I heard that there are many branches, and this one should have the best environment. Clean and transparent kitchen, and private rooms on the second floor. This experience alone is outstanding among peers. Of course, the environment is good and the taste is also excellent [naughty] The freshly made steamed buns are soft, stretchy and chewy, soaked in the broth, fresh and fragrant, and the meat is tender and natural. It is very comfortable to eat. The steamed buns are soaked in the rich and mellow soup base and absorb the oil fragrance, but it doesn’t feel greasy at all. It is great with sugar garlic and chili sauce The stir-fry is also good The sour and slightly spicy steamed buns are chewy and the meat is rich and layered. The spice flavor is very flavorful The cured beef is soft and firm, and the tendons in the meat are more fragrant the more you chew. The sour plum soup cooked by the house can taste the taste of Chinese medicinal materials. The steamed buns are left in your mouth after eating, which is impressive. It is such an excellent steamed bun restaurant. No. 105, Dongguan South Street

When the weather gets cold, we Xi'an people just love Pao Mo! Lao Liu's Yongshengzhai in the eastern suburbs has been open for 27 years and is a local favorite. Every morning, the place is bustling with people coming to enjoy Pao Mo. Breaking the steamed buns yourself is the proper way to enjoy it; the smaller the pieces, the more broth they absorb. After breaking the buns, wait for the steaming hot Pao Mo to arrive. The broth is rich and flavorful, and the beef is chunky and tender. One bowl warms you up. Their stir-fried Pao Mo is also incredible, sour and spicy, with springy and flavorful vermicelli noodles, making it especially appetizing in winter. Add some cured beef, a side of vegetables, and a glass of sour plum soup, and you're in for a truly satisfying meal. Locals love this place, and arriving late is common, so it's common to see lines waiting for a table. For those of you visiting the eastern suburbs or visiting Xi'an, don't miss this authentic Pao Mo restaurant! #MuslimStreetFoodInventory #LocalFood #TryAuthenticOldBrands #Xi'anTravelStrategy #ListenToLocals

#MyHometownSnacksI'llPick #LocalFood #MuslimStreetFoodReview #TryAuthenticOldBoutiques #Xi'anTravelGuide Who among us foodies in the eastern suburbs of Xi'an doesn't know Lao Liu's Yongshengzhai on Dongguan South Street? This 27-year-old establishment is my family's go-to for Pao Mo (pao mo) since we were kids. Before 11 a.m. every day, the place is packed with locals, and the first floor is packed. Everyone loves breaking the steamed buns themselves into small pieces, like soybeans. While it's a bit laborious, the buns soak up the rich broth and taste incredibly delicious! The beef Pao Mo (pao mo) arrives with a rich broth and tender, firm beef. A large bowl warms you up completely in the cold. If you're craving something spicy and sour, try the stir-fried Pao Mo (pao mo). The vermicelli noodles are springy and the sour and spicy flavor is appetizing, making it incredibly satisfying! Paired with cured beef, mixed vegetables, and a bottle of homemade sour plum soup, this meal is both comfortable and satisfying. As locals know, if you arrive late, you’ll not only have to queue, but you’ll also have to fight for a table!