"It's really grilled..."
The old lady took the baked bun with four sides and four corners and looked at it over and over.
Different from the softness of steamed buns, baked buns obviously have the rough and bold flavor of the Northwest.
The skin, which was folded into a square, was baked with sporadic burnt-yellow blisters, which were slightly hard.
But as long as you press it lightly, you can feel the soft and full heart beneath the skin.
The old lady took a bite, her mouth full of oil.
Huge chunks of mutton, mixed with onions and spices, raged wildly in the mouth.
The paper-thin baked skin is wrapped in large chunks of mutton.
Baking is far more water-intensive than steaming. In order to achieve a balanced taste, baked buns require more fat than steamed buns.
It uses five-point fat and lean mutton with mutton tail oil, and a little less will make firewood.
