粉湯羊血是西安著名傳統小吃，也是三大泡饃之一。關於粉湯羊血的起源，要追溯到20世紀初西安南院門的王金堂王記，經50年代公私合營併入餐飲老字號春發生，秉承並發展了西北粉湯羊血宗師王氏傳統製作工藝至今。一碗好的粉湯羊血講究“麻辣鹹香光嫩”，搭配發麵餅和辣子蒜羊血，秋冬來一碗整個人都暖和了。 Fentang Yangxue is a famous traditional snack in Xi’an and one of the three major steamed bun. The origin of Fentang Yangxue dates back to the beginning of the 20th century, Wang Jintang ‘s Wang Ji, south gate of Xi’an. After the public-private partnership in the 1950s merged into a well-known restaurant in Chunfasheng, it inherited and developed the traditional production process of Wang Jintang . A bowl of good Fentang Yangxue is “spicy, salty, fragrant and tender”, with spicy garlic sheep blood, Axing eats a bowl in autumn and the whole person is warm.
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