Qianxian pot helmet is one of the traditional snacks with unique flavor in Shaanxi, and is the leader in pot helmets everywhere. Its appearance is rounded, the bun edge is pressed into a high and low ripple with radial, and the fire color is uniform, looking like a large chrysanthemum pattern. Its salient features are: thin edges and thick hearts, bulging surfaces, dry and crispy steamed buns, and beautiful color. Break it open by hand, layer by layer, and cut it with a knife, shaped like a plate of oil. Smelling incense, eating crisp, endless aftertaste, hunger resistance, storage resistance, easy to carry, is a good gift from the Guanzhong area to relatives and friends, so it is famous. In the 1960s, when Comrades Xie Jueya and Guo Moruo inspected Qianling, after tasting the Qianzhou pot helmet, they even praised it: "The Qianzhou pot helmet is worthy of the name."
Qianxian pot helmet has a long history, starting from the Tang Dynasty more than 1,000 years ago. According to legend, from 624 to 705 AD, the joint burial tomb of Emperor Gaozong of Tang and Empress Wu Zetian was originally selected from Wufeng Mountain, 25 kilometers northeast of Zhongqian County, and later on Liangshan, 3 kilometers north of Qianxian City, due to the unlucky feng shui of acupuncture points. Liangshan has beautiful scenery, which was the place where Qin Shi Huang and Sui WenDi visited in that year, located 80 kilometers northwest of Chang'an in Kyoto, and belongs to the Qian position in the "Bagua", so the mausoleum is called Qianling.
The qianling construction project was huge, and tens of thousands of craftsmen and migrant workers were requisitioned. At that time, there was a young man named Dongwa, who lost his mother from childhood, and his father was dependent on each other, he was intelligent by nature, industrious and simple, and he was praised by his neighbors. Who expected that later her father was bedridden due to illness, and in addition to going up the mountain to collect firewood every day, Dongwa came back to cook vegetables for her father, and after doing so for a long time, she practiced the cooking skills of one-handed cooking. When building Qianling to requisition migrant workers, he did the work for his father, because of the large number of people and the heavy road to live, the food was often not eaten on time, and he was miserable. One day, he was so hungry that he could not hold on, so he quietly dug a nest on the side of the road, put on his helmet, put the noodles and evenly placed it in the helmet, and burned firewood under the helmet. He was very happy, so he told his companions about this method, and let everyone switch to using an iron pot to burn it, and as a result, he ate crisp, smelled incense, and passed on ten or ten hundred, forming this unique pot helmet bun.
Since then, the aroma of the tomb construction site has been pervasive, and after the director tasted this unusually fragrant steamed bun, he felt good and sent someone to send it to the capital City of Chang'an. This kind of pot helmet has an unusual aroma, which is both resistant to hunger and unsatisfactory for a long time, and is quite popular with migrant workers and soldiers. Therefore, the steamed bun was different, and later the Tang Dynasty had to pay tribute to Qianxian every year. This method of branding has gradually spread to the folk. Now it is counted that the pot helmet has a history of thousands of years in Shaanxi. As generations of working people have continuously improved the production method, the quality of pot steamed buns has become better and better, and there are many styles. Since China's reform and opening up, Qianling has attracted many tourists from all over the world, who always love to eat Qianxian's specialty - pot helmet steamed buns, and when they leave, they have to take a few with them and go back to give them to relatives and friends.