Recently, a group of young UK students from an exchange program organized by Peking University visited Tong Sheng Xiang, a time-honored restaurant in Xi'an. Amid the lingering aroma of paomo (pita bread soaked in lamb or beef broth), they embarked on an immersive experience tour of intangible cultural heritage (ICH) food culture.

Upon entering the ICH exhibition hall of Tong Sheng Xiang, visitors can experience both the restaurant's corporate culture and the traditional craftsmanship of paomo. The journey begins with the secret recipe for simmering the "century-old soup stock," leading to an understanding of the flavor characteristics that define the dish: tender meat, rich broth, and chewy yet smooth flatbread. This revelation helps clarify how paomo has become a cultural symbol of Xi'an.

During the ICH experience class, ICH inheritors provided hands-on guidance, transforming UK youth into "food artisans." Through the interaction of their fingertips with dough, they experienced the "exquisiteness and uniqueness" of Chinese cuisine.

For the UK youth experiencing this Xi'an tradition, tearing the flatbread is a sacred ritual. Pinching the dough between fingertips, they learn to break it into tiny, even pieces—from “bean-sized” to finely crumbled—just like locals do. When the shredded bread meets piping-hot broth, topped with beef or lamb, vermicelli, and spices, a steaming bowl of paomo comes to life. Lifting their bowls, the UK youth proudly savor their handcrafted masterpiece.

This experience was not only a delight for the taste buds but also a representation of cultural dialogue. The encounter between "Tang flavor and UK style" invigorated traditional ICH techniques and fostered a deeper connection between different civilizations in everyday situations. Just as paomo's broth requires slow simmering to blend flavors, cultural integration calls for patience and a sincere approach to foster mutual understanding.