Mutton steamed bun is the flavor food of which city in China

Xi'an is the most famous, and therefore Xi'an. And our promotional materials all say Xi'an.

Mutton steamed bun is the most distinctive and influential food in Xi'an. Ancient name"Yokan", Su Shi of the Song Dynasty had"Long cuisine has bear wax, Qin cooks only lamb soup"Verses. The cooking technique of mutton steamed buns is very strict, and the process of cooking meat is also very particular.

The production method is: first wash and cut the high-quality beef and mutton, add green onions, ginger, pepper, star anise, fennel, cinnamon and other condiments to boil, and the soup is set aside. Steamed bun is a kind of white flour scone, when eating, it is broken into the size of a soybean and put it in a bowl, and then handed over to the chef to put a certain amount of cooked meat and original soup in the bowl, and is made with a single spoon of seasonings such as cong powder, shredded cabbage, cooking wine, vermicelli, salt, monosodium glutamate, etc.

The way to eat beef and mutton steamed buns is also unique, there is mutton stewed soup, that is, customers eat and soak themselves: there are also dry soaked ones, that is, the soup completely penetrates into the bun. After eating the buns and meat, the soup in the bowl was also drunk.

There is also a way to eat it"Water Siege", that is, the wide soup is boiled, and the cooked buns and meat are placed in the center of the bowl, and the soup is surrounded by the soup. In this way, the clear soup is fresh, the meat is rotten and fragrant, and the bun is tough and delicious. If it is accompanied by hot sauce and sweet garlic, it will have a unique flavor.

It is a rare high-grade tonic. There are many mutton steamed bun restaurants in Xi'an, among which there are time-honored brands"Lao Sun's house"、"Same as Shengxiang"and so on.

It must be our Xi'an in Shaanxi Meat Sandwich Bun Mutton Steamed Bun Rumors of the world.

Lamb steamed bunsIt is a specialty of Shaanxi.

Mutton steamed buns originated from Gushi Town, Weinan City, Shaanxi Province. It cooks Zhaozhi finely, the material is heavy and mellow, the meat is rotten and the soup is thick, fat but not greasy, the aroma is overflowing, it tempts the appetite, and the aftertaste is endless after eating.

Mutton steamed bun was invented in the past to pay tribute to the emperor's diet, in ancient times it was called "lamb soup, and the poets of the Song Dynasty had a poem: "Long cuisine has bear wax, Qin cooks only lamb soup". The history of yokan can be traced back to the 11th century B.C., when it was also listed as a ritual dish to the kings and princes.

Cooking technique of mutton steamed buns

Mutton steamed buns are different from ordinary dishes, and the cooking techniques are very strict. The processes of baking steamed buns, boiling meat, cutting meat, and boiling steamed buns are meticulous. The "glutinous buns" cooked with meat are crispy and dry and fragrant, and they do not fall apart in the soup.

Before dining, customers are required to break the "dumplings" into pieces. The smaller the bun, the better, in order to facilitate the five flavors of the bun. Some mutton steamed bun restaurants have used a steamed bun crushing machine.

The buns are broken and then cooked by the chef. Cooking steamed buns pays attention to the soup with steamed buns, the seasoning is appropriate, the fire is boiled urgently, and the bowl is put in a timely manner to achieve the requirements of the original soup into the steamed bun and the fragrant steamed bun.

Mutton steamed bun is a flavor delicacy in Xi'an, Shaanxi.

Mutton steamed buns, also known as mutton bubbles, known as "mutton dumplings" in ancient times, are Hanzhong flavor delicacies in Guanzhong, originating from Gushi Town, Weinan City, Shaanxi Province. In the past, it was invented to pay tribute to the emperor's diet, and in ancient times it was called "sheep soup", and the poets of the Song Dynasty had a poem: "Long cuisine has bear wax, and Qin cooks only sheep soup".

The history of yokan can be traced back to the 11th century B.C., when it was also listed as a ritual dish for kings and princes.

The origin of mutton steamed buns:

Mutton steamed bun was invented in the past to pay tribute to the emperor's diet, in ancient times it was called "lamb soup, and the poets of the Song Dynasty had a poem: "Long cuisine has bear wax, Qin cooks only lamb soup". The history of yokan can be traced back to the 11th century B.C., when it was also listed as a ritual dish for kings and princes.

Mutton steamed buns, the earliest Western Zhou Dynasty ritual dishes, have a long history. According to historical records, mutton steamed buns evolved on the basis of ancient yokan. Many ancient documents, such as the Book of Rites and the pre-Qin princes, have mentioned mutton soup.

Originally, it was mostly used for sacrifices and court banquets. In the Western Zhou Dynasty, mutton soup was listed as a ritual dish for kings and princes.

"Warring States Policy" records that the monarch of Zhongshan angered Sima Ziqi because of a cup of yoke, and went to Chu in anger, saying that the king of Chu invaded Zhongshan and caused the fate of the country. According to the "Book of Song", it is recorded that during the Northern and Southern Dynasties, Mao Xiuzhi offered sheep soup to Emperor Wu of the Song Dynasty, which was delicious, and Emperor Wu actually captured Xiuzhi as a Taiguan Shi, and later promoted to the doctor of Shangshu Guanglu.

In the Sui Dynasty, there was a "fine offering without ignoring the yokan" (Xie sarcastically "Shijing"). This is the original form of mutton soup mixed with pasta. According to the literature, the Tang Dynasty court and the market were good at making soup.

Three days into the kitchen, wash your hands and make soup". Lamb soup, the soup made of mutton, is the prototype of today's mutton steamed buns.

Mutton steamed buns evolved from ancient yokan.

Meat steamed buns, also known as mutton bubbles, were called "sheep soup" in ancient times, Guanzhong.

Han flavor delicacies, originated from Gushi Town, Weinan City, Shaanxi Province. It is finely cooked, the material is heavy and mellow, the meat and rotten soup are thick, fat but not greasy, rich in nutrition, full of aroma, tempting appetite, and the aftertaste is endless after eating.

Northern song dynasty. The famous poet Su Shi.

There is a poem of "Long cuisine has bear wax, Qin cooks only sheep soup". Because it warms the stomach and resists hunger, it is loved by the people of Shaanxi, and foreign guests come to Shaanxi to taste it first, so as to feast their mouths. Mutton steamed buns have become the "general representative" of Shaanxi's famous food.

Mutton steamed buns are a special delicacy of Shaanxi, travel to Xi'an, if you don't eat a meal of mutton steamed buns, it is equivalent to coming for nothing. Shaanxi people's love for mutton steamed buns is incomparable to other delicacies, especially in winter, if you eat such a bowl of mutton steamed buns, the whole person becomes warm. Mutton steamed buns are also very particular about eating, and there are various ways to soak them, for example, some people like dry pickling, and some people like to eat steamed buns while drinking soup.

However, the most authentic way to eat mutton steamed buns is actually to break the steamed buns little by little, and each one is the size of a soybean.

Breaking steamed buns is a very time-consuming thing that greatly tests the patience of many people. Even the method of breaking is also exquisite, we need to first divide a round bun directly into 4 pieces, and then divide each piece from the middle into two layers and break it little by little, so that the mutton steamed bun is the most authentic. Many people travel to Xi'an and can't eat authentic mutton steamed buns, because not many merchants will be willing to break it so carefully, and many tourists don't have the patience to break it slowly here.

Therefore, many businesses will take the dry soaking method to make mutton steamed buns, to put it bluntly, it is to put the steamed buns in the pot to cook, because the steamed buns are special, even if the soup has been integrated into the steamed buns, the steamed buns are still tenacious, very refreshing and delicious. In fact, only the hair that you break out with your own hands is the most fragrant, in addition, eating mutton steamed buns must be accompanied by spicy sauce and sweet garlic, because only in this way can you eat another flavor. This chili pepper is special, which is different from the ordinary hot sauce sold outside, and you can't completely stir the hot sauce and chopsticks together when eating.

Because the mutton soup itself has oil on it, all the delicious flavors are wrapped in it, and when you stir it with the soup, it is not delicious. It is usually eaten slowly along the edge of the steamed bun, and the hot sauce is best placed directly on the steamed bun for a spicy taste in every bite. If you can drink another bowl of stock at the end, the meal will be even more comfortable.

Xi'an, Shaanxi. Mutton steamed buns are mainly derived from the dish of beef and mutton soup. In mutton steamed buns, the mutton needs to be blanched before cooking.

The taste of the mutton itself is still relatively unique, it has some smell, and after blanching, the fishy smell in the mutton will not be too obvious. After the mutton steamed bun is ready, you can add an appropriate amount of chopped green onions.

It should be the delicacy of this place in Xi'an, Shaanxi, because the mutton steamed buns here are particularly famous and very delicious. Also the peculiarities of this place.

This is a local delicacy in Xi'an, and everyone knows that mutton steamed buns are a local specialty, and the way to eat them is also very particular and interesting.

It is the food of Xi'an, which is also a local specialty, and every time people travel to Xi'an, they will always go to eat mutton steamed buns first.

Shaanxi's, this is a very famous delicacy in Shaanxi, and the taste is very delicious, with local characteristics, and it is also very unique.

It is the food of Xi'an, Shaanxi. It is a special snack in Xi'an, which is very famous and particularly popular.

Mutton steamed buns are a traditional hunger dish in Shaanxi Province, China.

Mutton steamed buns are mainly made of mutton and steamed buns as the main ingredients, plus some seasonings. Its production process is unique, the taste is delicious, the flavor is unique, and it is known as "a must in Shaanxi". Mutton steamed bun is a rotten calendar consisting of steamed bun and mutton soup, and steamed bun is a dough cake made from flour.

After roasting, cut into small pieces, put them in a bowl, then pour in the hot mutton broth, and finally add the boiled lamb slices and various seasonings, including chopped green onions, coriander, chili oil, vinegar, etc., and add the right amount of chili sauce and garlic paste and other seasonings according to your taste. The taste of mutton steamed bun is delicious, the aroma is tangy, the meat is crispy, the soup is rich, the nutrition is rich, and it has high edible value.

Precautions for eating mutton steamed buns

1. Dough cake: The dough should be elastic, not too thin and too thick, with a certain thickness and a certain toughness.

2. Mutton: Mutton should be fresh, bright red in color, and have no peculiar smell. It is best to choose lamb with a combination of fat and lean, the meat is tender and tender.

3. Soup: The soup should have a strong mutton fragrance, delicious taste, not too greasy or too salty.

4. Garnishes: The side dishes of mutton steamed buns should be fresh, clean and hygienic, and it is best to choose seasonal vegetables and fresh vegetables.

5. Hygienic environment: Before purchasing, you should pay attention to the hygienic environment of mutton steamed buns and the hygiene of the store to ensure food safety.