Lamb film is a specialty of which place

It is a mutton steamed bun bar, it is a Shaanxi flavor delicacy, especially in Xi'an, which enjoys the most famous mutton steamed bun. 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. Because it warms the stomach and resists hunger, it is loved by the people of all ethnic groups in Xi'an and Northwest China, and foreign guests come to Shaanxi to taste it first to feast their mouths.

Since the founding of the People's Republic of China, especially in recent years, it has been used to entertain international friends, and it has also been well received. Mutton steamed buns have become the "general representative" of Shaanxi's famous food.

It's mutton steamed buns, right?

The characteristics of beef and mutton steamed buns are that the material is heavy and the taste is heavy, the meat soup is thick, the aroma is attractive, the aftertaste is not after eating, and it has the function of warming the stomach.

Beef and mutton steamed buns are 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.

Gansu hand-grasped mutton is especially famous for Linxia production, which has a history of hundreds of years. In the past, because it was mostly sold at street stalls, eaters tended to grasp it with their hands, which is the origin of the word "hand grasp". It is no longer eaten by hand, but the word "hand-grasped" is still used.

Finger lamb can also be served as a large dish. Hand-grasped mutton is a dish that the people in the pastoral area of Qinghai entertain guests, and it is also one of the indispensable staple foods in daily life. The first time you eat finger mutton, you will have an almost primitive feeling, and after many tastes, the more you eat, the more you will be gluttonous, making people unforgettable.

"Hand grasping" is a unique way to eat on the Qinghai Plateau, and it is also quite famous in the country. Hand-grasped mutton is closely related to the nomadic life of Tibetan compatriots living on water and grass. It is named because when eating, grasping the meat with one hand and holding a knife in the other, cutting, digging, hibiscus picking, and slicing, and eating the meat on the mutton bones cleanly.

Tibetan girl. Mutton is the foundation of Xinjiang's cuisine. In the words of Xinjiang people, Xinjiang sheep "eat Chinese herbs, drink mineral water, and walk the golden light road." "Xinjiang is the largest production area in the country, the north and south of the Tianshan Mountains are rich in water and grass, and the ice and snow melt on the high mountains, forming rivers.

The quality of the lamb here is needless to say. Dao's hand-grasped mutton can only be eaten from the Uyghurs. The sign is big, but the door is small.

After entering, there are private rooms, and most of the low kang inside is the size of half of the room, and the blankets are spread on it. On the blanket is a large square table about a foot high. Sitting cross-legged around the table, first ask for a pot of hot milk tea, pour it into a small bowl, and immediately the milky fragrance will overflow.

Its taste is slightly salty, with a light fragrance and bitterness of tea leaves. Most shops always come with a few vegetarian dishes, including onions. In Xinjiang, onions are called "skin teeth" and are generally eaten raw.

Grab the onion from the mutton, only cut into slices, without adding any seasoning, is the best match for mutton. In addition, Piyazi is mixed with tomatoes and sharp peppers, which is called "tiger dish", which is a characteristic of Xinjiang. Ningxia is located in the northwest of China, where the winter temperature is relatively low, and finger lamb can provide body heat, but it does not contain too much fat, but the lamb is hot, so it is suitable with vinegar and garlic to help drain excess internal heat from the body.

Of course, the climate in the northwest is dry, so you should still pay attention to controlling the amount of mutton to avoid causing fire.

Inner Mongolia ** has hand-handled meat, roasted whole lamb, grilled lamb chops, and roasted lamb legs. Sheep blood sausage. Mutton sausage, test sheep's trotters, grilled sheep's face.

It seems to be from Xinjiang, Gansu, and Inner Mongolia. . . I think that's where it is).

It's from Xi'an, Shaanxi Province, remember not to go to a big place, just go to the old alley to find an old store to eat.

Mutton stewed noodles is a famous specialty snack in Henan and is deeply loved by people. Its soup is thick and mellow; Noodles, fresh and fragrant and tough; Lamb, tender and crispy. There are three elements to make mutton stewed noodles, noodles, ingredients, and soup.

When mixing the noodles, put some salt, knead them into a dough and let them rest for 20 minutes, then knead them for 10 minutes, wake up for 20 minutes, and repeat 3-4 times to make the noodles tough. It is rich in ingredients, including lamb, vermicelli, fungus, daylily, tofu skin, kelp, quail eggs, etc. The most important thing is to boil the soup, choose the best mutton and mutton skeleton plus a variety of spices to simmer for many years, and boil the soup white meat rotten.

Information**.

Henan, the braised noodles seem to be from Henan.

I have studied the industry for many years, especially the mutton soup, the taste is also the best... The best thing to eat is the mutton puff in Yuncheng!

Xi'an, of course.

Mutton steamed buns are referred to as mutton steamed buns and steamed buns. Ancient name"Yokan", Northwest American cuisine, especially in Xi'an, Shaanxi Province, is the most famous beef and mutton steamed bun, and the famous poet Su Shi of the Northern Song Dynasty has left"Long cuisine has bear wax, Qin cooks only lamb soup"Verses.

Xi'an specialty, referred to as mutton bubble, is a halal Muslim flavor snack, also known as mutton paste, the soup is mellow, the meat spice is abundant, the steamed bun Q bomb is chewy, and eating and drinking can especially warm the stomach and resist hunger.

Xi'an specialty, referred to as mutton bubbles, is a halal Muslim flavor snack, also known as mutton paste, the soup is mellow, the meat spices are abundant, the steamed bread Q is chewy, eating and drinking can especially warm the stomach and resist hunger, it is one of the most representative delicacies from Shaanxi to the entire northwest region!

Bamboo Tube Rice - Hainan's Famous Flavor Delicacies Roast Duck - Beijing Specialty Mutton Steamed Bun - Xi'an Specialty.