Steamed buns, this delicacy usually appears, foodies will unconsciously hang the word "Xi'an" as a prefix in their minds. It seems that if other words appear in front of it, it does not feel authentic. But some foodies don't think so, in their eyes, whether there is the word "Xi'an" or not, it does not matter, what matters is whether it is to their own taste.
This restaurant on East Third Street is mainly steamed buns, and more specially, the word embellished in front of it is "Shuncheng". It's an uncompromising old restaurant that's been open for ten years. At first, it was in Shuncheng Street, and then it was moved to its current location, and many diners chased after shuncheng Street to eat.
As soon as I entered the door, I was attracted by the two old brothers next to me. They unhurriedly broke the bun while the clouds and breeze chatted lightly. Carefully looking at the action of breaking the steamed buns on the hands of the two eldest brothers, little by little, after tearing, twisting, and pinching, the buns are fine and broken, and after falling into the bowl, they are like grains of rice.
Breaking bread is a technical work, but also a patient work. Although some diners joke about "eating steamed bread for ten minutes and breaking steamed bread for half an hour", old eaters who love this bite will still give up the machine steamed bun in the store and choose to break the steamed bun by hand. How big is the right fit? Soybean grains, nail size can be, only as small as possible, in order to make the soup soaked, more flavorful.
The bun is broken and handed over to the chef. Pour the steamed bun into the broth that has been boiled in advance and cook over high heat. When the steamed bun is soft and the soup slowly thickens, it can be poured into the bowl in one go, and the aroma is instantly filled. In addition to vermicelli, green onions, and coriander, the side dishes in the steamed bun are also added with fungus and yellow cauliflower, which makes people can't help but want to take a bite.
Don't worry, eating steamed buns is exquisite. Don't stir it directly as soon as it comes up, but sneak away from the edge of the bowl and eat it little by little, so that you can fully feel the deliciousness and steaming of the steamed bun on the tip of the tongue. The steamed buns suck in the thick soup, and the texture of the tendons is permeated with the meat aroma of the soup. A mouthful of belly, stomach waiting and hand hard work, in this moment are worth it.
If coming here for steamed buns is a must, the bucket chicken here is an add-on. Pick up a piece of slow chewing, the chicken skin is crisp and chewy. The taste of chicken is not as difficult to chew as the bucket chicken in the impression, on the contrary, the meat is more tender, and it is very flavorful, but not salty. When you smash the skin of the mouth, there is a faint smell of material in the aftertaste.
The owner told us that when the barrel chicken is made, the selection of materials is very important. To choose an old hen with a growth period of about two years, the weight must also be controlled at more than 3 and a half pounds. At this time, the fat under the skin of the old hen is just right, and the bucket chicken that is made has a fragrant head to eat.
However, the number of barrel chickens in the store is not much, most of them are booked in advance by old diners, and every day is made in the morning, and if you go late, you may not be able to eat it. Therefore, if you want to eat this bite, you have to hurry up. In addition, in addition to steamed buns, bucket chicken, and soup buns, if you walk by one day, you may wish to go in and sit!
- Two or three things about bubble buns -
Shop name: Shuncheng old bubble bun Address: Zhengzhou City East Third Street and Tongle Road intersection to the east 10 meters south of the road (click to navigate) Consumption: 30 yuan per person Business hours: 11:00-23:00