On the tip of the tongue of China, Xi'an bubble bun

Xi'an steamed buns

In Cao Shi's song, the classic tradition is the beef and mutton steamed bun. Steamed bun is the most indigenous staple food in Xi'an. When eating steamed bread, the most important thing is to break the steamed bun. For Xi'an people, this is not only a process of eating, but also a process of enjoyment. According to their own preferences, everyone breaks the steamed buns of different sizes and shapes, and then pairs them with the old soup that has been boiled for more than ten hours to make a bold and simple lamb bun, which is actually very delicate and complex inside. Steamed bun is a food made with beef and mutton as the main raw material, and the Western Zhou Li cuisine is the first to be the first and has a long history.

There are three traditional approaches.

The first is dry brewing, which is cooked and cooked, and the juice completely enters the steamed bun. The tendons of this bun are hard, sticky and slippery.

The second is called "mouth soup", and the cooked bun is soft and smooth, and the soup is left in the bowl for a bite.

The third is called "Water Siege". Spacious soup is cooked buns, the bowl is surrounded by soup, the emphasis is on the buns are numerous and scattered, and the fragrance is as smooth as cotton.

There are three ways to eat steamed buns in a broad sense:

(1) It is required that the steamed and boiled steamed bun be completely soaked in the steamed bun, and after eating it, there is no soup or meat in the bowl. Dried foam is also known as small stir-fried steamed buns.

(2) Mouthful of soup, boiled steamed buns, after eating, there is only one mouthful of soup left in the bowl.

(3) Surrounded by water, steamed bun in the middle, soup around, soup, juice, steamed bun must be eaten.