This late autumn, the domestic epidemic has spread again, and people in Xi'an, Lanzhou and other places are racing against the virus in the cold wind. "When the seal is unsealed, I will go to eat steamed buns" has become the most simple wish of countless people at present. Yes, a bowl of hot lamb steamed buns is the "autumn and winter muse" that northwesterns can hardly give up.
Don't worry, before "咥" lamb steamed bun, you can first "eat" a few words - you can call it a lamb bubble, or more directly called bubble bun - this is also the Xi'an people's way of expressing their love. There is a song that goes like this:
"Under the walls of the Xi'an people is the train of the Xi'an people,
Xi'an people can't go without eating steamed buns no matter where they go. ”
Xi'an lamb steamed bun, can not be less sugar garlic and chili sauce.
Photography / Luo Hang, Photo / Figureworm Creative
Steaming a bowl of lamb bubbles up, soybean-like dumplings suck up the thick soup, lamb slices loom in between, sugar garlic spicy sauce small cold dishes, and a bottle of ice peak, it is really "pampering"! Xi'an people go south and north, and the "love for eating" of lamb bubbles has never been alleviated. It has become the business card of Xi'an's sense of taste, and it has also gained many fans from other places.
However, the lamb steamed bun is by no means unique to Xi'an, and it is eaten everywhere around and then to the northwestern provinces. Although it can be called lamb steamed buns, the appearance and taste are really very different -
To the east to Weinan, a bowl of "water basin" clear soup is enough to "call the board" with Xi'an; to the west to Baoji, all kinds of flapjack pots and pans instead of wontons, all of which are soaked in; out of Shaanxi, in the east, there is shanxi Yuncheng's lamb soup and spicy seeds, which are equally warm; the lamb bubbles in Ningxia and Gansu in the west are proud of the delicious meat of the soup.
Can you believe it? This is also lamb steamed bun.
Photography /Photographer - Rome, Picture/Figureworm Creative
In the northwest, no matter what kind of eating method, no matter what kind of exquisite, lamb steamed bun can always warm the heart of northwest people in the cold season.
01 Xi'an's lamb bubbles, actually boiled?
Xi'an is the most common prefix for the word lamb steamed bun. Yes, out of the northwest, you can eat somewhere else, most likely is the Xi'an version of the lamb bubble. Anyone who has eaten will leave two deep impressions - huh? Why do you want to break your own buns? what? The steamed bun was actually boiled?
Break the steamed bread time, and friends "rumors" (chat), you can also empty your head.
Photography /BiBing, Photo/Figureworm Creative
Let's start with the buns. It's not easy to eat steamed buns, and after ordering, the first thing that comes up is an empty bowl and a steamed bun. Breaking bread is a technical work, but also a patient work. Two tables of people, one table of old Shaanxi hands on the clouds light breeze, 1/2, 1/4, 1/8 ... not hurriedly break down, the mouth in the leisurely "rumors" chat; but the other table of outsiders, but it seems to be doing homework, "eat bread for ten minutes, break the steamed bun for half an hour", if the hand is tired with teeth, or if the heart is anxious to break bigger, you have to touch a wall at the chef, take it back and break it again.
How big is the right fit? Some people say that it should be the size of a soybean grain, and some people say that it is the size of fingernails, or that it is broken like "bird tongue" and "fly scattering", which is correct. Because the wontons are nine dead noodles, so try to make it as small as possible, in order to avoid sandwiching, let the soup soaked, more flavorful. Learn the techniques of Lao Shaan, tear, twist, pinch, pull, drag all use, more importantly, do not be too anxious, enjoy the slow time of the ancient city, but also the fun of eating bubble steamed buns.
The slow-boiling lamb soup in a large pot, and the rotten but not scattered lamb, are the key to the delicious steamed buns.
Graph/Network
The bun is broken and handed over to the chef. Before that, the lamb had been simmered for a long time, how long had it been stewed? Jia Pingwa said, "People can turn off the lights and fall asleep", when they wake up, the meat is rotten but not scattered, the entrance is melted, the soup is thick but not greasy, and the color is as white as milk, indicating that the stew is good.
Boil the steamed buns over a fierce fire, a necessary step for Xi'an and Baoji lamb to soak.
Photography / Zhang Yongfeng
Pour the bun into the lamb broth and cook over high heat. Boiling steamed buns is a necessary step for Xi'an lamb bubbles. When the steamed bun is soft, you can pick up the wok and pour it into the big old bowl, which is instantly fragrant.
In addition to vermicelli, green onions, garlic seedlings, and coriander, the "high-quality" steamed buns also include fungus, yellow cauliflower, and dried fragrant herbs. "Silver mesh cover cover, pisces floating top", the vermicelli into a net, the lamb into the shape of a fish on the top, the steamed bun on the bottom. The soup and fresh meat are fragrant and steamed, the stomach waiting and the hard work of the hands are worth it at this moment.
Cannibalization is like a silkworm eating mulberry leaves, "planing" from the side of the bowl to eat.
Eating lamb bubbles is also exquisite, do not stir, but to "eat", from the side of the bowl little by little, in order to maintain the umami and original atmosphere. It must also be accompanied by hot sauce and sugar garlic, which is appetizing and degreasing. After eating, drink the bowl of stewed broth, comfortable!
This Xi'an version of the lamb steamed bun is very distinctive, but it has to be said that it is not very universal. Don't say that it is a foreigner, even if it is a Shaanxi person, many of them are the first time to go to Xi'an to know that the original lamb bubble can be boiled and eaten. Surrounding Xi'an is a mutton with masters and different martial arts.
Shaanxi cities eat lamb flavor awards, lamb bubble is not unique to Xi'an.
Drafting/F50BB
02 How many ways to eat lamb steamed buns?
"Thirty million Qin people roar in unison, a bowl of lamb bubbles are full of joy", Shaanxi people love lamb pie, but the love method is different, and the method and eating method are also very different.
Water basin lamb, is the real lamb bubble?
In the Weinan area, known as Dongfu in ancient times, the lamb bubble here is famous for its "heavy soup". Water basin lamb, is another name for lamb bubbles.
Water basin lamb, the soup is as clear as water, the taste is a touch of umami.
Photography / Oysters, Pictures / Worms Creative
Water basin lamb pays special attention to the deliciousness of meat and soup, so what is the side dish, whether there is a hot sauce is not important, the size of the bun is not important, the table is a bowl of wide and clear lamb soup, as for the fat is not fat, each family practice is understood, some feel that a little taste is not the best, and some think that it is delicious with a faint taste. There is no steamed bun in the water basin lamb, only lamb. The steamed bun is not a dead-faced ravioli, but a crescent cake with noodles, which can be torn into small pieces and soaked in soup to eat, or it can be cut open and sandwiched into lamb and side dishes.
The steaming pot of water basin lamb looks bigger than the water basin.
In Weinan, the two kinds of lamb bubbles are easy to distinguish, if it is called "boiled buns", it is the Xi'an version, if it is called "water basin", it is the local version, if it is called "lamb bubbles", it is most likely to be water basin lamb, because in the eyes of the locals, water basin lamb is the real lamb steamed bun.
Moreover, the water basin lamb is generally a local breakfast, and it is basically impossible to see it until 12 noon at the latest. This is to ensure the deliciousness of the mutton soup, the soup used every day must be fresh, the soup that was not sold out that day, the taste has changed, no matter how much it has to be dumped.
In Baoji, how rich the steamed buns are: from top to bottom, there are twist flowers, flaky cake strips, and pot helmet strips.
Photography / Chen Cangzhi Fire
The lamb bubble of Xifu Baoji, similar to that of Dongfu, also belongs to the type of water basin lamb. However, it is also similar to Xi'an, and the steamed bun should be boiled back to the pot. Eat lamb bubbles in Baoji, the most interesting thing is that you can see a variety of "steamed buns" in the bowl.
Qishan and Fengxiang have pot helmet steamed buns, Longxian flapjack steamed buns, Meixian twist bubble buns. Hard-noodle cauldron helmets, white pancakes, and hemp flowers can be soaked separately or mixed together, and steamed buns and twist flowers are each soaked in half. Repeatedly brew the soup, sprinkle the onion hook oil, hook a little mutton oil with the spoon, and then pour the soup, the taste is all between the master's topsy-and-turning skills.
Figure 1, Lamb steamed bun with flapjack; Figure 2, Steamed lamb steamed bun.
Xianyang Qianzhou steamed buns, similar to Xifu, steamed buns are Qianxian cauldron Kui, because it is noodles, so the bun is afraid of breaking small, but it is bigger better, eat a bowl in the morning, do not need much salt and oil, the deliciousness of lamb, enough to meet many picky taste buds.
Out of Shaanxi, how can lamb bubbles still be eaten?
The lamb is soaked out of Xi'an, out of Shaanxi, still full of taste, the east of Shanxi and the west of Ningxia, Gansu, each place has a superb interpretation of the lamb bubble.
Figure 1, Lamb Hub; Figure 2, Xiezhou Lamb Bubble.
Figure 1 Photography /Bloodthirsty Hero, Photo/MarketMap Network
Fig. 2 Photography / 365 while walking, Photo / Figure worm ・ Creative
In the yuncheng area of southern Shanxi, the food customs are similar to those in Weinan, Shaanxi. The lamb bubble here is also of the clear soup basin type. Yuncheng lamb bubble is also divided into two factions, the southern faction is famous for the Xie (hài) state lamb bubble, the mutton soup should be added to the hot mutton oil poured with chili oil, with the bread of the noodles, eat fresh and spicy. The northern pie is also called lamb carrots, and the steamed buns are turned into cooked white-noodle pancakes, cut into strips and added to the mutton soup, and chili oil is also indispensable.
Figure 1, flat and cool lamb steamed buns; Figure 2, Lamb steamed buns in Lanzhou.
Gansu's lamb bubble pays more attention to the freshness of meat and soup.
Figure 1 / Visual China, Figure 2 Photography / Li Jiani, Photo / Figure Worm Creative
Ningxia and Gansu are also of the "water basin mutton" type, the soup is wide and meaty, and most of the noodles are matched with noodle cakes or half-haired cakes, so there is no need to break them. Ningxia lamb soaked, half-hair noodle steamed bun strips soaked in lamb soup, large pieces of tender lamb, crystal potato flour and tendon steamed buns, under the mediation of lamb soup, stained with a layer of delicious fat. Eating meat and drinking soup in large mouthfuls is very refreshing!
Gansu Longdongnan eats lamb steamed buns, also do not need to cook, piping hot lamb soup can be poured two or three times. The meat is delicious and fresh, and the soup is very refreshing. Because the steamed bun is noodles, the soaking time is too long to disperse, so it is eaten while soaking, and the soup should also be eaten hot. Eating lamb steamed buns in Gansu, you can't see too many side dishes, at most it is vermicelli and tofu, and you don't even need sugar garlic and hot sauce, with one or two raw garlic is enough.
Gansu lamb bubbles, steamed buns are torn open.
03 Which way to eat is right? Which way to eat is right!
Lamb steamed bun is really a strange flower in northwest cuisine, and when it comes to its origin, you can trace it back to the rituals of sacrifice in the Zhou Dynasty, or the experience of Zhao Kuangyin's exile in Chang'an, and Su Shi's phrase "Qin cooking only sheep soup"; you can also trace back to the Tang Dynasty's Western merchants settling in Chang'an, to the modern ethnic minorities and Han ethnic groups in the fusion of food customs. The different origins also make the lamb steamed bun so rich and interesting.
A bowl of soup-wide lamb steamed buns.
In fact, take Xi'an's lamb steamed buns, there are different ways to eat. For example, to explain in advance, soup and steamed buns can also be served separately, which is called "single walk" (or "single stove"), and the eating method is very similar to the water basin lamb; after eating the bowl without soup and no steamed buns and no meat, this is called "dry pulling" (can also be called "dry bubbles"); after the steamed buns are eaten, there is a mouthful of soup, called "mouth soup" (or "a mouthful of soup"),and the soup is as wide as a large water siege, which is "water siege".
With the steamed bun to set the soup, the teacher Fu knows how much soup to pour when you look at the bun you broke.
The size of the steamed bun and the cooking method are also uniform - to the steamed soup, the size of the steamed bun is in turn such as soybeans, peanuts, broad beans, respectively, it is dry plucking, mouth soup, water siege, or soup wide bun block is large, otherwise it is small, experienced chefs see the size of your bun to know how much soup to add.
In Xi'an, there is also a branch of lamb steamed buns, which is also very popular, that is, "small stir-fried steamed buns". The kung fu of breaking the bun is still to be broken, broken into the size of a broad bean, and then cooked and fried with beef and mutton soup. The difference with lamb steamed buns, in addition to more steamed buns and less soup, the side dishes of small stir-fried steamed buns are more abundant, with more tomatoes, greens, dried tofu, eggs, and also wood ear fungus, yellow flowers, and vermicelli. With balsamic vinegar and spicy noodles, there is also a layer of sour and spicy unique taste.
Small stir-fried steamed buns, lamb + steamed buns can not only be boiled, soaked, but also fried.
Photography / tangrongcd, photo / figure worm · creative
Lamb steamed buns have now also derived a kind of hot pot-like eating method - "lamb rolling tofu". In a large pot of steaming lamb soup, large pieces of lamb are boiled, accompanied by white and tender tofu pieces, and the embellishment of green vegetables is indispensable. Wearing a crispy pot helmet, eating lamb and tofu while drinking soup is also very moist. You can also take a small bowl and scoop a few spoonfuls of soup and soak the steamed buns, which still taste like lamb steamed buns.
Just like the Great Northwest that gave birth to it, the lamb steamed bun is particularly diverse and bold. There's never just one ingredient to match, and there's never the only way to create a delicious treat. It does not need to set the rules, but to constantly look for how the fusion of lamb and staple food can be interpreted. Whether it is pouring soup, or cooking, whether it is a single stove, or a small stir-fry, it is always the same, and the lamb steamed bun in the northwest always has an endless aftertaste.
Northwest lamb steamed buns, which bowl is your favorite?
Photo/Visual China
Text | Li Yi
Cover photo | Liu Yanhui
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