Lamb steamed bun is delicious and nutritious, why can't it be fired in the country? Limited by a 4-point "advantage"
Xi'an is a famous historical and cultural city, but also a food city, food and history is as old, whether it is cold skin, meat sandwich steamed buns, or peppery soup, biangbiang noodles, the taste is amazing.
When you go to Xi'an, you must not miss the delicacy of lamb steamed buns, which is known as the "general representative" of Shaanxi famous food. Lamb steamed bun is also called mutton bubble, ancient called "sheep soup", originated in Weinan, Shaanxi, characterized by meat rotten soup thick, fat but not greasy, rich in nutrition, deeply loved by Shaanxi people, and foreign tourists and even foreign guests to taste.
People who have eaten lamb steamed buns will say that they are delicious, but as a famous food in Shaanxi, they are not like other local famous foods such as Beijing roast duck, Lanzhou ramen, Shaxian snacks, which bloom all over the country, and it is almost impossible to see buying lamb steamed buns in other provinces.
Why is that? There was originally a lamb steamed bun restaurant near my house, and there were still a lot of people eating at the beginning, but it didn't take long to close. According to the boss, because of the 4-point reason, the lamb steamed bun is doomed to not develop in other areas.
1, the way of eating is too cumbersome, the price is still expensive
People who have not eaten lamb steamed buns, the first time to taste the fresh must feel fresh, they broke the Bai ji steamed bun into small pieces and handed it to the master, the master used the mutton soup to cook the vermicelli, fungus and other side dishes, and then poured on the broken buns, and then put a few slices of lamb, and it was done.
From breaking bread to eating to mouth, a bowl of authentic lamb steamed buns takes at least an hour. However, people in other regions do not have this patience. In addition, the price of lamb steamed bun is not low, 10 years ago it was more than 20 yuan a bowl, and now the price is also rising again, at least 30 yuan to start, the cost performance is very low.
2, the smell is strong, the appearance is not good
Although the lamb steamed bun is delicious, but in fact, the taste of lamb is quite strong, after all, it is a lamb soup stewed with sheep bones and mutton, in order to retain the umami taste, the spices used are not much, after more than ten hours of stewing, the umami taste has been fully released. Shaanxi people who often eat it are estimated to feel that there is no smell, but for foreigners who do not often eat mutton, they are not accustomed to the smell of that smell.
To be honest, lamb steamed buns are like a bowl of stew, mixing various ingredients (white steamed buns, vermicelli, fungus, etc.) together, delicious is delicious, but there is no appearance, especially in the exquisite south, few people will choose lamb bubbles.
3, the practice is complex, in order to save costs to cut corners
If you want to eat lamb steamed buns, you have to go to Xi'an, because its method is too complicated and other places are not authentic enough. The first is the choice of mutton, using the Hengshan goat produced in northern Shaanxi, the meat is tender, fat and lean, high protein, low fat, and the mutton in other places cannot meet the requirements.
Secondly, the stew of sheep soup also has requirements, simmering with carefully prepared spices for more than ten hours to achieve the effect of thick meat soup. There are also white ji buns, which are handmade dead noodle cakes, which are crispy on the outside and soft on the inside.
Most of the lamb steamed bun restaurants opened in other regions are not authentic, not only the problem of lamb, but also to save costs and cut corners, so there are fewer people to eat.
4, not to meet the taste of most people
In China, the most eaten meat, the top three are pork, poultry, beef, lamb chops in the back, love to eat less people, especially in the southern cities, it is not easy to accept "fishy" food, so it can not develop at all.
Once I ate a bowl of lamb steamed bun in Guilin, Guangxi, listening to the boss's accent is a local, after serving it to me, the first feeling I gave was "convenience food", the material bag was piled up with water, the most important thing was that the steamed bun was still noodles, a bubble was rotten, and the authentic Xi'an lamb steamed bun was 108,000 miles away.
After all, each place has its own eating habits, for local specialties, we can occasionally taste the early, if you eat him as a meal, you still can't accept it. The advantage of lamb steamed buns has become a "disadvantage" in the field, resulting in most counterfeits, which is also the biggest reason for restricting development.