As the ancient capital of the Thirteen Dynasties, Xi'an not only has a splendid history and culture, but also a dazzling cuisine, of which the most representative Xi'an snack is not lamb steamed buns. Every morning, the restaurants selling lamb steamed buns in the streets and alleys are full, a bowl of rotten meat soup, fat but not greasy lamb bubbles, and then put some oil and spicy seeds and coriander, with sugar and garlic to eat, that feeling to a god will not change.
In addition to being deeply loved by Xi'an men, women and children, almost all foreign tourists come to Xi'an and will come to a bowl of lamb steamed buns to taste. After eating, some people think the taste is good, but more people say: "Great disappointment."
According to legend, lamb steamed bun evolved from the ancient "beef and sheep soup", which has a history of more than 2,000 years, and has been praised and loved by Zhao Kuangyin, the great poet Su Dongpo, and Empress Dowager Cixi.
It is worth mentioning that although Xi'an's lamb steamed bun is delicious, it is not as popular as Beijing roast duck, Lanzhou ramen, and Yunnan bridge rice noodles, and it is basically invisible in other places. Mei Jie feels that these 4 "defects" limit the development of lamb steamed buns, do you think it makes sense after you see it?
<h1 class="pgc-h-arrow-right" data-track="8" >, the taste of lamb is heavy, and the selling difference</h1>
Xi'an lamb steamed buns, Shanxi haggis and Ningxia lamb soup have been complained by diners: "I can't eat it, the taste of lamb is too heavy." The soul of lamb steamed buns lies in the broth, lamb bones and lamb are fully stimulated after a long period of stewing, and the nutrition and taste are fully stimulated. For Shaanxi people, it is an addictive delicacy, but many foreigners, especially southern customers, don't say eat, just smell the taste and don't want to move chopsticks.
In addition, Xi'an lamb steamed bun is poorly sold and has a heavy taste, and the grade is significantly lower than that of exquisitely plated and lightly tasted delicacies. Xi'an lamb steamed bun, like the Northeast iron pot stew, is difficult to be elegant, although delicious but never universal to spread throughout the country.
<h1 class="pgc-h-arrow-right" data-track="11" > two, it is troublesome to eat, and the cost performance is low</h1>
When it comes to "the most tiring food to eat", many people will vote for lamb steamed buns. It is eaten in a unique way, where diners break the toto buns into the size of soybean grains little by little and then serve them to the chef with soup. Breaking the cake is a very test of patience and skill, breaking too big is not easy to taste, many people just break the steamed bread for 15-20 minutes, and have not yet eaten the mouth has begun to be impatient.
In addition to the trouble, the price of lamb steamed buns is not low, generally divided into ordinary and high-quality, the price ranges from 25-50 yuan. With the popularity of the Xi'an tourism market, the price of lamb steamed buns is also rising, unless it is a loyal lover, otherwise it is really a bit reluctant to eat every day.
<h1 class="pgc-h-arrow-right" data-track="16" > third, the production process is complex</h1>
Compared with cold skin and meat sandwich steamed buns, the production process of lamb steamed buns is more complicated. For example, its soup needs to be boiled separately from the broth, and after the meat is marinated with spices, it is put into the bone broth cooked in advance and simmered until it is soft, and the simmering process takes 8-12 hours.
Lamb steamed buns may seem simple, but every step from sheep selection, slaughtering, seasoning, and stewing is very rigorous. The steamed bun is also special, made with fine noodles and dead noodles, and roasted for nine minutes. If you open a shop in other cities, in addition to the origin and production process of lamb, it is difficult to do it just by cooperating with diners and shopkeepers, and such lamb bubbles are often not different and difficult to drink.
<h1 class="pgc-h-arrow-right" data-track="8" > fourth, the taste is not popular enough</h1>
It can be said that those foods that are not popular with foreign tourists have a common problem: the taste is not popular enough. Why is Sichuan cuisine so popular? It is because spicy chicken cubes, mapo tofu, boiled meat slices, etc., all cater to the modern people's preferences for spicy food, so Sichuan cuisine is sought after and loved by young people.
Lamb is far less popular than pork and chicken, not to mention the lamb steamed bun with its own lamb steamed bun. In some southern cities, there is no market for lamb steamed buns at all.
There was a netizen who ate a lamb steamed bun in Guangzhou, which floated with green onions and poor lamb cubes, the soup was all the flavor of the seasoning wrapped with water, and the steamed bun was soaked soft and rotten, and the boss's explanation for this was: according to the taste of Guangzhou people, it has been improved.
In general, the difference in sales and heavy taste of lamb steamed buns, coupled with the complex production process, make it difficult to get out of Xi'an, let alone promote to all parts of the country. One side of the water and soil to raise one person, people in different regions have different tastes, similar to bean juice, brine boiling for the old Beijing people is of great significance, lamb steamed bun for Xi'an people, is also an irreplaceable delicacy.
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