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When it comes to Xi'an, as a famous tourist city in China, it is really full of food and snacks, and there are countless. Here you can enjoy Sanqin cuisine and experience The culture of Sanqin cuisine. Therefore, the famous snacks everywhere are also overwhelming, such as meat sandwich steamed buns, lamb steamed buns, cold skins, Qishan noodles, dumpling banquets, which are familiar to many people in Shaanxi.
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Most of the online posts mentioning Xi'an snacks will definitely mention Muslim Street, and when you come to Muslim Street, you must try Jia San Guan Soup Bun, that is to find the real snack. There are many snacks in Xi'an, and "Jia San Guan Tang Bun" is one of the most famous and loudest Xi'an snacks.
"Jia San Dou Tang Buns" was first created by Mr. Jia San, a famous halal food technician in Shaanxi, after carrying forward the skills of national food culture and studying and absorbing the advantages of Muslim-style halal snacks in the north and south. Subsequently, the families followed suit. Halal snacks with the unique flavor of Xi'an have gradually formed. There is a local saying that "Jia family bun number Jia San" and "the first cage in the ancient city" are said.
Fill the soup buns
As the name suggests, a soup bun is a kind of bun, but there is soup in it. Why? In fact, it is just a layer of window paper, which cannot be broken without poking. Those who don't know think that they used some kind of tool to pour the soup into the bun, otherwise, this soup was already in the filling, but before the bag, the original soup of the beef bone marrow was beaten in the filling, and after being wrapped by special techniques, it was steamed on the fire of the cage drawer without leaking.
The soup bun pays attention to the soup can not leak, and the bun must not stick to the cage drawer, which all depends on the craftsmanship of the master. Authentic soup buns are halal food, usually stuffed with beef and lamb. Although the soup buns in Beijing are still opened by the Jia family, perhaps in order to suit the tastes of more people, varieties such as three fresh fillings and vegetarian fillings have been added, and the taste is naturally inferior to that of beef and mutton.
After the bun comes up, it is eaten with a sauce. The seasoning is vinegar specially processed in the store and minced chili peppers. The bun is steaming hot, but you can't wait to eat it, in case you don't pay attention, take a bite, the hot oil soup in the bun will either burn your tender tongue or splash your face full of flowers. Don't be embarrassed, the soup bun is eaten with this bite, enjoy it, if you are not immersed in it, it is difficult to understand the three ambiguities. When you're here, don't forget to ask for a bowl of sweet and refreshing Eight Treasures Porridge.
Ingredients: high gluten flour, lean minced meat, chicken juice concentrate, ginger minced, soy sauce, dark soy sauce, sesame oil, warm water, salt, sugar, chicken essence
steps:
1. Warm brine and noodles.
The preparation of the soup buns
2. Add water as appropriate to make it flocculent.
3. Knead it into dough.
4. After the dough is kneaded smoothly, cover with a damp cloth and let the noodles sit for 10 minutes, repeat the dough back and forth and then make this process with the noodles, four times.
5. Prepare the minced meat, add salt, ginger, soy sauce, dark soy sauce, sugar, chicken essence and oil.
6. Stir evenly clockwise or counterclockwise, be sure to stir in the same direction.
7. Mix chicken juice with water to make 300 grams of chicken broth, add the meat filling in batches 7 times and whisk hard.
8. Until the filling and chicken broth are completely fused, the filling is swollen but condensed.
9. Roll out the prepared noodles to the same size as the dumpling skin.
10. Wrap in the filling.
11. It's like a bun, but you need to wrap the pleats back.
12. Wrap it all up and let it sit for a while.
13. The steamer is cushioned with an oil paper, put in the bun, there should be a certain interval between the buns, and after the pot water boils and the steam appears, put it into the steamer basket and steam it on high heat for about 10 minutes.
14. Under the steamer, the petite soup bun is ready.