Under the walls of the Xi'an people is the train of the Xi'an people, and the Xi'an people can't go anywhere without eating steamed buns...
Bubble bun is a business card of Xi'an, foreigners eat fame, locals eat "love points".
Most of the foreign diners who come to Xi'an to travel chase after those "net red" steamed buns.
In the hearts of many Xi'an locals, they have their own scales, they disdain the so-called "net red", lingering in the streets and alleys often patronize those old restaurants, the attachment to time, the satisfaction of life, the obedience to habits, are in a bowl of steaming steaming buns.
The long-established steamed bun restaurant tongsheng zhai is the best of many "old restaurants", and is the "ceiling" of the beef and mutton steamed bun restaurant evaluated by locals.
When it comes to dinner, it's packed. Most of them are repeat customers, and some people come to eat every day and seem to never get tired of eating.
Of course, it can make people not get tired, just the "love" of neighbors, it is certainly not enough, the taste is the key.
Mrs. Wang Yanli, the first generation of tongshengzhai head, said that the lamb steamed bun should be delicious, and soup is the key.
They boiled soup, using a large pot with a diameter of one meter and two, a pot can be under 150 kilograms of beef and mutton, soaked in secret spices, together with more than 50 kilograms of large bones, slowly boiled for more than ten hours, the meat is rotten and fragrant, the juice is thick and soupy, and it is considered boiled.
In order to supervise this most important link at the first time, Mrs. Wang Yanli, who is more than 80 years old, moved to the small bungalow next to the workshop, personally participated in the boiling, checked the details, and strived for the perfection of each pot of soup.
The soup of Tongsheng Zhai is not only delicious, but also healthy. Their secret seasoning, based on the traditional formula added Chinese herbal medicine, in different seasons, with different proportions of seasonal spices, summer is relatively light, autumn and winter is relatively thick, with the effect of nourishing and reducing dryness.
A bowl of steamed buns, soup is the key, other processes are also indispensable. In Tongshengzhai, there are specialties in the art industry, several masters follow the boss "for many years of conquest", each has "learned a good martial art", and each has his own "exclusive territory":
The master who cuts the meat shuttles through the shadow of the sword and light sword, and never "the sword goes sideways";
According to the size of the steamed bun in the bowl, the master skillfully controls the heat in his hand;
Chef he put the last level with exquisite skill, added broth to cook on high heat, add beef and mutton, vermicelli, green onions, garlic sprouts, coriander and reddish brown beef and mutton, reflecting the white crystal vermicelli, dark fungus, a bowl of fragrant steamed buns came out, making people eat fingers.
Steamed buns on the table, diners who are well versed in the "way of bubble steamed buns", spread the spicy sauce, never stir, eat from one side, eat along the edge of the bowl to the mouth, and then with a plate of sugar garlic, it can be said to be refreshing.
The meal is warm and affectionate. The epidemic hit the ancient capital, and community workers quickly assembled to race against the clock to curb the epidemic. With their efforts, Xi'an saw the dawn of "cloud dissipation and dispersion".
In order to thank them for their efforts, as a long-established enterprise, Tongshengzhai sent warmth to the anti-epidemic heroes today, and sent bowls of steaming and fragrant steamed buns to the frontline personnel of the community.
Mrs. Wang Yanli and other staff
Steamed bun making, packaging, transportation, etc
Bring steamed buns to community workers
These authentic and delicious steamed buns are the practical actions of Tongshengzhai Laopu to support the frontline fighters in the fight against the epidemic and cheer for Xi'an. As a long-established store in Xi'an, they have embodied their responsibilities and responsibilities in this fight against the epidemic.