#太原美食记录 #
Yunxi sheep soup
Taiyuan Jinyuan District and Xiaodian area are more popular to drink soup. It is said that in ancient times, the ancestors slaughtered sheep to sacrifice the gods, and the sheep that were slaughtered were called sacrifices, and after the sacrifice activities were over, the whole sheep was cooked and eaten together with the soup, so it was called soup. The lamb broth is cut in advance on the roller of boiling water, and the onion, ginger, salt and vinegar and other spices are "fed" into the good lamb.
Walking on the sidewalk of Science and Technology Street in the high-tech zone at noon today, I only felt that there was a fresh and fragrant, smelly and not thick sheep soup smell, which immediately hooked out the hungry worms in the stomach. So I unconsciously looked for the taste and went away, only to see a small restaurant called Yunxi Sheep Soup 50 meters away, so I simply walked into the restaurant and asked for a bowl. White sheep soup bottom, plus a layer of mutton offal, a few pieces of sheep blood, sprinkled with coriander, green onions, and then dripped with a few drops of chili oil, looking at the clear soup and water, smelling fragrant but not greasy, drinking delicious and delicious, tasting refreshing. This is whole lamb soup. There must be a magical master behind something delicious.
Yunxi sheep soup is a sheep soup carefully created by the father and son of Wang Guo Cun Ning in Jinyuan District, Taiyuan. This Wang Guo Village is a magical place, where the Northern Qi royal murals have been unearthed, as well as the legend of Wang Zhaojun's royal cook Debao. It is these legends that closely link the long history of this small village to the ancient silk thick road. Such a culturally rich village has nurtured a people with ideals. The ideal of the Father and Son of the Ning family is to open an authentic sheep soup shop and carry forward the food culture of Taiyuan.
