Mongolia donated lamb in Shaanxi to make lamb steamed buns, do you know the exquisiteness of this cuisine?

A "Shaanxi received lamb in the whole hospital will eat lamb steamed buns" news recently appeared on the hot search, the cause of the incident is that the Mongolian donated lamb arrived in Shaanxi on December 3, to help hubei medical Baoji Maternal and Child Health Hospital gynecological department nurse chief Zhang Ping received the lamb, decided to send it to the hospital canteen, let everyone eat lamb steamed bun together.

Speaking of lamb steamed buns, this is a unique food specialty of Shaanxi, which has been passed down for thousands of years and is deeply loved by people. The rich mutton soup, soaked in broken buns, is full of aroma and tempting appetite. Although this delicacy is common nowadays, it also has a special way to eat and pay attention, so let's take a look at it.

Lamb steamed bun that has been passed down for thousands of years

Lamb steamed bun, also known as lamb bubble, ancient called "yokan soup", is a Han chinese flavor cuisine in Guanzhong. It is understood that this cuisine has been passed down for thousands of years, and after years of change, it is still filled with a strong aroma in the land of Sanqin. It is finely cooked, the material is heavy and mellow, the meat soup is thick, fat but not greasy, rich in nutrition and full of aroma.

"Long cuisine has bear wax, Qin cooking only sheep soup" is the famous northern Song Dynasty poet Su Shi's praise for lamb steamed buns. Because it warms the stomach and is hungry, it is deeply loved by many people and has become a representative of Shaanxi's famous food.

According to legend, today's lamb steamed bun evolved on the basis of the "yokan soup" of the 11th century BC. During the Western Zhou Dynasty, "yangtang" was listed as the "ritual food" of kings and princes. According to the Book of Song, during the Southern and Northern Dynasties, Mao Xiuzhi was awarded the title of Taiguan Shi by Emperor Wu because of the desperate taste of offering cattle and sheep soup to Emperor Wu of Song, and later promoted to Shang Shu Guanglu Doctor. According to relevant literature, the cooking skills of making yokan in the Tang Dynasty were more refined, and at that time there was a saying that "three days into the kitchen, washing hands to make soup".

There is also a funny legend about lamb steamed buns. Zhao Kuangyin, the grandfather of the Song Dynasty, said that the emperor was trapped in Chang'an, starving all day long, and one day he came to a shop that was cooking beef and mutton, and the treasurer saw his pity, so he asked him to break the dried buns he had brought, and then poured a spoonful of hot mutton soup on the fire and boiled it thoroughly. At that time, Zhao Kuangyin thought that this was the best delicacy in the world. Zhao Kuangyin passed through Chang'an a day after the yellow robe, still did not forget the lamb boiled steamed bun that he had eaten here in the past, and the Minister of Culture and Military Affairs specially found this restaurant to eat beef and mutton steamed buns, which still felt delicious. Later, the story of the emperor eating steamed bun spread, and the lamb steamed bun became a famous snack on Chang'an Avenue.

Eat lamb steamed buns, these are indispensable

Knowing the history of lamb steamed buns, do you also want to eat a bowl of lamb steamed buns on the streets of Chang'an? Don't worry, about lamb steamed buns, there is also a set of eating methods. There are four ways to eat alone: "single walking, dry pulling, mouth soup, and water siege".

What's the difference between these ways of eating? Xi'an's long-established old Sun family lamb steamed bun clerk told the Beijing News reporter that the so-called "single walk" is that the steamed bun and the soup are served separately, the steamed bun (cake) is broken into the soup to eat, and after eating, drink a bowl of fresh soup, "each is its own taste". "Dry pulling", also known as "dry bubbles", is to break the steamed buns well, presented to the chef by the guys in the store, and finally cooked by the chefs with mutton soup on high heat, plus lamb, vermicelli, green onions, garlic seedlings, coriander, fungus, yellow cauliflower and dried incense, etc. cooked until viscous, the cooked lamb steamed bun bowl does not see the soup, can poke chopsticks, is the most delicious, after eating the bowl no meat no soup no bun.

The clerk also said that the "mouth soup" method is similar to "dry pulling", but this requires the store to cook the steamed bun after eating, there is a mouthful of soup left, which also tests the level of the chef in the store. "Water Siege City", as the name suggests, is a wide soup cooked by the chef, like a large water siege.

According to an old Xi'an person, in Xi'an, the generally more well-known lamb steamed bun shop, customers break the steamed bun, put a chopstick on the bowl, the guy will understand, this is "dry pulling". If you want to eat "mouth soup" and "water siege", you don't have to use chopsticks to show it, and experienced chefs can see the size of the guests' steamed buns and know how much soup to add.

In addition, the method of breaking steamed buns is also quite exquisite, according to the above-mentioned clerks, generally pay attention to breaking the steamed buns into the size of soybeans is the best, the taste is the best, breaking too big is not tasteful, not delicious. The soul food of lamb steamed buns, the steamed buns, is not ordinary, and it is said that it is made of nine parts of dead noodles and one part of hair noodles kneaded together. It's all dead noodles, the taste is not good, and all the noodles are soaked out of the poor taste.

It is not easy to eat this authentic lamb steamed bun, this exquisite lamb steamed bun, are you envious?

Beijing News reporter Liu Huan Image source E-commerce screenshot

Edited by Li Yan Proofreader Zhao Lin

Source: Beijing News