The water basin, which is used to hold water in life, refers specifically to the utensils used by the ancient nobles for washing. At that time, the bold and enthusiastic Shaanxi Han liked to squat at the door to eat, holding a large bowl like a water basin in his hand, and a bowl could be eaten. The water basin is called the old bowl when it is filled with food in Shaanxi, the bowl mouth is about 20-50 cm, and the noodles do not have to worry about running to the outside of the play, and the soup does not have to worry about sprinkling outside.
There are water basin mutton everywhere in Xi'an, a soup made with lamb brisket as the main ingredient, originating from The town of Dali Chaoyi in Weinan, Shaanxi, and is most famous for the water basin mutton in Dali, Pucheng and Chengcheng. This can be seen on the restaurant's signboard, Dali water basin lamb, Pucheng water basin lamb, Chengcheng said pot lamb, can not be distinguished. When I went to Xi'an to taste the Chengcheng water basin lamb, I saw two elderly people in their 80s who asked for a bowl of water basin lamb and brought two crescent cakes. The grandmother broke the cake into a piece the size of a thumb finger belly, soaked in the water basin lamb, it is not easy to use a spoon to press the cake into the soup, so that the crescent cake fully absorbs the soup. The crescent cake has become softer, absorbing the taste of the soup, and it is soft and easier to digest when eaten.
Water basin lamb was considered a commoner's food in ancient times, but when it comes to another dish served in water basins, it is considered an aristocratic dish, do you know which dish it is? That's right, the big meat in the basin.
Water basin big meat, big meat is pork, in ancient times pork is not common, only the nobility can eat it, and it is not as popular as pork now. Water basin meat, also known as white slice meat, white steamed meat, is a famous traditional snack in Sanyuan and Guanzhong regions of Shaanxi Province. The large meat in the basin is crisp and the soup is clear and fragrant. The flavor of white steamed bun is better, and it is accompanied by coriander, white pepper, or kimchi, green onion, noodle sauce, sugar garlic, oil spicy seeds and so on.
Water basin meat originated more than 3,000 years ago in the Western Zhou Dynasty "big soup", the Han and Wei period called "pork", until the Tang Dynasty Tianbao period, the fanzhen general An Lushan rebelled, and was later defeated by the Tang generals Guo Ziyi and Li Guangbi. The Tang army passed through the people of Sanyuan County to reward the three armies, cooked meat with a large basin of meat soldiers ate, the army's heart was greatly encouraged, and the victory was pursued and destroyed the rebels, and from then on, the water basin of large meat became a famous food in Sanqin.
From ancient times to the present, Sanyuan County has been an important agricultural, animal husbandry, handicraft and commercial base in Shaanxi, and its folk customs are simple and economically developed. During the Tang Dynasty, the people lived and worked in peace and contentment, the four parties came to the dprm, and all the countries admired them, and various countries sent envoys and students to Chang'an to study and exchange experience, and Sino-foreign exchanges were very prosperous. In the ninth month of November of the fourteenth year of Tianbao, the civil war in which the generals An Lushan and Shi Siming of the Fanzhen rebelled against the central government of the Tang Dynasty for the right to rule was the beginning of the Tang Dynasty's transformation from prosperity to decline, this war was a large decrease in the population of the Tang Dynasty, a sharp decline in national strength, and the transformation of the economy of the Tang Dynasty from east-west to north-south.
At the beginning of the rebellion, the rebels were gaining momentum, and in half a year they captured the capital city of Chang'an, burning and looting along the way, harming the people, and the common people hated the rebels to the bone. Tang Xuanzong saw that Chang'an was difficult to protect and fled to Sichuan for refuge. The Tang Dynasty generals Guo Ziyi and Li Guangbi led an army to defeat the rebels after continuous battles and take advantage of the victory to retake the capital Chang'an. The Tang Dynasty army was warmly welcomed by the people through Sanyuan County, who felt that the pot was too small, and took out large pots of pork to treat the "Guo Family Army". Guo Jiajun ate boiled pork and drank clear fresh soup, because the ancients rarely ate meat, and the soldiers were energetic after eating meat, their physical strength was multiplied, and they eliminated the rebels with a single blow. Since then, the "water basin big meat" has been famous in the land of Sanqin.
Large meat in the basin of water, crispy and rotten soup, delicious taste. The flavor of white steamed bun is better, and it is accompanied by coriander, white pepper, or kimchi, green onion, noodle sauce, sugar garlic, oil spicy seeds and so on. During the Tang Dynasty, Chinese cooking ingredients were already very rich, cooking methods were also very diverse, coupled with the gap between wars at that time, the practice was not so exquisite.
The large meat of the water basin chops the pig's large bones into large pieces, and the fresh old hen is put into the pot, boiled over high heat, grates to remove the foam, reduce the heat and cook slowly, about 3 hours, pork, chicken cooked and then fished out. Cut the squid and sea cucumber into slices and peel the chicken and pork. Put the peppercorns, star anise, cumin, grass fruits and ginger into a pot of boiling water and boil them into seasoning water.
When eating. Cut the pork into 0.6 cm thick and 5 cm long slices, serve with slices of Shanghai ginseng, squid fillets, chicken fillets, vermicelli and rinse 4-5 times with boiling chicken broth. Add chicken broth to a bowl, seasoning water, salt, pepper, monosodium glutamate, drizzle with oil, sprinkle with coriander and chopped chives.
The big meat of the water basin is inseparable from the oil spicy seeds, sugar garlic, and crescent cake.
A large pot of meat is fragrant and full of grease aroma
Fresh chicken and sea cucumber squid adds to the umami flavor of the soup
Vermicelli is added to the taste of crystal clear fullness
Spicy seeds in oil increase flavor Add color and flavor to appetizers
Sugar garlic kimchi white ji bun is indispensable to dissolve the greasy
In any case, in Shaanxi in China, lamb steamed buns, water basin lamb, oil poured noodles, sour soup noodles, elbows, cheek noodles and water basin meat are all nostalgia, aftertaste and miss of the three Qin lands. Large meat in the basin of water, crispy and rotten soup, delicious taste. The flavor of white steamed bun is better, and it is accompanied by coriander, white pepper, or kimchi, green onion, noodle sauce, sugar garlic, oil spicy seeds and so on. #Food Review Panel ##美食品鉴官 #