Editor's note: As the birthplace of Chinese food culture, Shaanxi cuisine has a long history and is a school of its own. Between stir-frying and stir-frying, before the pots and pans, generations of spoon-makers have made ingenuity with taste, and in the process of inheritance and development, the "Shaanxi taste" of Shaanxi cuisine has become more and more abundant. The old brand precipitated by the years is a dazzling pearl in Shaanxi cuisine. As a historical and cultural city with a long history and splendid civilization, Xi'an contains many time-honored brands. They record the development of the city and are also full of "Xi'an taste" and "Xi'an temperature". In recent years, with the general trend of the integration of culture and tourism, Qujiang New District has innovated and developed ideas, deeply excavated "culture +" and "food +", and made the old brand glow with new vitality. Recently, the International Online Shaanxi Channel visited 5 long-established brands in Xi'an to listen to the "taste stories" between Shaanxi cuisine masters and their specialties.
International Online Shaanxi Report (Feng Yan): There are countless beef and mutton steamed bun restaurants in Xi'an City, and Tongshengxiang, a century-old shop, is one of the best. As the spoonman of Tongshengxiang, Wuping has been making beef and mutton steamed buns for 40 years. 40 years of perseverance is because of love, but also because of character. Wu Ping said: "I am a person who is easy to satisfy. Diners love the beef and lamb steamed buns I make, and I am very pleased that they often come. ”
Video Producer: Li Zhen
"Three generations of our family have been living around beef and mutton, and my grandfather sold beef, and in my father's generation, he was also selling beef and mutton. It came to me and made beef and mutton steamed buns for a lifetime. Upin said.
Wu Ping making lamb steamed bun Photography Li Zhen
Freshly cooked lamb steamed bun Photography Li Zhen
Cut meat, side dishes, boiled buns, scoop soup, in layman's opinion, in less than two minutes, a bowl of beef and mutton steamed buns ready to serve. And Wu Ping is very clear about the "exquisiteness" behind the cooking buns. Wu Ping introduced: "The first thing to pay attention to beef and mutton steamed buns is to choose meat. Lamb we use salt pond beach sheep, the age of sheep is about one and a half years old, the weight can not exceed 35 pounds, the meat is particularly tender. The cow uses the old Cattle of Qinchuan, which is no more than two years old and the meat is particularly tender. Because they are all made according to the standards handed down, there are strict requirements for the origin of beef and mutton. ”
No matter winter or summer, if you want a bowl of rotten meat soup, steamed and smooth beef and mutton steamed buns, there is a sense of comfort, this is a big article. Wu Ping said: "According to different seasons, the combination of spices is very important. Beef and lamb steamed bun has a high nutritional value, when the weather is hot in the summer, it must be matched with conditioning, so that people can not eat the fire; in the winter, it is cold, it must be able to warm the stomach of diners. While eating nutritiously, it is also necessary to make people eat healthy. Beef and mutton steamed buns must be passed down through the generations, and this must be adhered to. ”
In 2008, Tongshengxiang beef and mutton steamed bun making technology was included in the national intangible cultural heritage list. In 2012, Chef Wuping of Tongshengxiang was listed as a representative inheritor of national intangible cultural heritage. "Beef and mutton steamed buns have a hundred years of history, and we can't let it be lost in my generation." Since then, passing on this skill with heart and affection has become his heart. Wu Ping said: "People eat according to their true ability. In the chef's profession, the real skill is the technique, that is, the craft of cooking. I teach my disciples very much, hoping that they can learn and practice well, and can make beef and mutton steamed buns in the original way. ”
Edit: Jiajia