The weather was too hot on the weekend, and I didn't want to go home to cook at night, so I casually ate a bowl of powder soup and sheep blood nearby, which is the sincere and gourd head three fresh boiled steamed bun shop on Hansen Road.
Because of the late eating, I asked for a steamed bun, broke the steamed bun and took the bowl to the back kitchen, the spoon master first put the lamb blood into the hot pot to blanch thoroughly, and then put the fine vermicelli into the bowl, use the spoon to pour the soup into the bowl, the soup into the bowl for a short time, and then poured into the pot, and then poured the soup from the pot into the bowl, and so on several times.
The sheep's blood is tender and smooth, without the slightest fishy taste, and the red chili oil is numb at the corners of the mouth, sweaty, and all the internal organs feel comfortable. The soup is boiled into the steamed bun, and the steamed bun is full of fresh and fragrant soup, and the entrance is soft enough to taste, and it has a different flavor. The vermicelli is hung with bright red oil soup, and you can feel the smoothness and toughness of the vermicelli by taking a sip, and the vermicelli is gone after a few chopsticks.
Powder soup and sheep blood have an important position in the minds of Xi'an people, and have accompanied the lives of countless old Xi'an people. Although it is not eaten every day, but after a long time, I will definitely think about this bite, which is the authentic taste of Xi'an.