Text | Look at Xiuzhou
30℃↘13℃
With a big inversion of temperatures
I got up early this morning, Xiuzhou was cold!
At this time
A bowl of steaming lamb noodles must be arranged
is worthy of his 256G stomach
On Penglai Road in Xincheng Town, the firewood in the earthen stove of this "Yang Aliu Steamed Mutton Noodles" is burning.
It is not a common iron pot, but a special jar in which a pot of mutton is boiled, and the soup is constantly tumbling, and the fragrance wafts from the street to the alley.
This piece of mutton, which is attractive in color and fragrant and tender, is the "soul" of Xincheng mutton noodles, attracting countless diners.
Many people specialize in Jiaxing City, Hangzhou, Shanghai, Jiangsu...... I came here just to eat this steaming bowl of mutton noodles.
When business is good, the noodle restaurant sells hundreds of bowls a day.
"Steamed mutton noodles" is the golden sign of the store, what is the secret of deliciousness? How to stand out from the crowd of lamb noodles?
"Our roast mutton technique is different from other people's, the mutton cooked in the vat is crispy but not greasy, and it is very flavorful." Yang Desheng, the operator of Yang Aliu steamed mutton noodles, said that this craft cannot be done without the skills passed down from the older generation.
"The steaming vat mutton has been passed down to us for more than 100 years, and it has been in my hands for more than 50 years." The heat of the firewood, the selection of the jar, the selection of mutton...... Everywhere is the doorway, Yang Desheng took over the craft of steaming mutton from the older generation, and opened this shop, because he ranked sixth in the family, word of mouth became "Yang Ah Liu".
The key to the deliciousness of the steamed mutton noodles is not only the exquisite production process, but also the selection of ingredients.
"All goats are used, especially goats that are 1-2 years old taste better." Yang Desheng said that goat meat is warm, even if it is eaten in summer, it will not get hot, especially in autumn and winter.
If you want the mutton to be not fat, the handling is also very particular, the lymphatic of the goat should be cleaned up, and the cinnamon, fennel, ginger, red dates and other auxiliary materials should be burned together in the tank. In particular, it is necessary to tie straw so that the roasted mutton will have a rice flavor.
The mutton burned in the jar, the moment it was just baked, it directly confused the fragrance.
Take a bite of the mutton with thick oil red sauce, pick up a pair of chopsticks and smooth noodles, warm the stomach and satisfy, how can Xiuzhou people not love it?
It is precisely because of the deliciousness that a batch of guests has been accumulated, many people are eating this bowl of steamed mutton noodles and getting old, originally a young man in his early 20s, but now he has grown gray hair on his head and has entered middle age.
"This bowl of mutton noodles, I grew up from a snack, my father used to bring me, and now I bring my own children!" Mr. Zhu, who lives in Xincheng, said that although there are a lot of mutton noodles now, he loves this one, because the mutton noodles in this house are very fragrant when bitten down, and the ingredients are also very sufficient.
"The autumn wind rises, and the mutton is fragrant." On a cool autumn night, a bowl of steaming mutton noodles will warm your stomach and heart.
This simple bowl of steamed mutton noodles not only hides the fireworks in the world, which makes people want to stop, but also hides the persistence of traditional culture.
"I hope this shop can continue to open, and I hope that my son can pass on the craftsmanship of steaming mutton to the next generation." Yang Desheng said.
The first bowl of lamb noodles of the fall
Have you eaten?
What's your treasure mutton noodle shop?
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Source: District Media Center, District Market Supervision Bureau, Xincheng Town
Reporter: Xu Jinping
Video: Sun Yichen
Editor: Xu Jinping
Review: Zhang Ruijie
[From: Kanxiuzhou]
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