"Shaanxi cuisine to see beef and sheep steamed steamed steamed steamed steamed steamed Lao Zhang said that he had only been engaged in the business of steaming buns for twenty years, but he was already a veteran of the Xi'an bubble bun industry. Lao Zhang said that the steamed bun he made was not the most authentic, but it was also more authentic.
Regarding the reason why the price of Xi'an beef and mutton steamed buns has been high and small in recent years, Lao Zhang has an answer, Lao Zhang said that the real fire of Xi'an beef and mutton steamed buns is that after 2000, there were not many steamed buns in Xi'an City in the 1990s, and Xi'an steamed buns at that time were particularly affordable. This also laid the foundation for the later popularity of Xi'an beef and mutton steamed buns.
Traditional beef and mutton steamed buns pay attention to "to the steamed soup, to the soup to fix the fire, the soup fire to fix the taste, soaked to the spoon", there is a tacit agreement between the chef and the diners, the customers are themselves to break the steamed buns, the bowl of steamed buns like peanut rice, in accordance with the standards of the water siege; steamed buns such as corn kernels, is the mouth soup as well; if the bee head, is undoubtedly the best dry bubbles; no steamed buns in the bowl, that is, the way to eat alone. The interaction between chefs and diners creates the world's delicacies. But now it's all machine steamed buns, for the sake of speed, Lao Zhang said.
Lao Zhang said that in the past, steamed steam
Xi'an beef and mutton steamed bun several famous stores are listed catering enterprises, they are to get a stock, every year to pull the price of steamed bun up, make stock money, other small shops also follow the price increase, this is to get money-based, Lao Zhang said who does not like money.
Lao Zhang said that Xi'an beef and mutton steamed buns now also learned some foreign catering enterprises business strategy, before the big bowl and small bowl, is now divided into a portion, divided into ordinary, high-quality, excellent, before sending sugar garlic, now sugar garlic on the sale, before the customer to the store, after eating to give money, the boss and the guy welcome the distinguished guests, tea pour water, now you first go to pay the money, the bowl, checkout when the guy and the boss stared at the table to see the customer opened the warp paper and the ice peak drink on the table did not drink, by the way in the sale of a piece of high-priced paper five-one packs of high-priced paper, This routine is played by many steamed bun shops. Lao Zhang said that everyone also plays this, you don't play your profits are not high.
Xi'an beef and mutton steamed bun lost a lot of old customers, Lao Zhang said that this is a fact, before the steamed bun restaurant opened in the alley, now it will be a bustling area, every day to get a few waves of tourists to return to the original. There are fewer and fewer regular customers. There are fewer people to eat, and the price is high for the food that comes to eat, which also pushes up the price.
Do you make money by opening bubble buns? Lao Zhang said to make money, but now there are more and more shops that lose money, losing old customers, losing money when there are few tourists, you see there are many chain stores open and closed.
Why doesn't the old taste of the steamed bun have before, Lao Zhang said that this is no way, now it is all frozen beef and mutton, there are very few local ones, not to mention the Guanshan goats and Qinchuan cattle, you go to shaanxi districts and counties to see how many people are breeding, even if the breeding is also feeding feed, long fast, high meat yield. Even this kind of bubble steamed bun shop dare not use, the cost is high.
Why young people rarely eat steamed buns, Lao Zhang said that you look at how many delicious things from outside Xi'an City, steamed buns are two cakes with a little broth and a few pieces of meat, the taste of steamed buns is heavy, young people eat very little, and now the steamed bun salt is too heavy, not suitable for the taste of people now. People with high blood pressure are not in a hurry to hide.
Why is the amount of steamed buns so small? Lao Zhang said that there are two advantages to the small amount, one is to save costs, the other is to reduce the amount, and the customer wants to eat it, so that he feels really delicious. What logic is this, Lao Zhang said that they all do this, no, you can see.
Why can't Shaanxi beef and mutton steamed bun go out of Shaanxi, Lao Zhang said that the steamed bun used to be a food for people who worked hard, and some of the people who went to the field did not open a few successfully, and foreigners did not like to eat steamed buns. We old Shaanxi love to eat this.
However, some people say that the steamed bun is for tourists to eat, some people say that you think it is not cost-effective not to eat, some people say that I used to eat a day, now eat a month, the development of steamed bun is not easy, I hope that the steamed bun operators in the reasonable return of the premise of the quality of good, so that the traditional beef and mutton steamed bun can become the inheritance of our Shaanxi food culture, after all, Shaanxi is famous for its food is indeed not much. Everyone has to cherish it.