The water basin is the "bubble steamed bun" of Weinan, and chengcheng is the most famous. As one of the four major bubble buns in Shaanxi, he has long been inseparable from the life of his friends in Xi'an, and every time there is a small downhill in the weather, he will want to take a bowl.
Xi'an has many famous water basin shops, each with its own excitement. The one introduced today is on the list of must-eat for the public, and it is the No.1 of the cuisine of the Changle Fang area.
Speaking of Changle Fang, there are many old restaurants that have been open for decades, and countless fly restaurants, which are the taste memories of the old Dongguan people and the private menus of picky foodies.
Towering ancient trees, a variety of food signs, Changle Fang's fireworks are another kind of prosperity that distinguishes it from urban life.
Being able to come out on top in this area is enough to prove the strength of his family.
Beginning of 1989
ChengXian old brother - Chengcheng water basin lamb
Just as lunch was approaching, his small shop of less than ten square meters was already full. One after another is the sound of zole powder drinking soup, and the fragrance is sensual.
Not only is it full, but there is also a stubble of stubble.
I thought I would have to queue up for a while, but I didn't expect that there was a "branch" of his family in the courtyard next to me, and dozens of steps were suddenly open.
Hundreds of square meters, spacious and bright, almost full of pits and valleys, diners come and go. The parking spaces in the courtyard were parked, and many of them came to eat his family.
First of all, the water basin lamb, a word "hard"! For 25 bucks a bowl, send a pie. This price is not cheap in Xi'an today, but meat and soup are really bashi.
A bowl of ordinary grade water basin lamb, sandwiched with one pie is too full, two slightly owe a little. It's just right to pair it with side dishes
His family's crescent cakes are all crispy on the outside, opened with chopsticks, soft and full of lamb soup, firmly covered by the crispy skin, a mouthful of steamed soup, beautiful drops!
Water basin lamb, focusing on eating meat and drinking soup invigoratingly. His family's water basin should be boiled twice with boiling soup, the vermicelli tendon Q bullet, and the lamb is smooth and delicious.
His water basin is relatively oily and light, even if the order is fat and lean lamb, the meat quality is not greasy at all. Although the champagne soup is clear, the taste is not dull at all, salty and strong.
My personal favorite is the vermicelli of the two chopsticks in the soup, and the essence of the soup flavor is all adsorbed and locked by it, and it is 100% flavorful.
Haggis soup 20 pieces a bowl, because of the cost of the water, it looks more hearty.
Compared with the water basin, the taste of the mixed liver soup is slightly heavier, but compared to the soft and rotten flavor of the lamb, the advantage of the mixed liver is the different and complex taste.
There are both the tendon Q bullets of the lamb's tripe, the soft glutinousness of the lamb's liver, and the slippery of the sheep's lungs, and finally the "bone and flesh connection" of the sheep's head meat.
The same is to first grease the spicy seeds, sandwich the steamed buns and then sizzle the vermicelli and drink the soup. Two days ago, I was just in time for the cooling of Xi'an, and I was warm all over after eating
Before leaving, my nose also locked the scent of his pig's trotters, this time it really didn't move, next time arrange.
Some cuisines rely on innovation, while others rely on inheritance.
As a 32-year-old water basin shop, from a 10-square-meter cottage to three branches today, the solid taste is the best signboard.
ChengXian old brother Chengcheng water basin lamb
Shop Address: Opposite Xijing Hospital