Speaking of the cuisine of Weinan, water basin lamb can be said to be famous, the birthplace of water basin lamb is in Weinan, mainly to Pucheng and Chengcheng two most famous, Weinan old town there is a water basin mutton that has been passed down for 3 generations, it is relatively close to Pucheng, so the overall taste belongs to the Pucheng system.
This shop has been open for 40 years, very famous in the local area, but also on the Weinan TV station "Farmhouse Four Seasons", every day there are many foreign diners come to visit, the boss cooks two pots of meat every day, a pot of about 200 pounds, from 5 o'clock to 1 pm in the morning, from 5 pm to 7 pm in the evening, sold out on time, the store environment is general, some noisy, but it does not affect the mood of diners tasting delicious at all.
Steaming water basin lamb brought to the table, soup clear as water, bowl as large as a basin, worthy of the water basin mutton, fat and thin, the surface floating coriander, no added vermicelli, mutton soup smells of special incense, there is no bit of smell, the store handles the lamb or a unique way, eat water basin lamb must first come a mouthful of soup Shun shun, the soup looks very clear, but the taste is very thick, can drink the taste of mutton bone marrow, a mouthful of soup to drink, feel that the pepper inside the pepper flavor is very heavy, this is the characteristics of the Pucheng system.
The meat of the water basin lamb is not cut out, but torn out by hand, the lamb entrance is very tender, fat but not fat, thin and not woody, hand torn lamb is the characteristic of the old city, why tear it by hand? Because the lamb is fresh every day, unlike Xi'an or other places, the lamb may be frozen in the freezer, easier to cut, and the fresh lamb is more flavorful!
His family is not an ordinary crescent cake, it is a beef tongue cake, it is also freshly beaten by the back kitchen, the cake can be broken and put in the bowl to soak and eat, the cake emits the umami smell of lamb and the unique noodle aroma of wheat after sucking the soup, which makes people addicted. The cake can also be sandwiched with meat, the lamb in the bowl is fished out and sandwiched into the cake, and then put on the oil to pour spicy seeds, a bite of garlic, a bite of cake, a bite of soup, garlic exhaustion, cake finished, soup dry, the whole body is comfortable!
Water basin lamb is mainly to drink soup, of course, the soup is more meat less, a large basin of lamb soup under the belly warm, very comfortable, light pepper fragrance, steamed meat rotten, fully interpreted the delicious taste on the tip of the tongue, and then a spicy garlic sheep blood, but also the taste of the store!