The first bowl of bean blossom steamed buns in autumn

In Addition to the most famous lamb steamed buns and gourd-headed steamed buns in Shaanxi, there are actually many ways to eat that are worth marveling. Among them, the most alternative way of eating should definitely have a place for Fengxiang bean blossom steamed buns.

Early in the morning to bowl children's soy delicious and inexpensive bean blossom steamed buns, autumn morning cool instantly repelled, feel warm to fly, cold and relieved!

The bean blossom steamed bun actually originated from Fengxiang, and according to legend, the great literary scholar Su Shi tasted the bean blossom steamed bun when Fengxiang was the judge, and he was full of praise. As a gourmet and a great writer, he was even amazed at this kind of daily diet that skillfully integrated the flavors of the north and the south, and he did not know how to use language to describe it, so he had to use the local saying: "East Lake willow, girl's hand, golden jade and qiong pulp is difficult to give up, wonderful scenery, clever people, good taste, it is really three must-haves!" Feng Xiang now has a saying: "White soup snowflakes turn red oil, unconsciously eat for ninety years." "Describing the bean blossom steamed bun as a lifelong love of Fengxiang people.

The bean blossoms are silky, the pot is full of tendons, plus the aroma of soy milk, and the most brilliant thing is the last spoonful of oil spicy seeds, which is definitely the finishing touch. If you don't like bean blossoms, you can also ask for "pure steamed buns", which taste very good.