Guanzhong steamed buns

"He asked for a bowl of noodle soup for five cents, drank two bowls of noodle soup, and ate the steamed bun that his mother had burned for him. ...... Although the cooks of the dining room and Mr. Bookkeeper had been staring at him mockingly, he did not hesitate to use the noodle soup that did not cost money and sent the air-dried bun into his stomach. This is Liu Qing's novel "History of Entrepreneurship" wrote that Liang Shengbao ate in a small shop when he went to buy rice seeds under the Taibai Mountain in the upper reaches of the Wei River. In Guanzhong, Shaanxi, how to send the dried steamed bun into the stomach, liang shengbao noodle soup on the way, is the most simple and simple in that hard years, steamed bun soaked, but it is a long-standing eating habit. Guanzhong steamed buns also have a distinctive "Qin flavor" due to the variety of ingredients and methods.

The encounter between steamed buns and beef and mutton creates a delicacy - beef and mutton steamed buns. Beef and mutton steamed bun is a famous product of Guanzhong steamed bun, which is the first in Shaanxi famous snacks. In Xi'an, there are many beef and mutton steamed bun shops. During the May Day holiday, old classmates Zhao Jun and Li Jun came to Xi'an, and we went to the Huimin Street next to the Drum Tower to eat lamb steamed buns. Choose an old shop to sit down, and the waiter will serve three large old bowls of blue and white porcelain, each bowl containing two lumps of white and yellow bread. The bun is a cake with dead noodles and a little hair, baked until seven or eight ripe, twisted in hand, broken in half, and then broken little by little when chatting, broken into soybean-sized particles. The waiter brings it back, the chef pours the steamed buns into the stir-frying scoop, scoops the broth and cooks them, and when the heat arrives, it is served with cooked beef and mutton, vermicelli, fungus, yellow flowers, etc., and finally sprinkled with garlic seedlings and coriander. Steamed buns with a plate of sugar garlic, spicy sauce on the top, mine is the water siege of the city, Zhao Jun is the mouth soup, Li Junren high horse stomach good, want is dry stir-fry. I gently smeared the bright red spicy sauce on the steamed bun, took a sip of fresh soup from the corner of the bowl, and then gently used chopsticks to pluck the steamed bun into the mouth, and from time to time I took a bite of sugar garlic and ate it little by little. Steamed buns, crispy meat, hot soup, garlic refreshing, a strong warmth spread throughout the body, no place is not ironed. Zhao Jun talked about the past of eating steamed buns while eating: 20 years ago, at noon one day in the waxing moon, he went to the county town with the object to get a marriage license, but there was a quarrel over buying something, and the object threw up his hands and left. The matter of obtaining the license looked like it was going to be in vain, and he just walked to the door of one of the most famous lamb steamed bun restaurants in the county, and he was cold and hungry, dragging the object into the meal. After the two bowls of steamed buns were eaten, the whole body was warm, and the cold and the depression in their hearts dissipated, and the two happily went to get a marriage license. Later, he said to his daughter with emotion, "Thanks to that bowl of lamb bubbles, or I blew it with your mother, where in the world would you be?" The daughter rolled his pretty little white eyes. Beef and lamb steamed bun is a rough food, but also a kind of harmonious food. Its flesh reminds people of the grassland where the wind blows grass and low cattle and sheep, the steamed buns of white flowers, reminiscent of the endless Guanzhong wheat fields, beef and mutton steamed buns to make a bowl of animal husbandry civilization and farming civilization, high heat, hunger and cold resistance, with a kind of northern Hanzi arrogance, can refresh, encourage, bold!

Beef and mutton steamed bun is the nobleman in Guanzhong steamed bun, delicious and expensive, compared to the noodles that Shaanxi people love to eat every day. The cheaper is the big meat steamed bun, that is, the pork steamed bun, sometimes referred to as the big meat steamed bun, the price is only half of the lamb steamed bun. Large meat steamed buns, also seen in Guanzhong, Xifu Baoji rural people, Chinese New Year's Eve at noon to eat large meat bubbles, large pieces of food. The big meat steamed bun in Qianyang County is the most famous, and it is unforgettable to eat. The meat of Qianyang Big Meat is marinated with fat and lean pork, so it is not fatty. The steamed bun is made of yeast noodles, soft and hard, not beef and mutton steamed buns with dead noodles, has been cut, so the process of breaking the buns is omitted, and it does not need to be boiled, and the soup is eaten, which is very convenient. Steamed buns, slices of meat, meat offal, tofu, vermicelli, etc. are put into a bowl, and the chef swings his arm, scoops a few spoonfuls of clear soup and brine into it, mixes with green onions and bleach, and a bowl of hot meat bubbles is served. Steamed meat is piled up like a thousand mountains, broth is haunting like a thousand waters, vermicelli flowers are like jade silk, white tofu, green onion flowers, red hot sauce dotted on it, pleasing to the eye. Drink a mouthful of old soup, the intestines are hot; chew a bite of fat and lean meat, lips and teeth remain mellow; eat a mouthful of steamed buns, the tendons have a long aftertaste; suck a bite of vermicelli, like a silk waterfall into the heart pool, extremely comfortable.

Big meat steamed bun, big meat made the protagonist. Compared with pork, pigs such as intestines and stomachs are also troublesome to clean, and the price is cheap, which is not valued. However, there is a kind of cuisine that chooses the large intestine at the junction of the pig's large intestine and the small intestine as the protagonist, and after washing and cooking, it is paired with steamed steamed bread to invent a delicacy - gourd head steamed bun. The reason why it is called gourd head steamed bun is because after the intestines are cooked, the gourd is cool. It is also said that when Emperor Gaozong of Tang Dynasty, the medicine king Sun Simiao once pointed out that a small shop in Chang'an used eight spices to "fry white intestines", and the shop hung a medicine gourd to thank the pointers, which got its name from then on.

"Pot helmet like pot lid", is one of the eight monsters of Shaanxi. Pot helmets are large cakes that are pressed with a bar and slowly baked, some of which are half thick. In the past, people often used pots and helmets as dry food like Liang Shengbao, but they ate them directly, making people's throats dry and their eyes dry. In Fengxiang County, In GuanzhongXi Province, people invented a way to eat, so that the pot helmet is very comfortable and nutritious to eat, that is, bean blossom steamed buns. In the morning, walk into the small shop on the street and ask for a bowl of bean blossom steamed buns. The soy milk in the cauldron is steaming hot, and the chef cuts the pot helmet into rectangular thin slices, pours in the soy milk, soaks it, and then puts in the bean blossoms, accompanied by bright red peppers and green onions. Taste, the bean blossoms are tender, the pot is strong, the soy milk is soft, and the peppers are spicy.

Guanzhong steamed steamed. In addition to the well-known beef and mutton steamed buns, the people-friendly big meat steamed buns, the unexpected gourd head steamed buns, the simple and low-key bean blossom steamed buns, in Guanzhong, there are also powder soup lamb blood steamed buns, water basin lamb steamed buns, goat liver soup steamed buns, peppery soup steamed buns, spicy knotty steamed buns, marinade cold powder steamed buns, etc., in a variety of forms, rich and colorful, so that the tip of the tongue of Guanzhong people jumps with joy and prefers the life of this side. (Hu Baolin)