#Sannong High Quality Creation Contest Season 2 #"Su Bingtian, Fu Yuanhui and Yang Qian all love to eat Xi'an lamb steamed buns! "The National Games will make Xi'an the focus of the whole country, and Xi'an's lamb steamed buns will once again rush to the top, which will fascinate the whole country and even the world!"
The land of Sanqin is rich in products, and the lamb steamed bun has conquered the stomach of the Shaanxi people with its unique taste, and has been passed down from generation to generation. Shaanxi's lamb steamed bun is mainly divided into three categories, one is the boiled steamed steam
Xi'an lamb steamed bun
The famous poet Su Shi of the Northern Song Dynasty left a poem that reads, "Long cuisine has bear wax, and Qin cooking only sheep soup". Xi'an lamb steamed bun cooking technology is strict, steamed buns, boiled meat, cut meat, boiled steam The "wonton dumplings" cooked with meat are crispy and dry, and do not disperse in the soup. Before eating, break the "ravioli" into pieces. The smaller the steamed bun, the better, which is to facilitate the five flavors into the steamed bun. Break the buns and cook them again by a cook. Cooking steamed buns pays attention to the soup with steamed buns, the seasoning is appropriate, the fire is boiled urgently, and the bowls are loaded at the right time to meet the requirements of the original soup into the steamed buns and the fragrant steamed buns.
Su Bingtian, Fu Yuanhui, Yang Qian and other athletes eat lamb steamed buns during the National Games are Xi'an lamb bubbles, Xi'an lamb steamed buns, although delicious, indeed not as good as Baoji lamb steamed buns, and Baoji's lamb steamed buns are mainly spread in the Xifu area, Xi'an people may not have eaten, but the Xi'an people who have eaten are absolutely praised.
Baoji lamb steamed bun
Baoji's lamb steamed buns are all in front of the store with a large pot, the big pot stewed with lamb bones and mutton, lamb steamed buns are not like Xi'an boiled buns, but with "卯" steamed buns, which is similar to the method of gourd head steamed buns, Baoji lamb steamed buns have a different taste, "卯" steamed buns are cooked over and over again with piping hot soup, so as to retain the original taste of food to the greatest extent.
Pot helmet buns
Baoji lamb steamed bun is a half-haired pot helmet, the pot helmet is cut into a centimeter thick thin slice, after the mutton hot soup "卯", all the steamed buns are soaked in the soup, the taste is particularly good, the broth of Baoji lamb steamed bun is boiled overnight with lamb and lamb bones, pure original mutton soup, the soup has a strong taste, there is no trace of peculiarity, and there is fresh lamb to eat.
Steamed buns
If you are a mutton lover, you can enjoy a delicious meal with Treasure Chicken, which is inexpensive, the amount of lamb is very large, and the bowl is twice as large as in Xi'an City. Lamb steamed buns not only have lamb but also sheep blood and haggis, and the whole bowl will definitely make you taste endlessly.
Baoji lamb steamed bun does not need to be broken into small pieces, very large pieces can be "dipped" through, eat both chewy and already soaked, is a very good enjoyment. Authentic Baoji people will also use local characteristic twist flowers to soak in, that is, lamb bubble twist, a bowl of lamb bubbles plus a twist flower, fragrant and enjoyable!
Food is a local cultural business card, leaving the hometown for more than ten years, missing the hometown lamb steamed buns, missing the hometown bean blossom steamed buns, missing the hometown cannabis flowers, missing the hometown landscapes, and missing the hometown simple and kind Shaanxi Township Party!