Taiyuan's famous food: haggis cut

Taiyuan calls haggis "haggis cutting", why is it called haggis cutting? According to legend, there is a story in this, Kublai Khan's mother in the Yuan Dynasty was called empress dowager, and there was a Han chef surnamed Han who served the empress dowager. Han Chef Mongolians only eat mutton, sheep under the water discarded and not used, feel pity, he took the sheep water home to pick up clean, cooked, and then with green onions, peppers, its taste is very beautiful. After tasting it, the empress dowager was full of appreciation and gave it the name "haggis cutting", so that haggis cutting became a flavor snack in the Taiyuan area.

The famous haggis cutting shop in Taiyuan has Gulou haggis cutting, and Hao Gang haggis cutting. In particular, Hao Gang's shop in Liu Lane is overcrowded every day, and the queue is long. The store has been renovated and expanded several times, and it can be compared with the beauty of the hotel. In recent years, in other parts of Taiyuan, there have also been many Hao gang franchise stores, and there is a situation of unified Taiyuan haggis.

Taiyuan's haggis is different from Datong's, and Datong's haggis is divided into pure haggis and powder haggis. Ordinary haggis is a bowl of vermicelli poured with sheep's blood and a small amount of lamb tripe, sheep intestines, sheep lungs, pour some vinegar and add some chili oil when eating. And Taiyuan's haggis cut a large cauldron boiled all year round, the soup has sheep bones, the taste is all in the old soup. The good lamb, haggis in the pot with a colander filter, soup bowl with noodles, eat some pepper, white pepper, a little salt, and add some old vinegar, green onions, you have to add meat, every one or two to collect one or two money, the staple food is an oil cake. A bowl of soup, a loaf of bread, a couple of meats for foodies, and a beautiful breakfast is so complete.

Haggis is a famous food in Taiyuan, and some haggis shops are open 24 hours.

In the past one or two years, Taiyuan's Drum Tower Haggis cut in Datong has also opened a branch, eating the haggis of Datong, tasting Taiyuan's haggis cut, one in the north, two flavors, each with its own advantages. Speaking from the heart, I still like Taiyuan's haggis cut, the lamb in the bowl is mostly lean meat, occasionally one or two pieces of fat meat, but also fat but not greasy, very refreshing, the most appetizing is still the pot of old soup, the taste is long and has a special aroma.