Lamb steamed bun, also known as lamb bubble, because it warms the stomach and is resistant to hunger, it is loved by the people of Shaanxi. Steamed bun is a native of Xi'an, and it is also one of the most distinctive and influential foods in Xi'an.
If you are traveling to Xi'an, lamb steamed buns are a must to experience.
One thing to be warned, though, is that if you go for lamb steamed buns, it's best to leave it for more than an hour.
I remember that day, a friend took us to a local lamb steamed bun shop, called "Old Chejia Beef and Lamb Steamed Bun".
It is not an Internet celebrity shop, it is the kind that ordinary local people often eat, and all the locals sit in it.
It is said that the exquisite lamb steamed bun shops close after selling out a pot of soup, so the steamed bun shops with good taste almost always open at 7 o'clock in the morning and close around 1 p.m.
However, I went in the afternoon, and the store was basically full. When ordering, it is divided into two types: beef and lamb, and divided into "ordinary" and "high-quality" according to the price. The quality is slightly more expensive, and the meat will be more!
Lamb steamed bun has become the "general representative" of Shaanxi's famous food, and it is said that in the past, it was invented by paying tribute to the emperor's diet.
After ordering and sitting down, you will send a sign like this, in order to distinguish which bowl is the steamed bun you broke. This card is weathered at first glance and has a sense of age.
The buns came up like this, one two two. It is said that it is made of nine dead noodles, and one part of the hair noodles is kneaded together and burned.
Because it was a long way to come, friends invited guests, and ordered a few small dishes. In fact, I think that eating a steamed bun for lunch is quite nutritious, including vegetables, staple foods, meat and soup.
The authentic way to eat steamed buns is to first break the buns into chunks by hand, and then use the fingernails to crush them one by one, and break out the buns, the size of soybean grains, in order to facilitate the taste.
It's just that it takes too much patience! Don't look at this bun, like our new bread breakers, broke for almost 1 hour. In the end, the whole nail cap hurt.
Local friends say that if you break it very big, the chef will not be willing to make it for you, just fool around, you will not appreciate the authentic taste of lamb steamed buns. However, some lamb steamed bun restaurants are now using steamed bun machines.
It was not easy, the bowl I broke myself, was taken back and cooked.
After the steamed bun was served, the friend said that he should spread the spicy sauce on it, avoid stirring, and pay attention to "cannibalizing" from one side. Can't stir, that's not authentic. I'm afraid that if it is stirred, the mutton soup will become batter.
This lamb steamed bun, the meat rotten soup is thick, the aroma is tempting, and it is really an endless aftertaste. Plus it took so long to break the bun, cherish the fruit of your labor, and eat it.
If you are a tourist in a hurry, it is really not suitable for eating lamb steamed buns. From the entrance to the exit of the restaurant, we spent about an hour and a half.
I'm going crazy! So I've always wondered, if it's a local who rushes to work, they also eat lamb steamed buns like this? Let's talk about what you know