1. Poems about Sanguxiang mutton paomo

Poems about Sanguxiang mutton paomo 1. Who knows the address and telephone number of Sanguxiang beef and mutton paomo headquarters? If you know it, please put a message

It's near Dada City, East Street, in the east gate.

The authentic Lao Sun's bubble film in Xi 'an is called the store name; Laosunjia Restaurant Address: No.364 East Street Tel: 129-8* Classification Label Time-honored Brand (12) Muslim (8) Xinjiang (4) Friends Dinner (2) Merchant Profile "Famous" Mutton Paomo Shop. It's interesting to make buns by yourself. Of course, "people who are not used to it can also ask the store to make them".

"One steamed bun is soaked in a big bowl", the soup is so thick, the mutton is crisp but not rotten, and after mixing, it is served with "chopped pepper and sugar garlic". The taste is "really hard to describe in simple words". Other dishes are also "quite distinctive".

Although the environment and services are "to be improved" and the price is "quite expensive", there are still many people who eat, and "I can't even find a seat when I went over the weekend". Recommended dishes, mutton and bread in soup (9) sugar garlic (6) mutton in soup (3) Baiyun big bag (2) I have heard the name of beef and mutton in soup, a famous food in Shaanxi for a long time. Locals say that they have never eaten mutton in soup in Xi 'an, which means they have never been to Xi 'an, which shows their high status.

Lao Sun's house is an old-fashioned place to eat steamed buns, so on the last day of our trip, we rushed to eat at Lao Sun's house anyway. The facade here is nothing to see, but all the roads in front of it have become its parking lot, which is quite spectacular.

there is a 3(4? ) Floor, if you usually only eat steamed buns, it's on the first floor. The second floor is a bit like Guangzhou Teahouse. There are a lot of local snacks on display, so you can open a list and go around. It is said that you eat more refined steamed buns on the third/fourth floor (I don't understand the details). Because we wanted to taste more flavor, we naturally went to the second floor.

as soon as I sat down, I ordered three bowls of mutton and bread pieces in soup. Soon the steamed bun and three empty bowls came up. It turned out that the steamed bun had to be broken by itself, and it had to be as big as soybeans to be considered standard.

It's really tiring for a novice like me to break up. It took me half an hour to break up a bun. It's really depressing to see the same food on the turntable in front of me but not enjoy it. After breaking up, let the waiter send it to the kitchen on the third floor to pour soup and cook it bowl by bowl.

maybe there were a lot of people that day. I waited for a long time, urged many times, and finally served the finished product. However, the finished mutton steamed buns are really different from the oily thick soup with steamed buns floating in my imagination. The steamed buns that have just been broken will not collapse at all. They look like a lot of garlic, and the soup base is not oily at all. The noodles are covered with a layer of mutton and vermicelli, but I feel like a bowl of garlic mutton vermicelli.

when eating, add some coriander and hot sauce, but you can't stir it, and you should scrape it from all sides to the middle (which I forgot to eat at that time), otherwise it will have a coquettish taste. Well, my feeling is that it must be eaten while it is hot. It is really good, especially the mutton and soup base inside.

It is said that the soup base here has a history of one hundred years, gee. But after eating a few spoonfuls, I felt full immediately. Fortunately, there were some sour garlic, and I was tired of eating one.

and at least I broke the buns for half an hour by myself. I can't waste them, but I can't hold on after eating them. There are many other snacks on the second floor here, which are also quite good.

Especially the egg drop mash here is really delicious, sweet and fragrant! ! Other things like choking mutton offal and steaming bowls are worth a try.

2. How about joining Sanguxiang beef and mutton paomo

Sanguxiang catering culture chain is a well-known catering chain enterprise in China. Headquartered in Baishui, Shaanxi Province, it has 26 branches. Sanguxiang catering culture chain is a professional beef and mutton paomo enterprise with strong qualifications and rich resources.

Sanguxiang paomo is exquisite in technology and fine in cooking, with thick rotten meat soup, mellow in flavor, smooth in tendon, fat but not greasy, soft, tough and palatable. In 2116, it was rated as Shaanxi Famous by the Provincial Hotel Association < P >. Sanguxiang beef and mutton paomo inherits the tradition of Chinese food culture. After more than 21 years of creation, it enjoys a good reputation in Sanqin. One cares about the feelings, the other cares about the taste, and the third cares about the fragrance. Sanguxiang paomo absorbs the shape of Laosunjia paomo, the fragrance of Yixianglou paomo, the flavor of a building paomo, and the cultivation of Dingxingchun paomo, which combines the essence of everyone's cooking skills and has a natural flavor. It is a famous flavor for men, women and children in all seasons. Sanguxiang paomo has formed an industrial chain integrating feeding, slaughtering, processing, distribution and sales of fat cattle and mutton sheep.

3. Who can help to write an article about mutton bread in soup

Everyone will talk endlessly about the flavor snacks they have eaten, for example, Quanjude roast duck in Beijing, mutton bread in soup in Xi 'an, Shaanxi, Little Sheep in Inner Mongolia, rice noodles crossing the bridge in Yunnan, Daoxiao Noodles in Shanxi, and so on. These are famous foods all over the country.

If I want to say my favorite snack, I must count the mutton buns in Shaanxi. Mutton bread in soup is delicious and has good color. In the white mutton soup, strips of red sheep blood, crisp green coriander and onion, and fragrant meat slices with fragrant and green golden cakes are scattered among them, which really makes people hang three feet and admire! Mutton bread in soup is not only delicious, but also can relieve the cold, especially in winter, when eaten, the frozen body immediately feels a warm current, and the whole body is warm and comfortable.

The method of making mutton bread in soup is very simple: the mutton soup should be boiled with the skeleton of sheep for a long time until the bone marrow is boiled out to milky white. After boiling into soup, the boiled mutton soup is filtered, and then the coriander, onion, sheep blood, etc. washed in advance are put into the pot for 5.6 minutes, and the mutton soup is cooked. Then, the last step is to add a special seasoning and a bowl of delicious mutton soup. Finally, according to the preferences of the guests, either soak the cakes in the soup or eat them with the soup.

it's very interesting for me to eat mutton buns. I always eat the soaked cakes first, then eat other things in the bowl, then blow Chili oil to one side of the bowl and drink up the mutton soup. Finally, I dip the sliced meat with Chili oil with chopsticks, so that it tastes delicious! Sometimes, I spill soup in my face because I am in a hurry.

Because every time I eat mutton bread in soup, I feel happy and comfortable, so I like the special snack-mutton bread in soup.

4. Who knows the address and telephone number of Sanguxiang beef and mutton foam headquarters?

It's near Dada City, East Street, in the east gate.

The authentic Lao Sun's bubble film in Xi 'an is called

store name; Laosunjia Restaurant

Address: No.364 Dongdajie

Tel: 129-8kk

Classification label Time-honored brand (12) Muslim (8) Xinjiang (4) Friends Dinner (2)

Merchant profile "prestigious" mutton paomo shop. It's interesting to make buns by yourself. Of course, "people who are not used to it can also ask the store to make them". "One steamed bun is soaked in a big bowl", the soup is thick, and the mutton is crisp but not rotten. After mixing, it is served with "chopped pepper and sugar garlic". The taste is "really can't be described in simple words". Other dishes are also "quite distinctive". Although the environment and service are "to be improved" and the price is "quite expensive", there are still "many people eating" and "I can't even find a seat when I went over the weekend".

mutton and mutton soup is recommended

soup (9) sugar garlic (6) mutton soup (3) white clouds and big buns (2)

I have heard the name of beef and mutton soup, a famous food in Shaanxi for a long time. The locals say that they have never eaten mutton soup in Xi 'an, which means they have never been to Xi 'an, which shows their high status.

Lao Sun's house is an old-fashioned place to eat steamed buns, so on the last day of our trip, we rushed to eat at Lao Sun's house anyway. The facade here is nothing to see, but all the roads in front of it have become its parking lot, which is quite spectacular. There is a 3(4? ) Floor, if you usually only eat steamed buns, it's on the first floor. The second floor is a bit like Guangzhou Teahouse. There are a lot of local snacks on display, so you can open a list and go around. It is said that you eat more refined steamed buns on the third/fourth floor (I don't understand the details). Because we wanted to taste more flavor, we naturally went to the second floor. As soon as I sat down, I ordered three bowls of mutton and bread pieces in soup. Soon the steamed bun and three empty bowls came up. It turned out that the steamed bun had to be broken by itself, and it had to be as big as soybeans to be considered standard. It's really tiring for a novice like me to break up. It took half an hour to break up a bun. It's really depressing to watch the same food on the turntable in front of me but not enjoy it. After breaking up, let the waiter send it to the kitchen on the third floor to pour soup and cook it bowl by bowl. Maybe there were a lot of people that day. I waited for a long time, urged many times, and finally served the finished product. However, the finished mutton steamed buns are really different from the oily thick soup with steamed buns floating in my imagination. The steamed buns that have just been broken will not collapse at all. They look like a lot of garlic, and the soup base is not oily at all. The noodles are covered with a layer of mutton and vermicelli, but I feel like a bowl of garlic mutton vermicelli. When eating, add some coriander and hot sauce, but you can't stir it, and you should scrape it from all sides to the middle (which I forgot to eat at that time), otherwise it will have a coquettish taste. Well, my feeling is that it must be eaten while it is hot. It is really good, especially the mutton and soup base inside. It is said that the soup base here has a history of one hundred years, gee. But after eating a few spoonfuls, I felt full immediately. Fortunately, there were some sour garlic, and I was tired of eating one. And at least it's a steamed bun that I broke for half an hour. I can't waste it, but I can't hold it after eating it.

There are many other snacks on the second floor here, which are also quite good. Especially the egg drop mash here is really delicious, sweet and fragrant! ! Other things like choking mutton offal and steaming bowls are worth a try.

5. Huang Shita's poem Shuidong in front of the river is written in a 311-word essay

As the saying goes, "Food is the most important thing for the people." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicacies you must taste.

mutton bread in soup is very particular about both the way it is made and the way it is eaten. When making, the high-quality mutton is washed and sliced first, and then boiled with various seasonings. At this time, the store will give you a big bowl and two buns.

The most important thing to eat mutton bread in soup is to break the bread. The finer it is, the more delicious it will be when it is soaked. Usually, it is enough to beat the soybeans into small pieces. Then pour the hot mutton soup into a bowl, and at the same time, add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil spicy seeds, and a bowl of mutton buns is finished.

Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art.. Red chili pepper oil floating on the soup, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and snow-white steamed buns are really pleasing to the eye. Looking at it, I seem to see that mutton soup has turned into the sea, vermicelli is like layers of waves, the pieces of steamed meat are like dotted islands, and the green scallions are like lush trees dotted on the islands.

The smell of mutton bread in soup is also very attractive. That rich fragrance has already spread around with the hot air, and it is like an invisible hand hooked my nose, which makes my mouth water.

at this time, I also forgot to be a gentleman, and wolfed down my food. It's really fresh, fragrant and spicy. The mellow flavor of mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread, and the spicy flavor of oily spicy seeds are the characteristics of mutton steamed bread. Have another bite of mutton soup, it's really delicious! If you add a few candied garlic, you will enjoy it even more. The soup is fresh but not greasy, the mutton is fat but not greasy, the steamed bread in soup is delicate and soft, full of the delicious soup and the original flavor of the steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of the mutton steamed bread in soup. After eating all this, I was feverish and sweaty. In short, I just said one word: "Cool!"

The mutton bread in soup is not only delicious in color, flavor and shape, but also has a long history, perhaps because it is a famous food in the ancient city of Xi 'an. Mutton paomo existed as early as the Zhou Dynasty, when it was called mutton soup. There is another interesting legend about it. According to legend, Zhao Kuangyin, Song Taizu, lived in poverty when he was unsuccessful and lived on the streets of Chang 'an. One day, there were only two pieces of steamed buns left on him, which were too dry to swallow. A kind-hearted mutton shop owner saw his pity and gave him a bowl of boiling mutton soup. Zhao Kuangyin broke the dry buns and ate them. He was so hot that his hunger and cold disappeared. Later, when he became emperor, this delicious food became famous.

mutton bread in soup is now famous. It is deeply loved by people of all ethnic groups in the north, and many international friends are also scrambling to taste it. Mutton paomo has become the "representative" of Shaanxi snacks.

6. Poems describing seafood

1. Su Dongpo is both a famous scholar and a famous gourmet.

Therefore, according to legend, there are many famous dishes directly related to him, and more dishes named after him, such as Dongpo Elbow, Dongpo Tofu, Dongpo Yuman, Dongpo Leg, Dongpo Bud, Dongpo Mo Carp, Dongpo Cake, Dongpo Crisp, etc. "Dongpo Collection" contains: "Shu people cherish the buds of Qin, and the mixed dove meat is it."

Spring dove's gizzard is the shredded breast of turtledove fried with celery. Later known as Dongpo spring dove.

Su Shi likes mutton soup, so he wrote: "Qin cooks only mutton soup, and there is bear wax in the dragon." He also wrote "Ode to Pork": "Without water, the firewood can't afford to smoke.

don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt.

the rich refuse to eat, and the poor don't understand cooking. Get up in the morning and play two bowls, so full that you can't care about it. "

Su Dongpo cooked pork with his favorite bamboo shoots. At a gourmet party, Su Dongpo wrote a doggerel: "No bamboo makes people vulgar, no meat makes people thin, not vulgar but not thin, and bamboo shoots stew pork". The delicious but poisonous puffer fish has also become his regular and new delicacy. "There are three or two peach blossoms outside the bamboo, and the spring river warms the duck prophet.

Artemisia selengensis has short reed buds all over the ground, which is the time when puffer fish want to go up. This carefree seven-character quatrain is about bamboo shoots, fat ducks, wild vegetables and puffer fish in spring, which is really a delicious food. "Qiu Lai frost dew garden east, reed mustard gave birth to children and grandchildren.

I'm as full as he hates, and I don't know why I have to eat chickens and dolphins. " In his opinion, these vegetables are more delicious than the chicken, duck and fish.

Fenghu Lake is Su Dongpo's favorite place for picnicking. He compares the rattan vegetables that live by the lake here to the shepherd's purse of Hangzhou West Lake: "Fenghu Lake has rattan vegetables, which seems to be comparable to the enemy's soup." Su Dongpo ate a ring cake made by an old woman, and couldn't help but write a poem: "The jade color is even when rubbed with hands, and the blue oil is tender and yellow."

Sleeping in the spring at night knows the weight, crushing a beautiful woman and wrapping her arms around gold. " In just 28 words, it outlines the characteristics of uniform, bright and crisp ring cakes and the image that looks like a beauty ring.

"Little cakes are like chewing the moon, with crisp and sweet taste in them." "When I go around the wheat field, I beg for wild grass, but I'm better at cooking mountain soup for the monk's house." "When there is a bright moon, I ask the sky about the wine." "I can't drink enough, and the taste of half-baked wine is especially long." "Occasionally, wine is interesting. "There are 311 lychees a day, so you might as well grow up to be a Lingnan person."

Su Shi loves to taste tea, and praise for tea is also common in his poems.