Shaanxi people like to raise and eat sheep, which is good for them. This tradition dates back to the Zhou, Qin, Han and Tang Dynasties. For thousands of years, there have been many specialized beef and mutton markets in the ancient city of Chang 'an, and there are still Dongyangshi Street and Xiyangshi Street. The whole body of a sheep is a treasure, and almost no part can't be used as delicious food. Sheep oil is used to make fried noodles and drink camellia oleifera, which is a great hobby of Xi people. Sheep blood is more popular with many people. There are many ways to eat sheep blood after it is solidified and cut into pieces. Chili, garlic and sheep blood may be the simplest and most popular way to eat. The method comprises the following steps: grinding noodles with good peppers, burning red with good clear oil, and pouring Chili oil; Mash high-quality garlic into mud; Sheep blood clots are boiled in broth, put into a bowl, mainly with Chili oil and garlic paste, then add salt, soy sauce and vinegar appropriately, and sprinkle with coriander powder and chopped green onion. Chili oil and garlic paste, within the range of personal tolerance, the more the better. When it was served, I saw a bowl full of red Chili oil, which was covered with black and red sheep blood. Pepper and garlic were pungent, and people who didn't eat spicy food didn't dare to look at it again, while old Xi 'an ate it with relish. This kind of food can be eaten hot or cold, and cold food has different flavors. It is like bean jelly, but it is actually a meat dish, but it is a blood product, but it is plain and ordinary. A friend's party, a plate of Chili, garlic and sheep's blood, and a bottle of Xifeng wine can make you talk all night. That scene, the gathering of ancestors living in seclusion in the countryside, is like some heroic behavior of the Eight Immortals in drunkenness. Pepper, garlic and sheep blood is such a kind of food: burning stimulation, revealing the fiery heart of a close relative and friend, and it is a romantic picture of the simple and innocent character of Guanzhong fellow villagers.
Sheep blood in powder soup is said to have originated from Wang Jintang, a sheep blood stall in Xi 'an Annan Hospital. He improved the extensive eating method of sheep blood in the early 20th century. Until now, people still say that the best sheep blood noodle soup belongs to Wang Ji's family in Xi 'an. But this Wangji store has long since ceased to exist. I lived in Nanyuanmen when I was young. I know this noodle soup and sheep blood shop, and I have eaten it. In the 1950s, this store was doing well, and I once went to eat. I remember that the Wang Ji store at that time had only a small facade and a few simple tables, and the stove was located at the door of the store. After the customer sits down, he can clearly see the operation process. This sheep blood noodle soup was originally intended to be wrapped in steamed bread. The customer first breaks the steamed buns into pieces the size of copper coins by hand, and then the waiter sends them to the chef. At this time, I saw the chef standing by the red stove, grabbing the pre-cut sheep blood from the table next to him and putting it into the boiling pot. Sheep blood is about the thickness of a matchstick, more than ten centimeters long and black and red. Blanch for about a minute, then put the fish in the bowl. Then grab a little fine vermicelli soaked in water and put it in a bowl. Then pour the hot soup into the bowl with a spoon, pour the hot soup into the bowl for a while, then pour it into the pot, and pour the cooked soup from the pot into the bowl, and repeat this several times until the steamed stuffed bun is soaked in hot water. Finally, put the tofu block in a colander, put it in a pot, heat it, put it in a bowl, then mix the roasted oil, Chili oil, minced garlic and coriander, and heat the soup to make a bowl of hot and fragrant sheep blood powder soup. According to the book Shaanxi Traditional Flavor Snacks, the characteristics of this Xi 'an flavor snack are described as "hemp, spicy, salty, fragrant, light and tender". Sheep blood is fresh and tender, the entrance is smooth, the spices are diverse, and it is spicy and fragrant, which is beneficial to people's appetite and digestion. "But for me, the most satisfying thing is the' spicy'. The whole bowl of sheep blood powder soup, even the soup with steamed stuffed bun sheep blood and vermicelli, is red. My mouth is numb when I eat, my lips are red when I eat, and I often sweat, just for fun. In this sense, although the sheep blood in powder soup has been improved, it is still extremely unrestrained and should belong to "human food".
However, the process of making goat blood powder soup is not simple, and each process has its own emphasis. To cook sheep's blood, you need to use a thin reed to remove impurities, then add one-tenth of the salt, mix well, and then add cold water equal to sheep's blood. The soup of hot pot should be seasoned with salt: it is made of more than ten kinds of seasonings, such as Dahongpao Zanthoxylum bungeanum, longan, fennel, Amomum tsaoko, Alpinia officinarum, clove, Zanthoxylum bungeanum and star anise, among which Dahongpao Zanthoxylum bungeanum and fennel should be heated, dehumidified, baked and ground into fine powder. The process of a chef pouring hot soup into a bowl is pronounced "Mao". The correct spelling of this word should be 0 water, one big character and one letter at the bottom. "Cihai" said: "The same' bubble'. Soak in the water. " It is also said that Zhao Gou, the Emperor of the Southern Song Dynasty, once had a meal in this way in the wilderness when he fled. It seems that this way of eating has a long history, at least 800 years.
In addition to the traditional way of eating, in recent years, the catering industry in Shaanxi and xi 'an has developed a new way of eating sheep blood, called spicy sheep blood. Perhaps the founder is Wen Hao Miscellaneous Grains Restaurant, which is characterized by operating local snacks in Shaanxi. This restaurant has become famous in Sanqin and has a place in Beijing catering market. This spicy sheep blood is also full of a big bowl and a big basin. Of course, that bowl or basin is much more fashionable, elegant and beautiful. Before chopsticks moved, people only saw peppers and prickly ash, too much, much more than sheep blood. It's also very hot. Unlike the "mala Tang" advertised by Sichuanese, this is not hot pot food. Although pepper and pepper are both spicy foods, most people who have eaten them say that they are not as spicy as expected. On the contrary, it left a deep memory of highlighting spicy fragrance in spicy. Many people say: love to eat, delicious.
According to some people who study medicine and nutrition, sheep blood is a scavenger and an excellent health food. Including patients with cardiovascular diseases and diabetes, it has considerable curative effect if eaten regularly. I wonder if there is any basis for this statement. However, Compendium of Materia Medica clearly points out that sheep blood can be used to make cinnabar, silver, sal ammonite, sulfur milk, stalactite, azurol, Zeng Qing, mica, actinolite, Kong Gong tiller and other poisons. Li Shizhen also praised it: "Sheep blood has such a detoxification function, but the materia medica has not mentioned it." Materia Medica here refers to the books of traditional Chinese medicine before Li Shizhen. It was Li Shizhen who was not satisfied with his predecessors' achievements and spent his whole life completing his masterpiece Compendium of Materia Medica. On the other hand, pepper is thought to stimulate appetite and help digestion. It can also be used as medicine, which has the effect of expelling worms and sweating. So now more and more people are interested in the flavor foods that Laoshan likes to eat, such as Chili garlic sheep blood, powdered soup sheep blood and spicy sheep blood, which means there will be a wind of spicy sheep blood lovers.