The practice of bashimi has its own specialties in different parts of Shaanxi, and there are flavors in different parts of the country. But to say the most authentic, the most authentic is the Qishan bashimi.

So it's mainly about how to do the bashfulness of Ji Shan Bashful Noodles:

To make the bashfulness, you must use the good pork, with the best pork, must be with the skin of the pork. Then it is cut into pieces and then rotted on a gentle fire, not fried, not to mention boiled.

In this regard, there is a "tight pot bun, slow pot meat" said. That is, when steaming buns with tight fire burn, rotten meat is a warm fire, but also slowly stirred, not in a hurry. So that the meat "oil", to achieve the effect of fishy and fragrant to eat up the effect of not greasy. When the meat is rotten to eight or nine into the next pepper, cinnamon, ginger, star anise and other spices and add vinegar, so a pot of sour and fragrant meat bashfulness has become.

In addition, you should add carrots, garlic, tofu, cauliflower and black fungus, which are

indispensable parts of the bacon.

Thanks!