As the saying goes: "Food is the first necessity of the people." China's food culture is extremely rich, and there are unique delicacies in various places. In Xi'an, mutton steamed buns have become one of the delicacies you must try.
Both the making and eating of mutton steamed buns are very particular. When making it, first wash and cut high-quality mutton into slices, then add various condiments and cook it over high heat. At this time, the store will give you a big bowl and two steamed buns.
The most important thing when eating mutton steamed buns is to break them into pieces. The thinner the better, the more flavorful they will be when soaked. Usually just minced soybeans will suffice. Then pour the hot mutton soup into a bowl, add chopped green onions, coriander, vermicelli, salt, MSG and authentic Shaanxi spicy oil to complete a bowl of mutton steamed buns.
Looking at this bowl of mutton steamed buns, it is like a perfect and outstanding work of art. The red spicy oil floating on the soup, the gray mutton, the green coriander and green onions, the crystal clear vermicelli, and the snow-white steamed buns are really pleasing to the eye. Looking at it, I seemed to see the mutton soup turning into the sea, the vermicelli like layers of waves, the meat slices of the steamed buns like dotted islands, and the green scallions like lush trees dotting the islands.
The aroma of mutton steamed buns is also very attractive. The rich fragrance had already spread everywhere with the heat. It was like an invisible hand hooking my nose, making me salivate.
At this time, I didn’t care about the gentlemanly manners and started to eat hungrily. It's really fresh, fragrant and spicy. The mellow aroma of mutton, the fragrance of coriander and minced green onions, the soft texture of steamed buns, and the spiciness of spicy oil are the characteristics of steamed steamed buns with mutton. Take another sip of the mutton soup, it's really delicious! If you add a few candies of sugar and garlic, it will be even more enjoyable. The soup is fresh but not sour, the mutton is fat but not greasy, the steamed buns are delicate and soft, full of the deliciousness of the soup and the original fragrance of the steamed buns, and the vermicelli is smooth and delicious. This is my evaluation of the steamed steamed buns with mutton. After eating these all at once, my whole body became hot and my head was sweating. In short, there is only one word: "Refreshing!"
The mutton steamed buns are not only delicious in color, flavor and shape, but also have a long history, maybe because of it It is a famous food bar in the ancient city of Xi'an. Mutton steamed buns have been around since the Zhou Dynasty, when they were called yokan. There is also a funny legend about it. According to legend, Zhao Kuangyin, Taizu of the Song Dynasty, lived in poverty and lived on the streets of Chang'an when he was unsuccessful. One day, he only had two dry buns left on him, which were too dry and hard to swallow. A kind-hearted mutton shop owner saw that he was pitiful and gave him a bowl of hot mutton soup. Zhao Kuangyin broke the dried buns into pieces and ate them. He felt hot all over and his hunger and cold disappeared. After that, he became emperor and this delicacy became famous.
The mutton steamed bun is now very famous. It is deeply loved by people of all ethnic groups in the north. Many international friends also rush to taste it and enjoy it. Mutton steamed bun has become the "representative" of Shaanxi snacks.