Strangely, I studied in Xi for four years, but I have never eaten sheep blood powder soup. Probably the local students around me don't eat it often, and I don't know this kind of food. At that time, we often ate steamed stuffed buns with cold noodles, Xi 'an's famous snacks, Muslim restaurants, beef Lamian Noodles and fried noodles. There is a beef noodle restaurant in the street behind the school. The boss doesn't know whether it's from Xinjiang or Lanzhou. Fried noodles are very popular with us. They are delicious. I haven't tasted that smell since I left school.
I know that noodle soup is sheep's blood, because I watched a gourmet shop-exploring program, and just looking at pictures aroused my appetite. So as soon as I got back to Xi 'an, as soon as I got off the airport bus, I went straight to the target. This store is called "Huiji Powder Soup and Sheep Blood", which is a chain store with a certain history. It is said that many Xi people have helped it since childhood.
I went to the nearest Xiaonanmen branch in Shunzhi Street. There was a big event that day, and the traffic was so heavy that I couldn't wait for the bus or call Didi, so I hired a battery car. The owner is an old master who speaks a familiar Xi dialect and carries me into the rolling traffic. The battery car turned left and right and slipped past the ancient city gate. It took about 10 minutes to reach Hongji Street.
The style of Hoonji Street is old and simple, and the antique buildings isolate the noise outside. The trees on both sides of the street are thick and thin, quiet and quiet, and birds squeak from time to time. There seems to be two worlds inside and outside the street. This noodle soup and sheep blood shop is not big, but it is not difficult to find, because you can see the surging diners at the door.
It is the meal, and the narrow facade is crowded with people, and the greetings are endless. There are about four or five narrow tables in the shop, and it is rare to sit in them, so I found an empty seat and asked for a sheep blood powder soup, half a bun and a great meat. Great meat, that is, the large intestine of braised pigs, has different names in different places. The uncle next to me looked at my backpack and listened to my southern accent, just like a tourist. He said with a little enthusiasm, "Girl, I'm afraid you foreigners can't get used to this." It's a little persuasion. Hey, grandpa, watch!
Spread a layer of vermicelli on the bottom of a large blue-and-white porcelain bowl, arrange a few pieces of tofu, then pile in the sliced sheep blood, pour two spoonfuls of broth into the bowl, add the burnt oil chili pepper, sprinkle with a handful of chopped parsley and garlic sprouts, and serve. Eyes are red and bright, and the aroma is breathtaking. The entrance of sheep blood is silky and has no fishy smell. Tofu slices and vermicelli are full of soup and fat. Pepper is refined by hot oil, leaving only crispy and mellow garlic, which is mixed with green garlic. Your breath is saliva. Drink some soup, bite some buns, peel some garlic and have a good meal.
When I was about to leave Shaanxi for my return trip, I randomly found a shop that also made noodle soup and sheep blood near my friend's house. In Xi 'an's words, it's "beautiful" to add goat blood with Chili and garlic in powder soup. Local foodies don't have to keep chasing famous brands. They can also get delicious food by looking for small restaurants in the streets at will.
Sheep blood in powder soup is delicious, and steamed bread smells good, but I think the meat is too fat. I haven't found this kind of food in the southern cities since I left Xi, and I miss it a little.