The name "steamed bun meat" is an inverted sentence in ancient Chinese, which means "meat in steamed bun". Shaanxi people are quick-tempered and straightforward. If you omit the word "Yu", you will get the "China Hamburger". Chinese hamburger is actually a wonderful combination of two kinds of food: bacon and Baiji steamed bun. Bacon and Baiji steamed buns are integrated and complement each other, bringing their respective tastes to the extreme. Steamed bread is fragrant and crisp, with endless aftertaste. Good bacon should be made of soup stock, coupled with the master's skillful fire attack skills, the cooked meat is often rich and mellow, and it melts in the mouth. The color, smell, meat quality and taste are not beautiful.
Chinese hamburger is a very popular snack in the northwest of China, which is mainly composed of "Chinese hamburger" in Shaanxi and "Chinese hamburger with mutton" in Ningxia. Chinese hamburger is a famous snack in Xi, Shaanxi. The Chinese hamburger in Ningxia is stuffed with mutton and vegetables. There is a stove in front of each booth, which is no different from steamed buns in other parts of northwest China. However, freshly cooked mutton is much more delicious than frozen beef patties. Adding mutton and vegetables is very heavy and highly recommended.
Qishan Shaozi noodle (spicy), also known as minced meat noodle, is a traditional pasta in Guanzhong area of Shaanxi Province. In particular, Qishan minced meat noodles have a long history and are famous for their thinness, toughness, lightness, frying, thinness, popularity, acidity, spiciness and fragrance. Its characteristics are: the noodles are slender, uniform in thickness, fresh and fragrant with SAO, floating in red oil, sour and spicy in soup, refreshing in gluten, suitable for all ages, and flexible, which is a good product of traditional folk pasta. When it is made, it is made by adding tofu, yellow flowers, fungus, kelp and delicious bottom dishes, pickles and boiled soup to noodles.
The key to making beef and mutton bread in soup is "cooking". Well-cooked, the rotten meat soup is thick, fat but not greasy, and the aroma is overflowing, leaving an endless aftertaste after eating. The "steamed bread" cooked with meat is crisp and dry, and diners can break out steamed bread of various sizes at will according to their own preferences. When people in Shaanxi eat beef and mutton buns, they usually add sugar and garlic, or condiments such as Lai Xiang, Chili sauce and sesame oil. Drink a bowl of "broth" after eating, you will feel refreshed and refreshed.
The dough was evolved from the cold noodles of the Tang Dynasty. It has the characteristics of somersault, softness, cool fragrance, sour and spicy taste, and is suitable for all seasons. It is one of the foods with ethnic flavor in the northwest of China. Its dough is famous for its excellent selection of materials, rigorous technology and exquisite seasoning. It is "white, thin, light, soft, strong and fragrant", cool and delicious. Today, it is an important food in Kansai Prefecture. In fact, Shaanxi cold rice noodles, like noodles, are just a general term. Specifically, there are many kinds of patches. Due to different materials, cold rice noodles are divided into noodle, rice skin, black rice skin, konjac skin, vinegar powder skin and so on. In terms of making methods, cold noodles are also varied, such as steamed noodles, rolled noodles and baked noodles. Among many kinds of cold rice noodles, gluten cold rice noodles, Hanzhong rice noodles, sesame sauce cold rice noodles and Qishan handmade noodles are the most recognized.
Guo Kui (English: guokwei), also known as Guo Kui, Guo Kui steamed bun and dry steamed bun, is a traditional pasta snack that urban and rural residents in Guanzhong area of Shaanxi Province like to eat. Guokui originated as a gift from grandma to grandson He, and later developed into a flavor convenience food. The whole helmet is round, with a diameter of about 10 foot, a thickness of 1 inch and a weight of 5 kg. Take wheat flour, press on straw and flour, and bake in a shallow pot with slow fire. The appearance is yellow, the incision is white, crisp and delicious, and it can be carried for a long time. One of the jingle "Top Ten Monsters in Shaanxi" compiled by foreigners in the province is "steamed bread is like a pot cover", which means a pot helmet. The famous ones in Guanzhong are Ganzhou Guokui, Changwu Guokui, Qishan Guokui and Fengxiang Guokui. Eight monsters in Shaanxi, steamed bread is like a pot cover. "This steamed bread as big as a pot cover is a famous pot helmet in Shaanxi.
There are many kinds of pot helmets, which can be made into salt and pepper pot helmets, onion pot helmets, spiced pot helmets, pepper leaf pot helmets, salty pot helmets, crispy pot helmets, crispy pot helmets and so on. The biggest feature of the pot helmet is that it is made of oil and flour, and it is made of warm kang. The pot helmet made in this way is hollow, brittle outside, layered inside and thick side, and it does not leak soup when absorbing juice.