Zunyi Mutton Noodles When it comes to local snacks, each region has its own most authentic and unique flavor.

Just like you have to eat roast duck when you go to Beijing, hot pot when you go to Chongqing, mutton skewers when you go to Xinjiang, mutton noodles when you go to Zunyi.

Zunyi mutton noodles have a long history, dating back more than 300 years.

It is favored by Zunyi people for its unique fragrance, deliciousness and hotness, and makes visitors from all over the world salivate.

It can be said that it is ready for all seasons and suitable for all ages.

You can see the signboard of Mutton Noodle Restaurant in the streets and alleys.

The best example of people's love for eating mutton noodles is the grand occasion of eating mutton noodles on the winter solstice.

Before dawn, long queues have formed in front of all the mutton noodle restaurants, some carrying cans and some carrying pots.

Mutton is warm and tonic in nature. It not only has high nourishing and strengthening effects, but also has the effect of keeping out the cold.

I heard from the old people that if you eat mutton noodles on the Winter Solstice, you will no longer be afraid of the cold throughout the winter. Therefore, on the Winter Solstice, the mutton noodle restaurants are crowded with people, and they are called "Dayongtang" in Zunyi dialect.

Through the ages, eating mutton noodles during the Winter Solstice has become a unique custom in Zunyi.

The production process of Zunyi mutton noodles is very particular. Whether it is the selection of sheep breeds, the preparation of soup and rice noodles, or the preparation of condiments, there are many unique features.

The first is to select the sheep.

The best ones are dwarf goats produced in Suiyang and Fenggang areas in Zunyi region. This kind of mountain dwarf goat has become the first choice for making mutton meal because of its fat and tender meat.

As the saying goes: "One fat is worth three delicacies." Fat sheep are especially popular among bosses.

What’s even more interesting is that noodle shop owners often hang the removed suet on the shop floor to make creative “signboards” to attract customers.

The second step is to make the soup.

As the saying goes: "Whether the rice noodles are fragrant or not depends on the soup." Remove the bones and miscellaneous meat from the slaughtered sheep, put the fine meat into the pot, and simmer for about ten hours.

During this period, fresh mutton must be added continuously to maintain the deliciousness of the soup.

Take out the stewed mutton and cut into thin slices, set aside.

Keep the soup boiling, add half a pound of bamboo shoots and an appropriate amount of rock sugar.

In this way, you can not only increase the flavor of the soup, but also prevent steamed buns from becoming steamed in summer. It really kills two birds with one stone.

The third step is to make red oil and rice noodles.

Red oil is an indispensable ingredient for mutton meal.

Pour the refined mutton oil into the finely pounded chili noodles and cook slowly over low heat. After cooking, pour it into a bowl and set aside.

The rice flour used in mutton flour is artificial flour made from rice. It is very similar to vermicelli, but it does not need to be dried, so Zunyi people call it "water vermicelli".

It is white, tender, fragrant, moist, and has a long aftertaste.

The last step is to prepare the seasonings and make the mutton powder.

Prepare soy sauce, onions, garlic sprouts, salt, monosodium glutamate, coriander, pepper powder, etc. and set aside.

First rinse the flour with water, then put it into a bamboo spoon and scald it in boiling water, pour it into a bowl, add the sliced ??mutton, add onion, garlic sprouts and other condiments and red oil, and finally add the boiling original soup.

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Zunyi people call this process "eating out fans".

If you like spicy food, there are also Sichuan pepper noodles and chili noodles on the table for you to choose from.

The mutton powder prepared in this way has bright white, red and green colors, and is paired with a blue porcelain bowl with a white background. The color alone makes people very appetizing. If you take a sip of the soup, it will be really fragrant and numb.

, spicy, hot, fresh, and tastes great.

There are many famous time-honored mutton noodle restaurants in Zunyi, and the most famous one is "Wang Wu Noodle Restaurant" on Yan'an Road.

In addition, Daijia and Chenjia mutton noodles, which have won awards for consecutive years at the Zunyi Liquor and Commodity Fair, are also very famous.

Friends, if you have the opportunity to come to Zunyi, don’t forget to taste Zunyi’s authentic snack-mutton noodles.

Otherwise, in the words of Zunyi, you will be "too worth it."

An essay about China's most delicious food, mutton noodle, about 600 words. Example: I have a special liking for candied haws.

A few hawthorns and a wooden skewer make up a bunch of sweet, sour and tender candied haws.

This has become almost all my memories of hometown food.

Speaking of the characteristics of candied haws, its shape and color are its major advantages!

From a distance, the candied haws on a stick looks like a colorful lantern. If you look closely, the candied haws on a stick looks like a fairy wearing colorful clothes, spinning on the sky pillar.

With the improvement of people's living standards, the shapes of candied haws gourds have become more graceful, including bananas, hawthorns, peaches... Putting on the crystal sugar coating, it seems that you are trying hard to open your watery, charming big eyes and say coquettishly: "

Come and taste me!" Who wouldn't be hit by its "sugar-coated bombs"?

Given its "irrefutable evidence", we might as well "admit defeat".

The last episode said that the candied haws on a stick is beautiful and delicious. In this episode, we are going to "see beyond the horizon and go to the next level" - to understand and explore its true appearance.

When you pick up the candied haws, you will first be fascinated by its steaming fragrance. It effortlessly attracts everyone.

You must be eager to eat a big stick now, but you are reluctant to chew it in small bites.

Take a gentle bite, and a burst of fragrance comes to your mouth.

In an instant, this fragrance flowed into my internal organs.

ah!

It's so cool, I can't wait to eat all the colorful little pulps in one go!

I have always been full of praise for the taste.

So, how did the candied haws of sugar-coated haws come to the world anew?

It turns out that the method of making candied haws is very simple: put the small red fruits on the wooden skewers prepared in advance, then wrap them in the boiled syrup and everything will be fine!

Unexpectedly, candied haws on a stick is much simpler than human birth.