The meat in the steamed bun with bacon sauce is called bacon, which is more crispy and full of flavor than the general sauce meat. Because of the fine selection of materials, rich seasonings and the use of soup stock, bacon is different. People who have eaten are full of praise: "Fat meat is not greasy, and lean meat can't be full of oil. You don't have to bite your teeth to rot, and you can keep the fragrance for a long time after eating. " . Crew-level Chinese hamburger diners must not simply eat Chinese hamburger, but eat fat skin. As the name implies, it is the skin and a little fat below. It tastes fat but not greasy, sticky and slippery, and it is a fine product in bacon.
It is often seen that when diners eat China steamed buns, they eat them vertically and drip all over their hands. Unfortunately, the gravy is delicious. The authentic posture of eating meat buns is to bite the buns from both sides with them sideways. Holding steamed bread horizontally can make bacon and gravy fully immersed in steamed bread to avoid outflow; If you take a bite from the middle of Baekje buns, bacon will be squeezed out from both sides. There is a word in Shaanxi called "faking a corpse", which means putting on airs for fear that others will see that he doesn't eat well.
The characteristics of Baijimo are: "the iron ring is the tiger's back, the chrysanthemum heart is the heart", the skin is thin and crisp, and the heart is soft. Due to the change of the oven, it is becoming more and more difficult to eat authentic Baiji buns. Those delicious Baekje buns in memory are all traditional grilled, while most modern buns use electric baking pans or gas stoves. Although they are sanitary and environmentally friendly, they have no smell of charcoal. Nowadays, if you want to eat authentic Baiji buns, you can only explore some remote towns in Guanzhong, which is exactly what the saying goes: food is among the people.
Bacon has a long history. The "stains" in the "eight treasures" of the Zhou Dynasty refer to bacon. During the Warring States period, it was called "cold meat". At that time, Korea, located in the three provinces of Qin, Jin and Henan, was the best at making bacon. After Qin destroyed Korea, the production technology of bacon spread to Guanzhong area and has been passed down to this day. Bacon meat is not only different from bacon, but also different from ordinary braised pork. Ginger, onion, cooking wine and soy sauce are not needed when making, and only spice bags made of more than a dozen spices are cooked with meat.
For the old Xi people, getting up early in the morning, a bowl of sticky soup and a meat steamed stuffed bun constitute the perfect breakfast. But remember to make sure that the steamed bread is hot and the meat is cold, otherwise it will smell oily, which is one of the criteria to test whether you are an old foodie. When the authentic old Xi people eat meat buns, they must take them horizontally and bite them from both sides, so that the gravy can be immersed in the meat buns without flowing out. When I was a child, I just picked one outside, and I could eat the meat buns with fragrant lips and teeth. It's hard to eat authentic China hamburgers now.
For Xi people who are wandering abroad, Chinese hamburger is a complex, a taste of hometown and a memory of the past. China hamburger is a traditional snack of Xi. Of course, in today's era, it has spread all over the country, and small shops selling hamburgers in China can be seen on the streets of many cities. Little friends, do you like Chinese hamburger?