The bun is a kind of white flour baked cake, the surface of the baked cake must be dead flour, when eaten, it will be broken into the size of a soybean into a bowl, and then ask the chef to put a certain amount of cooked meat in the bowl, the original soup, and with minced green onion, cilantro, yellow cauliflower, black fungus, cooking wine, vermicelli, salt, monosodium glutamate and other seasoning, a single spoon to make and become. Mutton steamed bun eating method is also very unique, there is mutton braised soup (water basin mutton), that is, customers eat their own bubble: there are also dry bubble, that is, the soup completely penetrate the bun. After eating the bun, meat, the bowl of soup was also finished. There is also a way to eat called "water around the city", that is, wide soup boiled, the cooked bun, meat in the center of the bowl, surrounded by soup. This soup is fresh, meat rotten and fragrant, bun tough flavor.
The origin of the steamed bun
The steamed bun is a native of Xi'an food, according to legend, Zhao Kuangyin, the Song dynasty, when he was down and out, living in Chang'an, in the middle of winter, hungry and thirsty, the bag is only a cake, the cake is cold and dry, difficult to swallow, a street boss selling mutton soup, to see the intolerance, to give him a bowl of steaming mutton soup. Zhao Kuangyin will break the cake into the bubble, eat and feel refreshed, heroic, sweeping the mood of decadence, embarked on the journey. After ascending to the throne, tasted all the world's delicious, the heart can not let go of the memory of the mutton soup bubble cake, order the kitchen imitation, nearly a hundred chefs think hard, before settling on the practice, is now the mutton steamed buns. It is said that Zhao Kuangyin ate after the dragon's face, become a daily fixed dishes, the head chef sealed Wanhou Hou, which is the origin of the steamed bun.
Another theory is that when Zhao Kuangyin, the founder of the Song dynasty, did not get his way, he lived in poverty and wandered into the streets of Chang'an (today's Xi'an City). One day, only two pieces of dry bread left on the body, because Joe dry hard to swallow. Happily, there is a mutton store on the roadside is cooking mutton, he went to plead to give a bowl of mutton soup, in order to soften the bread and then eat. The shopkeeper saw him poor, let him break the bun, poured to a spoonful of hot mutton soup soaked bubble. Zhao Kuangyin took the soaked bun, eat up, eat his whole body heat, head sweating, hunger and cold all disappear.
Ten years later, that is, in 960 A.D., Zhao Kuangyin became the founding emperor of the Northern Song Dynasty, known as Taizu. A tour of Chang'an, passing by the year that the mutton store, the aroma, can not help but think of ten years ago to eat mutton soup steamed buns scene, then order to stop, order the shopkeeper to do a bowl of mutton soup steamed buns. Shopkeeper panicked, the store does not sell buns, with what to soak it? Busy asked his wife to cook a few cakes immediately. To be a good cake, the owner of a look is dead (unfermented) surface, and not too cooked, for fear that the emperor ate sick, they had to break the bun into pieces, poured with mutton soup and boiled, put a few slices of mutton, carefully seasoned, and then served to the emperor. Zhao Kuangyin ate greatly appreciated, and then ordered his entourage to give silver hundred taels. This matter is not spread, spread all over Chang'an?
Lanzhou is the most famous city in the world.
Mutton Buns in Lanzhou and Mutton Buns in Xi'an
Although the two places are located in the same northwestern part of the motherland, there will always be differences in the food of different regions. Lanzhou and Xi'an's mutton steamed buns are very different. Lanzhou's lamb steamed buns are cooked lamb cut into large pieces, put on the vermicelli, garlic cloves, cilantro, poured with lamb soup, can be eaten, the original flavor. The buns in Xi'an are dead flour (unfermented flour) cakes, while those in Lanzhou are a kind of local flour cakes, which keep the original flavor of the flour, and are very delicious without any condiments. The practice is also different, Xi'an steamed buns need to be broken and then back to the pot to do, while Lanzhou steamed buns just good soup, put a good meat, and then give you a big cake, you can do as you like. You can pull the cake out of your head and throw it into the soup, enjoying the flavor of the lamb broth. Or a mouthful of soup and a mouthful of cake, and then clip a large piece of lamb slowly chewing, sucking two mouthfuls of fans, a big mouthful of steamed bread, a large piece of meat, that feeling can not be said.
The classification of steamed buns
Water basin mutton
Water basin mutton is a famous Han Chinese traditional snacks in Shaanxi, especially famous in the Weibei area. It is said to have originated in the Chongzhen period of the Ming Dynasty, Empress Dowager Cixi gave the name "beauty", Xi'an summer seasonal snacks, more than 1,000 years ago by the "sheep soup" development, eat under the spicy noodles (chili powder), eat sweaty back, Xi'an people believe that it can be dispelled heat. Because it is listed in the sixth month of the lunar calendar, it is called "June Fresh".
Shanxi people eat water basin lamb, more with a white bun or helmet with food, with fresh garlic, hot sauce or sugar garlic, you can soak the bun into the soup in a bowl and drink, you can also eat a mouthful of steamed buns and soup, Chengcheng County, Shaanxi, the water basin lamb is a kind of crescent moon cake with eating, the fat and thin slices of lamb sandwiched between the freshly punched out of the crescent moon cake, add some fresh diced green peppercorns, with the mutton broth.
Hulutou steamed bun
"Hulutou" is a traditional delicacy unique to Xi'an, famous at home and abroad for its rich flavor and soup, tender meat, fat and not greasy. Its cooking process is fine, reasonable use of a variety of seasoning. The most important thing is to deal with intestines, soup, soak the bun three procedures, which raw material intestines to go through more than a dozen procedures in order to achieve the requirements of decontamination, deodorization, greasiness, to make a delicious "gourd head".
Hulutou steamed bun is broken into chopsticks by the eaters into the size of the bun into the bowl, and then by the chef will be cut into a slope knife-shaped intestines soak three or four times, so that the hot soup penetration of the bun, and then add a small amount of cooked oil, seasoning water, monosodium glutamate, cilantro, garlic, hot pepper, and then finally poured the right amount of boiling broth into being. When eating, accompanied by sugar and garlic, pickles, but also refreshing and appetizing, so that people's appetites greatly increased.
Buns
Bean flower buns
Bean flower buns is the western capital of Shaanxi Province, Baoji, Fengxiang region of the Han Chinese flavor snacks, its buns using a unique process plus flavor branded into a thick inch, pot-shaped, knocking on the sound, commonly known as the "pot helmet", the fire, the taste requirements are strict, the color of the golden yellow, crispy outside and tough inside, chewing on the strength of the mellow wheat, with a quick Knife cut into thin slices, shaped like gold leaves; bean flower made of top-quality soybean soil method, tender and smooth, boiled and not scattered. Bean flower bun is very popular in Baoji area.
Three freshly boiled bun
Three freshly boiled bun raw materials are meatballs, hair good crust, thin skin white meat slices, plus with good meat bones, chicken and duck meat seasoned with white juice soup. Diners will break the bun after the chef with broth, garlic, vermicelli to cook the bun, the bowl of three fresh color bright, white broth, the aroma overflowing, the so-called meatballs yellow, red meat, skin milk color, plus a little chili, it is colorful, extraordinarily good-looking, but also quite appealing to the appetite.