Tongchuan, formerly known as Tongguan, is located in the middle of Shaanxi Province, Guanzhong Basin and northern Shaanxi Plateau in the intersection of the zone, and Yan'an, Weinan, Xianyang 3 municipalities adjacent.
1, Tongchuan Dagger Noodles
Tongchuan Dagger Noodles is a famous Han snack in Tongchuan, Shaanxi Province, the main ingredients are pork, flour. Craft using boiling blanching braising stewing stew and other methods. Noodles tendon, long and thin light sheep, rich flavor, the production method is fine Kam.
Knife: two feet two inches long, three inches wide at the front end of the back, four inches wide at the back end, the old scale weight nineteen pounds.
Cutting: the right hand knife, the left hand according to the face, the side of the lift side drop, case with the knife, knife with the hand to move.
Noodle: rolled into a flocculent, wooden bar pressure, into a hard block, disk up back to the nature, rolled out a millimeter thick and thin after carrying a rolling pin stacked up into a semicircle.
The high art of the bold, wield the knife freely, face as thin as silk, water open pot, two rolls that is cooked, poured dry [fire view] meat bashfulness, a mouthful of ungulpable, chewing the second mouth, a bowl of belly, and can't wait to wait for the second bowl, three bowls of food, full of hot sweat, nose and ears, and would like to eat again, the belly is difficult to tolerate, a step wandering, and left in a state of dismay.
Tongchuan out of coal, under the mine, such as the boat out to sea, the custom is to eat long noodles before the well to symbolize the pull of the soul. Therefore, to date, the mining area more concentrated big knife noodle shop. Outsiders rumors: sell big knife noodles more than the name of Guan, is the descendants of Guan Gong, or surnamed Bao, is the descendants of Bao Gong. This is a big mistake. Tongchuan Dongguan a seller, husband surnamed Hua, woman surnamed Chen, are Guan Gong Bao Gong killed in the year's family name. Asked about the craft, ancestral. Then ask: ancestor origin? Then the horse farm guillotine husband.
2, Yijun Wo Wo noodles
Wo Wo noodles began in the Qing dynasty during the Daoguang period, more than 100 years ago. Anyone who has tasted Wo Wo Noodle has praised it for its rich raw materials, special flavor, elaborate techniques and fine knife work. Many people take visiting the Medicine King Mountain and tasting Wo Wo Noodle as a pleasure. There is a saying in Yijun: "All the world's delicious food is eaten all over the world, and the first one is Yijun WoWo noodle".
Yijun WoWo noodle food ingredients
WoWo noodle raw materials are: fine flour, mushrooms, eggs, meat rice, walnut kernels, fungus, garlic, wide rice, ginger, green onion, flour, sesame oil, soy sauce, monosodium glutamate and so on.
Yijun Wo Wo noodle production method
Eggs and noodles (the ratio of 1 egg 1 two noodles), the noodles and good, to the case on the flat (about 2 to 3 points thick), cut into chopsticks thick and thin strips, and then cut into square dices. Mix the diced noodles into the dry noodles and poke the diced noodles one by one into the shape of a garden nest using the garden tip of the chopsticks. Soup pot from the high fire, add water to boil, the nest of noodles under the pot to cook, fish out of the soup plate, the minced meat in the frying pan stir fry, put into the soup pot, add chicken broth and onion, ginger, salt, seasoning moderate, and then add the nest of noodles, steamed through the cage to take out. Mushroom 3 money (per bowl amount) single pot add water 1 city catty, another pot steaming about 30 minutes, fish out, cool water to wash, cut into slices, high-fire heating, put the main and auxiliary ingredients, add mushroom soup or chicken broth, sheng into the bowl, and then sprinkle walnut kernels, omelette shredded garlic cloves or shredded scallions, the last drop of sesame oil that is ready.
3, ping pong dry bun
ping pong dry buns, also known as pimple buns, Shaanxi region of the traditional snacks of the Han Chinese people, the above white flour with oil, salt, seasoning baked and become. Shaped like an oval ping pong ball, small and exquisite, long storage is not bad, although the value of the summer and winter, without heating, but also do not need to dishes to accompany the meal, eat the crispy, fresh, long flavor, for tourism superior food.
Ping Pong dry bun production method
1 first 4500 grams of flour into the basin, into the water (summer cool, autumn warm, winter and spring heat) 1750 grams of alkaline flour with boiling water dissolved into the basin, kneaded and into the water after the dough, and then 500 grams of dry flour blended into the water in the dough, tearing and smooth molasses.
2 Cooking oil, salt, pepper into a small pot to mix evenly into the seasoning.
3 The molten water dough is divided into pieces, first take a piece and knead it into a long strip, and pull out ten dosages to make a stove. The method is to take a dose pressed flat, pull a face of autumn dipped in seasoning filling, wrapped into the pastry, rolling pin rolled into a cake shape, put on the griddle (griddle is not greased) on both sides of the cooking into a light yellow, and then put into a pan grilled hot removed that is completed.
4, belt noodles
Shaanxi people eat noodles pay attention to the longer the wider the thicker the better, Guanzhong fine flour production of the noodles, its length, width, thickness, just like the belt, cooked and seasoned with condiments, to eat slippery, not greasy, not a chewy.
Pantyhose noodles practice
Main ingredients: low gluten flour
Accessories: water, carrots, garlic scapes, dried cauliflower, black fungus, tofu, green onions, ginger
Seasoning: monosodium glutamate, salt, five-spice powder, chili powder, soy sauce, vinegar practice
Pantyhose noodles
1, to prepare to make the vegetarian bashfulness of the ingredients: carrots, half a. garlic shoots 100g, dry yellow flowers 20g, dry fungus 20g, fried tofu 80g (yellow flowers, fungus, carrots, tofu, these are common ingredients in Shaanxi bashful, but also according to the seasonal choice of seasonal vegetables, such as beans, garlic shoots, potatoes, etc., the amount of each ingredient can be as good as the amount of good with), carrots cut into cubes, fried tofu cut into cubes, garlic shoots cut into cubes, yellow flowers, fungus soaked and chopped.
2, hot pan pour a tablespoon of oil burst incense onion and ginger first pour into the carrots stir fry, and then pour into the yellow flowers, fungus, fried tofu, garlic shoots stir fry for about two minutes (if the pan is too dry you can add a small bowl of water), add a half a spoonful of five spice powder.
3, add a small spoon of salt can be, multiply out standby.
4, medium gluten flour with salt 3g, a quarter of a tablespoon of lye, slowly add water and become a harder dough to wake up, every twenty minutes to knead until the dough is smooth (about 240-250g of water, remember that the dough can not be soft, after waking up the dough will also become soft).
5, this time the dough pressed flat and began to roll, the dough after the wake-up call will become softer.
6, rolled into a 1-2mm sheet, halfway through the need to sprinkle cornstarch to prevent sticking (rolling is a technical job requires constant practice, so here is just to show you, handsome not only do not do very well, please rolling master gently pat).
7, cut into three-finger wide noodles (can be wide or thin, Shaanxi belt noodles in addition to rolling out and cut into belt-shaped noodles and stretch into belt-shaped noodles - biangbiang noodles).
8, water boiling noodles cooked over high heat.
9, oil spoon hot 20g of vegetable oil (canola oil is best).
10, the noodles out, pour the shame on the half a tablespoon of chili powder, scallions and salt, oil hot and cooled a little splash in the spicy noodles, and finally according to personal preference to add the appropriate amount of monosodium glutamate, soy sauce and vinegar can be
5, salty noodle soup
The noodles in salty soup are salty and spicy, tough and refreshing. Inside the bowl of ginger, green onions and leeks, red oil and hot pepper, tofu white, color fresh and harmonious, after eating the fragrance of the mouth, the body sweating, so that people's appetites, feel refreshed. Eat a bowl early in the morning, day long can warm the stomach and blood, the efficacy of therapeutic.
Yaozhou salty noodle soup has a long history, known to women and children. Now Yaozhou state-run, collective, individual salty soup noodle museums in the city only off the region has developed to more than 30. The noodle shop of West Street Catering Company is often full of customers.
The ingredients of the salty soup noodles are: top quality flour, small incense, large incense, pepper, on the Yuan Gui, ginger, ginger, grass nuts, cloves, cardamom, castor, shrimp, pepper, tofu (or sheep's blood), ginger, green onions, chili oil.
The method of operation is: the first day and night with the right amount of alkaline water will be repeatedly kneaded flour and good, pulled into a wide or narrow noodles, boiled fish, cold through, mixed with cooked vegetable oil, stored in the dish; the next morning will be below the soup boiled, put the salt and match and mixing powder, coupled with crushed tofu cubes; the sale of the noodle in a bowl, with the tuned up decoction of the soup through the several times the noodle through the hot, poured with the original broth, and then add the end of ginger The raw onion (leek) flowers and oil splash of hot pepper, known as salty soup noodles. The first thing you need to do is to add sheep's blood to the soup.
6, sesame sauce stuffed skin
In Shaanxi rural areas, there is also a wheat flour steamed cold skin, rural people generally called stuffed skin. There is no difference between the way of eating and the way of doing it and the rice noodle skin.
But in Xi'an Hui people, stuffed skin eating method is different, it is in addition to put vinegar, salt, monosodium glutamate, chili oil, but also put sesame sauce, eat and have a unique flavor, so in Xi'an, people also Hui people of this cold skin is called sesame sauce cold skin.
7, Yaozhou Wo Wo Noodles
Yaozhou Wo Wo Noodles is a specialty snack in Yaozhou District, Tongchuan City, Shaanxi Province. Yaozhou Wo Wo Noodle, its shape colorful, meat foam drilled into the noodle nest, because of mushroom broth seat Zhuang, so the taste tendons, smooth, fragrant, crisp, can be described as color, aroma and taste are all good.
Yao County (now Yaozhou District, Tongchuan City), which was known as Yaozhou in ancient times, has retained a kind of household snacks - Wo Wo Noodles. Historically, Wo Wo Noodle was not a noodle dish, but a soup that was essential to the local feasts of the people in Yaozhou during weddings, funerals, and the four seasons and eight festivals. As the name suggests, "Wo Wo Noodle" is named for its ingredients, such as nest-shaped pasta.
Wo Wo Noodle is a typical Kung Fu Lai with its special ingredients and cooking. The practice is: with good white flour mixed with egg yolk, kneaded into a hard dough (it is said that a young man kneaded on 10 pounds of hard dough, have to sweat, long breath for a while), and then rolled out, cut into dice-shaped size, with a special tool such as chopsticks head semicircle-like, the dice face one by one to砘压成窝状; the key to the selection of top quality mushrooms poured with chicken, broth, steamed through the cage to spare, cooking and then the steamed through the reserve. Cooking and then put the steamed mushrooms into the chicken and meat soup pot to cook, and in the soup pot to put the right amount of meat rotted into seven mature meat froth, and then into the basically cooked Wo Wo Noodles, cooking before the pot and then add minced green onions, minced ginger, and frying in oil into the shape of diamond-shaped slices of eggs, cilantro, thinly sliced walnuts, so that it is cooked in the pot and braised as a whole, and then thicken the gravy, drops of sesame sesame oil, then it can be served. Wo Wo noodle raw materials used in local materials, cooking is simple and convenient, common stalls can be sold, elegant can be in the room, the four seasons are suitable, so it has been a popular Yaosu around the flavor of the snacks.
With the reform and opening up, the flow of goods happy, the people's awareness of goods increased, nesting noodles also gradually out of Yaozhou, in Sanyuan, Jingyang, Xianyang, Changwu, Binxian, Fuping, Xingping, and even Xi'an are sold. There are soup dishes for sale, but also when the main food. But according to the author's observation, Yaozhou snacks nest noodles, is still in the "hidden in the boudoir people do not know" stage, it is difficult to blossom with the Xiji snacks on the same day.
8, four happy tofu
Four happy tofu is a famous dish of Guangdong Han, belonging to the Cantonese cuisine. It is particularly delicious. Can be used as a hospitality dish, there are soy products, vegetables, shrimp, meat, can be said to be rich in nutrition. The flavor is salty and savory, suitable for young and old. The color is bright, looks very appetizing.
Suitable for menopausal syndrome, osteoporosis, malnutrition.
Four happy tofu production process
1. Tofu boiled blanched and drained;
2. Hydrogenated mushrooms, hydrogenated yucca slices, net water chestnut cut into chopsticks head ding;
3. Mushrooms ding, yucca slices ding, water chestnut ding into the boiling water blanch through the draining;
4. Carrots 20 grams of chopsticks head ding, the rest of the ingredients cut into minced;
5. Fire, put rapeseed oil, burn 60% hot, put the carrot diced fried, fish out and drain the oil;
6. Another take the net frying pan on medium heat, put the portobello mushrooms, yucca slices, water chestnuts, carrots, plus salt, wine, monosodium glutamate dry fried to taste, out of the pot for the filling;
7. The tofu pressed into a fine mud, add egg whites, fine salt, monosodium glutamate mixing for the stuffing;
8. Take four snack plates Take 4 snack plates, smear with sesame oil, half of the tofu stuffing spread in the bottom of the snack plate smooth, will be fried stuffing were placed on top, and then covered with the other half of the tofu stuffing smooth;
9, "life", "happiness", or "lucky", "auspicious", "lucky", "such as "
10. and then sprinkled with carrots, steamed for 10 minutes to remove;
11. from a small dish moved in a large steak plate, the word on both sides of the cilantro leaves 2;
12. net frying pan on a high flame, put the broth Boil, add wine, salt, monosodium glutamate, under the wet starch thickening;
13. thickening good gravy poured on the four happy tofu, pour sesame oil into
9, Yaoxian snowflake sugar
Yaohsiung County flavorful snacks The "three sides" are well known, and the sweet and crispy snowflake candy is even more talked about.
Snowflake sugar, commonly known as slag sugar, is the deep processing of grain products. It is sweet and crispy, young and old savory. People eat this sugar, the first hand to break open, due to the crisp, sugar residue have fallen to the ground, as if the snowflakes dance, so named.
The main raw material of snowflake candy is millet and sesame. The process of making it is complicated and elaborate. First millet soaked with water and then steamed, and then add an appropriate amount of crushed barley malt to make the fermentation of saccharification, dripping out of the boiled sugar syrup, sugar syrup to add half of the fried peeled sesame seeds, kneaded rolled and crushed into a slice, cut into strips. Finally, the sugar strip according to the width of a matchstick cut, the requirements seem to break non-break, seem to connect non-consecutive, it will be a success. This process is critical, cut deep difficult to connect the strip, cut shallow dry hard not crispy, so non-experts can not master.
Snowflake candy in the cold weather before and after the Spring Festival production, hot sticky inconvenient to eat, which is really a big pity.
On winter days, when the snow is falling outdoors, families sit around the fireplace with a pot of tea brewing on the stove. The white-haired grandmother would give her children and grandchildren snowflake candies, and they would eat them and talk about them.
Snowflake candy is the crystallization of the wisdom of the hard-working and clever Yaoxian people.
10, oil tea bun
Oil tea bun is a common Han Chinese traditional food in Yaozhou District, Tongchuan City, Shaanxi Province, locals often do breakfast. When consumed, the oil tea is chopped into a pot of boiling water, put into the salt flour and stirred into a paste. Then the bun (helmet, baklava, steamed buns can be) in the bowl broken into small pieces, scooped on the fried oil tea poured two or three times, until poured through. Finally, the oil tea, sprinkled with a little green onion, ginger. Eat up mellow flavor, salty and tasty, oil but not greasy, hunger and satiety. In addition, you can also play the egg in the oil tea, the flavor is more fresh and tasty.
business, the owner of a large casserole on the stove, the oil tea chopped into the pot of boiling water, into the salt surface with a spoon to stir, that is, to become a thin paste of oil tea. After the arrival of customers, take an old bowl, the bun (helmet, baklava, steamed buns can be) in the pot broken into small pieces, handed to the stallholder, the stallholder scooped on the frying spoon oil tea cover two or three times, the bun on the penetration, and then scooped full of oil tea, sprinkled with a little green onion, ginger, and handed to the customer to eat. Eat up mellow flavor, salty and tasty, oil but not greasy, hunger and fullness. In addition, if you want to eat oil tea eggs, to the owner of the stalls to say one to the purse or broken, not long before the owner of the stalls will be according to your requirements in the pot to play a good boiled, the flavor is extraordinarily fresh and tasty.
This oil tea, not only the flavor of mellow and delicious, but also rich in nutrients, has the effect of nourishing the body. Because it is easy to make, so many people in Yao County are accustomed to frying some in the winter. Early in the morning, according to the number of people on the stove to boil a few bowls, soak the bun, is a convenient and nutritious breakfast. This is a convenient and nutritious breakfast for the elderly and sick people at home to nourish their bodies and promote health.
As a local Tongchuan people, the person in charge to tell you what is good to eat in Tongchuan. The ranking is not in any particular order.
1. Beiguan noodles. I don't know why it's so good, but it's just so good [sob]
2. One of the mouth of the rice line, in fact, is not much better, mainly because it carries too many memories. That said, school that will, those families of chicken soup rice noodles is indeed more delicious than other stores.
3. Dongjiekou burrito. Really many years, never had a fireplace baked baklava. No matter where you go is a machine hit out of the cake, not good.
4. Sichuan old man. Their home in addition to spicy or spicy, unique flavor, Tongchuan can not find the second.
Taxi driver: where to go
Passenger: Sichuan old man
Driver: come on, get in, go
5. Although it is not as good as before, but the feeling can not be wrong [laugh]
6.stick stick noodles. The favorite is fried stick stick noodles. I don't know why other places are called pulling sticks. I'm not sure why the other places are called "Lazhou", but I'm sure it's still my Tongchuan's good stick noodles. There is a really good one in front of the Maternal and Child Health Center in Dongjiekou.
7. The old-fashioned lamb meat steamed bun restaurant. And the national hotel want to compare, I prefer the banquet Bin Lou. When I was a kid, my grandpa would call me to eat early in the morning on Saturdays, and he would walk in front of me with his hands behind his back, and I would follow behind him in the back of my head.
Tongchuan City, Yintai District, Chen stove town of porcelain kiln back pot helmet, is unique, the name to pay the actual top quality food. However, with the improvement of modern porcelain firing technology, the traditional horseshoe kiln discontinued, this cuisine can only stay in the memory of the last century. The hair of the dough, defining into a garden cake on the back of the horseshoe kiln, which is firing porcelain, please sweep very clean, will be cooked when the aroma wafted a few hundred meters to eat in the mouth, a special dump flavor, will make even with amnesia people, but also never forget. This cake is unique in the world, and I hope you will be lucky enough to have a taste of it in the ancient town someday. Good luck!
Tongchuan as a prefecture-level city in Shaanxi, snacks are still quite a lot, the following to share a few Tongchuan authentic snacks, I hope to help the subject.
1, salty soup noodles
Salty soup noodles is a specialty snack of Tongchuan Yaozhou District, divided into two kinds of oil noodles and alkali noodles. Oil noodles are water noodles that are mixed with oil and eaten after cooking, and alkali noodles are noodles in hot soup. Salty soup noodle taste for salty and spicy out of the head, tough and refreshing, noodle side dishes are rich, bowl of raw ginger, oil spicy red, green onions and leeks, tofu white, colorful and flavorful. Locals like to come in the morning on a bowl of hot soup noodles, affordable, easy to eat.
2, big knife noodles
The big knife noodles is Tongchuan's famous Han snacks, more popular in the whole of Tongchuan, the main ingredient is the noodle and pork shame. Big knife noodles noodles tendon, long and thin light sheep, shame rich flavor, the production method is exquisite, is a rare noodle snacks.
3, oil tea steamed bun
Oil tea steamed bun is a relatively common local snack in Tongchuan, especially in the Yaozhou District, can be seen everywhere, the local people generally eat it as breakfast. This kind of oil tea is not sesame almond oil tea, but with butter, mutton oil and flour fried and made. When eating, the oil tea chopped into a pot of boiling water, into the salt flour and stirred into a paste. Then break the bun into small pieces in a bowl, scoop up the fried oil tea and pour it two or three times until it is thoroughly poured. Finally, fill the bowl with oil tea and sprinkle with green onion and ginger. Eat up mellow flavor, salty and tasty, oil but not greasy, hunger and satiety.
4, Wo Wo noodles
Wo Wo noodles should be unique to Tongchuan a kind of noodle, outside of Tongchuan can rarely be seen. Wo Wo noodle production is more cumbersome, the ingredients are more than other noodles, the finished product soup is clear and fresh, red and green, a look is very appetizing. Wo Wo noodle has a history of more than a hundred years, after improvement, the taste is getting better and better, is to Tongchuan must taste the special snacks, but also Tongchuan people's pride, so far there is still a saying: "all the world's delicious are eaten all over, the first Yaozhou Wo Wo noodle".
5, Beiguan Buckwheat Noodles
Noodles is one of the most common noodle eating method in the north of China, with the noodle bed to the noodles directly into the boiling pot, and so the water rolled, while stirring with chopsticks, adding cold water, rolled over two times, it can be fished out, and poured on the tofu or meat beforehand, red and white carrots, etc., to do a good job! "Noise", you can eat. Beiguan noodles are delicious in the sinewy, eat in the mouth elastic, fortunately in its soup is good, although a little salty, but this soup with old ingredients boiled out of the soup flavor is very fragrant and thick, coupled with the soup above the oil floats, so that you eat the noodles, but can not help but also want to drink the soup to the end of the soup.
6, ear set
Ear set is a famous snack in Yijun County, Tongchuan, because its finished product resembles the ear set used to keep the ears of the northern people in the winter warm and named. On the winter solstice, every household in rural Yijun will use buckwheat noodles to make an ear set, and it is rumored that if you eat the ear set, you will not freeze your ears. Ear sets have pouring juice, oil splash, stir-fry and other eating methods, my favorite oil splash ear sets, every time you go to Yijun have to eat.
2, donkey hooves noodles
Donkey hooves noodles, is said to have originated in the 50s during the difficult period, farmers are busy with farm work, no time to cook, so with cornmeal and hard, directly with a knife to cut into slices of pasta under the pot. It was a time-saving and hunger-inducing meal. Later, this food has been passed down, and nowadays, the water quality of life has improved, it is replaced by white flour production, the noodle is more glutenous, with a carefully prepared bashfulness, the flavor is attracting people's mouths watering.
3, churn
Made of corn and other grains. First boil the water, and then the corn or other grains into the boiling water, sprinkled while stirring, with a warm fire simmering, to be knotted into a ball that is made. Eat first in the bowl into the soup bashful, adjusted to the oil splash, salt and other condiments, and then put the churn in the bowl, with chopsticks to churn into small pieces, in the bowl of soup bashful immersed into the common slurry, vegetarian, non-vegetarian dishes, three, suitable for all seasons, the best in the summer food.
4, salty soup noodles
Tongchuan unique traditional snacks, affordable, easy to eat, people like for breakfast. Salty soup noodles, salty and spicy out of the head, tough and refreshing. Inside the bowl of ginger, green onions and leeks, red oil and hot pepper, tofu white, fresh and harmonious color, after eating the fragrance of the mouth, the body sweating, so that people's appetites are greatly invigorated, and suddenly feel refreshed.
5, oil tea buns
This oil tea, not the kind of sesame almond oil tea, but with livestock oil and flour fried into a kind of oil tea. It has a long history, it is known that in the Qing Dynasty period on the sale of people, so far, has not declined, has been loved by the people.
The salty soup noodles are the flavorful snacks of Tongchuan Yaozhou. It is said that the salty noodles in soup, to seasoning, such as cloves, star anise, cinnamon, cinnamon, ginger, sesame seeds, small incense, angelica and more than a dozen kinds of seasoning by boiling soup and noodle soup mix, put a handful of yellow noodles in an old bowl, pour into the hot soup, and then poured out, and repeated many times and then poured into the soup, put some chopped green onions, chives, chili pepper, eating is said to be a unique flavor, and even the local "do not eat"! The three bowls of noodles, not counting the line Yaoxian," said.
However, this is the most unacceptable local snack in Shaanxi. My cousin's grandmother's family is from Yaoxian, and every time I went to Yaoxian with him when I was a child, he was bound to take me to eat salty noodles in soup. Every time he ate out of a long drought of pleasure, and I really can not cultivate feelings for this heavy bowl of vegetarian noodles, often eat a chopstick or two after letting him eat my share.
1. Beiguan noodles, now every time I go back must eat.
2. Xiao Zhang steam pot, not far from the noodles is very worth eating.
3. The old left family steamed buns, this is simply a childhood favorite ah, just now the flavor is really a little bit less than before.
4. Salty soup noodles, this is really only in Yao County to eat a breakfast.
Tongchuan's Beiguan steel wire noodles are delicious, every time I go through the Beiguan to eat a bowl. I used to have a big bowl, but now it's just a bowl. There are also cumin fried noodles at the night market in Tongchuan. Yaoxian Wo Wo Noodles. Once at the youth road on the side of the second road there is a tin house ate mutton bubble. The flavor was quite good. Now I do not know where to move.