Leek flower is the eating habit of nomadic people in the north. The diet of northerners is also biased towards meat, etc. There are many wild leeks on the grassland. After the leeks are fermented, they can be used as salt to enhance the taste. You should know that salt is also a very valuable resource in ancient times, and salt production is in coastal areas, while the land of fish and rice in the south is a eating habit that can be said to last for thousands of years.

allusion

The application of leek flower sauce in Chinese cooking has long existed. For example, the oldest mutton food in China is "grasping mutton by hand", which is named after grasping food by hand without chopsticks. The eating method is to choose a fat and tender goat with a small mouth, slaughter, peel it, take out its internal organs, turn around and hoof it, then chop it into several pieces, put it in a clear water cauldron and cook it slowly, without seasoning and salt, until it is seven or eight minutes cooked.

Hand-grabbed mutton is cut into small pieces with Mongolian knife when eating meat, dipped in leek flower sauce and minced green garlic, which is very refreshing and delicious. The famous hot pot varieties in China are "white meat hot pot" and "mutton hot pot" in the north. The rinse meat in the white meat hot pot is half-cooked pork slices, and the seasoning is mainly soy sauce and garlic.

Although the mutton hotpot is simple to eat, it is rich in seasonings, and it is made of sesame sauce, leek flower sauce, pepper paste, soy sauce, vinegar, monosodium glutamate and fermented milk. The soup is tender, not greasy, and has excellent flavor. In Donglaishun restaurant, which can be called "the first rinse in Beijing", leek flower sauce will also be used in its operation.