Mutton Steamed Bun丨Wake up every morning with a bowl of delicious aroma

Mutton Steamed Bun is one of the most popular local breakfasts. The delicate points are: first, the soup must be clear, and the soup made from mutton or beef must be clear without any turbidity. Second, the meat should be tender, pick up a piece and chew it carefully, so that it has a melt-in-your-mouth texture and an endless aftertaste. Pingliang’s mutton steamed buns are also different from those in Xi’an. People in Pingliang don’t cut the buns into the size of a fingernail, but cut them as they like. The steamed bun is already cooked. Break it into large pieces and eat it soaked or just eat it. Put the mutton and vermicelli in the soup between the steamed bun and eat it? There are no restrictions on how to eat it, just be happy with it. A bowl of mutton soup, a piece of steamed bun, a spoonful of chili sauce, and two or three candied garlic bulbs. Enjoy a bowl of lamb steamed bun with enough meat and flour. This is how to start a perfect day!

Zhuanglang hot pot is a clay pot dish in Longdong area. Most restaurants outside use copper hot pots, in which they fry thin slices of white radish, soybean sprouts, mushrooms, small rapeseed, old tofu, potato starch, meatballs, short ribs, pork belly, etc. Vegetables are placed underneath and meat is covered on top. Pour in the soup, simmer over high heat, and serve once it boils. The authentic hotpot uses a farmhouse clay pot. The soup is made of chicken stock. After the ingredients are covered with it, it is simmered with charcoal. The aroma of the ingredients and the soup slowly blends. The longer the time, the stronger the taste, making it delicious and mellow. It has to be said that eating hot hotpot in autumn is a kind of warm and refreshing experience. Cool!

Pingliang Red Beef丨Local specialty, fresh and fragrant

In Pingliang, there is a historical record that farmers only raise cattle since ancient times.

Pingliang red cattle refers specifically to the red cattle breed that has been bred and improved for a long time under the unique local natural environment and feeding methods. Mainly distributed in Kongtong District in the east of Pingliang City, Jingchuan, Lingtai, Chongxin, Huating counties and surrounding areas.

Pingliang Red Beef is famous for its tender meat and obvious marble pattern. There are rumors that Pingliang Red Bull is the ancestral line of Qinchuan cattle and Japanese Wagyu cattle, with a history of more than 2,000 years. However, the question that foodies are most concerned about has always been? How to eat delicious Pingliang red beef? The most suitable hot pot is the hot pot. Put the meat slices into the pot and take them out when the blood color fades. The mouth is three words: fresh, tender and fragrant! With thick and tough leather, tender meat and excellent taste, Red Bull is a cow.

Floating pasta | The ultimate temptation from carbohydrates

For Pingliang people, no matter how many delicacies from the mountains and seas are in front of them, they can remain unmoved! Eat them? It’s not as comforting as a bowl of noodles!

Noodles have always been the number one delicacy in the hearts of Pingliang people. From restaurants to roadside stalls and every household, pasta has become their daily choice. There are a variety of pastas here, and all kinds of grains can be made into noodles, and all kinds of dishes can also be made into noodles.

It is no exaggeration to say that Pingliang is a paradise for carbohydrate lovers. Lingtai handmade noodles, sour soup noodles, Jingchuan long noodles, Huahua noodles, Hui noodles, fried noodles and braised noodles, as well as glutinous rice noodles, pulp noodles, pimple noodles, dry mixed noodles, and braised noodles? Those who love pasta will definitely Don’t miss this place, let the ever-changing Pingliang staple food open up a new world of your taste buds.