Mutton dumplings, a famous food in Shaanxi. Its origin can be traced back to the 11th century BC. During the Western Zhou Dynasty, yokan was listed as a "ceremonial food" for kings and lords. Yokan is a soup made from mutton. The method of making it is to wash and cut the mutton, add onions, ginger, peppercorns, star anise, fennel, cinnamon and other condiments to cook it, and then reserve the soup for later use. The bun is a kind of white flour baked cake, which is broken into soybean size and put into a bowl, then the chef puts a certain amount of cooked meat and soup in the bowl
with seasonings such as green onion foam, shredded cabbage, cooking wine, vermicelli, salt and monosodium glutamate (MSG). The ancient city of Xi'an's beef and mutton steamed buns, pay attention to the technology, cooking fine, the fire to the home, meat rotten soup thick, material heavy flavor mellow,
steamed bun tendons light and moist, tough and palatable, fat but not greasy, nutritious, and has a therapeutic and tonic effect.
Tang Suzong Zhide two years (757 AD), the Tang dynasty army and borrowed "food" army from Liangshan and collect two capitals, together to quell
"Anshi Rebellion". With the approval of the Emperor of the Tang Dynasty, some of the "Giant Food" soldiers were allowed to be stationed in Chang'an. "The soldiers often carried a kind of naan-like food called "饦尔木" (饦ル木), which was used in the longest time to fight in the wars. The "饦尔木" often became dry and hard to swallow, so they mixed it with mutton and mutton soup to eat, which is the prototype of "steamed bun". With the increasing interaction between the soldiers and the locals, the method of making the "cake" spread from the barracks to the towns and cities, and over time, it became one of the staple foods of the Muslims in Xi'an today, the "cake" bun. ". For more than a thousand years, through the continuous development and innovation of the people of Xi'an, the "steamed bun" has been greatly improved in color, aroma, taste,
shape, etc., and has become an excellent food that is enjoyed by all the people from the top to the bottom of the society. "Thirty million Qin people roaring Qinqiang, a bowl of mutton bubble joy", is the life of Shaanxi
action portrayal. Buns are divided into four types of cooking methods: dry buns (no soup), mouth soup (a mouthful of soup after eating), water buns (more soup) and single buns (eating buns and drinking soup). Before the meal, the "bun" is broken into pieces like soybeans and handed over to the chef for cooking
Cooking. When eaten in a certain direction, it is important to eat, do not stir, in order to maintain the fresh flavor and the original gas. In the meantime, you can add chili sauce to *** appetite, eat cilantro to keep your breath fresh. In order to avoid the bun in the beef and mutton fat greasy mouth, can be accompanied by sugar
garlic, in order to facilitate the battle again. Drinking a bowl of refined soup after the meal makes you feel more fragrant and refreshed. Beef and mutton steamed buns are characterized by heavy material heavy flavor, meat rotten soup thick, enticing aroma, after eating the aftertaste no
and have the function of warming the stomach. Beef and mutton steamed bun is the most characteristic and influential food in Xi'an. Anciently known as "mutton soup", Song Dynasty Su Shi has "Longzhuan have bear wax, Qin cooking only mutton soup" poem. The cooking technique of lamb steamed buns is very strict,
The process of cooking the meat is also very delicate. Beef and mutton steamed bun eating method is also very unique, there are mutton braised soup, that is, customers eat their own bubble: there are also dry bubble, that is, the soup is completely seeped into the bun. After eating the bun, meat, bowl of soup is also finished. Also
There is a way of eating called "water around the city", that is, wide soup cooking, the cooked bun, meat in the center of the bowl, surrounded by soup. This broth is fresh, meat rotten and fragrant, bun tough and flavorful. If you add spicy sauce, sugar and garlic, there is a different flavor
taste. It is a rare nourishing food. Xi'an has a lot of lamb steamed bun restaurants, among which the old ones such as "Lao Sun Jia" and "Tong Sheng Xiang" are more famous. In fact, the popularity of lamb steamed buns in Xi'an is not only due to its beauty
Taste. Like many of Xi'an's specialties, it can be found everywhere on the streets, and at a fair price, it is a universal food. It is affordable for anyone who wants to eat it, regardless of their status.
2. Words in praise of muttonFresh and tender [xiān nèn]
It is said to be newborn and fresh. Ming Cai Yu Shu "Liaoyang sea god biography": "It evening and read the plum, that is, there is a white branch, three or four feet long, more than two hundred, sweet and beautiful exceptionally, the leaves are very fresh and tender." Yu Yue of the Qing Dynasty, "Tea Scented Room Notes - Peony in Autumn and Winter": "There is a book of peony in the West Zen Temple in Suzhou, and all the leaves are sculpted and fall, and there is a flower in bloom, which is reddish and fresh and tender, and it is mixed in the chrysanthemums."
Fresh and tender. As fresh and tender fruits and vegetables.
Chinese Name
Fresh and Tender
Foreign Name
crisp; fresh and tender
Pinyin:
xiān nèn
Basic Explanation:
Fresh and tender. As in the case of fresh fruits and vegetables.
Near-synonyms
Fresh
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