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The unique charm of steamed mutton

Date:2024-10-24
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Steamed mutton, also known as beef and mutton steamed bun, was called "Yang Geng" in ancient times. It is a delicacy with the flavor of the Han nationality in the northwest. Among them, Xi'an, Shaanxi Province is the most famous for beef and mutton steamed bun. The soup is made by boiling mutton bones and various spices over high heat, then removing the foam, adding meat pieces, first cooking over high heat and then over low heat. The soup is rich and fragrant, with heavy ingredients and mellow taste. The meat is tender and the soup is thick. It is fat but not greasy, rich in nutrition, overflowing with fragrance, tempting appetite, and endless aftertaste. Mutton steamed bun warms the stomach and resists hunger, so it is loved by people of all ethnic groups in Xi'an and the northwest region. Foreign guests also rush to taste it in Shaanxi to satisfy their appetite. Since the founding of the People's Republic of China, mutton soup steamed buns have been used to entertain international friends and have been well received. It has become the "general representative" of Shaanxi's famous food and the most distinctive staple food in Shaanxi.

Beef and mutton soup steamed buns(English name: Pita Bread Soaked in Lamb Soup) require very strict cooking techniques and the process of cooking meat is also very particular. The production method is: first wash and cut the high-quality beef and mutton, add onions, ginger, pepper, star anise, fennel, cinnamon and other condiments when cooking, and cook them until they are soft, and set aside the soup. Steamed buns are a kind of white flour flatbread. The surface of the flatbread must be unripe flour. When eating, break it into pieces the size of soybeans and put it in a bowl, then ask the chef to put a certain amount of cooked meat and original soup in the bowl, and add chopped onions, coriander, day lily, black fungus, cooking wine, vermicelli, salt, MSG and other seasonings, and make it with a single spoon. The way to eat beef and mutton soup is also very unique. There is mutton stew soup (water basin mutton), that is, customers eat and soak by themselves: there is also dry soaking, that is, the soup is completely infiltrated into the steamed bun. After eating the steamed bun and meat, the soup in the bowl is also drunk. There is also a way of eating called "water siege", that is, a wide soup is boiled, the cooked steamed bun and meat are placed in the center of the bowl, surrounded by soup. In this way, the clear soup is fresh, the meat is rotten and fragrant, and the steamed bun is chewy and tasty. If it is served with hot sauce and sugar garlic, it has a unique flavor. It is a rare high-end nourishing delicacy. There are many mutton soup steamed bun restaurants in Xi'an, among which the old brands such as "Laosunjia" and "Tongshengxiang" are more famous.

The steamed bun has a heavy taste, which shows the bold nature of northerners. In fact, steamed bun is bold and simple on the outside, but delicate and complex on the inside. In addition to Shaanxi, it can also be seen in cold areas such as Xinjiang, Tibet and Inner Mongolia.

Beef and mutton soup steamed buns are not only about cooking, but also about "how to eat". Inexperienced people always have the habit of stirring with chopsticks before eating, which is a taboo. Best way to eat eating is to "nibble" from one side little by little, so that you can always taste the freshness. When eating, you can also add sugar garlic, coriander, chili sauce, sesame oil and other condiments according to your taste. After eating, drink a bowl of "broth" (that is, the original soup and vermicelli stewed), the mouth is full of strange fragrance, and you feel refreshed and energetic.