Cuisine from all over the country

Nanjing cuisine: salted duck/duck head can't go to Nanjing without eating salted duck. Nanjing people love ducks so much that some people even say that Nanjing people had a grudge against ducks before. Whether this rumor is based or not, Nanjing is called "Duck Capital" but it is a real name. Salted duck is a famous specialty in Nanjing and has a long-standing reputation. It is said that it has a history of 1000 years. Nanjing salted duck skin is white and tender, fat but not greasy, fresh and delicious, with the characteristics of fragrance, crispness and tenderness. The salted duck around the Mid-Autumn Festival every year has the best color and taste, because the duck is made in the season when osmanthus is in full bloom, so it is called "osmanthus duck". "White Door Recipe" records: "In August in Jinling, salted duck is the most famous, and everyone thinks that there is osmanthus fragrance in the meat." Every holiday or working day, it seems to have become a secular etiquette for tourists from home to chop a bowl of salted duck on the street. It is also because of eating too many ducks that Nanjing people turn waste into treasure and make duck heads into delicious snacks. Duck head, whether braised in soy sauce, soaked in soy sauce or soaked in salt water, is delicious. Buy three or five duck heads and a bottle of beer. Taste carefully and chew slowly. That's very comfortable ...

Reply 2/f 2013-03-0817:18 from the post artifact.

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Nanjing cuisine: salted duck

Nanjing snacks in the boutique, which is boiled in white water, sliced, sprinkled with salt and pepper. The color is white and clean, the meat slices are thin and big, crisp and fresh, mellow and not greasy, suitable for drinking with meals. There used to be a lot of white water sheep head meat sold in Beijing, but the most famous one was Ma Yukun, who set up a stall with two trolleys on the front porch of Xuanwu District. It's been handed down for six generations. The white water sheep head he made is crisp and delicious, and it is chilled in summer. The colder, the better. Sheep head meat is divided into six parts: sheep face, sheep eye, sheep ear, sheep tongue, sheep brain and ladder (maxillary cartilage).

Beijing cuisine: Baishui mutton head

Beijing Roast Duck Beijing Roast Duck: Known as "the best food in the world", it is a famous delicacy at home and abroad. Beijing roast duck includes stewed roast duck and hanging roast duck. Roast duck is roasted by the heat of the furnace wall. The temperature in the furnace is high first and then low, and the baked duck has crispy skin, full inner layer and fat but not greasy. Hanging furnace roast duck is a roast duck made of jujube, peach, pear and other fruit trees. Roast duck is tender in the outside and has a unique flavor.

Peking roast duck

Goubuli steamed stuffed bun is famous all over the country for its delicious taste and enjoys a good reputation at home and abroad. Goubuli steamed buns are very popular. The key lies in its fine materials and exquisite production. There are some unique skills in material selection, formula, mixing, kneading and rolling, and there are clear specifications and standards in workmanship, especially the symmetry of steamed buns, and each steamed bun is not less than 15 pleats. The steamed stuffed bun just taken out of the drawer is uniform in size, white in color and soft in face. It looks like an autumn chrysanthemum in bud in the fog. Refreshing and comfortable, a bite, oily as water, fragrant but not greasy, has always won the favor of the general public and friends from all over the world.

Tianjin cuisine: Goubuli steamed stuffed bun

Shanghai cuisine: Nanxiang steamed buns, also known as Nanxiang steamed buns, is a traditional snack in nanxiang town, a suburb of Shanghai, with a history of 100 years. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad. The stuffing of Nanxiang steamed bread is made of sandwich leg meat, with no onion and garlic, only a little Jiang Mo, frozen skin, salt, soy sauce, sugar and water sprinkled. The skin of steamed bread is made of unfermented refined flour, 50 grams of flour can be wrapped in 8 pieces, and 100 grams is a steamer. Steamed steamed buns are small and exquisite, shaped like pagodas, translucent and firm, glittering and translucent and yellow, full of soup and saliva, and delicious. It will taste better if you eat it with shredded ginger, balsamic vinegar and a bowl of shredded chicken and egg drop soup. The stuffing of Nanxiang steamed buns can also change with the seasons. Shrimp is added in early summer, and crab meat, crab roe and crab oil are added in autumn. Nanxiang steamed bread in Yuyuan Shopping Mall is one of the famous snacks in Yuyuan Shopping Mall.

Shanghai cuisine: Nanxiang steamed buns

The big chicken chops originated in Taiwan Province Province, and only 65,438+0,000% naturally grown chickens were selected. The taste and taste of chicken have reached the best balance. Using secret formula, pickled, delicious and juicy, and then sprinkled with salt and pepper powder with unique taste in Taiwan Province Province. The meat is tender and juicy, the product is golden and crisp, crisp outside and tender inside, and the aroma is overflowing. The delicious food on earth makes people never tire of eating, and is snapped up by diners. The highest chicken-dense big chicken chops: Originated from Taiwan Province Province, it adopts secret formula, pure natural fresh muscle, scientific collocation, golden crisp, delicate taste, several rows of soft and juicy meat, and fragrant.

Top secret product, secret hand-grabbed chicken: the whole chicken with tender meat is selected, marinated, roasted and poured with secret sauce, which is delicious and never stops. Taiwan Province's big chicken is cute: big chicken is cute.

Tianjin snacks: fried cakes with ears and eyes

Ear-eye fried cake is selected from Jiang Lai, and the noodle sauce used in the water shop is Chixia. White sugar is brewed by traditional techniques and fried by specified methods. The finished product has golden skin, crisp but not greasy, fragrant but not greasy stuffing, palatable and no additives. It can be described as green and nutritious food.

Erduoyan fried cake originated in Guangxu period in the late Qing Dynasty (1900). Liu Wanchun (1874- 1962), the first generation shopkeeper, went from pushing an ostrich cart all over the street to setting up a stall on the street outside the north gate of the west exit of Yuyi Street. After accumulating some capital, he partnered with his nephew Zhang in the north gate. Liu Wanchun's fried cakes have fine ingredients, fine workmanship, delicious taste and low price. Outstanding among many fried cakes, unique, thriving business, won the reputation of fried cake Liu, and because the fried cake shop is close to appraisal street, Shenzhen street dye shop, pawn shop, jewelry shop, cloth shop, shoes and hats shop. Rich people have birthdays, and ordinary people have birthdays. Borrowing homophonic words of cakes, holding the luck of step by step, making an appointment to buy fried cakes in advance, the business is booming, and Liu Ji fried cake shop has thus revealed its reputation. Because the fried cake shop is close to a narrow alley-Erduoyan Hutong, which is only 1 m wide, people humorously call it Erduoyan. Although it was renamed Zengsheng City during the Japanese puppet regime, Erduoyan Fried Cake Shop became more and more famous. Fried cake is also called pierced cake.

Erduoyan Fried Cake has won many high-quality food awards from the municipal government, the Municipal Commercial Committee, the Municipal Cuisine Association and the Municipal Catering Company since 1983, won the gold medal in the 5th Asia-Pacific Expo in 19971February, and was recognized as a famous Chinese snack by the Chinese Cuisine Association. Erduoyan Fried Cake, Goubuli Steamed Bun and Shibajie Twist were named Tianjin Sanjue Food by the Municipal Commercial Committee and the Cuisine Association.

Tianjin Snacks: 18th Street Twist

Guifaxiang Twist, also known as 18th Street Twist, is one of the "Tianjin Three Musts" foods, also known as Tianjin Goubuli Steamed Bun and Ear Duoyan Fried Cake. Guifaxiang's assorted twisted dough is crisp and sweet, with unique flavor. It can be stored for three months in spring and autumn and two months in summer, which is amazing. The 18th Street Twist is a kind of mixed stuffing big twist, which is innovated through repeated exploration. A crisp stuffing containing osmanthus fragrans, ginger, peach kernel and melon strips is sandwiched between white strips and hemp strips, so that the fried twist is soft and sweet. It is characterized by fragrance, crispness, crispness and sweetness, and it will not stink, soften or deteriorate after being placed in a dry and ventilated place for several months. Domestic and foreign guests visiting Tianjin should bring a few boxes of fried dough sticks to their relatives and friends when they leave. The founders of Guifaxiang Twist are Fan Guicai and Fan Guilin, with a history of more than 70 years. At that time, two brothers opened a dough twist shop in 18th Street, Dagu South Road, Tianjin, and named it "Gui Faxiang" and "Gui Facheng". They fight with each other, and the more fried the dough twists, the better, commonly known as "eighteen street dough twists". After 1949, the two stores merged, and the store was rebuilt with state investment and named Guifaxiang Mahua Store. 1983 Tianjin Guifaxiang Twist Company was established, with five branches in the city and branches in Changchun, Shijiazhuang, Taiyuan and Zhengzhou.

Fan Guilin, the founder of Guifaxiang Twist, was born in Dacheng County, Zhili (now Hebei Province) and fled to Tianjin at the age of 9. 13 years old began to work as a waiter in the dough twist shop on East Building 18 Street. 1936 opened his own Guifaxiang Twist Shop on 18 Street. Because he is diligent and eager to learn, he dares to innovate in business, and the fried dough twists are crisp, sweet and delicious, which is very popular. Guifaxiang is located in 18th Street, so it is commonly known as "18th Street Twist".

It is exquisitely made and its materials are exquisite. In each twist, there are stuffed crisp strips made of more than a dozen small materials such as peach kernel, green plum and osmanthus, and then twisted into five flowers with hemp strips and white strips. Stir-fry with peanut oil over low heat. Add the crystal sugar and moss after taking out the pot. Sweet and crisp, it won't be soft, spoiled or stale after a few months. 1989 won the Golden Top Award of National Food and the Silver Award of the First National Food Expo. 199 1 won the national famous trademark nomination award.

Shanghai cuisine: Nanxiang steamed buns

Nanxiang steamed bread, also known as Nanxiang steamed buns, is a traditional snack in nanxiang town, a suburb of Shanghai, with a history of 100 years. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad. The stuffing of Nanxiang steamed bread is made of sandwich leg meat, with no onion and garlic, only a little Jiang Mo, frozen skin, salt, soy sauce, sugar and water sprinkled. The skin of steamed bread is made of unfermented refined flour, 50 grams of flour can be wrapped in 8 pieces, and 100 grams is a steamer. Steamed steamed buns are small and exquisite, shaped like pagodas, translucent and firm, glittering and translucent and yellow, full of soup and saliva, and delicious. It will taste better if you eat it with shredded ginger, balsamic vinegar and a bowl of shredded chicken and egg drop soup. The stuffing of Nanxiang steamed buns can also change with the seasons. Shrimp is added in early summer, and crab meat, crab roe and crab oil are added in autumn. Nanxiang steamed bread in Yuyuan Shopping Mall is one of the famous snacks in Yuyuan Shopping Mall.

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Shanghai Snacks: Crab Shell Yellow

Crab shell yellow is named for its round and yellow shape like crab shell. Crab shell yellow is a flat round cake made of crispy fried noodles and fermented flour, sprinkled with sesame seeds and baked on the wall of the oven. This kind of cake is delicious, salty and sweet, with crisp skin and crisp inside. Someone wrote a poem praising, "I didn't see the cake maker smell the fragrance first, and the pastry came down one after another." Crab shell yellow has salty and sweet fillings. Salty ones include scallion oil, fresh meat, crab powder, shrimp and so on. Sweet ones are sugar, rose, red bean paste, jujube paste and other varieties. This product is the best made by Wuwan Bakery at the intersection of Ahava Road, Shimen No.1 Road.

Hangzhou cuisine: West Lake vinegar fish

West Lake vinegar fish, commonly known as West Lake vinegar fish, is one of the traditional famous dishes in Hangzhou.

The history of vinegar fish in West Lake begins with the "Song Sao Fish Soup" in Hangzhou in the Southern Song Dynasty more than 800 years ago. Legend has it that at the end of the Northern Song Dynasty, Jin Bing invaded, and Zhao Gou, King of Kang, fled south, making Lin 'an his capital. At that time, there was a woman named Song Wusao who refused to accept the rule of the invaders and fled to Lin 'an from the north with her brother-in-law to make a living by fishing in the West Lake. Once, my brother-in-law was caught in a rainstorm and fell ill in bed. WuSao is making fish and eggs for her brother-in-law to supplement her body. Unexpectedly, the officers and men came to catch young men to build palaces. Sister Song begged the officers and men not to catch her bedridden brother-in-law and accidentally knocked over the wine and vinegar bottle on the stove. After the officers and men left, the fish eggs in the pot were boiled into soup, but the brother-in-law felt extremely delicious after eating it, and his appetite was wide open, and he soon recovered. Since then, the neighborhood has become a delicious fish soup. Later, when Xiaozong visited the West Lake in the Southern Song Dynasty, he summoned Sister Song. After tasting the fish soup, he was greatly appreciated. Give him a large sum of money, and give him a wine flag as a rainbow, let him make fish soup and sell official wine exclusively. After continuous improvement, "Song Saoyu Soup" has become a famous dish in fish dishes. Louwailou Restaurant, which was founded in Daoguang period of Qing Dynasty, inherited this famous dish, innovated the "West Lake Vinegar Fish" with fresh and sweet crab meat, and publicized it as "Sister Song in Beijing is the first delicacy of the West Lake", becoming the first famous dish in Hangzhou.

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Cantonese cuisine: Steamed rice rolls.

A rice product, also called steamed rice rolls with bra.

The origin of snacks:

In the early days of liberation, it was run by Wennei. She studied under a famous teacher and learned the special technology of steaming sausage powder. Its rice rolls is "as white as snow, as thin as paper, shiny, smooth and delicious". Rice rolls, also known as Juan Fen and Zhu rice rolls (because it looks like pig intestines), was created by Pantang Seafood Restaurant in War of Resistance against Japanese Aggression period, and is now available in snack bars, teahouses, restaurants and hotels. It is to steam rice slurry into thin skin one by one with a special multi-layer steamer or cloth, and put meat, fish fillets, shrimp and so on. Steamed, rolled into long strips and cut into plates. The raw materials are beef sausage, pork sausage, fish fillet sausage and shrimp sausage. Without stuffing, it is called vegetarian sausage; Rice milk with sugar is called sweet sausage.

First-class diarrhea should be bright, cool and smooth.

Still the best silver record in the world. Pour a thin layer of powder juice on the iron plate, add meat slices, vegetables and mushrooms, and a delicious white satin will appear in a moment, including red meat, vegetables and mushrooms. Folding intestines is a skill of experts. After folding, cut it into two pieces and put it in a plate, drizzle with the dripping soy sauce, turn red under the light and put it in your mouth. There are vegetables and intestines, and one by one, it will soon be refreshing enough. Eat faster than the masters, or are you willing to wait in a long line slowly? What is it to spend some time in front of food?

Snack location:

Take rice rolls, the most famous "Yin Ji" in Guangzhou, as an example: this store is located in Wenchang Road, specializing in rice rolls sauce beef, and is famous for its thinness, toughness and smoothness.

Reply 15 floor 20 13-08 2 1: 38 from the artifact of the post bar.

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Wuhan Cuisine: Old Tongcheng Bean Skin

"Old Tongcheng" is the name of a large restaurant located at Dazhi intersection of Zhongshan Avenue in Hankou. It is famous for its famous snack Sanxian bean skin and is known as the "king of bean skin". This restaurant was established in 193 1. It was originally located outside Dazhimen, the ancient Hankou Castle, and it was a passage between urban and rural areas. So it was named Tongcheng dessert shop. After the victory of the Anti-Japanese War, I resumed business and changed it into your old Tongcheng dessert shop. This shop imitates the traditional snack bean skin in Hubei and strives to improve it, which is very popular with sweets. "The production method is to mix mung beans and rice, put them in a pot and grind them into thin skin, wrap them with cooked glutinous rice, diced meat and other fillings, and fry them in oil. Senior chef Jin Gaoan strives for perfection, and the fillings are mainly fresh meat, eggs and shrimps to create three fresh bean skins. The leather bag is golden and shiny, the entrance is crisp and tender, and the stew is more fragrant. Mao Zedong tasted it four times and enjoyed it every time. Foreigners and foreign guests come to Wuhan to eat the old Tongcheng bean skin as soon as possible.

Wuhan Cuisine: Old Tongcheng Bean Skin

Reply 16/20 13-09 15: 48 from the artifact of the post bar.

Duck neck is tasteless, so it's a pity to abandon it. However, after Wuhan people cooked with dozens of spices such as pepper and star anise, it actually became a delicious food that could not be abandoned. Now Wuhan duck neck food stalls have appeared in many places in Shaoxing. Duck neck is different from duck gizzard and duck liver, and it can be eaten in one bite. The fun of eating duck neck lies in the aftertaste between chewing and chewing. At the end, suck out the bone marrow with a snort. The process of eating is slow, and the meat is completely obtained by your own efforts. All this adds fun and is full of fun.

Duck neck is an authentic snack in Hubei. The duck neck should be a spicy rabbit head made in Sichuan. Because hubei cuisine used to be spicy but not hemp. Although the spicy rabbit head tastes strange and attractive, it has more bones and less meat, which makes it inconvenient to eat. Duck neck is cooked with the same taste, the proportion of flesh and blood is appropriate, and the taste is natural. Hubei is the thoroughfare of nine provinces. As far as taste is concerned, hubei cuisine naturally absorbs all the advantages, and the taste of duck neck is spicy and delicious. People in Wuhan like to eat duck neck because it is full of flavor, strong enough and memorable.

In fact, the method of making duck neck is not complicated. First of all, the materials should be carefully selected. Generally, the neck of local ducks is very short, so English cherry valley duck should be chosen. This duck neck is longer and thicker than the neck of a native duck. Of course, there are duck necks of brands such as Safia in Inner Mongolia and Huaying in Henan, which are also raw materials used by Shaoxing Wuhan Duck Neck Store. The process of duck neck treatment is more difficult, because there are many blood vessels and glands in duck neck, and the smell is heavier if it is irregular. It is said that it should be washed with dripping water when making. Moreover, the duck neck is fleshy and irregular, and it takes 3-4 hours to soak in salt water to fully taste. In the cooking process, because the duck neck has less meat and is easy to boil, controlling the heat is the key. If you want to make the duck neck fragrant and attractive, it is also very learned to put seasoning. You should put the spices such as Senecio scandens, fennel and clove into the pot in proportion for three times, first boil them with strong fire, and then soak them with low fire, so that the flavor of the marinade can slowly penetrate into the duck neck. The specific operation process involves secrets, and the master is unwilling to disclose it.

I first heard that Wuhan duck neck was sold by Lai Shuangyang in the TV series "Life Show", but I could only watch it at that time, but I couldn't understand it. Now, Wuhan duck neck has come to the door, and it is worthwhile to spend ten or twenty dollars to experience it.

Wuhan Mei * * Wu Road Duck Neck

Changsha cuisine: stinky tofu in the fire palace

Deep-fried "stinky tofu" smells stinky and eats exotic fragrance, which is a must for Chinese snacks. "Stinky tofu" can be seen everywhere, but the stinky tofu in Changsha, Hunan Province is more famous.

Tofu is another great invention after four great inventions of ancient china. Everyone can recite it backwards. What I want to say is that stinky tofu, as a funny version of tofu, has always been recognized by folklore as a product of mistake. In fact, China's catering industry is far away from the rivers and lakes, and experts are like a cloud. Isn't it a piece of cake to clean up one or two smelly things? Have you noticed that besides tofu, there are also meat, fish and vegetables. , can stink to make people rush!

Up to now, everything is very hygienic, but diners are still afraid of serving stinky tofu. The old lady of nine pounds often sighs: stinky tofu is not stinky now. ...

Stinky tofu is a famous tourist product in all parts of China. There are green mountains, green waters, flowers, birds, fish and insects, and men and women in love. Suddenly, there is a smell coming slowly, which is a wonderful smell that surprises foreigners and makes people in China enjoy themselves. As a result, this scenic spot is suddenly full of secular human feelings.

I went to Changsha a few days ago and opened the map in advance to find the location of the Fire Palace before I was willing to leave. Hunan's stinky tofu is as famous as my hometown Shaoxing. In my homesickness, I always put Shaoxing's stinky tofu in the first place. The stinky tofu that we Shanghainese usually eat is also based on the stinky tofu in Zhejiang, which is thick outside and tender inside. Deep-fried until golden brown, crispy outside and tender inside, dip in spicy food. It's not enough to swallow five or six pieces.

When I arrived in Changsha, I took my room key at the hotel and took a taxi to the Fire Palace. The driver turned his face and asked: Go to eat stinky tofu? I nodded, and he slammed on the accelerator with a proud face.

Along the way, the driver told me that the Fire Palace was an old place to worship Vulcan, also called the Temple of Fire. Every year on Vulcan's birthday, there will be a temple fair here. People who sing big plays, sell snacks, come from selling groceries, and tourists are like clouds, so they are very busy. It is human nature that tourists want to stuff something into the theater when they buy New Year pictures. All kinds of snacks set up along the street in the temple fair meet this demand, and the jingle proves this point: "The fire palace has everything, the delicious snacks are spicy and sweet, the fried tofu is delicious, the sisters count two ginger, the seeds are crisp, the pig's blood hoofed flowers are delicious, and all kinds of snacks are inexhaustible, which makes diners laugh."

Changsha Tourism Bureau should give this driver a reward.

Soon, the fire palace arrived, and like most scenic spots in the country, the building was as old as new. People are surging like the tide. And every smiling face is like stinky tofu, with golden skin, bright red and a little black.

Black, this is the style of Changsha stinky tofu. It is thinner and tighter than what we usually eat. After frying, roll around in the coal ash pile, dark. I'm not afraid. Experience tells me that this is the first trace. Take a bite while it's hot. White as suet jade, delicious. What a cool word! Looking around, it seems that all Hunan people have cast a "one country under the sun" smile at me.

1954, Chairman Mao returned to his hometown to inspect and went to Changsha Fire Palace to eat stinky tofu. He said in vernacular, "The stinky tofu in Changsha Fire Palace in qianzi smells stinky and tastes fragrant." Now this "supreme instruction" has been painted on the wall and has become a super-fierce advertisement of the Fire Palace.

Halfway through the meal, a floor manager came to tell me that the stinky tofu made in Hunan is different from other places. First, soak the bean curd processed by soybeans in special brine for half a month, then fry it with tea until it is crispy outside and crispy inside, and then use sesame oil and hot sauce. Of course, the flavor is unique. As for its black face, it is also a feature. The so-called "black as ink, fragrant as alcohol, tender as crisp and soft as velvet" is also true. Black, because of the brine. This brine cooking is also very particular. It contains fresh winter bamboo shoots, Liuyang douchi, mushrooms, high-quality liquor and other seasonings. Let it ferment to black, and then you can add tofu. It can be said that brine is the key to making stinky tofu. "When the chef in our shop is cooking stinky tofu, he hides in the basement and doesn't let outsiders see him. The brine he made is alive and bubbling all the time, otherwise a jar of stagnant water can't make stinky tofu. "

Changsha cuisine: stinky tofu in the fire palace

Fujian cuisine: Buddha jumps over the wall

Buddha jumping over the wall is the main dish in Fujian. The dish "Buddha jumps over the wall" is said to have originated in the light years of the Qing Dynasty and has a history of 200 years. This dish consists of 18 main ingredients and 12 auxiliary ingredients. Its raw materials are chicken and duck, sheep elbow, pork belly, hoof tip, tendon, ham and chicken and duck gizzard; There are fish lips, shark's fin, sea cucumber, abalone, scallop and fish belly; There are also pigeon eggs, mushrooms, bamboo shoots and razor clam. More than 30 kinds of raw and auxiliary materials are processed and modulated separately, and then put into the jar in layers. For many years, Shaoxing wine jar has been selected as the stewing apparatus of Buddha jumping wall, and Shaoxing famous wine mixes ingredients in the jar. Stewed Buddha jumps over the wall, paying attention to storing fragrance and preserving taste. After filling the jar, seal the jar mouth with lotus leaves and then cover it. The fire for Buddha jumping over the wall is a strict, pure and smokeless charcoal fire. After boiling, simmer it for five or six hours with low fire. After simmering in the altar, the lotus leaves opened slightly and the wine was overflowing. This soup is thick and brown, but thick and not greasy. When eating, the wine was mixed with various flavors, and the flavor floated four times, rotten but not rotten, with endless aftertaste.

Fujian cuisine: Buddha jumps over the wall

Xi's famous snack: mutton bread in soup.

Famous snacks in Xi, Shaanxi. It has a long history. As early as the Chongqi period, there was a "Tianxilou" in Xi 'an, specializing in mutton paomo, which was quite influential in the northwest.

Beef and mutton bread in soup is characterized by its heavy flavor, thick rotten soup, attractive aroma, endless aftertaste after eating, and the function of warming the stomach.

Beef and mutton paomo is the most distinctive and influential food in Xi. It was called "mutton soup" in ancient times. In the Song Dynasty, Su Shi wrote a poem "There is bear wax in the dragon, and Qin only cooks mutton soup". The cooking technology of mutton bread in soup is very strict, and the technology in cook the meat is also very particular. The production method is as follows: firstly, clean the high-quality beef and mutton, add seasonings such as onion, ginger, pepper, star anise, fennel, cinnamon, etc. when cooking, and cook until it is rotten, and the soup is reserved. Steamed bread is a kind of scone made of white flour. When eating, break it into pieces the size of soybeans and put it in a bowl. Then the chef put a certain amount of cooked meat and original soup in the bowl, and made it with a single spoon of Chinese cabbage powder, cooking wine, vermicelli, salt, monosodium glutamate and other seasonings. The way to eat beef and mutton buns is also very unique. There is mutton stew, which means that customers eat and soak themselves, and there are also dry soups, which means that the soup completely penetrates into the buns. After eating steamed bread and meat, the soup in the bowl is also finished. Another way of eating is called "Water Besieging the City", that is, boiling wide soup, putting the cooked steamed bread and meat in the middle of the bowl, surrounded by soup. This way, the broth is fresh, the meat is rotten and fragrant, and the steamed bread is tough and delicious. If served with hot sauce, sugar and garlic, it will have a special taste. It is a rare high-grade tonic. There are many mutton paomo restaurants in Xi 'an, among which the old brands are "Laosunjia" and "Tongshengxiang".

Select high-quality beef (sheep) meat and beef (sheep) bones, and add spices such as pepper, star anise, tsaoko and cinnamon, and put them in a pot to cook until the soup is crispy and sticky. Mix the dough with high-quality water, bake it into a "tiger back chrysanthemum heart" and break it into large pieces. Add thick soup to wok, add water to boil, add chopped cooked beef (sheep) meat and appropriate amount of wet vermicelli to cook slightly, then pour chopped steamed bread, add seasoning to cook for 1-2 minutes, and pour cooked sheep oil into a bowl. Serve with sugar garlic, Chili sauce, sesame oil, coriander and so on. There are three traditional methods, one is called "dry soaking", and through boiling, 329 soup juice can completely enter the steamed stuffed bun. This kind of steamed stuffed bun is tough, sticky and slippery; The second kind is "mouth soup", the steamed stuffed bun cooked is crisp and smooth, and a soup is left in the bowl after eating; The third is "Water Besieged City". Boil steamed buns with wide soup, with soup around the bowl and steamed buns in the middle. The soup is fragrant and smooth.

The broth is thick, mellow and delicious, sticky and smooth. Drinking a small bowl of soup after eating will make you feel more fragrant and have a long aftertaste. It is a food with high protein, high fat, high carbohydrate and high energy. You can eat it all year round, especially in winter.

The cooking technology of mutton bread in soup is very strict, and the technology in cook the meat is also very particular. The production method is as follows: first, clean the high-quality beef and mutton, add seasonings such as onion, ginger, pepper, star anise, fennel, cinnamon, etc. when cooking, and cook until it is rotten, and the soup is reserved. Steamed bread is a kind of scone made of white flour. When eating, break it into pieces the size of soybeans and put it in a bowl. Then the chef put a certain amount of cooked meat and original soup in the bowl, and made it with a single spoon of Chinese cabbage powder, cooking wine, vermicelli, salt, monosodium glutamate and other seasonings. The way to eat mutton buns is also very unique. There is mutton stew, which means that customers eat and soak themselves, and there are also dry soups, which means that the soup completely penetrates into the buns. After eating steamed bread and meat, the soup in the bowl is also finished. Another way to eat is called "Water Besieged City", which is to boil a wide soup, and put the cooked steamed stuffed bun and meat in the center of the bowl, surrounded by soup. This way, the broth is fresh, the meat is rotten and fragrant, and the steamed bread is tough and delicious. If served with hot sauce, sugar and garlic, it will have a special taste. It is a rare tonic.

There are many mutton soup kitchens in Xi 'an, among which the old brands are "Laosunjia" and "Tongshengxiang", and the prices are different from ordinary restaurants on the street.

In fact, the popularity of mutton bread in soup in Xi is not only because of its delicious taste. Like many special snacks in Xi 'an, they can be seen everywhere in the street and the price is reasonable. It is a national food. Regardless of status, you can afford to eat if you want.

Xi's famous snack: mutton bread in soup.