The streets of Xi'an are full of cold skin and meat sandwich buns, just like Shaxian snacks, and their footprints are all over the country.

After a bowl of spicy vinegar and a lot of cold skin, there is no doubt that you must continue to taste the meat buns, and a group of peerless double pride in the same frame.

To put it bluntly, it is a round white cake with minced bacon meat, and there is no other. This way of naming is quite similar to Lao Shaan's character, and it is a bit stunned.

Locals, regardless of men, women and children, eat this food without side dishes or ingredients, and at most they will have a bowl of clear soup or mash to moisten their throats. There are even more sturdy young men, with one in hand, and there are two stacks in the iron plate in front of him. When I eat it, my cheeks are bulging high, and I don't change my anger, and I kill one in three or two clicks. The people who eat it are enjoyable, and the people who watch from the side are also enjoyable.

To say that the most famous is the Lantian Fan family to create a unique secret recipe, moved to Xi'an at the beginning of the last century, one of them named Fan Bingren, began to carry the burden along the street in the south courtyard to sell their own secret bacon meat.

After becoming famous, some people began to try to add green peppers and coriander to the bun to relieve their greasyness, but the old Shaanxi people disdained this kind of sideways.

How can really well-done bacon meat be fatty? Adding green peppers and coriander will only make the taste complicated and destroy the purity of the meat. For example, Young Master Xi, who is popular all over the imperial capital, Lao Shaanxi will tell you after reading it - eat and play, don't take it seriously.

If you want to eat authentic, you must go to a century-old restaurant and see with your own eyes the whole process of how a meat bun is born. It is made with semi-fermented noodles first, add some clear oil when mixing the noodles, and let the noodles rise for half an hour.

The cake is called steamed buns, and a serious shop that sells meat and steamed buns relies on the master to make steamed buns by hand. This is an absolute kung fu job, and it is important to do it in one go.

I saw the master holding a rolling pin in his right hand and kneading the dough with his left hand, flying up and down to beat the rhythm. The rolling pin collides with the board to make a "click" sound, and finally the dough "horns" hit the board, often causing passers-by to look sideways. A skilled master can make hundreds of buns a day, and the shape, size, and size are exactly the same.

The beaten steamed buns are first seared on the pan until they are eight ripe, and then roasted until they are slightly bulging. Take it out as round as a full moon, crispy and golden, and the name is: iron ring tiger back chrysanthemum heart.

The outer skin is crispy enough to be heard, and the inside is soft enough to stick to your teeth. Cut a small hole horizontally with a knife, pinch it gently, a wisp of hot air wafts out, and the bun automatically separates into two skins, effortlessly.

**Charcoal hanging stove tweezers that were everywhere in the 10s are becoming less and less nowadays, and most shops have replaced them with machines. Bacon means old soup, and bacon is the meat cooked in the old soup, and the bacon dried in winter has nothing to do with half a dime.

There must be a pot of old soup in the store that can make good bacon meat, and this pot of soup is likely to have been used for decades or even hundreds of years, boiling thousands of catties of meat, and simmering countless seasonings, which is the killer feature of a century-old restaurant.

It is best to use ribs with bones, fat and thin. Put it in the pot with dozens of seasonings and cook it for more than ten hours. The fat of the fatty meat will slowly melt into the soup, and the lean meat will be simmered until it is crispy and soft, and the pot will be taken out of the pot, trembling and oily, the fiber will absorb the soup, and the meat will be fragrant.

When eating, pay attention to hot steamed pork and cold meat, the freshly baked white Ji bun is so hot that people can't catch it, chop the bacon meat and sandwich it, and use the heat of the bun to activate the delicious taste sealed in the bacon meat, which is the real meat sandwich bun.

Looking at the various names on the signboard, what is pure thin, fat and thin, skinny, skinny, skinny, pure-skin, skin-fat, pure-fat......

Johnson laughed, in fact, it is very simple, novices can try to be pure thin first, eat not addicted to fat and thin, and then add skin. Just like fighting monsters, accept the challenge of fat meat at one level, and one day when you open your mouth to be pure fat, be ready to meet the respectful eyes of your boss.

Let's go over and over again, try the fat and lean ones first, and the buns are crispy and plump, slightly elastic. The aroma of the face is obvious, similar to the aroma of freshly baked soda crackers.

As soon as the meat is slightly sipped, the fibers will bloom layer by layer, and the bun and meat will be perfectly matched, and it will not be dry or hard at all until the end.

The bacon meat is red and bright, the fat is creamy, the lean meat is soft and tender, the seasoning is just right, and the empty mouth is not salty or greasy.

Leaving Xi'an, we continue westward, passing a wetland park where thousands of white swans live. A large flock of swans resembled white elves, with tender yellow beaks, black legs and webbed, and their fat bodies looked graceful and luxurious, pacing one by one. With their graceful posture and deep cry, they fill this silent wetland.

Sometimes they swim in pairs, sometimes they roll upside down, forage for food, and sometimes they travel in formations and chase after each other, as if they are synchronized swimmers in competition.

Sometimes he gallops, sings and dances, sometimes stops to make his head, dresses up, sometimes staggers slowly, graceful, just like the beautiful fashion models on the T-catwalk.

When they sing war songs, spread their wings, and pierce the blue sky, they sometimes line up, sometimes in a herringbone formation, or high-altitude wings, or hovering close to the ground, like a war eagle in flight. This scene, accompanied by the gurgling water, is like a moving piece of music and a group of beautiful chords.

Only when you are immersed in the scene can you understand that it is no wonder that it can become the most classic repertoire of ballet. Whether floating on the water or standing on the ice, he will always look around carefully, looking for the direction of the wind like a wind vane with his slender neck, and then flapping his wings vigorously, his flippers keep running on the water or ice, stirring up strings of waves and snow dust behind him, and the beautiful posture is intoxicating.

Now that they've made it here, SC Johnson decided to just head west. Secretly glad that it was a Rolls-Royce Phantom, it was very comfortable to run long distances, and it would be absolutely torturous to die if you wanted to drive a big G.

Passing by Huashan, climb casually, come to the mountainside on the east side of the south peak, it is rumored that the first generation of the Huashan sect master Yuan Dynasty Gao Dao He Zhizhen to stay away from the world and meditate into immortals, inlaid stone nails on the cliff of ten thousand and built with wooden rafters.

The plank road is up and down the cliff cliff, the iron cable hangs horizontally, the road surface is built into a foot by the stone, the lower is fixed by the stone pillar, the visitor is here, the face wall is close to the abdomen, the breath is moved, it is known as the first day of risk.

Built on the slippery cliff, really close to 90 degrees, look up at the cliff wall for dozens of meters, look down at at least two or three hundred meters without seeing the valley bottom, the plank road is only more than 30 centimeters wide, there is no railing hanging in the air on one side, and there is an iron cable nailed on the cliff on the other side for grasping hands.

Out of the South Tianmen Stone Workshop to the west of Chaoyuan Cave, the road is chiseled out according to the cliff, 20 meters long, two feet wide, is for the upper section; fold down, the cliff gap traverses the iron rod, the shape is like a volley hanging ladder, the visitor must pull the rope step by step and go down, it is called "chicken off the shelf", it is the middle section.

The west folds into the lower section, the road builder digs out the stone hole in the cliff, wedges into the stone pile, sets up three wooden rafters between the stone piles, people can only face the wall and stick to the abdomen when they climb here, and the wooden rafters move forward laterally.

It's easy to succeed in the challenge, and now I'm a veteran player myself, so this kind of thing is not a problem at all.