Continue to the west and come to Xi'an, the most prosperous capital of the Tang Dynasty, and worshiped by tens of thousands of people standing at the top of the world.

It's already noon when I arrived, and I just happened to taste the steamed buns that had already been thunderous. As long as the door is opened, there are old guests who come in with newspapers, take empty bowls and steamed buns, read the newspaper, break steamed buns, and gossip with the people at the same table, and a steamed bun can break for half an hour.

Break it almost enough, pick up the bowl and shake it twice, pick out the larger one and break it up again. A wave of hands, man," Klima wiped the floor and took the bowl away. Add soup and boil buns, and after a while, the steaming steamed buns will be delivered.

According to SC Johnson's experience, the more representative the local area, the simpler it seems, in fact, it is exquisite from the ingredients to the way to eat, and there is no ambiguity.

Came to the hundred-year-old shop in Huifang, entered the private room, and chatted with the old guy, only to know that in ancient times, ploughing cattle was an important productive force, slaughtering cattle and eating cattle without permission were felonies, and mutton was often the protagonist of the steamed bun, so the old Xi'an people first called this steamed bun mutton bubble.

It can be seen in the records of all dynasties, and after being blessed by Lafayette at the end of the Qing Dynasty, mutton bubbles once became an Internet celebrity.

In the eyes of outsiders, the steamed buns and sandwich buns are probably round and white cakes, but for gourmets, different ways of eating correspond to different buns, which are particular about the appearance and taste, and must not be mixed.

There are two types of dumplings: soft and hard. The soft one is fermented leavened bread, which is used to make cured beef buns. The mutton bubble is made of hard dead bread, which is generally kneaded with nine dead noodles and one fermented noodles, and burned until seven or eight mature, so as to ensure that there is a tough core in the middle of the cooked steamed buns, and it still tastes tendony and will not be soft and boneless.

People who eat steamed buns for the first time are always struggling whether the steamed buns are big or small. And the glutton's attention is on the soup, if the soup is a little bit less meaningful, the brow will have to be twisted into a lump. Many people rushed to the newly opened steamed bun restaurant at 6 o'clock in the morning, just to drink that mouthful of soup.

Boiling every day is time-consuming and laborious. The beef and mutton bones were broken, and the seasoning was boiled into a bone broth, and then the beef and mutton were boiled, starting at 11 o'clock in the morning the previous day and not turning off the fire until three or four o'clock in the morning the next day. The beef and mutton are boiled until soft, taken out and cooled, and when used, they are cut and cooked, and the aroma is overflowing.

All kinds of characteristics come again, the guy washes his hands, divides the bun into two, divides it into four, and then splits it in half into two pieces, which is the difference between a rookie and a master, and then uses the four words of tearing, twisting, pinching, and pulling to break the bun carefully.

Break the bun for two hours and cook it for five minutes.

If you just break it into a few pieces and cook it, it's disrespectful to the steamed bun - to put it mildly, the master can throw the bowl for you.

The size is very important, too big to cook thoroughly, too small to have no taste. The ideal size should be like a soybean grain or a bee's head, but the most reflective of the diner's skill lies in the word uniformity.

The highest level of breaking buns in the rumors of the rivers and lakes is not only uniform, but also ensures that each grain is even a belt scoop, and after breaking it, press it with the palm of your hand, and gently wipe it, and the hard side with the brand spots is all facing up, which is simply the style of a peerless master in martial arts.

Nowadays, many shops also offer the option of machine twisting buns, but the twisted buns are square and neat, and cannot be as layered as hand-broken, cannot fully absorb the soup, and the taste and texture are far from perfect.

After the bun is broken, it is handed over to the master who cooks the bun, and the master will cook it according to the size and thickness of the bun, which is called making soup with steamed buns. The amount of soup is very particular, from more to less, they are water walled city, mouth soup and dry planing, which also represents the advanced road from beginner to enthusiast.

The essence of steamed buns lies in the interaction between diners and chefs, from breaking to cooking, from steamed buns to soup, a bowl of steamed buns can finally be served after thousands of tempering, and it is natural to taste it carefully to live up to this deliciousness.

Judging the quality of steamed buns mainly depends on two points. First, even if the bun is broken to the size of a grain of rice, it still tastes strong. If it is boiled into a bowl of paste, the guest will have to lift the table.

The aroma of the second soup is intense and consistent throughout. Some steamed buns are particularly fragrant at first, but the more you eat them, the less they become, and the fragrance disappears after eating, which is also not good.

From the edge of the bowl, eat little by little with chopsticks, so as not to burn your mouth, just like silkworms eating mulberry leaves, the jargon is called cannibalization.

Don't underestimate the side dishes next to you, it seems simple, but in fact, there is a lot of mystery. For example, sweet garlic, good sweet garlic looks slightly yellow like jade, and it is crisp and refreshing when biting. Moderate sweetness and sourness, slag in the mouth.

Pickled with fresh chili peppers with salt and wine, the spicy texture is mild but salty, pick a lump and put it in the middle of the bowl, dip it with chopsticks, and then pull it along the edge of the bowl with the steamed bun and pull it into your mouth.

After watching the guys' demonstration, Johnson personally commanded and asked everyone to break the buns. The first is to go alone, the bun and the soup are served on the table, the bun is broken into the soup to eat, and after eating, a bowl of fresh soup is drunk, each with its own taste.

Then there is dry soaking, there is no soup in the bowl after cooking, you can poke the chopsticks, the finer the bun, the better, the most wasteful effort.

As the name suggests, the water siege city is wide soup, like a big water siege city. If you put a chopstick on the bowl after breaking the bun, the man will understand that this is dry pulling.

Others do not need to be expressed with chopsticks, because the size of the bun is the same as the cooking method, the principle is that the soup is wide and the bun is large, and vice versa is small, and the chef will know how much soup to add when he sees the size of the bun.

This is the legendary tacit understanding!

After more than two hours of tossing, I was finally satisfied, to say that this representative snack is not very good, but it can best represent the taste of hometown, and what I eat is memories and childhood.

At night, I stayed in a hotel near Huaqing Pond, just soaked in the hot springs, and enjoyed the treatment of Tang Xuanzong and Yang Guifei back then.

After arranging it, watch the song and dance drama long hatred, and the opening scene is a beautiful lotus flower blooming on the rippling Kowloon Lake. Yang Yuhuan, dressed in a long veil, danced among the flowers. The delicate figure, like a jade face, the bright green mountains, the hazy smoke tree dragon pavilion, accompanied by the melodious bells, bring people back to the dusty historical picture......

Born beautiful, the charming Yang Yuhuan was edicted to enter the palace, and the Tang Ming Emperor looked at the flowers and the moon, and the delicate jade ring was given to him with a golden hairpin box. The Golden Palace held a canonization ceremony, the courtiers entered the congratulations, and the kabuki came out, and the lights were brilliant and colorful.

The Ming Emperor and the concubine looked up at the Milky Way, complained together, and swore incense. They danced in the moonlight, in the water, in the woods, pouring out their love and lingering tenderness.

Surrounded by many palace maids, Yang Guifei Luo Qiu tulle, under the thin water curtain, the charming figure of the concubine and the palace maid formed a hot spring water slippery wash cream. The delicate figure swayed slowly in the transparency, beautiful like a pear blossom in the rain, delicate and transparent like a jade branch with dew.

Suddenly, An Lushan appeared and danced Hu Teng with ulterior motives. I saw that he suddenly roared and danced, and the slow song and dance of the feather coat was disturbed, and the Ming Emperor who was sitting on the side could no longer hold back the excitement in his heart, and rushed to the middle of them, showing the heroic posture of the emperor and the unshakable position of the Son of Heaven, and the majesty of pure love that cannot be defiled.

In the end, the emperor fled west to Maweipo, mutinied, and forced Emperor Tang Ming to kill Yang Guifei. The two were so helpless, lonely, and inseparable in the midst of the soldiers.

Countless white silk wrapped around the concubine, and she died poignantly in the bleak moonlight. The desolate and mournful song echoed for a long time in the empty mountains......