Although it only took a long time, but in Einstein's theory of relativity, I feel as if a long century has passed, so far away, I want to wear it, almost petrified, fortunately, the bowl of steaming big big mutton steamed buns finally came out of the long awaited by this enthusiastic northern Shaanxi man to the skillful and neat served on the table, we finally have an unobstructed view of the careful appreciation of this bowl of thick bears the profound northern Shaanxi culture mutton steamed buns, for a while, it is really fragrant, full of fragrance, the bowl of soup is full, there is no other place, the meat is rotten soup is thick, the meat is fragrant, the mellow taste is delicious, the aftertaste is long, hungry and we hurriedly skimmed, immediately without saying a word, on the saliva straight straight to the topic, one by one gobbling, full of mouth oily to eat, it is really the silky and smooth lingering soup is refreshing, sticky and tough, endless aftertaste, can't stop, the fleshy, tenacious and more than enough soaked bun into the button, gluttonous burning, people want to be angry, a meal is fast. Pen "Fun" Pavilion www.biquge.info

The straightforward temperament, straightforward little two happily, happy to say, "Ladies and gentlemen, you use slowly, I still give you or tell you how to eat this mutton steamed bun, we have a lot of snacks in Chang'an, among which the pasta is famous, second to none is your now a bowl of beef and mutton steamed buns, good quality and low price, people love it, other more famous meat sandwich buns, stewed hemp food, buckwheat noodles, noodles, soup dumplings, pot helmets, The gourd is first-class, dazzling, countless, if you can still fill the stomach of the guest officer later, welcome to continue to taste, so that you really linger, happy to think, but we still return to the theme, continue to say this mutton steamed bun, this mutton steamed bun has four traditional cooking methods, which are called single walk, dry pulling, mouth soup and water siege. Walking alone is to serve mutton soup and steamed buns separately, break the steamed buns into the soup and eat, and finally drink a bowl of soup. The other three are all boiled by putting the bun into the soup, dry pulling, mouth soup, and water siege, and the amount of soup increases in turn, according to personal taste. But usually we pay attention to our own steamed buns when we eat authentic mutton, and the size of the buns is related to the amount of soup that will be added when cooking. Eat the smallest steamed buns in the dry drawing, the largest steamed buns in the water siege city, of course, you have to adjust according to your own taste, if you like a little softer, break the bun a little, and if you like to bite strongly, break the bun a little bigger. The origin of this mutton steamed bun is in the Tang Dynasty, in order to quell the Anshi Rebellion, the army came to Chang'an, they carried dry food, that is, the current Bun, when the bun was dry and hard, not easy to eat, they used mutton soup to eat. Later, it was learned by the people of Chang'an City, gradually improved, and finally evolved into today's mutton steamed bun, so this mutton steamed bun also has a long history and traces to follow. ”

We gobbled up the bowl of fragrant mutton steamed buns as big as a basin, where did we have the time to listen to his long-winded tirade, nonsense, and the posture charming, thousands of postures, all kinds of amorous, peerless, outstanding, soul-stirring mutton steamed buns are naturally overshadowed, dull, let us listen more and more tasteless, only reflexively busy and friendly nodding, all of them are self-absorbed and eat and drink. However, the falling flowers and flowing water are not wrong, his voice is heroic and heroic, and his pure and catchy northern Shaanxi dialect is like a subdued and frustrated Qin dialect, which rings in our ears with a loud sound, like the music accompanied by a modern restaurant, which makes us even more appetizing.

After eating for a half-break, almost half-full, I had the strength to savor the mutton steamed bun, and looked at the snow-white soup in the big bowl, as thick and pure as milk soup, the material was heavy and mellow, the soup was strong in umami, the muscles were smooth and the meat was smooth, and the aroma was overflowing. Several of us ate with joy, radiant and energetic, with an endless aftertaste. I saw that the pieces of yellow and clear thick and round buns, were evenly sprinkled by us little by little on the boiled snow-white, steaming broth, coupled with the pleasing jade color, green and oily cut neatly, scattered chopped shallots, coriander, and those particles are full, the color is fresh and fragrant, full of spicy flavor, and we do our best to release their full enthusiasm of the red pepper grains, which are in full swing, red and green, and reflect each other, and are beautiful.

Seeing everyone eat with great interest, sweating, gobbling up, feeling the whole body, like a summer breeze, hearty, relaxed, from head to toe are like soaked buns by a full rich soup, comfortable, beautiful, happy. Every pore is filled with the refreshing and unique aroma of mutton steamed buns, and every inch of skin enjoys the magical feeling of fluttering fairy brought by this special delicacy.

Wang Gongzi ate almost enough, and he could hear the interest, and said with great interest: "In fact, there is an allusion to this mutton steamed bun, and the legend says that the beef and mutton steamed bun evolved on the basis of the ancient beef and mutton soup in the 11th century BC." In the Western Zhou Dynasty, beef and sheep soup was listed as a gift for kings and princes. According to the "Book of Song", during the Northern and Southern Dynasties, Mao Xiuzhi offered the unique taste of cattle and sheep soup to Emperor Wu of the Song Dynasty, and Emperor Wu competed for the title of Taiguan Shi, and later promoted to the doctor of Shangshu Guanglu. There is also a funny legend, the founding emperor of the Great Song Dynasty Zhao Kuangyin said that the emperor was trapped in Chang'an, living a hungry life all day long, one day came to a shop that was cooking beef and mutton, the shopkeeper saw that he was pitiful, so he asked him to break the dry bun he brought, and then poured him a spoonful of hot broth on the fire to cook thoroughly. Zhao Kuangyin devoured it and felt that its taste was the best food in the world. Later, Zhao Kuangyin yellow robe added, made the emperor, one day, passing by Chang'an, still do not forget the beef and mutton boiled buns that were eaten here, and the minister of civil and military affairs specially found this restaurant to eat beef and mutton steamed buns, still feel delicious, better than the delicacies of the mountains and seas, and rewarded the shopkeeper of this shop. As soon as the story of the emperor eating steamed buns spread, beef and mutton soaked became a famous snack on Chang'an Street. Su Dongpo, a great writer in the Northern Song Dynasty, once had a hymn poem about Long Cuisine and Xiong La, and Qin Cooking Only Yokan. ”

The bold atmosphere with a white cloth turban, the honest and simple man from northern Shaanxi said in surprise: "It's amazing, I just thought that you were just martial arts people who danced knives and guns, it turns out that you are all people who have read poetry and books, forgive the villain's clumsiness, really dancing a big knife in front of Guan Yu, I can't help myself,"