As the origin of beef and mutton steamed buns, there are many beef and mutton steamed bun shops in the ancient city of Xi'an, and a lot of breeding products have been born, such as chicken bubbles, chicken boiled and so on...

In Xi'an, Shaanxi, there are countless shops for beef and mutton steamed buns, and it is not easy to eat a bowl of authentic beef and mutton steamed buns. Pen "Fun" Pavilion www.biquge.info

The place where Wang Ming went was in the East Sheep Market in Fangshang, where there is a place called Lao Sunjia Street, and it is also an important place for the distribution of beef and mutton steamed buns.

After more than half an hour's drive, Wang Ming came to the old Sun's street in the east sheep market of the city, where the business of each family is not bad, and it can be seen that Shaanxi people love mutton steamed buns, get up early in the morning, eat a bowl of steaming and fragrant mutton steamed buns, and drink two mouthfuls of hot and spicy but fatty but not greasy mutton soup, for an old Shaanxi, it is simply a rare enjoyment.

After a careful search, Wang Ming came to No. 137 located on Lao Sun's Street, although most of them are called Lao Sun's mutton steamed buns, but only this one dares to leave the word palace on the big sign, and this is the authentic Lao Sun's mutton restaurant.

The reason why it is called mutton restaurant, as the name suggests, Lao Sun's family only makes mutton steamed buns, and for the beef that is slightly inferior in taste and taste, the rigid Lao Sun family did not touch this piece, because of the rules handed down, Lao Sun's diners are not very many, when Wang Ming pushed the door in, there were only a dozen people in the hall of more than 50 square meters.

Legend has it that the old grandson's mutton steamed bun was passed down from the court, the production method was extremely unique, the business was prosperous in the early days, and therefore, set an unreasonable rule, and Weinan's hour buns, limited supply every day, come late, but you can't eat, not only that, in terms of price, here is almost twice as expensive as the outside, it is no wonder that in today's civilianization, although there is some fame here, but the business is slowly not as good as before, after all, in the ancient city, eat a breakfast, If it costs 10 yuan or 20 yuan, it is acceptable, but a bowl of mutton steamed buns will be sold to civilians for 35 yuan, but not everyone can accept it.

After Wang Ming sat down, he felt a little regretful in his heart, it stands to reason that if he can keep up with the pace of the times and choose the correct location, it is not impossible to repeat the glory of the year, but after this thought in his heart passed by, Wang Ming fell on the menu on the wall.

There are not many tricks in the mutton restaurant, but the price is not cheap, compared to Wang Ming's first day of Qinzhen cold skin and meat sandwich bun, it can be regarded as sky-high food.

Eighty-eight pieces of cold mixed mutton, one hundred and eighteen pieces of braised mutton, mutton steamed buns are also divided into three grades, ordinary 25 yuan a piece, fat and thin 30 yuan, as for the final boutique mutton, it is 40 yuan a piece, and two scones with meat sandwich buns.

After Wang Ming ordered a high-quality mutton, he fell into waiting, a breakfast costs forty yuan, even in the coastal Dongjiang River, it is considered very luxurious, but here, it is nothing, the regional environment and the reputation of mutton steamed buns, but also created its price and particularity, of course, in addition to mutton steamed buns, there are still many breakfast options, but this love of Shaanxi people, but the business of mutton restaurant is rising day by day.

Wang Ming could see that most of the diners in the mutton restaurant were older, and they were all familiar with the boss, which could be seen through their conversations.

The boss is a simple Northwest man, about forty or so, who seems to be a Muslim, wearing a blue stove coat and a small yarke hat unique to Muslims.

As the mutton steamed bun that had completed most of the process the night before, the speed of serving was not slow, and in less than five minutes, a large porcelain bowl with blue and white was served.

Looking at the steaming and fragrant mutton soup in the big bowl, Wang Ming nodded secretly, the mutton soup is divided into two courses, the first one will be extracted first after boiling the whole sheep, and then the soup will be boiled for the second time, or many shops in order to be able to sell more, blend in a certain amount of water, so that the taste of the mutton soup will become lighter, and at this time, spices such as peppercorns will be used to mix the taste of the mutton soup more heavily, so as to cover the taste of the mutton soup that has been diluted a lot.

The reason why Lao Sun's mutton soup is more expensive than the outside is that it adheres to the rule of only using the first soup, and it is genuine, so even if the price is a lot more expensive, some elderly neighbors and diners who know their roots will still choose to eat mutton here.

The mutton soup in front of me looks very light, the red mutton of the torn meat is floating in the soup, being entangled by the fair-skinned vermicelli, and the little oil flowers float on the soup, with the heat rising, exuding bursts of fragrant peppercorns.

In addition to the mutton soup in front of him, there is also a small plate of vegetarian assortment, a small plate of coriander and a small plate of sweet garlic, in addition, a medium bowl of baked buns cut into small dices lay quietly aside, waiting for Wang Ming's luck.

The tip of his nose was filled with the fragrance of mutton soup, Wang Ming only felt a little hungry, and after pouring the coriander into the soup, a bowl of diced scones was also half added by Wang Ming, and then he picked up the chopsticks and stirred them gently.

Seeing that the soup wrapped the diced scones, Wang Ming held a small spoon in his left hand, scooped some steamed buns, blew them, and put them in his mouth.

The roasted bun of mutton soaked bun is very strong, the skin is still crispy, but the inside is soft and glutinous, after absorbing the delicious mutton soup, the taste is more sweet, with chewing, Wang Ming is fragrant, and the rich mutton soup with a little pepper and spice umami spreads quickly in his mouth.

"Eat steamed buns, no spicy food is not fragrant, young man, put some chili peppers in it and try it." After the uncle on the side finished eating, he passed by Wang Ming and said with a smile, and Wang Ming also nodded, the deliciousness of the mutton soup was still in the mouth, and the first bite was just to taste the taste of the mutton soup.

Oil and spicy, as most of the Northwest cuisine indispensable ingredients, its importance is self-evident, chili pepper bright red choking, add an appropriate amount of edible salt and sesame seeds, with hot oil cooked, chili pepper spicy, chili oil bright red, just look, can make people drool, and oil spicy, and Qin Zhen is the most famous.

Watching the uncle walk out of the mutton restaurant, Wang Ming smiled, added some oil and spicy seeds into the bowl, and under the stirring, the oil flowers that were originally decorated on it were replaced by bright red oil.

After scooping up a bowl of steamed buns again, looking at the lamb strips that were scooped up on it, Wang Ming slowly blew it and put it in his mouth.

The mutton steamed bun is in the mouth, a strong and spicy flavor is mixed with the delicious soup, with a little piping hot, and a faint aroma of peppercorns, which spreads directly in the mouth, and with chewing, the tenacity of the scone dices is also brought into play, and the scones with fennel are full of fragrant wheat, and after being soaked in the mutton soup, the deliciousness shown makes Wang Ming nod frequently.

"That's good." Chewing and swallowing the mutton mixed with the red meat in his mouth, Wang Ming secretly praised in his heart, and a sweet and fragrant sweet garlic in his mouth added a chic delicacy to the mutton soup left in his mouth.

"Sure enough, he can be called the general representative of Shaanxi cuisine." Wang Ming said secretly in his heart, and with a slight raising of his eyebrows, he scooped up some of the remaining roasted buns in the bowl again, mixed with fragrant and tender mutton and firm and tender vermicelli, put them in his mouth, and chewed them again.

"Ding Ding Ding..."