Color, taste, shape, practice and eating method of mutton bread in soup

As the saying goes, "Food is the most important thing for the people." China's food culture is extremely rich, and there are unique cuisines everywhere. In Xi 'an, mutton bread in soup has become one of the delicious foods you must taste.

Mutton bread in soup is very particular about both the practice and the eating method. When making, the high-quality mutton is washed and sliced first, and then cooked with various seasonings. At this time, the store will give you a big bowl of two steamed buns.

The most important thing to eat mutton buns is to break. The finer the better, the more delicious it will be. Usually, it is enough to make soybeans smaller. Then pour the hot mutton soup into a bowl, add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil chili pepper, and a bowl of mutton steamed stuffed bun is ready.

Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art, with red pepper oil, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and white steamed bread floating on the soup, which is really pleasing to the eye. Looking at it, I seem to see mutton soup turned into the sea, vermicelli like layers of waves, pieces of steamed meat like dotted islands, and green onions like lush trees dotted on the islands.

The smell of mutton bread in soup is also very attractive. The rich fragrance has already spread around with the hot air, just like an invisible hand hooked my nose and made my mouth water.

At this time, I also forgot to be a gentleman and wolfed down my food. It's really delicious and spicy. The aroma of mutton, the fragrance of coriander and chopped green onion, the softness of steamed bread and the spicy taste of chili pepper oil are the characteristics of mutton steamed bread. Have another bite of mutton soup, it's really delicious! If you add a few candied haws, you will like it more. The soup is fresh but not greasy, the mutton is fat but not greasy, the soup head is delicate and soft, full of delicious soup and the original flavor of steamed bread, and the vermicelli is smooth and delicious. This is my evaluation of mutton bread in soup. After eating these, I have a fever and sweat. In short, I just said one word: "Cool!"

Mutton bread in soup is not only delicious, but also has a long history, perhaps because it is a famous food in the ancient city of Xi 'an. Mutton paomo existed as early as the Zhou Dynasty, when it was called mutton soup. There is another interesting legend about it. According to legend, Zhao Kuangyin, Song Taizu, lived in poverty when he failed the list, and lived on the streets of Chang 'an. One day, there were only two steamed buns left on him, and he was too dry to swallow. A kind-hearted mutton shop owner felt sorry for him and gave him a bowl of boiling mutton soup. Zhao Kuangyin broke the dry bread and began to eat. He was hungry and cold from the heat. Later when he became emperor, this kind of food became famous.

Mutton bread in soup is very famous now. It is deeply loved by people of all ethnic groups in the north, and many international friends also compete to taste it. Mutton paomo has become the "representative" of Shaanxi snacks.